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All Journal Jurnal Pangan dan Gizi Jurnal Ilmu Pangan dan Hasil Pertanian GOVERNABILITAS (Jurnal Ilmu Pemerintahan Semesta) MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Jurnal Abdimas Dosma (JAD) Composite: Jurnal Ilmu Pertanian
Ati Atul Quddus
Universitas Koperasi Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

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Journal : Jurnal Ilmu Pangan dan Hasil Pertanian

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Pengaruh Penambahan Ekstrak Bunga Telang terhadap Sifat Kimia dan Organoleptik pada Produk Minuman Cendol Atia Fizriani; Ati Atul Quddus; Hari Hariadi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7516

Abstract

Cendol is a typical beverage product which is much popular among children and adults. A usual colour of cendol is green. Concern for some consumers of the colours found in cendol is a produced by artificial colorant that may have a negative impact for consumen. The butterfly pea (Clitoria ternatea L.). pigmetns, antocyanin, can be used as alternative for natural food coloring. This research aims to determine the influence addition of the butterfly pea extracts to proximate value, antocyanin total, antioxidant activity, and organoleptic test such as the color, flavor, aroma, and texture. The product of cendol was made from various the addition of 0.25 g, 0.50 g, and 0.75 grams flowers extract. The result showed that cendol with addition of 0,75 g flower extract was the higest total antocyanin content (235,24 mg/L) which had moisture content 82,34%, ash content 1,10%, protein 2,16%, fat 4,18%, carbohydrate 11,95%, and the result of organoleptic test were score of color 2,02; taste 1,94; aroma 1,80 and texture 1,94.
Co-Authors Aliefa Bintan Karamy Atia firzriani Atia Fizriani Enur Janah Happy Nurdiana Tatubeket Hari Hariadi Hari Hariadi Hari Hariadi Hopipah Ainatul Munawar Ahmad Rachmat Adiputra Rijel Samaloisa Rizky Faisal M Hanafi Robi tubagus Ropiq Nurul Hayat Sherina Melianti Tia Nuraeni Triana Ulfah Vela Rostwentivaivi Yudha wisnu darmawan Yuliani Fitriyani