PENAMBAHAN RYOTO ESTER SP (SUKROSA ESTER) DAN PEMANFAATAN EKSTRAK BUNGA TELANG SEBAGAI ZAT PEWARNA ALAMI PADA PEMBUATAN ES KRIM

THE ADDITION OF RYOTO ESTER SP (SUCROSE ESTER) AND THE USE OF TELANG FLOWER EXTRACT AS A NATURAL COLORING AGENT IN THE ICE CREAM PROCESS

Ryan Moulana*, Nur Agustina, Heru Prono Widayat
* ryanmoulana@unsyiah.ac.id

The utilization of butterfly pea flower (Clitoria ternatea L.) as a natural dye has not been widely applied, especially in ice cream products. In addition, the use of ryoto ester SP is expected can improve the texture of ice cream. The purpose of this study was to determine the physical and organoleptic characteristics of ice cream with the addition of natural dyes of butterfly pea flower and ryoto ester sp. The study was conducted with 3 replications to obtain 18 experimental units. The characteristics of ice cream will be seen based on the melting time analysis, overrun analysis, emulsion activity analysis, antioxidant analysis and organoleptic testing (color, aroma, texture and overall). Based on the ranking test the best treatment in this study is the combination of using ryoto ester sp. 4% and butterfly pea flower 30% with the following characteristics: melting time 18.71 minutes; overruns 32. 09 %; and emulsion activity 57.69 %).color (like), aroma (like), taste (like), texture (like very much), overall (like) and 85.33% antioxidant.

Keywords:
Sucrose ester, telang flower and ice cream

Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi

Page number:
96-103

Volume:
2

Issue:
1

Publication date:
17 October 2022

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