Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda
Soft drinks are carbonated drinks that are popular among people because providing a refreshing taste when consumed. Attractive colors in soft drinks are the main attraction for consumers. Anthocyanin compounds from telang flowers are one of the natural colors that have no negative effects on the bod...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2022-05-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/13033 |
| _version_ | 1811295023873916928 |
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| author | Syifa Unawahi Asri Widyasanti Souvia Rahimah |
| author_facet | Syifa Unawahi Asri Widyasanti Souvia Rahimah |
| author_sort | Syifa Unawahi |
| collection | DOAJ |
| description | Soft drinks are carbonated drinks that are popular among people because providing a refreshing taste when consumed. Attractive colors in soft drinks are the main attraction for consumers. Anthocyanin compounds from telang flowers are one of the natural colors that have no negative effects on the body. The application of anthocyanin compounds in soft drinks that have an acidic pH can also maintain the stability of the anthocyanins of telang flowers. This research was conducted to investigate the potential use of telang flower extract as a natural colorant in soft drinks. The extraction method used was an ultrasonic-assisted extraction method using distilled water with the addition of 0.05 % acetic acid. Extraction conditions was performed with a ratio of 0.02 (w/v); extraction time 90 minutes; and 65 % amplitude. The results of the study showed that the telang flower extract has the potential as a natural colorant in soft drinks. The addition of telang flower extract to colorless soft drinks could produce a more attractive color, namely blue-purple, with a lightness of L* 16.42; redness color intensity a* 25.77; yellowness color intensity b* -41.59; chroma 48.93; and the pH value 4.8, respectively. At refrigerator temperature storage (4-5 °C), the optimal beverage storage technique indicates a color change that was close to stable. |
| first_indexed | 2024-04-13T05:26:17Z |
| format | Article |
| id | doaj.art-0b41328befac42c293ab892bd436ab01 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-04-13T05:26:17Z |
| publishDate | 2022-05-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-0b41328befac42c293ab892bd436ab012022-12-22T03:00:34ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102022-05-0116226327010.21107/agrointek.v16i2.130336023Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersodaSyifa Unawahi0Asri Widyasanti1Souvia Rahimah2Padjadjaran UniversityPadjadjaran UniversityFood Technology, Padjadjaran UniversitySoft drinks are carbonated drinks that are popular among people because providing a refreshing taste when consumed. Attractive colors in soft drinks are the main attraction for consumers. Anthocyanin compounds from telang flowers are one of the natural colors that have no negative effects on the body. The application of anthocyanin compounds in soft drinks that have an acidic pH can also maintain the stability of the anthocyanins of telang flowers. This research was conducted to investigate the potential use of telang flower extract as a natural colorant in soft drinks. The extraction method used was an ultrasonic-assisted extraction method using distilled water with the addition of 0.05 % acetic acid. Extraction conditions was performed with a ratio of 0.02 (w/v); extraction time 90 minutes; and 65 % amplitude. The results of the study showed that the telang flower extract has the potential as a natural colorant in soft drinks. The addition of telang flower extract to colorless soft drinks could produce a more attractive color, namely blue-purple, with a lightness of L* 16.42; redness color intensity a* 25.77; yellowness color intensity b* -41.59; chroma 48.93; and the pH value 4.8, respectively. At refrigerator temperature storage (4-5 °C), the optimal beverage storage technique indicates a color change that was close to stable.https://journal.trunojoyo.ac.id/agrointek/article/view/13033soft drinkstelang flowersdrink coloringanthocyaninultrasonic assisted extraction |
| spellingShingle | Syifa Unawahi Asri Widyasanti Souvia Rahimah Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda Agrointek soft drinks telang flowers drink coloring anthocyanin ultrasonic assisted extraction |
| title | Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda |
| title_full | Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda |
| title_fullStr | Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda |
| title_full_unstemmed | Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda |
| title_short | Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda |
| title_sort | pemanfaatan ekstrak bunga telang clitoria ternatea linn sebagai pewarna alami pada minuman bersoda |
| topic | soft drinks telang flowers drink coloring anthocyanin ultrasonic assisted extraction |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/13033 |
| work_keys_str_mv | AT syifaunawahi pemanfaatanekstrakbungatelangclitoriaternatealinnsebagaipewarnaalamipadaminumanbersoda AT asriwidyasanti pemanfaatanekstrakbungatelangclitoriaternatealinnsebagaipewarnaalamipadaminumanbersoda AT souviarahimah pemanfaatanekstrakbungatelangclitoriaternatealinnsebagaipewarnaalamipadaminumanbersoda |