PEMANFAATAN PIGMEN BUNGA TELANG (Clitoria ternatea L.) SEBAGAI PEWARNA ALAMI KAYA ANTIOKSIDAN DALAM PEMBUATAN CRACKERS DENGAN PENAMBAHAN PUREE UMBI BIT
| Main Author: | Hema’la, Dinnisa |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/45615/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/45615/2/BAB%20I.pdf http://eprints.umm.ac.id/45615/3/BAB%20II.pdf http://eprints.umm.ac.id/45615/4/BAB%20III.pdf http://eprints.umm.ac.id/45615/5/BAB%20IV.pdf http://eprints.umm.ac.id/45615/6/BAB%20V.pdf http://eprints.umm.ac.id/45615/7/LAMPIRAN.pdf http://eprints.umm.ac.id/45615/ |
Daftar Isi:
- Crackers are a type of biscuit made from fermented dough, flat shaped with salty flavor and crispy taste and when broken the cross section of the pieces are layered. They are a kind of snacks that are favored by people of various ages. Coloring not only makes them more attractive appearance but also adds nutrition for those who consume it. One of them is the content of antioxidants that are beneficial to the body which functions as a substance that neutralizes the negative effects of free radicals. One of the natural dyes that can be used and contains a lot of antioxidants is a beetroot (Beta vulgaris L.) and telang flower (Clitoria ternatea L.). This research aims to identify the best combination by adding beet puree and telang flower pigment extract. Therefore, the good quality crackers in terms of physical, chemical, and organoleptic can be produced. This research uses Randomized Block Design (RBD) with 3 replications. Factor I is a comparison of the concentration of adding beet puree and wheat flour with 3 levels (10%: 90%; 20%: 80%; 30%: 70%) and factor II is the concentration of telang flower extract with 3 levels (0 ml, 5 ml, and 10 ml) by testing crackers on water content, protein content, antioxidant activity, anthocyanin-betasianin total, color, texture, and organoleptic test which included shape, color, taste and texture. The results showed that there was an interaction between the comparison of beet puree and wheat flour and telang flower extract to water content, antioxidant activity, anthocyanin-betasianin total, color, texture, and color organoleptic. The best treatment was produced by A3T2 samples (comparison of beet puree with wheat flour (30%: 70%) and the addition of telang 10 ml pigment extract) with a moisture content of 8.586%, protein content 1.159%, antioxidant activity 67.387%, anthocyanin-betasianin total 67,387 mg /L, texture 10,435 N, L value (brightness level) of 38,667, a + value (redness level) of 30,867, and value of b (blueness level) of -21,700, score form score 3,100 (quite interesting), taste score 3,267 (pretty good), 3,400 color score (quite interesting), texture score 3.733 (crunchy).