Physicochemical and microbiological study of Dadiah jelly candy with the addition of Clitoria ternatea flower extract

• Published in: IOP conference series. Earth and environmental science Vol. 1228; no. 1; pp. 12033 - 12039
• Main Authors: Juliyarsi, I, Sandra, A, Melia, S, Setiawan, R D, Nurhayati, Pangestu, S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.08.2023
• Subjects: antioxidant activity; Antioxidants; Bacteria; Clitoria ternatea; Confectionery; dadiah; Fermented milk products; Hardness; jelly candy; Lactic acid; Lactic acid bacteria; Microbiological studies; Moisture content; Moisture effects; Phenolic compounds; Phenols; total phenolic content; Water content
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1228/1/012033

Abstract Dadiah is a traditional fermented buffalo milk originating from West Sumatra, Indonesia and has health benefits. The aim of this study was to evaluate the effect of the addition of Clitoria ternatea flower extract addition (0,5%, 1%, 1,5%, and 2%) on the moisture content, hardness, total lactic acid bacteria, antioxidant activity, and total phenolic content of dadiah jelly candies. The results showed that the addition of Clitoria ternatea extract increased the moisture content, decreased the hardness value, increased the total phenolic content, and enhanced the antioxidant activity of the jelly candies. Compared to the dadiah jelly candies without Clitoria ternatea addition, jelly candies with Clitoria ternatea addition at any concentration did not differ significantly (P > 0.05) in total lactic acid bacteria, whereas the pH value increased as the concentration of the Clitoria ternatea extract increased. Overall, the use of Clitoria ternatea flower extract can improve the functional properties of dadiah jelly candies, with the best concentration of 2% of the Clitoria ternatea extract on the antioxidant activity and total phenol content.