Effect of Butterfly Pea (Clitoria ternatea L.) Flower Extract Addition on the Quality of Pasteurized Milk during Storage

Abstract

The Butterfly pea (Clitoria ternatea L.) flower contains anthocyanin which has high antioxidant activity. This study aimed to determine the effect of adding Butterfly Pea Flower Extract (BPFE) on the Physio-chemical, microbiological, and antioxidant activity of pasteurized milk during storage. The addition of BPFE into milk was 0%, 5%, and 10% (v/v). Cold storage treatment was carried out for 0, 3, and 6 days. The microbiological tests use TPC (Total Plate Count) methods. The antioxidant activity test using the DPPH method. The results showed that the addition of BPFE by 10% had a significant effect (P<0.05) on acidity, TPC, organoleptic, and antioxidant activity, while storage time had a significant effect (P<0.05) on pH and viscosity values. The interaction between the addition of BPFE and storage time had a significant effect (P<0.05) on the percentage of acidity. The results of the descriptive analysis of the addition of BPFE changed the color of pasteurized milk to blue. This study concluded that giving a 10% extract of BPFE could increase the acidity and antioxidant activity percentage while reducing the TPC value. The addition of BPFE effectively counteracts exposure to free radicals and is an alternative to natural dyes. This research is expected to offer alternative products that are healthier and more natural than other conventional products.