The quality of milk candy using rosella powder (Hibiscus sabdariffa L.) addition as natural food colouring

• Published in: IOP conference series. Earth and environmental science Vol. 492; no. 1; pp. 12059 - 12064
• Main Authors: Ekie, M A B, Evanuarini, H
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.04.2020
• Subjects: Anthocyanins; Antioxidants; Color; Coloring; Confectionery; Hibiscus sabdariffa; Milk; Natural & organic foods; Powder; Roselle; Variance analysis; Yield
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/492/1/012059

Rosella have anthocyanins can act as natural colour on milk candy production. The purpose of this study was to determine the best percentage of rosella powder addition on antioxidant activity, colour and yield of milk candy. The material used in the present study were fresh milk, sugar, and rosella powder. The study was conducted in laboratory experimental and arranged using a Completely Randomized Design with 4 treatments and 4 replications. The treatments were P0 (without rosella powder addition), P1 (1% addition of rosella powder on milk candy production), P2 (3%) and P3 (5%). The data were analysed using Analysis of Variance and continued by Duncan's Multiple Range Test. The results of this study showed that the addition of rosella powder had significant effect (P<0.01) on antioxidant activity, lightness, redness, yellowness and yield of milk candy. The antioxidant activity of candy milk were 8.58-10.28, lightness (L) 48.33-52.53, redness (a*) 15.00-19.10, yellowness (b*) 16.80-20.00, and the yield 77% - 80.74%. It can be concluded that addition of rosella powder 5% on milk candy gave the best treatment.