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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian
Hafizi, Muhammad Ridho
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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Karakteristik Fisikokimia : Pewarna Makanan Dari Ekstrak Bunga Telang (Clitoria Ternatea) Yang Kaya Anti Oksidan Yuniar, Rizka Ayu; Hafizi, Muhammad Ridho
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19253

Abstract

The butterfly pea flower can be used as a food coloring to provide color, enhance visual appeal, and maintain or improve its organoleptic properties. Its role is not only limited to aesthetic aspects, but also has a significant health impact. Antioxidants owned by telang flowers have health potential, namely as anti-microbial, anti-depressant, anthelmintic, anti-cancer, and anti-diabetes. Therefore, the purpose of this research is to produce a powdered food coloring using telang flowers as the base material, which contains anthocyanins as a high source of antioxidants. This research method includes extraction with a 1% acetic acid solvent, a solubility test, a yield test, water content, and anthocyanin content. Maltodextrin (5,10,15%) and Carboxy Methyl Cellulose (CMC) were used as good capsulants. The total anthocyanin content determination test used the UV-Vis spectrometry method. The test results showed that increasing maltodextrin concentration was directly proportional to solubility, yield, and moisture content but inversely proportional to total anthocyanin content.
Co-Authors Rizka Ayu Yuniar