PENGARUH PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea L) DAN BUNGA MAWAR MERAH (Rosa sp) TERHADAP KARAKTERISTIK FISIKO-KIMIA PUDING

Pudding is a popular food, usually served as a dessert. This research aim to determine the effect of adding butterfly pea flower extract and red rose flower extract on the physico-chemical characteristics of pudding, and to determine the optimal formulation of butterfly pea and red rose flower extracts that produces pudding with the best physico-chemical characteristics. This research used a Completely Randomized Design (CRD) with 6 treatment levels (K0, K1, K2, K3, K4, K5). With 3 repetitions, 18 experimental samples were obtained. The research results showed that the addition of butterfly pea and red rose flower extracts had a significant effect on pH (degree of acidity), color intensity, syneresis, anthocyanin levels, antioxidant activity and organoleptic (taste, aroma, texture). The best results were obtained in the K5 treatment adding (0% butterfly pea flower extract: 20% red rose flower extract) to the pudding with a pH value of 5.02, color intensity L: 62.53, a+: 8.76 (reddish), b+: 7.83 (yellowish), 72 hour syneresis 6.5%, anthocyanin content 24.71 mg/L, antioxidant activity 92.41%, and organoleptic taste 4.96 (delicious), texture 4.76 (chewy), aroma 5.20 (like), color 4.60 (attractive).