THE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEA

Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use additives such preservatives, artificial flavours, coloring can cause allergic reactions in consumers, chemical compounds build up body. Previous studies on food colors have focused primarily colors, stability, metabolism toxicity, but recent attention has been directed to biochemical aspects plant-derived utilization. One plants that be used dye was Telang flower. flower (Clitoria ternatea L.) an alternative natural agent effort minimize dyes antioxidant beneficial This study aims determine amount butterfly pea extract, analyze effect different treatments with addition carrageenan lemon activity physical properties (viscosity color). Jelly drink from extract this factorial completely randomized design (RALF) three levels each. first factor is (0.25%, 0.50%, 0.75%) second concentration (1%, 2%, 3%). Each treatment repeated 3 times. results indicate difference carrageenan: significant activity, viscosity, color jelly telang juice. It concluded higher lemon, viscosity produced, affect product