The Effect of Various Concentrations of Telang Flower (Clitoria Ternatea L.) Extract on Cow Milk Yogurt Characteristic
Pengaruh Berbagai Konsentrasi Ekstrak Bunga Telang (Clitoria Ternatea L.) Terhadap Karakteristik Yogurt Susu Sapi
-
(1) * Annisa Alya Chosyatillah
Universitas Muhammadiyah Sidoarjo
Indonesia
(2) Ida Agustini Saidi Universitas Muhammadiyah Sidoarjo
Indonesia
(*) Corresponding Author
Abstract
This study aims to determine the effect of the addition of butterfly pea flower extract (Clitorian Ternatea L.) on the characteristics of cow’s milk yogurt. The method used in this study was a randomized block design (RBD) using a single factor with 8 treatments repeated 3 times to obtain 24 experimental units. Data analysis was carried out using ANOVA and follow-up testing with a 5% level of Honest Significant Difference (SJL) and organoleptic test were analyzed using the Friedman test. The result showed that the additional og butterfly pea extract had no significant effect on the viscosity and pH of the cow’s milk yogurt, while on the color parameter the addition of the butterfly pea extract had avery significant effect on the characteristics of the cow’s milk yogurt. The result of this study showed that the highest value of the viscosity parameter was 68,2%, the lowest pH was 5,19%, the lowest lightness color value was 61,72%, the highest redness value was 4,07% and the lowest yellowness value was -21,46%.
Downloads
References
S. P. Alnanda, R., D. Ulima, N. Merry, “Studi awal pemanfaatan kuntum Clitoria ternatea L. (kembang telang) sebagai pewarna alami makanan.,” FMIPA UI, Kampus UI Depok. Jawa Barat, 2017.
N. K. dan N. S. Parwata, I.N.A., “Pertumbuhan dan produksi hijauan kembang telang (Clitoria ternatea) pada berbagai level aplikasi pupuk bio-slurry.,” J. Trop. Anim. Sci., vol. 4 (1), pp. 142-155., 2016.
S. Budiasih, “Kajian potensi farmakologis bunga telang (Clitoria ternatea).,” 2017.
E. P. Purbosari, S. Tamaroh, and W. A. Yulianto, Sifat kimia, aktivitas antioksidan, dan kesukaan yogurt kedelai daun kelor. 2019.
P. T. I. Ni Ketut Ayu Martini, I Gusti Ayu Ekawati, “PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH BUNGA TELANG (Clitoria ternatea L.) Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Unud Kampus Bukit Jimbaran, Badung-Bali.,” J. Itepa, vol. 9 (3), pp. 327–340, 2020. DOI: https://doi.org/10.24843/itepa.2020.v09.i03.p09
D. W. Aryana, K. J. and Olson, “"A 100-year review: Yogurt and other cultured dairy products‟,” J. Dairy Sci. Am. Dairy Sci. Assoc., vol. 100 (12), pp. 9987– 10013., 2017, doi: 10.3168/jds.2017-12981. DOI: https://doi.org/10.3168/jds.2017-12981
L. S. Nadia, A. Sutakwa, and S. Suharman, “Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea) terhadap Pertumbuhan Bakteri Asam Laktat pada Pembuatan Yogurt Telang,” J. Food Culin., vol. 3, no. 1, p. 10, 2020, doi: 10.12928/jfc.v3i1.3123. DOI: https://doi.org/10.12928/jfc.v3i1.3123
C. Chusak, “‘Acute effect of clitoria ternatea flower beverage on glycemic response and antioxidant capacity in healthy subjects: A randomized crossover trial’, BMC Complementary and Alternative Medicine. BMC Complementary and Alternative Medicine.,” vol. 18 (1), pp. 1–11., 2018. DOI: https://doi.org/10.1186/s12906-017-2075-7
D. I. Kartikasari and F. C. Nisa, “PENGARUH PENAMBAHAN SARI BUAH SIRSAK DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK DAN KIMIA YOGHURT The Influence of Soursop Juice Addition and Fermentation Period toward Physical Chemistry Properties of Yoghurt,” J. Pangan dan Agroindustri Vol., vol. 2, no. 4, pp. 239–248, 2014.
N. Wakhidah, G. J. M, and R. Utami, “Yoghurt Susu Sapi Segar dengan Penambahan Ekstrak Ampas Jahe dari Destilasi Minyak Atsiri,” J. Proceeding Biol. Educ. Conf., vol. 14, no. 1, pp. 278–284, 2017, [Online]. Available: https://jurnal.uns.ac.id/prosbi/article/viewFile/17802/14204.
AOAC., “Offcial Methods of Analysis.,” 2005.
Marpaung, A. M. 2020. Tinjauan manfaat bunga telang (clitoria ternatea l.) bagi kesehatan manusia. Journal of Functional Food and Nutraceutical, 1(2), 63–85. https://doi.org/10.33555/jffn.v1i2.30 DOI: https://doi.org/10.33555/jffn.v1i2.30
Kopjar, M., Piližota, V., Šubari, D., dan Babi, J. (2009). Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition. Journal Food Sci. Technol, 1(1), 24–30.
Hartono, M. A., Ekawati Purwijantiningsih, L. M., & Pranata, S. (2012). pemanfaatan ekstrak bunga telang (Clitoria ternatea l.) sebagai pewarna alami es lilin Utilization of Extract Butterfly Pea Flowers (Clitoria ternatea L.) As Natural Colorant of Ice Lolly. 1–15.
Copyright (c) 2023 Annisa Alya Chosyatillah, Ida Agustini Saidi
This work is licensed under a Creative Commons Attribution 4.0 International License.
