Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea Linn) Terhadap Karakteristik Marshmallow


 This research was aimed to determine the effect of addition blue butterfly pea extract on characteristics marshmallow and concentration that produced best marshmallow. used completely randomized design with as treatments, which consisted five levels: 0%, 0.3%, 0.6%, 0.9%, 1.2%. The observed parameters include physical, chemical, sensory properties. result showed concentrations had a significant texture, color intensity, water content, anthocyanins, antioxidant activity, (scoring hedonic), flavor, aroma, overall acceptance (hedonic) product. Selected product 1.2% extract. has texture 1.28 N, intensity L 16.71, a* 11.68, b* 7.62, 1.36% water, 1.48 mg/100 g anthocyanin, 43.50% liked, taste were liked.