STUDI FORMULASI, KARAKTERISTIK DAN AKTIVITAS ANTIOKSIDAN SIRUP BUNGA TELANG (Clitoria ternatea L.)

Authors

  • Lailiiyatus Syafah Politeknik Putra Indonesia Malang
  • Ade Reka Saputri Politeknik Kesehatan Putra Indonesia Malang
  • Ebbie Permata Sari Politeknik Kesehatan Putra Indonesia Malang
  • Ima Nurul Kurnianingsih Politeknik Kesehatan Putra Indonesia Malang
  • Sherlina Ahmalia
  • Ummi Khalila Politeknik Kesehatan Putra Indonesia Malang

DOI:

https://doi.org/10.36761/hexagon.v6i2.6030

Keywords:

Antioksidan, Bunga telang , formulasi, karakterisktik, sirup

Abstract

Telang flower (Clitoria ternatea L.) is a flower that is widely used by the community as a drink. Telang flowers give a blue color to the drink but do not provide flavor, so it is necessary to add flavor to the telang flower syrup. The flavor can come from citric acid or lemon fruit. The presence of these additions will affect the characteristics of  telang syrup. The purpose of this study was to formulate and test the characteristics of syrup: organoleptic, pH, viscosity, flavonoid content and anthocyanin levels of four formulas of telang syrup. There were four formulas (F1, F2, F3 and F4) of telang syrup, the tests carried out were organoleptical color, taste, fragance and consistency, pH, viscosity, qualitative flavonoid test with color reaction, antosianin and antioxidant test using DPPH. The results showed that F1 had no fragance and blue color, while F2, F3, F4 had lemon fragance and red color. The all formulas have a sweet taste and thick consistency, pH and viscosity that meet the requirements, qualitatively containing flavonoids. The highest anthocyanin content was 2.338 and IC50 183.52 in F2. Conclusion The addition of citric acid decreased the pH, and viscosity but increased the IC50.

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Published

2025-06-18

Issue

Vol. 6 No. 2 (2025)

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