Application of Butterfly Pea (Clitoria Ternatea) as a Tea-Like Functional Beverage to Control Blood Glucose Level

Qonita, Ghaisani Diyan and Marpaung, Abdullah Muzi and Pandiangan, Febbyandi (2021) Application of Butterfly Pea (Clitoria Ternatea) as a Tea-Like Functional Beverage to Control Blood Glucose Level. Bachelor thesis, Swiss German University.

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Abstract

Hyperglycemia is a symptom of diabetes which can lead to heart disease which is one of the most common diseases in the world. Hyperglycemia is a kind of non-communicable disease (NCD). The aim of this study was to determine the effects of butterfly pea flowers in the form of tea-like products on controlling blood glucose levels. The butterfly pea tea-like product was applied to 26 participants including diabetics and non-diabetics in which each participant consumed 3 different amounts of dried butterfly pea flower. Fasting blood glucose test was done before the participants consuming sugar source and postprandial blood glucose test was done 2 hours after participants consumed butterfly pea tea-like product. Consumption of dried butterfly pea flower which is only soaked in 250 ml of hot water for 30 minutes can effectively control blood glucose level with the anthocyanin content of 3.3472 mg/g.

Item Type: Thesis (Bachelor)
Uncontrolled Keywords: Anthocyanin Content, Blood Glucose, Butterfly Pea Tea, Diabetes, Hyperglycaemia
Subjects: R Medicine > RC Internal medicine > RC660 Diabetes
R Medicine > RM Therapeutics. Pharmacology > RM666 Herbs--Therapeutic use
R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts
T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User: Faisal Ifzaldi
Date Deposited: 04 Jan 2022 12:10
Last Modified: 04 Jan 2022 12:10
URI: http://repository.sgu.ac.id/id/eprint/2273

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