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The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

Indonesian Food Science and Technology Journal · Vol. 3 No. 2 (2020) · hlm. 34–37

DOI
10.22437/ifstj.v3i2.10185
ISSN
2615-367X
Terbit
2020-07-31
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en

Abstrak

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

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization</dc:title>
	<dc:creator xml:lang="en">Marpaung, Abdullah Muzi </dc:creator>
	<dc:creator xml:lang="en">Lee, Michael </dc:creator>
	<dc:creator xml:lang="en">Kartawiria, Irvan Setiadi </dc:creator>
	<dc:description xml:lang="en">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. &amp;nbsp;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. 
&amp;nbsp;
Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2020-07-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/10185</dc:identifier>
	<dc:identifier>10.22437/ifstj.v3i2.10185</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 3 No. 2 (2020): Volume 3 Number  2, July 2020 |IFSTJ|; 34-37</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/10185/5757</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2020 Indonesian Food Science &amp; Technology Journal</dc:rights>
</oai_dc:dc>