Chemical and Sensory Characteristics of Dried Noodles with Addition of Telang Flower Extract (Clitoria ternatea L)

Abstract

Indonesian people are very fond of noodles because they are cheap and practical. One way to improve the quality of the noodles is by adding several active ingredients. Judging from the phytochemical review, telang flowers have several active ingredients that have pharmacological potential. This study aimed to test the chemical characteristics and preference level of the panelists from dried noodles of the telang flower. This study used a randomized design with the treatment given in this study as additional telang flower extracts comprising 4 levels,: 0%, 25%, 50%, 60%, and 75%. The limits analyzed were the panelist acceptance rate, protein content, total phenol, and water content. From the research results on testing the protein content got an average value of 14%, the total phenol got an average value of 0.55mgGAE / g, and the water content got an average value of 13.96%. because in the organoleptic test, the average panelist gave a value from neutral to very fond of dry noodles with telang flower extract.