Effect of Butterfly-Pea Powder (clitoria Ternatea L.) and Drying Temperature Towards Physicochemical Characteristics of Butterfly-Pea Milk Powder with Vacuum Drying Method

Abstract Dairy product can be process into ready to drink or ready to serve. Dairy product that needs to be dissolved first usually powdered by drying. The drying method could be done using the vacuum Drying Method. This study used a 3x3 factorial design in a randomized block design which consisted of 2 factors, namely factor T (sea flower powder concentration) which consisted of 3 levels, namely t1: 0.2%, t: 0.3%, and t3: 0.4%, dan factor P (variation of drying temperature) which consisted of 3 levels, namely p1: 50 °C, p2: 60 °C and p4: 70 °C. The responses tested in this study were chemical responses including water content, antioxidant activity, pH. Physical responses include dissolution time, insoluble, hygroscopicity, L* a* b* color intensity, yield amount, and viscosity. Organoleptic responses include color, aroma, taste, and viscosity. The effect of different sea flower powder concentration affects the antioxidant activity, pH, and color intensity. The variation of drying temperature affects the water content, dissolution time, insoluble, hygroscopicity, and color intensity. The interaction between sea flower powder concentration and variation of drying temperature affects the antioxidant activity and color intensity.