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All Journal Agrointek agriTECH Jurnal Gizi dan Pangan Soedirman (JGPS) Agrin : Jurnal Penelitian Pertanian Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Indonesian Journal of Food Technology Jurnal Sains dan Teknologi Pangan
Ayuningtyas, Laksmi Putri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Health Professions Medicine & Pharmacology Public Health

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Journal : Jurnal Teknologi Pangan dan Hasil Pertanian

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Identifikasi Senyawa Bioaktif dan Evaluasi Kapasitas Antioksidan Seduhan Simplisia Bunga Telang (Clitoria ternatea L.) Yuliasari, Hikmah; Ayuningtyas, Laksmi Putri; Erminawati, Erminawati
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6104

Abstract

Butterfly pea (Clitoria ternatea L.) is an indigenous Indonesian flower that is usually consumed as a natural ingredient in herbal drinks and nutraceutical products. It contains several bioactive compounds that showed strong antioxidant activity to neutralize free radical compounds from foods. The aim of this study was to identify the bioactive compounds, antioxidant capacity and the organoleptic characteristics in the brewed of dried butterfly pea. The experimental design of this study used a completely randomized design with two factors: 1) dried butterfly pea content in water : 0,5; 1,0; dan 1,5 (g/200 ml) and 2) brewing levels (1, 2, and 3 times). The phytochemical screening analysis revealed that the brewed butterfly pea contained bioactive compounds such as flavonoids, tannins, saponins, steroids, and triterpenoids. The longer dried butterfly peas soak in water showed the higher level of total anthocyanin content, total phenolic compounds, and antioxidant activity. Organoleptic analysis showed significantly effect of the colour but not the odour or flavour of the brewed dry butterfly pea.
Co-Authors Aldila, Livianinda Elza Any Kurniawati, Any Ardita, Andreas Dimas Fajar Dian Novitasari Erminawati erminawati Ferliana, Agnes Hidrotunnisa Hikmah Yuliasari Mardiyana Mardiyana Mela, Ervina Merbawinarni, Resti Nadiya, Ienas Pepita Haryanti Putri, Devry Pramesti Rachmadhani, Syafa Athala Rumpoko Wicaksono Santi Dwi Astuti V. Prihananto Wijayanti, Nur