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September 19, 2022
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May 2, 2023
Published
May 31, 2023
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Abstract

Tapak dara flower (Catharanthus roseus) is an ornamental plant originating from Central Amerika. This natural pigment derived from the tapak dara flower is made in powder with maltodextrin as a drying agent. This experimental study uses a one-factor, Completely Randomized Design (CRD) research method with 3 levels of maltodextrin concentration, namely 20%, 30%, and 40%. The data obtained were analyzed statistically using the ANOVA test and continued with the DMRT as a posthoc test if there were significant differences. The results showed that adding maltodextrin with concentrations of 20%, 30%, and 40% and repeated twice had significant differences in water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids. The results of the chemical analysis of tapak dara corolla dye powder with a maltodextrin concentration of 40% had a water content, and the lowest pH was a water content of 4,90% and a pH value of 3,41. Maltodextrin concentration of 20% has the lowest sweetness level (°brix) of 5,35%. The results of the physical properties study showed that tapak dara corolla dye powder with 40% maltodextrin concentration had the lowest color brightness level (L*) of 32,91; the lowest reddish color level (a*) of 35,26 and yellowish color level (b*) the lowest is 35,26. The concentration of 20% maltodextrin has the lowest solubility and total dissolved solids, namely the solubility of 92,84% and the total dissolved solids of 5,35%. Adding maltodextrin with a concentration of 30% gave the best dye results based on water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids using the De Garmo method.

Keywords

dye maltodextrin tapak dara flower bunga tapak dara maltodekstrin pewarna

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Copyright (c) 2023 Reni Erfianti, Titi Mutiara Kiranawati, Ummi Rohajatien

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Author Biography

Titi Mutiara Kiranawati, Departemen Pendidikan Tata Boga dan Busana, Fakultas Teknik, Universitas Negeri Malang

Fakultas Teknik

How to Cite
Erfianti, R., Kiranawati, T. M., & Rohajatien, U. (2023). THE EFFECT OF MALTODEXTRIN ON THE PHYSICAL AND CHEMICAL PROPERTIES OF TAPAK DARA FLOWER (Catharanthus roseus) DYE AS A FOOD BIOCOLOUR. Jurnal Agroindustri, 13(1), 1–13. https://doi.org/10.31186/jagroindustri.13.1.1-13
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