Karakteristik Tape Ketan Putih (Oryza sativa glutinosa) dengan Penambahan Tiga Sumber Pewarna Alami

Tape is a traditional food produced from food containing carbohydrates or starch sources through a fermentation process with the help of yeast. The purpose of this study was to determine the effect of using natural coloring sources and concentrations of natural dyes on physical, chemical, and organoleptic characteristics and add nutritional value to glutinous rice tape. This research method uses a Randomized Block Design (RBD) consisting of 2 factors, namely natural coloring sources with 4 levels (dragon fruit extract, beetroot extract, mixture rose flower extract and dragon fruit extract, and mixture rose flower extract and beetroot extract ) and dye concentration with 2 levels (20% and 30%). Product testing included total anthocyanin, total antioxidant, alcohol, pH, color intensity, Aw, and organoleptic. The best research results were in the A1E1 (dragon fruit extract 20%) with total anthocyanin 3,41 mg/100 ml, total antioxidant 46,46%, alcohol content 0,25%, pH 4,49, Lightness (L) 53,20, redness (a+) 17,16, yellowness (b+) 11,96, water activity 0,981, and organoleptic color 3,32 (pink), aroma 3,68 (flavorful tape), taste 4,00 (sweet), texture 3,56 (soft), and overall 3,88 (liked by panelists). The results showed that the higher concentration of natural colorants resulted in higher total anthocyanin, total antioxidant, alcohol, water activity, and redness (a+) and decreased pH, Lightness (L), and yellowness (b+).