Beetroot as a Source of Antioxidants and Natural Colouring in Fresh Cheese Making from Cow’s Milk

Beetroot has potential as an additional ingredient in cheese making. Beetroot contains betalain which can be used as a natural colourant and has antioxidant properties. The objective of this research was to investigate the characteristics of fresh cheese with the addition of beetroot extract. The treatment in this study was cheese making with the addition of beetroot extract (1%, 2%, 3%, and 4%). The results showed no difference in yield, pH, moisture content, total solids, gumminess and chewiness of cheese. Beetroot extract can increase antioxidant activity, and can change the colour of cheese. L, b*, chroma, and whiteness index values decreased, while a* and hue values increased as the level of beetroot extract added increased. This indicates that the higher the level of beetroot extract added, the more intense the cheese colour will be. It can be concluded that the addition of beetroot extract can increase the antioxidant activity and change the colour of cheese starting from 1% level.

Keywords: Cheese, Beetroot, Antioxidant, Instrumental Colour, Texture Profile.