EFFECT OF ADDING BUTTERFLY PEA (Clitoria ternatea L.) EXTRACT ON THE CHEMICAL CHARACTERISTICS OF FROZEN YOGHURT
Bayu Rachmatullah1), Manik Eirry Sawitri2), dan Ria Dewi Andriani2)

1) Student of Faculty of Animal Sciences, Brawijaya University, Malang, Indonesia
2) Lecturer of Faculty of Animal Sciences, Brawijaya University, Malang, Indonesia

Abstract

Yogurt is a dairy product fermented by Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. Adding butterfly pea (Clitoria ternatea L.) extract can increase the chemical content in frozen yogurt. This study aimed to determine the effect and the percentage of butterfly pea (Clitoria ternatea L.) extract in frozen yogurt on chemical characteristics, including protein content, fat content, total lactic acid bacteria, and antioxidant activity. The research method used was a laboratory experiment with four treatments and six replications. The treatment used was the addition of butterfly pea (Clitoria ternatea L.) extract as much as P0 (0%), P1 (6%), P2 (8%), and P3 (10%). The tested variables included protein, fat, total lactic acid bacteria, and antioxidant activity. The data obtained were analyzed using Analysis of Variance (ANOVA). If the analysis results showed significant differences, then continued with the Multiple Range Test. The results showed that the addition of butterfly pea (Clitoria ternatea L.) extract to frozen yogurt gave a significant difference (P<0.01) in the protein content and fat content. In contrast, it didn^t give a significant difference (P>0.05) in lactic acid bacteria. The average protein content of frozen yogurt with the addition of butterfly pea extract of 5.51%+0.88 to 8.19%+2.07, fat content of 0,17%+0.05 to 0.07%+0.04, total lactic acid bacteria of 5.46+0.01 to 5.45+0.02 and the antioxidant activity 78.13 mg/ml, respectively. The study concludes that adding butterfly pea (Clitoria ternatea L.) extract can reduce the fat content and increase protein levels of frozen yogurt.

Keywords: frozen yogurt, butterfly pea flower extract, fat, protein, total lactic acid bacteria antioxidant activity

Topic: Animal Product Technology