Physical Analysis of Rosella Flower, Beetroot, and Red Fruit for Sausage Colorant

This study aims to determine the physical analysis of rosella flower, beetroot, and red fruit for sausage colorant based on pH, EC, TDS, and Color L*a*b*. The material used is rosella flower, beetroot, and red fruit which has been dissolved. The method used in this research is experimental laboratory using Completely Randomized Design (CRD) with 5 treatments and 4 replications. The concentration used in red fruit and beetroot is 1% (P1), 3% (P2), 5% (P3), 7% (P4), 9% (P5) and ponceau red 0.1% (P1), 0.2% (P2), 0.3% (P3), 0.4% (P4), 0.5% (P5). Parameters observed were pH, EC, TDS, and Color. Data were analyzed using Analysis of Variance (ANOVA). If the data showed a significant difference, continued with Duncan’s Multiple Range Test (DMRT). The average pH value is 6.73-7.14 on rosella flower, 5.34-5.67 on beetroot, 6.40-6.77 on red fruit; EC value is 2.23-3.13 on rosella flower, 2.40-3.03 on beetroot, 2.65-3.79 on red fruit; TDS value is 66.50-73.00 on rosella flower, 68.25-74.25 on beetroot, 61.50-65.75 on red fruit; Color L* 17.54-18.48; a* 5.26-6.01; b* 0.67-1.06 on rosella flower, L* 36.34-38.08; a* 12.55-15.51; b* 2.68-3.32 on beetroot, L* 18.35-20.17; a* 6.47-10.81; b* 1.71-2.64 on red fruit. The results showed that rosella flower, beetroot, and red fruit had no significant effect (P>0.05) on the pH, EC, TDS, and color. But the beetroot colorant is the closest to the commercial sausage color on brand x.