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All Journal Jurnal Teknologi Industri Pertanian Indonesian Food Science and TechnologyJournal Jurnal Teknik Kimia Indonesia
Kartawiria, Irvan Setiadi
Chemical Engineering Department, Faculty Of Life Sciences And Technology, Swiss German University
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Engineering Industrial & Manufacturing Engineering

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Journal : Indonesian Food Science and TechnologyJournal

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The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization Marpaung, Abdullah Muzi; Lee, Michael; Kartawiria, Irvan Setiadi
Indonesian Food Science and Technology Journal Vol. 3 No. 2 (2020): Volume 3 Number 2, July 2020 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i2.10185

Abstract

Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours. The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained. Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar
Co-Authors Felen Suryani Dinata Lee, Michael Marpaung, Abdullah Muzi Paulus Gunawan Regina Aryanti