Antioxidant activity and characteristics of butterfly pea (Clitoria ternatea) syrup with the addition of Belimbing wuluh (Averrhoa bilimbi. L) juice
Faculty of Agriculture Technology, Andalas University, Kampus Limau Manis, West Sumatra, Indonesia.
Research Article
World Journal of Advanced Engineering Technology and Sciences, 2023, 09(02), 338–344.
Article DOI: 10.30574/wjaets.2023.9.2.0234
Publication history:
Received on 18 July 2023; revised on 19 August 2023; accepted on 21 August 2023
Abstract:
This research aimed to determine the effect of Belimbing wuluh juice addition to antioxidant activity and the characteristics of butterfly pea syrup and to determine the best concentration of Belimbing wuluh juice based on the characteristics physical chemistry of Clitoria ternatea syrup. This research used a complete randomized design (CRD) with 5 treatments and 3 replications. The data were analyzed statistically using ANOVA and were continued by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatment in this research is addition of 0%, 5%, 10%, 15%, 20% Belimbing wuluh juice from the weight of butterfly pea. The result showed the difference addition of starfruit juice influenced the antioxidant activity, pH, water activity, total sugar, total dissolved solid, total acid, vitamin C content, anthocyanin content, color analysis, of butterfly pea syrup. Based on the physical and chemistry the best product which is the butterfly pea syrup with 20% Belimbing wuluh juice from the weight of butterfly pea with the average value of panelist’s preference for color 4.08 (like), aroma (3.84), and taste 3.92 (like) with the results of the analysis of pH 3.83, water activity 0.821, total sugar content 65.58 %, total dissolved solids 68.43oBrix, total acid 3.78%, vitamin C 7,62 mg/100g, antioxidant activity 24,58%, anthocyanin content 0.667 mg/L, total plate number 2.63×102 CFU/ g, and color analysis 319.49 ohue (purple).
Keywords:
Antioxidant Activity; Belimbing wuluh; Butterfly Pea; Characteristics; Syrup
Full text article in PDF:
Copyright information:
Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0