Application of hesperidin crude extract from Siamese orange peel as an alternative natural antioxidant in the butter making process

Abstract

Butter is a form of fat product that is quickly rancid. Reactions that cause rancidity can be prevented by adding synthetic antioxidant compounds. Behind that, the use of synthetic antioxidants triggers various side effects. Based on these problems, this study aimed to determine the effect of adding hesperidin crude extract from Siamese orange peel on the quality of the resulting butter product. In general, this research was divided into two parts: the isolation of the crude extract of hesperidin and the preparation and characterization of the final quality of butter. The crude extract of hesperidin showed positive for flavonoids and polyphenols. In general, the addition of hesperidin crude extract showed an effect by increasing the value of antioxidant activity and decreasing the peroxide value. The conclusion that can be obtained is the shelf life and the addition of hesperidin crude extract showed an effect on the final quality of butter. The best formulation in this study was the addition of 1.5% hesperidin crude extract. The formulation proved to have the highest value for antioxidant activity and the lowest value for peroxide value.