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All Journal Jurnal Pangan dan Agroindustri BIOSFER : Jurnal Biologi dan Pendidikan Biologi
Francies Seva Gentaarinda
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Agriculture, Biological Sciences & Forestry Education

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Journal : Jurnal Pangan dan Agroindustri

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EFFECT OF BREWING TEMPERATURE AND TIME ON VITAMIN C CONTENT AND ANTIOXIDANT ACTIVITY OF EDIBLE FLOWER INFUSES Pulung Nugroho; Karina Bianca Lewerissa; Francies Seva Gentaarinda
Jurnal Pangan dan Agroindustri Vol. 11 No. 4: October 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.04.1

Abstract

Dried chrysanthemum, jasmine and butterfly pea are raw materials for dip infused with antioxidant and vitamin C content. This study aimed to determine the effect of temperature and infusion time on vitamin C content and antioxidant activity. A two-factorial design was used with the first factor being the infusion temperature of 30, 50 and 70 °C. The second factor was infusion time of 1, 3 and 5 minute. Vitamin C content was determined by UV spectrophotometric method (Thermo Scientific Genesys 10 S UV), antioxidant activity by DPPH method, and moisture content by moisture analyzer. The optimum results of vitamin C content of dry samples at 30 °C brewing temperature for 3 minutes and 70 °C brewing temperature for 5 minutes was 0.29%. The vitamin C content of the wet flower control at 70 °C for 5 minutes was 0.53%. The optimum antioxidant activity of the dry sample at 50 °C brewing temperature for 3 minutes was 34.61% and that of the fresh flower control at 70 °C brewing temperature for 5 minutes was 94.14%. The moisture content of dried Chrysanthemum was 7.30%, dried Jasmine was 6.25% and dried butterfly pea was 7.24%.
Co-Authors Dhanang Puspita Fransiska Thalita Kusumaningtyas Irene Maria Lidi Karina Bianca Lewerissa Nataniel Widyantoro Nugroho Pulung Nugroho Shara Refla