<![CDATA[Butterfly pea flower (Clitoria ternatea) is an edible flower widely used as a natural food coloring. Its high antioxidant content makes it a potential functional beverage ingredient. However, the drink tends to be bland, requiring sweetener addition to enhance consumer acceptability. This study aims to analyze the effect of various sweeteners on the physicochemical and sensory properties of butterfly pea flower drinks. Treatments included stevia sugar, palm sugar, honey, liquid fructose, white rock sugar, and yellow rock sugar. A completely randomized design with 6 treatments and 3 replications was employed. Results showed the highest viscosity (1.53 cP) in stevia sugar, the highest reducing sugar content (5.25%) in honey, and purplish color (score 2) in stevia, fructose, and white rock sugar treatments. Taste and aroma were moderately perceptible, except in the palm sugar treatment.]]>
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