2024
DOI: 10.1051/bioconf/202410400035
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The Antioxidants Improvement of Yogurt with Three Sources of Non-Alcohol Anthocyanin Extract and Metroxylon sagu as a Natural-Based Thickener

Rokhmatul Asiyah,
Elfi Anis Saati,
Sri Winarsih
et al.

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 s… Show more

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