Effect of Butterfly Pea Flower (Clitoria ternatea L.) and Belimbing Wuluh (Averrhoa bilimbi L.) Extract on the Physicochemical and Organoleptic Characteristics of Pudding

Revitriani, Marina (2023) Effect of Butterfly Pea Flower (Clitoria ternatea L.) and Belimbing Wuluh (Averrhoa bilimbi L.) Extract on the Physicochemical and Organoleptic Characteristics of Pudding. Journal of Advances in Food Science & Technology. (Unpublished)

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Abstract

Processed butterfly pea flowers are tasteless to add a fresh taste, it is necessary to put in natural ingredients, one of which is bilimbi. In addition, the acidity of bilimbi is expected to increase the stability of the color of the butterfly pea pudding. The objective of this research was to determine the characteristics of butterfly pea flowers and bilimbi pudding. The research design used was a factorial randomized block design with two treatments. The first factor was the concentrations of the butterfly pea flower (T) consisting of 3 levels, namely 0.05% (T1), 0.10% (T2), and 0.15% (T3). The second factor was the concentrations of bilimbi (B) consisting of 3 levels, namely, 4% (B1), 5% (B2), and 6% (B3). Each treatment was repeated three times. Furthermore, the natural dyes obtained (according to the treatment) was used in making pudding. Parameters tested were pH test, anthocyanin content test, color test (L*a*b), and an organoleptic test was carried out using preference assessment of color, taste, aroma, and product color homogeneity. Furthermore, the color test value data were analyzed using variance (ANOVA) and if there was a significant difference it was continued with Duncan's test with a confidence level of 95%. In addition, alternative selection used AHP (Analytical Hierarchy Process) and to find the best treatment used the expectation value method. The results showed that there were interactions between treatments on all parameters. Increasing the concentration of bilimbi increased the pH of the pudding and the stability of the anthocyanin The T2B1 was chosen as the best treatment. The characteristic of T2B1 was with pH 3.60, anthocyanin content 0.50 mg/L, brightness (L) 32.20, a* value 0.80, and b* value 3.00, and panelist preference color 3.43, taste 3.90, flavor 3,70 and texture 3.90. The color of the pudding was the reddish-yellow color.

Item Type:	Other
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering > Civil Engineering Study Program
Depositing User:	Sulimin BP3
Date Deposited:	05 Sep 2023 05:25
Last Modified:	05 Sep 2023 05:25
URI:	http://erepository.uwks.ac.id/id/eprint/15273

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