[Production of Natural Colorant Powder from Clitoria ternatea L. using Zeolite-Dehumidified Tray Dryer] One of food additives that are usually added to food is coloring agents. The use of synthetic colorant in food products often causes health problems. Telang flowers, or Clitoria ternatea L., have blue color that indicates the presence of anthocyanins. Referring to this, the flowers can potentially become natural coloring agents. This research aims to yield colorant powder, study the effect of pH and temperature on anthocyanin content, study the effect of temperature and addition of maltodextrin on drying process. The research was conducted in two main stages, namely extraction and drying. The extract is varied in its pH to obtain pH with highest anthocyanin. Drying was carried out with variations in maltodextrin concentrations of 0 and 8%; temperatures of 30, 40, 50, 60, 70 and 80°C; and rate of drying air 3 m/s. The results showed that at pH 2, the highest total anthocyanin was obtained. The higher the drying temperature and maltodextrin concentration that is added, the drying process will be faster. Increasing the temperature causes the anthocyanin concentration obtained to be smaller.

One of food additives that are usually added to food is coloring agents. The use of synthetic colorant in food products often causes health problems. Telang flowers, or Clitoria ternatea L., have blue color that indicates the presence of anthocyanins. Anthocyanin is a flavonoid compound that has positive health benefits. Referring to this, the flowers can potentially become natural coloring agents. This research aims to examine the effect of pH on anthocyanins, the effect of maltodextrin concentration and temperature on water content. So that the best conditions are obtained for the drying process and obtained powder that has anthocyanin content with low water content. The research was conducted in several stages, namely extraction, drying and analysis of results. The extract is varied in its pH to obtain pH with highest anthocyanin. Drying was carried out with variations in maltodextrin concentrations of 0 and 8%, and temperatures of 40, 60 and 80°C. Water content analysis for 120 minutes every 10 minutes. The results showed that at pH 2, the highest total anthocyanin was obtained. The higher the drying temperature and maltodextrin concentration that is added, the time needed to dry the extract will be faster. Lower moisture content is produced with higher maltodextrin concentration and temperature.