PEMANFAATAN MIKROEMULSI ANTOSIANIN BERAS KETAN HITAM SEBAGAI PEWARNA ALAMI DALAM YOGHURT SUSU WIJEN (Sesamum indicum L. Pedaliaceae)

Abstract

Anthocyanin microemulsions are a dispersion of two phases of the oil phase and water stabilized by surfactant and co-surfactant substances in a stable phase. The natural pigment of anthocyanin can be developed as a natural dye in the form of microemulsions. The natural antocyanin microemulsion dye is capable of being used in the fermentation processed. Some research about anthocyanin can increase the stability of anthocyanins in foodstuffs. The purpose of this research is to know the effect of dye microemulsion of black glutinous rice added to yoghurt of sesame milk. On the production of sesame milk has the percentage of sesame seeds (10, 12, and 14%) and (2.5 , 5, and 7,5 ml) microemulsion added. The results showed that the addition of microemulsion significantly affect the chemical (antioxidant activity, pH, total acid, yoghurt protein, and total sugar). But organoleptic characteristics not significantly. Antioxidants produce a rate of 2.91-12.03%. pH 4.37-4.16. Total acid 0.44-0.58%. Protein 12,10-31,37%. Sugar increasingly 4.99-3.86.%, And total BAL 1.3-4.1 x 106. And the favorite value was produced in the treatment of percentage of sesame seeds 12%  and mikroemulsions 2.5 ml.

Keywords: Antioxidants, microemulsions, yoghurt