The utilization of Telang flower as healthy-natural food coloring on dawet drink

Abstract

The use of coloring in food industry increased. One of natural food coloring source is flower. Natural blue pigment is hard to get. Anthocyanin is a flavonoid that dissolved in water, its pigment range are red to blue and easily found in plants. Anthocyanin is not stable in neutral or base condition, so it needs to be extracted in acid condition. Telang flower or Clitoria ternatae L. is one of blue anthocyanin pigment source. Telang flower anthocyanin extract can be alternative as synthetic food coloring substitute. Simple randomized block design was used in this study. This study consisted of 2 steps. The first step was anthocyanin pigment extraction from telang flower using citric acid and tartaric acid with concentration variation 0.25%, 0.50%, and 0.75%. Extract total anthocyanin, total sugar, total dissolved solids, pH, color intensity, and yield were analyzed for the first step. The second step was telang flower anthocyanin extract application on Dawet and compared to synthetic food coloring and textile coloring. The best treatment was telang flower anthocyanin extract and 0.75% tartaric acid (P6) with pH 3.17, total dissolved solids 2.53°Brix, brightness (L) 32.33, redness (a+) 4.17, bluish (b-) 2.27, total anthocyanin 56.82 mg/ml, yield 39.13%, and anthocyanin decreased level when applied to dawet 70.78%, but still considered more preferred than dawet with synthetic food coloring.