QUALITY OF POWDER DRINK MADE FROM COW^S MILK AND PURPLE SWEET POTATO (Ipomoea batatas L.) JUICE Wahniyathi Hatta (a*), Endah Murphi Ningrum (a), Sarianti Ratu Paliling (a)
(a) Department of Animal Production, Faculty of Animal Science, Hasanuddin University
Jl. Perintis Kemerdekaan, Tamalanrea, Makassar, Indonesia
*wahnihatta[at]gmail.com
Abstract
Purple sweet potato has an attractive color and anthocyanin which is good for health. Processing of cow^s milk combined with purple sweet potato (Ipomoea batatas L.) juice into a powder drink is expected to increase the shelf life and public interest in consuming milk. The purpose of this study was to examine the effect of the proportions of cow^s milk and purple sweet potato juice on the levels of anthocyanin, protein, yield, and organoleptic quality of color and aroma of powdered drinks. A total of five treatment proportions (%) of cow^s milk and purple sweet potato juice were arranged in a beverage formulation, as follows: 100 : 0 (P0), 90 : 10 (P1), 80 : 20 (P2), 70 : 30 (P3), and 60 : 40 (P4), while the drying of powdered drinks uses a microwave. Anthocyanin levels significantly (P<0.01) increased with increasing proportion of purple sweet potato juice, while protein levels significantly (P<0.01) decreased. The percentage yield was not significantly different between treatments, while the white color and the milky aroma of the drink significantly (P<0.01) decreased with increasing the proportion of sweet potato juice in the formulation. The results of the study suggest that the proportion of 70% cow^s milk and 30% purple sweet potato juice in the powder drink formulation is suitable for increasing the levels of anthocyanins with little effect on protein content, color and aroma of milk products.
Keywords: cow^s milk, purple sweet potato, powder drink, anthocyanin, protein and sensory quality
