The Antioxidants Improvement of Yogurt with Three Sources of Non-Alcohol Anthocyanin Extract and Metroxylon sagu as a Natural-Based Thickener

¹ Faculty of Medical, State University of Malang, Jl. Semarang, Malang 65145, East Java, Indonesia
² Department of Food Technology, University of Muhammadiyah Malang, Jl. Raya Tlogomas No 246, Malang 65144, East Java, Indonesia
³ CV Elviza Berkah, Jl. Raya Tlekung No 282, Junrejo, Batu 65327, East Java, Indonesia
⁴ Department of Medical Laboratory Sciences. The Hashemite University, PO Box 330127, 13133 Zarqa, Jordan
⁵ Department of Chemistry, Brawijaya University, Jl. Veteran, Malang 65145, East Java, Indonesia

^* Corresponding author: elfi@umm.ac.id

Abstract

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.