Pengaruh Perbandingan Ekstrak Bunga Telang dengan Sari Jeruk Kasturi dan Suhu Ekstraksi terhadap Karakteristik Fisikokimia Sirup Telang Kasturi

Abstract

Butterfly pea flower is an ornamental plant that can be used as a medicine for the eyes and food coloring. Telang Kasturi syrup is a variety of processed food made from butterfly pea flowers. The purpose of this research was to find out the effect of the comparison of butterfly pea flower extract with kasturi orange juice and extraction temperature on the physicochemical characteristics of kasturi telang syrup. The research method used a completely randomized design (RAL) with 2 factors, namely the extraction temperature of the butterfly pea flower (T) (60 °C, 70 °C, 80 °C, 100 °C ) and the comparison between the extract of the butterfly pea flower and the extract of the orange kasturi (P) (10%:90%; 25%:75%; 50%:50%; 75%:25%). The parameters analyzed were vitamin C levels, anthocyanin levels, antioxidant activity, degree of acidity (pH), total sugar and organoleptic tests for color, aroma and taste. The results showed that the highest anthocyanin content of butterfly pea extract was obtained at an extraction temperature of 70 °C. Extraction temperature also affects the value of antioxidant activity, degree of acidity (pH), total sugar, organoleptic value of aroma and taste of telang kasturi syrup. Whereas in the comparison factor of butterfly pea flower extract and kasturi orange juice, the greater the amount of kasturi orange juice will increase the value of vitamin C content, total sugar, organoleptic value of aroma and taste. Butterfly pea flower extract increased anthocyanin levels and antioxidant activity as well as the organoleptic value of color in butterfly pea syrup.