The effect concentration of butterfly pea extract (Clitoria ternatea L.) and addition of canna edulis flour (Canna edulis kerr) on the characteristics cream soup instant produce by rotary Dryer

Abstract

The objective of this research is to determine the influence of butterfly pea extract concentration and the addition of canna flour on the characteristics of instant cream soup. The research design used a Randomized Block Design (RBD) with a 3x3 factorial pattern consisting of 2 factors with 2 replications, resulting in 18 experimental units. Factor T represents the concentration of butterfly pea flower extract, consisting of 3 levels: t1 (5%), t2 (10%), and t3 (15%), while factor G represents the addition of canna flour, consisting of 3 levels: g1 (10%), g2 (20%), and g3 (30%). The physical responses in this study include dissolution time, color intensity, and SEM (Scanning Electron Microscopy). Chemical responses include water content, ash content, protein content, fat content, carbohydrate content, and total anthocyanin. Organoleptic responses include hedonic tests for color, taste, aroma, and thickness.