THE PHYSICAL QUALITY AND FAT CONTENT OF PASTEURISED MILK WITH THE ADDITION OF BUTTERFLY PEA (CLITORIA TERNATEA L.) FLOWER EXTRACT
KUALITAS FISIK DAN KADAR LEMAK SUSU PASTEURISASI DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea L.)
DOI:
https://doi.org/10.26486/teknopro.v2i2.4216Keywords:
Butterfly pea flower, quality milk, pasteurised milkAbstract
This study aims to determine the effect of the addition of butterfly pea flower extract with different concentrations on the physical quality and fat content of pasteurised milk. This research was conducted on 1 February - 30 May 2024 at the Laboratory of Nutrition and Animal Products Technology, Faculty of Animal Husbandry and Sensory Testing Laboratory, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta. This study used 11 litres of Sapera goat milk, 1 kg of dried butterfly pea flowers and 10 panellists. This study uses an experimental method using a completely randomised design (CRD) with a unidirectional pattern consisting of 4 treatments, namely the addition of butterfly pea flower extract P1 (0%), P2 (5%), P3 (10%), P4 (15%) with 3 replications. Variables observed were hedonic test (colour, aroma, taste), pH, acidity percentage, density of milk, and fat content. Data were analysed using Analysis of Variance (ANOVA), if there were significant differences, followed by Duncan's New Multiple Range Test (DMRT). Hedonic test with Kruskal-Wallis test, if there is a significant difference, followed by Mann-Whitney test. The highest pH value P1 (6.99), the highest percentage acidity value P4 (0.42%), the average density value 1.024 kg/m3 and the highest milk fat content value P1 (5.87%). The results showed that the addition of butterfly pea flower extract had a significant effect (P<0.05) on colour, pH and acidity percentage, but not significantly different (P>0.05) on aroma, taste, density of milk, and fat content. Based on the results of the study, it can be concluded that the addition of butterfly pea flower extract to pasteurised milk with a concentration of 10% is most preferred by panelists. The addition of butterfly pea flower extract can improve the quality of pasteurised milk.
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