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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Lisa Angriani
Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Hasanuddin, Makassar, Indonesia
Agriculture, Biological Sciences & Forestry

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POTENSI EKSTRAK BUNGA TELANG (CLITORIA TERNATEA) SEBAGAI PEWARNA ALAMI LOKAL PADA BERBAGAI INDUSTRI PANGAN: (The Potential of Extract Butterfly Pea Flower (Clitoria ternatea L.) as a Local Natural Dye for Various Food Industry) Lisa Angriani
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.120

Abstract

Butterfly pea flower is a plant containing anthocyanin pigment which has the potential to be developed as a local natural dye in various food industry. Local natural dyes in various industries besides enhancing color quality attributes can also provide antioxidant, anticancer, and anti-inflammatory effects. Butterfly pea flower extract has good stability in acidic conditions. The purpose of this study was to identify the potential of butterfly pea flower extract as a local natural dye for the food industry, this study focused on variations in pH 2-10 and storage temperatures. The results showed that at pH 4-5 anthocyanin Butterfly pea flower had concentrated blue-purple color and very good stability and were able to survive for 2 months did not appear to decrease at room temperature. Butterfly pea flower extract at pH 6-7 has a color that fades after being stored for several days, but can last up to 6 months at refrigerator temperature storage. Butterfly pea flower extract can be used as a local natural dye in the manufacture of ice cream, syrup, coockies, bread and various other types of food products.
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