PENINGKATAN AKTIVITAS ANTIOKSIDAN PADA TELUR AYAM RAS REBUS MELALUI PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea L.)

Broiled chicken eggs should be added by butterfly pea extract for the nutrients contained in the eggs increase and can provide an attractive egg white color which can increase the selling value of poultry products. The anthocyanin pigment from butterfly pea has a blue-purplish color which contains antioxidants and can be used as a natural dye in making colored boiled eggs. The aim of this research was to determine the effect of adding natural butterfly pea flower dye to boiled chicken eggs.
The experimental design used was a one-factor Randomized Block Design (RBD) with treatment in the form of eggs with various proportions of the addition butterfly pea extract consisting of 6 levels: T0 (Telang 0 mL), T1 (Telang 1 mL), T2 (Telang 2 mL), T3 (Telang 3 mL), T4 (Telang 4 mL), T5 (Telang 5 mL). The results showed that the addition of butterfly pea extract had an effect on sensory characteristics, water content, texture, antioxidant activity, anthocyanins, color intensity and pH. The best formulation was T1 (addition 1 mL of butterfly pea extract) where this formulation had a water content of 73.10%, pH 7.45, antioxidant activity 4.35%, texture 3.66 N, total anthocyanin 0.58 mg/L , brightness level (L) 78.20, greenness level (a-) 2.43, yellowness level (b+) 10.03, appearance 3.80% (somewhat attractive), taste 3.36% (somewhat unpleasant), texture 2.60% (somewhat not chewy), color 2.96% (somewhat not blue).