Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract
Abstract
Research on the addition of antioxidants to yogurt with ethanolic extract of
Sargassum polycystum has been done. This study aims were to determine the effect of
ethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and the
level of consumer acceptance as well as determine the effect of ethanolic extract of
S. polycystum of chemical composition on yoghurt. S. polycystum was extracted using
ethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested the
antioxidant activity and the chemical compositionas well as consumer acceptance test.
Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;
0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was not
significant (p>0.05) on pH, but significant (p<0.05) to total lactic acid, antioxidant activity,
chemical composition (proximate), and consumer acceptance.
Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumer
acceptance, yoghurt
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