01866     2200217   4500001002100000005001500021035002000036007000300056008003900059082001400098084002100112100002100133245014800154260003900302650005700341700001300398700002000411520112400431856007401555990001901629INLIS00000000001676520231010020046  a0010-0123000068ta231010                |          | |    aRES 22038  aRES 22038  SYA p1 aSyah Zahro Indah1 aPengaruh penambahan bunga telang (Clitoria Ternatea) terhadap fisik, kimia dan organoleptik nata de lelang  (Legen Talang) /cPolbangtan Malang  aMalang :bPolbangtan Malang,c2022 4aPengaruh Penambahan Bunga Telang (Clitoria Ternatea)1 aYastutik1 aSaikhu Muhammad  aThis study aims to determine the appropriate addition of butterfly pea in making  nata  de  lelang  (legen  telang).  The  research  method  used  a completely randomized design (CRD) consisting of 6 treatments and 4 replications with the addition of telang flowers, namely K0, K1, K2, K3, K4, and K5 respectively 0, 2, 4, 6, 8, and 10 grams. Parameters observed were physical  test  (weight  and  thickness),  chemical  test  (crude  fiber,  pH, reducing sugar, consumption sugar, and ash) and organoleptic test (taste, aroma, texture, and color). The data were analyzed using the analysis of variance (Anova). If the calculated F value > F table, then it is continued with Duncan's New Multiple Range Test (DMRT) at 5% level and Friedman analysis. The addition of 10 grams of butterfly pea (K5) in the manufacture of nata de lelang (legen telang) is the best treatment based on physical test parameters (weight and thickness) with a mean rank of 545.5 and 1.175, chemical test (crude fiber and ash) 3.39% and 0.02%, and organoleptic tests (taste, aroma, texture, and color) with mean ranks 4.25, 4.90, 4.58, and 5.52.  ahttps://repository.polbangtanmalang.ac.id/xmlui/handle/123456789/1020  aL.311/22038/HD