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Pengaruh penambahan ekstrak florotanin dari Sargassum sp. pada susu segar terhadap aktivitas antioksidan dan tingkat penerimaan konsumen

Pengaruh Penambahan Ekstrak Florotanin dari Sargassum sp. pada Susu Segar Terhadap Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 3 (2019) · pp. 562–572

DOI
10.17844/jphpi.v22i3.29127
ISSN
2354-886X, 2303-2111
Published
2019-12-31
Publisher
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Language
eng

Abstract

Indonesian

Rumput laut cokelat Sargassum sp. mengandung florotanin yang dapat berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh penambahan ekstrak florotanin Sargassum sp. pada susu terhadap aktivitas antioksidan dan tingkat penerimaan konsumen. Sargassum sp. diekstrak menggunakan etanol 50% kemudian ekstrak diekstraksi lagi menggunakan etil asetat. Ekstrak florotanin ditambahkan ke dalam susu pasteurisasi dengan konsentrasi 0; 0,25%; 0,50% (w/w). Sampel susu selanjutnya dilakukan pengujian aktivitas antioksidan, pH, dan komposisi kimia serta tingkat penerimaan konsumen. Hasil penelitian menunjukkan bahwa aktivitas antioksidan susu yang ditambahkan ekstrak florotanin 0; 0,25%; 0,50% dan susu komersial masing-masing 57,64±1,4%; 67,5±6,1%; 71,9±8,74%; dan 32,5±5,77%. Penambahan ekstrak florotanin tidak berpengaruh nyata (p>0,05) pada pH dan komposisi kimia akan tetapi berpengaruh nyata (p<0,05) terhadap aktivitas antioksidan dan penerimaan konsumen terutama pada tingkat kesukaan aroma dan rasa yang cenderung menurun.

English

Brown seaweed Sargassum sp. contains florotanin which can be used as an antioxidant. The objective of this study was to determine the effect of the addition of Sargassum sp. on the antioxidant activity and consumer preferences of milk. Sargassum sp. was extracted using 50% ethanol followed by ethyl acetate. The florotanin extract was added to the pasteurized milk at a concentration of 0; 0.25; 0.50% (w/w). The milk was then tested for antioxidant activity, pH, and chemical composition, also the levels of consumer acceptance. The results showed that the antioxidant activity of milk added with florotanin extract at 0; 0.25%; 0.50% and commercial milk were 57.64±1.4%; 67.5±6.1%; 71.9±8.74%; and 32.5±5.77%, respectively. The addition of florotanin extract had no significant effect (p> 0.05) on pH and chemical composition but had a significant effect on antioxidant activity and consumer acceptance (p <0.05), especially at the level of preference for aroma and taste which tended to decrease.

Keywords

Collaboration network of the authors

40 authors · 86 co-authorship links · 10 across different organisations · showing the 40 most connected

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  • Universitas Islam Negeri Sulthan Thaha Saifuddin Jambi
  • Universitas Jambi
  • National Research and Innovation Agency
  • Politeknik Negeri Sriwijaya
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Siti Ari BudhiyantiAffiliation unknown3
Masagus Muhammad Prima PutraAffiliation unknown2
U. UstadiAffiliation unknown2
Nurfitri EkantariAffiliation unknown2
Titin Agustin NengsihUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Muharoma Fahnur IhsandiUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Imam Arifa’illah Syaiful HudaUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Wahyu Rizky AndhifaniNational Research and Innovation Agency1
Benny Agusti PutraUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi1
Anandita Perwita KurniawanAffiliation unknown1
Indun Dewi PuspitaAffiliation unknown1
Venny AgustinPoliteknik Negeri Sriwijaya1
ALIM ISNANSETYOAffiliation unknown1
INDAH ISTIQOMAHAffiliation unknown1
Toni KuswoyoAffiliation unknown1
Muwantoko MurwantokoAffiliation unknown1
Nungky MufarochaAffiliation unknown1
Antarif Kusuma BrataAffiliation unknown1
Maria MadalenaAffiliation unknown1
Yusuf Kalingga MurdaAffiliation unknown1
Ervika Rahayu Novita HerwatiAffiliation unknown1
Almira Islamei PratiwiAffiliation unknown1
Bambang Retno AjiAffiliation unknown1
Rani LaksanawatiAffiliation unknown1
Annisa Ajeng MaharaniAffiliation unknown1
Ivana M. DiharningrumAffiliation unknown1
Rizqi Wahyu HerdiantoAffiliation unknown1
AsnaniAffiliation unknown1
KasmiatiAffiliation unknown1
SuadiAffiliation unknown1
nurjanah nurjanahAffiliation unknown1
Zuriat ZuriatAffiliation unknown1
Rina SyafitriAffiliation unknown1
Mohamad GazaliAffiliation unknown1
Mila Novalita SuhardaniAffiliation unknown1
May Khoirunnisa SetiadiAffiliation unknown1
Husna Vannisa SunandarAffiliation unknown1
Elfrida Juliana NababanAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Pengaruh penambahan ekstrak florotanin dari Sargassum sp. pada susu segar terhadap aktivitas antioksidan dan tingkat penerimaan konsumen</dc:title>
	<dc:title xml:lang="id">Pengaruh Penambahan Ekstrak Florotanin dari Sargassum sp. pada Susu Segar Terhadap Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen </dc:title>
	<dc:creator xml:lang="id">Mugozin, Amir </dc:creator>
	<dc:creator xml:lang="id">Husni, Amir </dc:creator>
	<dc:creator xml:lang="en">Mugozin, Amir </dc:creator>
	<dc:creator xml:lang="en">Husni, Amir </dc:creator>
	<dc:subject xml:lang="en">DPPH</dc:subject>
	<dc:subject xml:lang="en">milk</dc:subject>
	<dc:subject xml:lang="en">phlorotanin</dc:subject>
	<dc:subject xml:lang="en">Sargassum sp.</dc:subject>
	<dc:subject xml:lang="en">seaweed</dc:subject>
	<dc:description xml:lang="id">Rumput laut cokelat Sargassum sp. mengandung florotanin yang dapat berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh penambahan ekstrak florotanin Sargassum sp. pada susu terhadap aktivitas antioksidan dan tingkat penerimaan konsumen. Sargassum sp. diekstrak menggunakan etanol 50% kemudian ekstrak diekstraksi lagi menggunakan etil asetat. Ekstrak florotanin ditambahkan ke dalam susu pasteurisasi dengan konsentrasi 0; 0,25%; 0,50% (w/w). Sampel susu selanjutnya dilakukan pengujian aktivitas antioksidan, pH, dan komposisi kimia serta tingkat penerimaan konsumen. Hasil penelitian menunjukkan bahwa aktivitas antioksidan susu yang ditambahkan ekstrak florotanin 0; 0,25%; 0,50% dan susu komersial masing-masing 57,64±1,4%; 67,5±6,1%; 71,9±8,74%; dan 32,5±5,77%. Penambahan ekstrak florotanin tidak berpengaruh nyata (p&amp;gt;0,05) pada pH dan komposisi kimia akan tetapi berpengaruh nyata (p&amp;lt;0,05) terhadap aktivitas antioksidan dan penerimaan konsumen terutama pada tingkat kesukaan aroma dan rasa yang cenderung menurun.</dc:description>
	<dc:description xml:lang="en">Brown seaweed Sargassum sp. contains florotanin which can be used as an antioxidant. The objective of this study was to determine the effect of the addition of Sargassum sp. on the antioxidant activity and consumer preferences of milk. Sargassum sp. was extracted using 50% ethanol followed by ethyl acetate. The florotanin extract was added to the pasteurized milk at a concentration of 0; 0.25; 0.50% (w/w). The milk was then tested for antioxidant activity, pH, and chemical composition, also the levels of consumer acceptance. The results showed that the antioxidant activity of milk added with florotanin extract at 0; 0.25%; 0.50% and commercial milk were 57.64±1.4%; 67.5±6.1%; 71.9±8.74%; and 32.5±5.77%, respectively. The addition of florotanin extract had no significant effect (p&amp;gt; 0.05) on pH and chemical composition but had a significant effect on antioxidant activity and consumer acceptance (p &amp;lt;0.05), especially at the level of preference for aroma and taste which tended to decrease.</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>2019-12-31</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/29127</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i3.29127</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 562-572</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 562-572</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/29127/19058</dc:relation>
</oai_dc:dc>