Pengaruh Suhu dan Lama Penyimpanan Terhadap Stabilitas Warna dan Karakteristik Kolang-kaling dengan Penambahan Ekstrak Kayu Secang (Caesalpinia sappan L.)


 “Kolang-kaling” is generally added with food coloring to make it look more attractive, one source of natural color that safe for consumed comes from sappan wood. This study aimed determine the effect temperature and storage time on stability characteristics “kolang-kaling” addition extract wood get exact maintenance best The experimental design used was a factorial randomized block (RBD) 2 factors. first factor which consists 3 levels (refrigerator temperature, room 400C). second 4 (1 days, 5 7 days). treatment repeated times in order obtain 24 units. data obtained were analyzed using analysis variance if had an significant test parameters, then continued Duncan Multiple Range Test (DMRT). results showed interaction very intensity, total anthocyanin, hedonic color, aroma, texture, overall acceptance, scoring texture. Refrigerator 1 days maintain colorant characteristic intensity 0.70, value L* 23.8, a* 47.4, b* 57.8, anthocyanin 10.79 mg/100g, pH 6.0, antioxidant activity 77,0%, also sensory evaluation red liked, aroma typical texture slightly chewy acceptance liked.