MODIFIKASI BIKA AMBON DENGAN PENAMBAHAN PEWARNA ALAMI ROSELLA (Hisbiscus sabdariffa L.)

Sari

The purpose of this research was to determine the effect of addition rosella (Hibiscuss sabrarifa L.) extract and fermentation time on the characteristics of physical and chemical of bika ambon. This research was conducted by using Factorial Completely Randomized Design (RALF) with two factors and each treatment was repeated three times.  The first factor was concentration of rosella extract (50%; 75%; 100%) and the second factor was the fermentation time (1 hour; 1,5 hours; 2 hours). The observed parameters were chemical characteristics (water content, ash content and antioxidant activity), physical characteristics (color and texture) and organoleptic test (colour, texture, taste and odour). The results showed that the concentration of rosella extract had significant effect on water content, ash content, antioxidant activity, colour (L*, a* and b*) and texture, while the fermentation time had significant effect on water content, antioxidant activity, colour (L*, a* and b*) and texture. The treatment of A₂B₃ (concentration of rosella extract 75% and fermentation time 2 hours) was the best treatment with the highest level of acceptance based on organoleptic test. The characteristics of A₂B₃ were 36.69% water content, 0,84% ash content, and 460.52 mg/mL IC₅₀ antioxidant activity, 44.2% L*, 12.9 a*, 6.8 b*, 27.95 gf texture.