Utilization of Butterfly Pea Flower (Clitoria ternatea) in Guava (Psidium guajava) Cider Making = Pemanfaatan bunga telang (clitoria ternatea) dalam pembuatan cider jambu biji (psidium guajava)

Sidharta, Jessica (2020) Utilization of Butterfly Pea Flower (Clitoria ternatea) in Guava (Psidium guajava) Cider Making = Pemanfaatan bunga telang (clitoria ternatea) dalam pembuatan cider jambu biji (psidium guajava). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cider is fermented beverages that made from fruit juices with ethanol content doesn’t exceed 8.5%. Cider is known to have lots of phytochemical compound in which contribute to the bitter and astringent taste. Butterfly Pea (Clitoria ternatea) flower is herbs that contained lots of phytochemical compound. In the utilization of butterfly pea flower in guava based cider making, butterfly pea flower is turned into steep. This researched was aim to determine the best condition for steeping (60°C for 15 minutes, 30 minutes, and 45 minutes, 45°C for 1 hour, 2 hour, and 3 hour, and 25°C for 24 hour, 48 hour, and 72 hour) based on the antioxidant characteristics. Moreover the best steeping condition will be subjected into 2 factors in cider making which are pH conditions (3.5, 4, and 4.5) and concentration of starter (4% (v/v), 6% (v/v), and 8% (v/v)) in order to obtained guava cider with the preferred characteristics The result show that steeping of butterfly pea flower at 60°C for 45 minutes that utilize in cider that made with pH of 4 and 8% concentration of starter have the highest concentration alcohol concentration which is 4.8259 ± 0.7148%. Moreover, the total phenolic content of it show value of 248.455 ± 8.908 mg GAE / g sample while its antioxidant activity or IC50 show value of 9.3917 ± 0.0337 ppm. Based on sensory analysis using hedonic acceptance method its show that color, alcoholic aroma, alcoholic taste, acidic aroma, acidic taste, sweet taste, bitter aftertaste, and overall acceptance of the cider is in between slightly like to like. / Cider adalah minuman fermentasi yang terbuat dari jus buah dengan kandungan etanol tidak melebihi 8,5%. Cider juga diketahui memiliki kandungan senyawa fitokimia yang berkontribusi terhadap rasa pahit dan asam yang khas pada cider. Bunga Telang (Clitoria ternatea) adalah tumbuhan yang mengandung banyak senyawa fitokimia. Pemanfaatan bunga telang dalam pembuatan cider berbasis buah jambu biji, bunga telang dibuat menjadi seduhan terlebih dahulu. Penelitian ini bertujuan untuk menentukan kondisi seduhan yang terbaik (60°C selama 15 menit, 30 menit, dan 45 menit, 45°C selama 1 jam, 2 jam, dan 3 jam, dan 25°C selama 24 jam, 48 jam, dan 72 jam) berdasarkan karakteristik antioksidan. Selain itu seduhan terbaik akan digunakan dalam pembuatan cider dengan 2 faktor yaitu kondisi pH (3,5, 4, dan 4,5) dan konsentrasi starter (4% (v / v), 6% (v / v), dan 8% ( v / v)) untuk mendapatkan cider jambu biji dengan karakteristik yang disukai. Hasil penelitian menunjukkan bahwa kondisi seduhan pada suhu 60°C selama 45 menit yang dimanfaatkan dalam pembuatan cider pada kondisi pH 4 dan 8% konsentrasi starter memiliki konsentrasi alkohol yang paling tinggi yaitu 4,8259 ± 0,7148%. Selain itu, total kandungan fenolik menunjukkan nilai 248,455 ± 8,908 mg GAE / g sampel dengan aktivitas antioksidan atau nilai IC50 sebesar 9,3917 ± 0,0337 ppm. Berdasarkan analisis sensori menggunakan metode penerimaan hedonik menunjukkan bahwa warna, aroma alkohol, rasa alkohol, aroma asam, rasa asam, rasa manis, aftertaste pahit, dan penerimaan keseluruhan dari cider terdapat diantara sedikit suka hingga suka.

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