Pengembangan Telang Frappe Sebagai Alternatif Minuman Berbasis Kacang Kedelai dan Ekstrak Bunga Telang (Clitoria ternatea L.)

Abstract

Kacang kedelai mengandung asam amino esensial dan protein tinggi. Ekstrak bunga telang mengandung antosianin berperan untuk pewarna alami produk pangan sehingga dapat meningkatkan tampilan warna secara visual. Tujuan penelitian untuk mendapatkan formulasi terbaik dari telang frappe. Jenis penelitian eksperimental dan pengembangan produk. Uji organoleptik menggunakan metode kuesioner. Analisis biaya dan harga jual menerapkan metode cost pricing dengan pendekatan metode full cost pricing. Analisis data uji organoleptik diolah menggunakan uji Kruskal Wallis dan uji lanjutan Man-Whitney. Hasil uji organoleptik dengan uji Kruskal Wallis menunjukkan ada perbedaan signifikan (p<0.05) pada parameter rasa, aroma, dan tingkat kesukaan keseluruhan. Formula F2 terpilih sebagai formula terpilih berdasarkan hasil uji hedonik. Hasil analisis proksimat telang frappe formula F2 mengandung kadar air 79,18%, kadar abu 0,45%, kadar protein 1,05%, kadar lemak 3,61%, kadar karbohidrat 15,72%, kadar energi 99,53%, dan gula total 2,48%. Formula F2 dapat memenuhi klaim gizi rendah gula 2,48% per 100 ml. Harga jual produk telang frappe per takaran saji 200 ml sebesar Rp15.000.

Soybeans contain essential amino acids and high protein. Telang flower extract contains anthocyanin as a natural dye for food products to improve the visual appearance of colors. The purpose of the study was to get the best formulation of telang frappe. Types of experimental research and development research. Organoleptic test using a questionnaire method, and the data was analyzed using the Kruskal-Wallis test and the Man-Whitney follow-up test. Cost analysis and selling prices use the cost pricing method with a full cost pricing method approach. The results of organoleptic tests with the Kruskal Wallis test showed a marked difference (p<0,05) in the parameters of taste, aroma, and overall liking. Formula F2 was selected as the best formula based on the results of the hedonic test. The proximate analysis of frappe formula F2 showed a water content of 79,18%, ash content of 0,45%, protein content of 1,05%, fat content of 3,61%, carbohydrate content of 15,72%, energy content of 99,53%, and total sugar of 2,48%. Formula F2 can meet the nutritional claim of low sugar 2,48% per 100 ml. The selling price per serving of 200 ml is Rp15.000.