Rokhmatul Asiyah, Elfi Anis Saati, Sri Winarsih, Manar Fayiz Mousa Atoum, Retno Ariany, Devi Dwi Siskawardani, Muhammad Luthfi Abdulrohman, Muhammad Mashuri Utama
This study aimed to determine the interaction of water-soluble pigment sources and sago starch concentration on the yogurt quality, especially in increasing the antioxidant and stability. This research applied extraction using aquades: citric acid (95:5) at 10 C to 12 C for 120 min. The red rose extract was then analyzed using FTIR and LC-MS measurements. A randomized completed block design factorial was applied with three replications. This research consisted of two factors; the first was adding different sources of pigment (anthocyanin) with four levels (control, rose petal, mulberry, and sappan wood). The second factor was sago starch concentration (2 %, 4 %, and 6 %). The results represent the interaction of pigment sources and sago starch concentration on physicochemical and sensorial properties. The best treatment was A3G3 (rose pigment and 6 % sago starch) with a viscosity of 40.0 d-Pass, pH 4.20, total dissolved solid 8.33 Brix, total titrated acid 0.60 %, protein 2.19 %, fat content 1.92 %, total anthocyanin 47.94 mg g-1, antioxidants 80.10 % (increase 92.3 %). Furthermore, the organoleptic test resulted in appearance, tends to be attractive, aroma was quite like, viscosity tended to be thick, and good enough taste. © 2024 The Authors.
Faculty of Medical, State University of Malang, Jl. Semarang, East Java, Malang, 65145, Indonesia; Department of Food Technology, University of Muhammadiyah Malang, Jl. Raya Tlogomas No 246, East Java, Malang, 65144, Indonesia; CV Elviza Berkah, Jl. Raya Tlekung No 282, East Java, Junrejo, Batu, 65327, Indonesia; Department of Medical Laboratory Sciences, The Hashemite University, PO Box 330127, Zarqa, 13133, Jordan; Department of Chemistry, Brawijaya University, Jl. Veteran, East Java, Malang, 65145, Indonesia