Karakteristik Bolu Kukus dengan Penambahan Ekstrak dan Kelopak Bunga Telang

Abstract

Telang flower is a plant that has a health effect on the body. 10% telang flower can be used as a natural food coloring. Steamed cake is also a traditional food favored by community. Steamed cake usually uses synthetic food coloring to attract the consumers. This study aimed to examine the antioxidant capacity, chemical characteristics, and organoleptic properties of steamed cake with the addition of extract and petals of telang flower. This research using experimental approach conducted in April–December 2020. The product analyzed for antioxidant capacity using total phenol and DPPH methods, chemical characteristics with proximate analysis, and organoleptic properties using hedonic and rankings hedonic. Data were analyzed using ANOVA with Duncan Multiple Range Test. The results were the extract and petals of telang flower significantly affected the total phenol content and antioxidant activity of steamed cake with relatively fluctuating values. In addition, the addition of telang flower extract and petals in steamed cake increased the water content but decreased the fat content significantly, decreased the protein and ash content not significantly. While the value of fiber and carbohydrates are relatively fluctuating. Telang flower extract and petals also had no effect on sensory attributes such as color, taste, aroma, and texture of steamed cake. The products are liked by panelist. It was concluded that telang flower can be used as food coloring for steamed cake without changing the product’s organoleptic properties.

Nutritional Profile, Antioxidant Activities and Organoleptic Properties of Tempeh Fermented with Additional Butterfly Pea Flower Petals

“…Butterfly pea flowers have an ash content of 0.45% and have mineral content in the form of boron, calcium, cobalt, chromium, copper, iron, potassium, magnesium, manganese, molybdenum, sodium, selenium, and zinc [16]. Ash content in butterfly pea flower tempeh produces an insignificant increase because butterfly pea concentration is too small to affect the ash content of the product [17] .…”

Perbandingan Proksimat, Antioksidan, dan Antosianin pada Berbagai Produk Olahan Pangan dengan Penambahan Pewarna Alami Bunga Telang

“…Berdasarkan penelitian yang telah dilakukan oleh Sejati & Mulyono (2022), tentang pembuatan bolu kukus dengan penambahan ekstrak bunga telang bahwa bahan yang digunakan dalam pengolahan produk bolu kukus ini yaitu ekstrak bunga telang dengan konsentrasi 1, 3, 5, dan 7% dari 150 ml susu dan kelopak bunga telang sebanyak 3% dari total adonan. Bahan lainnya yaitu susu cair 150 ml, tepung terigu 200 gram, telur ayam 250 ml, gula pasir 200 gram, dan pelembut 10 gram.…”

Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract

“…Penambahan ekstrak bunga telang diketahui mampu mempengaruhi sensori dari suatu produk. Penelitian mengenai penambahan ekstrak bunga telang dalam berbagai macam olahan pangan diantaranya yogurt (Nadia et al, 2020), bolu kukus (Sejati & Mulyono, 2022) hingga klepon (Murtiasa, 2021). Penambahan ekstrak bunga telang pada produksi kue klepon substitusi tepung sagu belum pernah dilakukan sebelumnya.…”