The Effect of Various Concentrations of Butterfly Pea (Clitoria ternatea L.) Extract on Yogurt Characteristic
Pengaruh Berbagai konsentrasi Ekstrak Bunga Telang (Clitoria ternatea L.) terhadap karakteristik Yogurt
DOI:
https://doi.org/10.21070/ups.1592Keywords:
Butterfly Pea Flower Citoria Ternatea L, Butterfly Pea Flower Extract, YogurtAbstract
This study aims to determine the effect of the addition of butterfly pea flower extract (Clitoria ternatea L.) on the characteristics of yogurt. Using a randomized block design with a single factor of 8 treatments repeated 3 times to get 24 experimental units. Data analysis was carried out using ANOVA and further testing using the Honest Significant Difference test at the 5% level. The results of the study showed a significant effect on the color profile test. The organoleptic value of color has a significant effect. The best treatment was treatment (E7) with the addition of 7% butterfly pea flower extract which showed an antioxidant value of 24887.2 ppm, total LAB 2.4x104CFU/mL, viscosity 59.25 mpas, pH 5.28, lightness value 61.72, redness value 4.07, yellowness value -21.46, color organoleptic test 4.17 (ordinary-like), aroma organoleptic test 3.20 (usual-like), texture organoleptic test 3.27 (ordinary-like), and organoleptic test taste 2.50 (ordinary-like).
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