Effect of turmeric (Curcuma longa L) powder addition as a source of antioxidant on lipolysis of raw milk

This study aims to determine the effect of adding turmeric (Curcuma longa L.) as an antioxidant source to the lipolysis reaction in raw milk. The treatment given was the addition of unextracted turmeric powder (UETP) and water extracted turmeric powder (WETP) as a source of antioxidants with four levels: 0%, 0.1%, 0.2%, and 0.3%, and each treatment has three replications. All treatments were stored at room temperature (28°C) and tested at different durations: 0, 4, 8, 12, and 16 hours. The parameters observed were pH values, and free fatty acids (FFA). The data of the research were analyzed by a completely randomized factorial design. If there were significant differences in each parameter due to the treatment was then tested by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of turmeric to the lipolysis reaction in raw milk showed a significant difference (P0.01) on pH value. Based on FFA) analysis, there was an interaction between turmeric types, treatment levels, and storage time. The addition of turmeric was able to suppress the FFA value better than control. Therefore, it can be concluded that the addition of sources of antioxidants can minimize the lipolysis reaction that produces FFA in raw milk.