Abstract
Blue pea flower (Clitoria ternatea L.) yoghurt is the result of processing milk with the addition of blue pea flower extract through Lactic acid bacteria's fermentation process viz. Lactobacillus bulgaricus and Streptococcus thermophilus. Blue pea flower (Clitoria ternatea L.) contains bioactive components, particularly flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids and terpenoid. This study was aimed to determine the effect of sucrose on the antioxidant activity and colour of blue pea flower yoghurt. This study used a completely randomized design with five treatments namely yogurt control = no added blue pea flower extract, and the following with 10% blue pea flower extract at different sucrose concentrations: P1 = 0% sucrose, P2 = 4% sucrose, P3 = 8% sucrose and P4 = 12% sucrose. Data analysis used the analysis of variance. The results showed that the highest antioxidant activity was P2 = 105.25 ppm. While the best colour parameter is P2 = L * 42.42, a * 5.12, b * -5.54). Based on the results of the study, the addition of sucrose 4% increased the highest antioxidant activity and colour of yoghurt extract of blue pea flowers (Clitoria ternatea L).
Highlights
Blue pea flower yoghurt results from fermented milk using the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus with blue pea flower extract
It clearly showed the influence of blue pea flower extract on the antioxidant activity of yoghurt
The results showed that antioxidant activity concentration of yoghurt lactic acid control 27.33 ppm, P1 = 104.50 ppm, P2 = 105.25 ppm, P3 = 102.50 ppm and P4 = 93.03 ppm
Summary
Blue pea flower yoghurt results from fermented milk using the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus with blue pea flower extract. Yoghurt processing with goat's milk is a diversified alternative to yoghurt products. It is necessary to develop goat milk processing methods with fermentation techniques that aim to diversify and reduce “goaty flavor” the bad smell of goat milk. As consumer interest in yoghurt products increases, consumers prefer products that use natural dyes over synthetic dyes because they are healthier and have no adverse side effects. Dyes derived from plants can be used as natural alternative dyes, one of which is the butterfly pea (Ghafoor et al, 2009; Yadav et al, 2018; Zhang et al, 2020)
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