The Antioxidants Improvement of Yogurt with Three Sources of Non-Alcohol Anthocyanin Extract and Metroxylon sagu as a Natural-Based Thickener

Abstract

This study aimed to determine the interaction of water-soluble pigment sources and sago starch concentration on the yogurt quality, especially in increasing the antioxidant and stability. This research applied extraction using aquades: citric acid (95:5) at 10 °C to 12 °C for 120 min. The red rose extract was then analyzed using FTIR and LC-MS measurements. A randomized completed block design factorial was applied with three replications. This research consisted of two factors; the first was adding different sources of pigment (anthocyanin) with four levels (control, rose petal, mulberry, and sappan wood). The second factor was sago starch concentration (2 %, 4 %, and 6 %). The results represent the interaction of pigment sources and sago starch concentration on physicochemical and sensorial properties. The best treatment was A3G3 (rose pigment and 6 % sago starch) with a viscosity of 40.0 d-Pass, pH 4.20, total dissolved solid 8.33 °Brix, total titrated acid 0.60 %, protein 2.19 %, fat content 1.92 %, total anthocyanin 47.94 mg g-1, antioxidants 80.10 % (increase 92.3 %). Furthermore, the organoleptic test resulted in appearance, tends to be attractive, aroma was quite like, viscosity tended to be thick, and good enough taste.

Keywords

• healthy food
• lactic acid bacteria
• rose pigment
• quality improvement
• sago palms