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Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 18 No. 2 (2015)

DOI
10.17844/jphpi.v18i2.10606
ISSN
2354-886X, 2303-2111
Terbit
2015-11-23
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Research on the addition of antioxidants to yogurt with ethanolic extract ofSargassum polycystum has been done. This study aims were to determine the effect ofethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and thelevel of consumer acceptance as well as determine the effect of ethanolic extract ofS. polycystum of chemical composition on yoghurt. S. polycystum was extracted usingethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested theantioxidant activity and the chemical compositionas well as consumer acceptance test.Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was notsignificant (p>0.05) on pH, but significant (p<0.05) to total lactic acid, antioxidant activity,chemical composition (proximate), and consumer acceptance.Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumeracceptance, yoghurt

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  • Universitas Gadjah Mada
  • Universitas Teuku Umar
  • IPB University
  • Ministry of Marine Affairs and Fisheries
  • Indonesian Institute of Sciences
  • Hasanuddin University
  • Universitas Halu Oleo
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Amir HusniAfiliasi tidak diketahui7
Siti Ari BudhiyantiUniversitas Gadjah Mada3
Masagus Muhammad Prima PutraUniversitas Gadjah Mada2
Nurfitri EkantariUniversitas Gadjah Mada2
Rani LaksanawatiUniversitas Gadjah Mada2
Anandita Perwita KurniawanUniversitas Gadjah Mada1
Indun Dewi PuspitaUniversitas Gadjah Mada1
Venny AgustinUniversitas Gadjah Mada1
Muwantoko MurwantokoAfiliasi tidak diketahui1
Alim IsnansetyoUniversitas Gadjah Mada1
Indah IstiqomahUniversitas Gadjah Mada1
Toni KuswoyoMinistry of Marine Affairs and Fisheries1
Nungky MufarochaUniversitas Gadjah Mada1
Antarif Kusuma BrataUniversitas Gadjah Mada1
Ervika Rahayu Novita HerawatiIndonesian Institute of Sciences1
Yusuf Kalingga MurdaUniversitas Gadjah Mada1
Almira Islamei PratiwiUniversitas Gadjah Mada1
Bambang Retno AjiUniversitas Gadjah Mada1
A A S E MaharaniUniversitas Gadjah Mada1
Ivana M. DiharningrumUniversitas Gadjah Mada1
Rizqi Wahyu HerdiantoUniversitas Gadjah Mada1
Amir MugozinAfiliasi tidak diketahui1
Amir MugozinUniversitas Gadjah Mada1
KasmiatiHasanuddin University1
SuadiAfiliasi tidak diketahui1
AsnaniUniversitas Halu Oleo1
Komala Putu Tara HradayaUniversitas Gadjah Mada1
Pris LarasatiUniversitas Gadjah Mada1
Zuriat ZuriatAfiliasi tidak diketahui1
Rina SyafitriUniversitas Teuku Umar1
Mohamad GazaliAfiliasi tidak diketahui1
Mila Novalita SuhardaniAfiliasi tidak diketahui1
Nurjanah NurjanahIPB University1
Mohamad GazaliUniversitas Teuku Umar1
Nurjanah - NurjanahIPB University1
Uswatun HasanahAfiliasi tidak diketahui1
Mila Novalita SuhardaniUniversitas Gadjah Mada1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract</dc:title>
	<dc:creator xml:lang="en">Husni, Amir</dc:creator>
	<dc:creator xml:lang="en">Madalena, Maria</dc:creator>
	<dc:creator xml:lang="en">Ustadi, U.</dc:creator>
	<dc:description xml:lang="en">Research on the addition of antioxidants to yogurt with ethanolic extract ofSargassum polycystum has been done. This study aims were to determine the effect ofethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and thelevel of consumer acceptance as well as determine the effect of ethanolic extract ofS. polycystum of chemical composition on yoghurt. S. polycystum was extracted usingethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested theantioxidant activity and the chemical compositionas well as consumer acceptance test.Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was notsignificant (p&amp;gt;0.05) on pH, but significant (p&amp;lt;0.05) to total lactic acid, antioxidant activity,chemical composition (proximate), and consumer acceptance.Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumeracceptance, yoghurt</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2015-11-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/10606</dc:identifier>
	<dc:identifier>10.17844/jphpi.v18i2.10606</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 18 No. 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/10606/8198</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2015 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
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