Daya Leleh, PH, Kekerasan dan Organoleptik Permen Susu dengan Penambahan Sari Bunga Telang (Clitoria ternatea L.)

Abstract

The candy milk is one of products of milk that taste sweet and delicious. The natural ingredients is commonly added to put up the variety of the cow candy, the essential nutrients and the colour of the candy. Telang flower (Clitoria Ternatea L.) is a plant that naturally grows in tropical locations with high Flavonoids and anthocyanin which has benefited as the antioxidant. The aim of the research is to know the impact of the addition of telang flower essence to the candy milk that has been observed by the texture of how it melts, the pH and the hardness of the organoleptics. This research is an experimental study. The research was conducted at the Agricultural Product Innovation and Entrepreneurship Laboratory, Agricultural Product Technology Study Program, Faculty of Agricultural Technology, Jember University and Livestock Agroindustry Laboratory, Study Program. The research method used was a Complete Randomized Design (CRD) with 4 treatments and 5 tests so that there were 20 experimental units. The treatment consisted of adding telang flower juice at concentrations of 0%, 4%, 8% and 12%. Data analysis was carried out using the Analysis Of Variance (ANOVA) method and the Duncan Multiple Range Test (DMRT) advanced test. Analysis of research data using Microsoft Excel software and Statistical Product And Service Solutions (SPSS). The results of the research can be concluded that the addition of telang flower extract to milk candy with a concentration of 4% - 12% gives a significant difference to melting power, pH, hardness and organoleptic but not significantly different from pH, aroma and taste and produces the best candy with a concentration of 8% telang flower extract.