Antioxidant activity of milk pasteurization by addition of Matoa leaf extract (Pometia pinnata)

Abstract

This study aims to analyze the effect of the addition of Matoa leaf extract (Pometia pinnata) on the production of pasteurized milk with HTST pasteurization on the antioxidant activity of pasteurized milk. This research was conducted using a completely randomized design (CRD) in a unidirectional pattern with 5 treatments with 3 replications. Milk is made from 10% reconstituted milk, each sample is added Matoa leaf extract (Pometia pinnata), 0%, 0.05%, 0.10%, 0.15 and 0.20% respectively, then pasteurized using the HTST method (High-Temperature Short Time) at 72C for 15 seconds. The results showed that the addition of Matoa leaf extract increased antioxidant activity and decreased the TBA value.