FORMULASI MINUMAN SERBUK BUNGA TELANG (Clitoria ternatea L.) DENGAN PENAMBAHAN SARI LEMON (Citrus limon) DAN MALTODEKSTRIN

Butterfly pea flower (Clitoria ternatea L.) is one type of flower that is high in antioxidants so that it can be processed into powder and used as a functional drink. The purpose of this study was to determine the effect of the concentration of lemon juice and maltodextrin on the physicochemical and organoleptic characteristics of telang flower powder drink. This research method uses Randomized Group Design (RBD) consisting of 2 factors, namely the concentration of lemon juice addition with 3 levels (0%, 5%, and 10%) and the concentration of maltodextrin with 2 levels (25% and 30%). Product testing included tests of water content, vitamin C, anthocyanins, antioxidant activity, Aw, dissolving time, color intensity, pH, and organoleptic. The best research results are in the P1W2 treatment (5% lemon juice concentration and 30% maltodextrin), with the results of water content of 2,49%, vitamin C 7,69 mg/100g, total anthocyanins 2,37 mg/100ml, antioxidant activity of 51,50%, Aw 0,395, dissolving time 44,67 seconds, pH 3,64, brightness level (L) 52,20, redness level (a+) 6,50, bluish level (b-) -11,37, and organoleptic purple colour, quite lemon flavored, sour taste, and liked by panelists. The results showed that the higher the concentration of lemon juice and maltodextrin resulted in higher antioxidant activity, vitamin C, anthocyanins, and colour intensity, as well as faster dissolving time, lower water content, Aw, and pH.