Aktivitas Antioksidan dan Sifat Kimia Susu Pasteurisasi dengan Penambahan Bubuk Serai (Cymbopogon citratus)

Abstract

Public awareness about the safety of food additives has led to an increase in demand for safer sources of natural antioxidants. This study aimed to analyze the chemical properties and antioxidant activity of pasteurized milk with the addition of lemongrass powder. Lemongrass powder was added to the milk pasteurization process at levels of 0%, 1.5%, 2.0% and 2.5%. This study used a complete randomized design and the data were analyzed by variety analysis. The results showed that the addition of lemongrass powder increased inhibitory activity against 2,2-diphenyl-1-picrylhydrazyl, antioxidant capacity, protein content, and lactose of pasteurized milk. Pasteurized milk plus 2.5% lemongrass powder shows the best formula based on increased antioxidant activity, antioxidant capacity, protein content, and lactose.

Kesadaran masyarakat tentang keamanan bahan tambahan pangan menyebabkan permintaan sumber antioksidan alami yang lebih aman meningkat. Penelitian ini bertujuan untuk menganalisis sifat kimia dan aktivitas antioksidan susu pasteurisasi dengan penambahan bubuk serai. Bubuk serai ditambahkan pada proses pasteurisasi susu dengan taraf 0%, 1,5%, 2,0% dan 2,5%. Penelitian ini menggunakan rancangan acak lengkap dan data dianalisis dengan analisis ragam. Hasil penelitian menunjukkan bahwa penambahan bubuk serai meningkatkan aktivitas penghambatan terhadap 2,2-diphenyl-1-picrylhydrazyl, kapasitas antioksidan, kadar protein, dan laktosa susu pasteurisasi. Susu pasteurisasi yang ditambah 2,5% bubuk serai menunjukkan formula terbaik berdasarkan peningkatan aktivitas antioksidan, kapasitas antioksidan, kadar protein, dan laktosa.