The organoleptic of pasteurized milk by addition of kasumba turate (Cartamus tinctorius l) at different storage times

Abstract

Milk was food that was composed of various nutritional values with a balanced proportion of milk weakness affects the shelf life so that it required a pasteurization process by adding kasumba turate (Cartamus tinctorius L) to milk as a natural colouring agent and preservative. To extend the shelf life, this study aimed to determine the effect of organoleptic quality (color, aroma and thickness) pasteurized milk with the addition of kasumba turate (Cartamus tinctorius L) at different storage times. This research was conducted using a Completely Randomized Design with different storage duration treatments (0 hours, 4 hours, 8 hours, 12 hours, 16 hours). The results of this study indicated that the addition of kasumba turate significantly affected the viscosity of milk, but did not affect the color, and aroma. This research can be concluded that during the storage of the organoleptic quality of color, the aroma of kasumba turate, the aroma of milk did not change but affected viscosity at different storage times.