Work

The Effect of Cinnamon Extract on Antioxidant Activity, Total Bal, Ph, and Hedonics of Red Beet Yoghurt

Year: 2024

Type: article

Abstract: Red beet yogurt needs improvement, especially in terms of flavor. The addition of cinnamon can improve hedonic quality, especially aroma, taste, and overall acceptance. This study aims to determine the effect of cinnamon extract on antioxidant activity, total LAB, pH, and hedonic. The research method used RAL with the addition of cinnamon extract 0%, 0.1%, 0.3%, 0.5% and 0.7%. Antioxidants were tested using the DPPH method, total LAB was calculated using the TPC method, pH was measured using a pH meter, and hedonic using the scoring method. The results showed that the addition of cinnamon extract had a significant effect (p<0.05) on total LAB, pH, and hedonic with attributes of aroma, color, taste, texture, and overall preference. The most optimal treatment was a cinnamon extract concentration of 0.3% because it produced an optimum level of preference with antioxidant activity of 22.41%, total LAB of 9.36 Log CFU/ml, and pH of 4.02.

Source: Jurnal Pangan dan Agroindustri

DOI: 10.21776/ub.jpa.2024.012.04.2

Authors: Universitas Diponegoro, Anang Mohamad Legowo, Febrianinta Wardhani, Universitas Diponegoro, Siti Susanti, Universitas Diponegoro

Institution: Diponegoro University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $32