OPTIMIZATION OF JAMBLANG (Syzygium Cumini (L.) Skeels) FRUIT EXTRACT LEVELS IN YOGHURT FORMULATION AS ANTIOXIDANT


 The reactivity of oxidant compounds that exceed the limits antioxidant protection ability can cause chain reactions which interference with system. Prevention is needed to neutralize oxidants, so exogenous antioxidants are needed. One example jamblang fruit (Syzygium cumini (L)) has high activity due its natural anthocyanin. purpose this study was determine optimal form yogurt addition extract a concentration 0%, 5%, 7.5% and 10% quality SNI. Tests carried out include physical, chemical microbiological tests, namely sensory, acid content, total protein, fat number bacterial starters, as well safety tests storage at 4° C then 0, 7, 14th, 21st 28th day. Data analysis using MANOVA. results effect product showed level provided good stability during storage. Decreased levels on day 7 28. Antioxidant more stable than extract. 5% extract; 0% % inhibition value 57.48%; 62.06%; 73.01%.