Matoa pasteurized milk quality subjected to the different levels of alginate

Abstract

Abstract The addition of alginate in pasteurized milk processing could improve the impact of using matoa leaf extract on pasteurized milk. Matoa leaf extract was acidic. The use of a certain amount of matoa leaf extract in the processing of milk pasteurization could affect the stability of the (colloidal) dispersion of the final product. Hence, alginate was known to have the ability to inhibit some pathogenic bacteria. The purpose of this study was to determine the level of alginate used in matoa pasteurized milk processing on the microbiological and physical quality of matoa pasteurized milk. The parameters measured were the inhibitory effect on Escherichia coli, organoleptic on viscosity, and preference of matoa pasteurized milk. This study used a completely random design. The treatment used was without the addition of alginate (0%) and the addition of 0.1%; 0.2% and 0.3% alginate. The results showed that the increasing use of alginate in matoa pasteurized milk showed an increase in the ability to inhibit E. coli and an increase in panelists’ assessment of viscosity, and changed the panelists’ preference for matoa pasteurized milk. The use of alginate levels between 0.1-0.2% in the processing of matoa pasteurized milk improved the quality of the final product.