Abstract

Background and Objective: The development of functional food is necessary to achieve a better quality of life. Soymilk-wedang ginger has been developed as a functional drink but still has limitations such as an unattractive appearance. This study aimed to determine the effect of adding butterfly pea extract on the characteristics of soymilk-wedang ginger and to determine the best addition of butterfly pea extract based on organoleptic, physical and chemical tests on soymilk-wedang ginger. Materials and Methods: The research design used was a Completely Randomized Design (CRD) with five treatments and three replications. The treatments given in this study were A (ginger drink without the addition of butterfly pea flower extract and soymilk), B (without the addition of butterfly pea extract), C (addition of 2% butterfly pea extract), D (addition of 2.5% butterfly pea extract), E (addition of 3% butterfly pea extract) and F (addition of 3.5% butterfly pea extract). The research data were statistically analyzed using One-way Analysis of Variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) analysis at the 5% level. Results: The adding butterfly pea extract significantly affected color analysis, antioxidant activity, anthocyanin levels, total plate count and organoleptic color of ginger soymilk ginger drink. However, it did not significantly affect the pH value, protein content and organoleptic taste and aroma. The best treatment based on organoleptic tests and physical, chemical and microbiological analysis of soymilk-wedang ginger with the addition of butterfly pea extract was treatment F. Conclusion: The quality of the product produced was good overall, thus it can be developed further on a commercial scale.