DIVERSIFIKASI DAN PREFERENSI OLAHAN PANGAN DARI PEWARNA ALAMI KEMBANG TELANG (Clitoria ternatea) DI KOTA TERNATE

Rima Melati, Nur Syafira Rahmadani

Sari


The use of telang flower in Indonesia as a food coloring has long been known and applied to several food preparations. The people of Ternate City prefer to use flower telang as medicinal plants and cosmetic ingredients, rather than as food coloring. This study aims to determine the public's perception of the color impression of processed food originating from the telang flower. This study used an experimental method of telang flower extract as a food coloring consisting of telang tea, lemon telang syrup and telang blue pudding. Organoleptic test on the level of interest in color, liking and aroma. The panelists used were 30 people aged 18 - 55 years. The assessment criteria used a score between 1 to 5. The experimental results showed that the color of telang tea was dark blue, the color of lemon telang syrup was purple and the pudding was light blue. The panelists' perception of food processing using telang dyes is that the color of food products is attractive, very fond of and tasteless. Processed products that use telang have multiple uses, namely to attract consumer interest and as an anthocyanin product suitable for consumption during the Covid-19 and New Normal pandemic conditions.

 

Keywords: Perception, natural dyes, telang, antioxidants


Teks Lengkap:

84-88

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