Utilization of Butterfly Pea Flower (Clitoria ternatea L.) as Food Colorant in Wet Noodle = Utilization of butterfly pea flower (clitoria ternatea l.) As Food colorant in wet noodle

Tanzil, Jovinsky Happy (2020) Utilization of Butterfly Pea Flower (Clitoria ternatea L.) as Food Colorant in Wet Noodle = Utilization of butterfly pea flower (clitoria ternatea l.) As Food colorant in wet noodle. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Noodles are one of the most popular flour-based food products that can be found in Indonesia. Some noodles are made with additional ingredients such as artificial food colorants that could lead to multiple health problems. As an alternative, butterfly pea flower (Clitoria ternatea L.) that have purplish blue color could be used as a source of natural food colorant as well as to enhance the appearance of the noodle produced. The butterfly pea flower was made into powder by drying, grinding, and sieving. The wet noodle was made from butterfly pea flower powder with different concentration such as 0.5%, 0.75%, and 1% as well as kansui with 0.5%, 1%, and 1.5% concentration. The result of this study showed that wet noodle with the addition of 0.5% butterfly pea flower powder and 1.5% of kansui gives the preferred result. The preferred wet noodle formulation had 168.40o ± 0.53 ohue, 62.11 ± 0.48 of lightness, with 5.73 ± 1.21 color acceptance value for butterfly pea flower powder concentration, and 5.56 ± 1.21 color acceptance value for kansui concentration. / Mi adalah salah satu produk makanan berbasis tepung yang paling populer yang dapat ditemukan di Indonesia. Beberapa mi dibuat dengan bahan tambahan seperti pewarna makanan buatan yang dapat menyebabkan berbagai masalah kesehatan. Sebagai alternatif, bunga telang (Clitoria ternatea L.) yang memiliki warna biru keunguan dapat digunakan sebagai sumber pewarna makanan alami sekaligus untuk meningkatkan penampilan mi yang dihasilkan. Bunga telang dibuat menjadi bubuk dengan cara dikeringkan, digiling, dan diayak. Mie basah dibuat dari bubuk bunga telang dengan konsentrasi berbeda seperti 0,5%, 0,75%, dan 1% serta kansui dengan konsentrasi 0,5%, 1%, dan 1,5%. Hasil penelitian menunjukkan bahwa 0,5% bubuk bunga telang dengan 1.5% kansui memberikan formulasi terbaik. Formulasi mi basah akhir memiliki 168,40o ± 0,53 ohue, kecerahan warna 62,11 ± 0,48, dengan nilai penerimaan warna dalam uji hedonik 5,73 ± 1,21 untuk konsentrasi bubuk bunga telang, dan nilai penerimaan warna dalam uji hedonik 5,56 ± 1,21 untuk konsentrasi kansui.

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