Abstract
The purpose of this study was to determine the effect of Trehalose and Telang-Pea (Clitoris ternatea L.) which are used as fillers for Telang-Yellow milk powder. This study used a randomized block design, 3x3 factorial, and 2 replications. Trehalose concentrations (10%, 15% and 20%) and t butterfly pea flower concentrations (0.5%, 1% and 1.5%) were research factors. The results of this study included water content, antioxidant activity, viscosity, yield, solubility, dissolution time, hygroscopicity, color intensity, and preference for taste, color, aroma and after taste. The results showed that water content, hygroscopicity, dissolution time, solubility, yield, pH value, color, and hedonic assessment of taste, color, aroma, and aftertaste were affected by trehalose and eggplant concentrations. The best organoleptic results were obtained with t1b2 samples (0.5% trehalose and 15% Butterfly Pea). The best treatment was the t3b3 treatment with the results of the analysis of water content 2.86%, hygroscopicity 7.15%, amendment 20.00%, soluble time 29.13%, solubility 83.98%, pH 6.72, antioxidant activity 557.77 ppm, color intensity *L 48.01, *a 4.73 and *b 6.10.
Keywords:
butterfly pea; drum drying; milk powder; trehalose
Thumbnail
Thumbnail
