Karakteristik Bolu Kukus dengan Penambahan Ekstrak dan Kelopak Bunga Telang

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