The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.)
Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.)
Keywords:
Combination, dry noodles, genjer puree, spinach pureeAbstract
Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,
such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterfly
pea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a blue
color. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using the
maceration extraction method which is commonly used to determine the best anthocyanin concentration. This
study used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) and
maceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeated
twice. The results of this study indicate that the longer the drying time and the higher the maceration
temperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The research
conducted showed that the best treatment combination was the drying time of 2 days with a maceration
temperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, total
phenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 and
water content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature will
produce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, so
they have the potential to be studied further.
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