The antioxidant activity and stability of yogurt fortified with rosella (Hibiscus sabdariffa Linn) calyx extract
| Autor: | Nurkhasanah Mahfudh, Amraini Amelia |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Pharmaciana, Vol 10, Iss 3, Pp 365-370 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2088-4559 2477-0256 |
| DOI: | 10.12928/pharmaciana.v10i3.16690 |
| Popis: | Roselle calyx (Hibiscus sabdariffa Linn) contains many anthocyanins. The purpose of this study was to determine the anthocyanin stability and antioxidant activity of rosella calyx extract and rosella calyx fortified in yogurt. Roselle calyx extract (Hibiscus sabdariffa Linn) was obtained by the infundation method using water at 90 ° C for 15 minutes. Rosella calyx extract was made into yogurt with a concentration of 0%, 2%, 4% and 8%, full cream liquid milk 13% (100 ml), and a 5% bacterial starter combination concentration (1: 1 b/v). The yogurt evaluation included a stability test with storage at 4°C and antioxidant activity using the DPPH method on 0, 7, 14, 21, and 28 days. The data was statistically analyzed using Multivariate Analysis of Variance (MANOVA). The anthocyanin stability of the three samples, namely roselle extracts of 2%, 4%, and 8%, significantly different (p |
| Databáze: | Directory of Open Access Journals |
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