Caesalpinia sappan L. - International Food Research Journal
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Microbiological and physicochemical quality of pasteurized milk supplemented with sappan wood extract (Caesalpinia sappan L.) Kimestri, A.B., Indratiningsih and *Widodo Department of Animal Product Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
Article history
Abstract
Received: 14 November 2016 Received in revised form: 22 December 2016 Accepted: 24 December 2016
Caesalpinia sappan L (Sappanwood) contains antibacterial compounds and antioxidants that inhibit the growth of microbes. This study aimed to investigatethe microbiological and physicochemical qualities of pasteurized milk supplemented with 0, 2, 4, 6 and 8% (w/v) sappan wood extract. Data were analyzed using a completely randomized design factorial followed by the Duncan’s new multiple range test. Preliminary analysis showed that sappan wood extract contained 44.66 ± 0.09 mg/100g phenols, 0.18 ± 0.01 mg/100mg flavonoids, 46.42 ± 0.23 mg/100g tannins, and antioxidant activity at 85.82 ± 0.25%. The addition of sappan wood extract significantly increased the antioxidant activity (P
