Utilization Of Dracaena Marginata Leaves, Marigold Flower, Butterfly Pea And Bougainvillea As Natural Dyes For Traditional Balinese Food Of Jaja Samuhan

Abstract

Traditional snacks are an ancestral heritage that is an important component in the Indonesian culinary field. In Bali, traditional snacks have a special meaning and become an important part of offerings in religious ceremonies. One of the well-known kinds of snacks, namely jaja samuhan, the producers of which are quite often found in Tunjuk Village, Tabanan Regency, Bali. In the process of making jaja samuhan, there are still many producers who use synthetic dyes which are considered more practical by the community. The use of synthetic dyes aims to increase consumer attractiveness, uniform color, and prevent discoloration during storage. The use of synthetic dyes in food can have a negative impact on health if consumed long term. In an effort to avoid these harmful effects, synthetic dyes can be replaced with natural dyes made from plants which are much safer to consume and are easily found from nature. This research was conducted by comparing the colors of jaja samuhan which were given synthetic dyes and given natural dyes from dracaena marginata leaves, marigold flower, butterfly pea and bougainvillea. The research was conducted in Tunjuk Village, Tabanan Regency. The results of this study stated that the values ​​of brightness (L), redness (a) and yellowness (b) of jaja samuhan with synthetic dyes were (55.4 ± 0.1; 32.4 ± 0.2 and 41.9 ± 0.2). L, a and b in jaja samuhan with natural dyes were (53.6 ± 0.3; 31.2 ± 0.1 and 40.5 ± 0.2). Based on these results, it can be concluded that the color with natural ingredients in jaja samuhan is close to the color with synthetic dyes.