Physicochemical, Antioxidant, and Antimicrobial Properties of Pasteurized Buffalo Milk Fortified with Roselle (Hibiscus sabdariffa L.) Extract

Authors

• Rikes Taruk Allo, Study Program of Animal Production and Technology, IPB University, IndonesiaFollow
• Irma Isnafia Arief, Department of Animal Production and Technology, IPB University, IndonesiaFollow
• Cahyo Budiman, Department of Animal Production and Technology, IPB University, IndonesiaFollow
• Dicky Tri Utama, Department of Animal Product Technology, Padjadjaran University, IndonesiaFollow
• Irfan Dwidya Prijambada, Department of Agricultural Microbiology, Universitas Gadjah Mada, IndonesiaFollow
• Muhammad Saifur Rohman, Department of Agricultural Microbiology, Universitas Gadjah Mada, IndonesiaFollow

Author ORCID Identifier

Rikes Taruk Allo, https://orcid.org/0009-0006-7597-6296

Irma Isnafia Arief, https://orcid.org/0000-0001-8193-0194

Cahyo Budiman, https://orcid.org/0000-0002-2052-9572

Dicky Tri Utama, https://orcid.org/0000-0003-2344-8548

Irfan Dwidya Prijambada, https://orcid.org/0000-0003-2506-1371

Muhammad Saifur Rohman, https://orcid.org/0000-0002-7764-9778

Abstract

This study aimed to evaluate the effects of roselle (Hibiscus sabdariffa L.) extract fortification on the physicochemical properties, nutritional composition, and functional activities of pasteurized buffalo milk. The study employed a 2 × 2 factorial Completely Randomized Design (CRD) with three technical replicates. The treatment factors were buffalo milk type (River and Toraja Belang) and roselle extract concentration (0% and 5%, v/v). Fortification with 5% roselle extract decreased the pH to 5.60 ± 0.07 and 5.51 ± 0.06 and the viscosity to 2.76 ± 0.75 and 2.42 ± 0.41 mPa·s, respectively, but did not affect water activity. River buffalo milk had higher protein contents (4.86 ± 0.32 and 4.76 ± 0.15%) and lactose contents (7.33 ± 0.47 and 6.36 ± 0.55%) than Toraja Belang buffalo milk. Antioxidant activity, expressed as DPPH radical inhibition, increased to 67.93 ± 1.09% and 69.52 ± 0.95%. Inhibition zones also increased against Escherichia coli (11.50–11.83 mm), Staphylococcus aureus (12.10–19.03 mm), and Salmonella sp. (11.10–11.36 mm). The interaction between the two factors had a significant effect (p < 0.05) on pH, viscosity, lactose content, and the inhibition zones against E. coli and S. aureus, but had no significant effect (p > 0.05) on the other parameters. Roselle-fortified buffalo milk has potential for further development as a functional beverage based on its in vitro antioxidant and antimicrobial activities.

Recommended Citation

Taruk Allo, Rikes; Arief, Irma Isnafia; Budiman, Cahyo; Utama, Dicky Tri; Prijambada, Irfan Dwidya; and Rohman, Muhammad Saifur (2026) "Physicochemical, Antioxidant, and Antimicrobial Properties of Pasteurized Buffalo Milk Fortified with Roselle (Hibiscus sabdariffa L.) Extract," Jurnal Ilmu Ternak Universitas Padjadjaran: Vol. 26: No. 3, Article 10.
DOI: https://doi.org/10.24198/jit.v26i3.1512
Available at: https://journal.unpad.ac.id/jitunpad/vol26/iss3/10