Purwoko, Gracia Stephanie and Marpaung, Abdullah Muzi and Rahmawati, Della (2016) Quality Improvement Of Butterfly Pea Leaves As Antioxidant Tea-Like Drink. Bachelor thesis, Swiss German University.

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Abstract

The butterfly pea leaves (Clitoria ternatea L.) contain a lot of chemical components, such as polyphenols and flavonoid that can be used as antioxidant for human. The general objective of this research was to improve the quality of butterfly pea leaves as antioxidant tea-like drink and it has better taste to be consumed. In this research, the content of antioxidant activity, phenolic, and flavonoid were studied. First, they were extracted by ethanol and acetone to release green leaf volatile (GLV) which can give bad taste and smell of leaves. Several ratio of the solvent were used to release GLV, 1:30, 1:40, 1:50 leaf to the solvent. The sensory acceptance is higher than the original butterfly pea leaves. The results showed that butterfly pea leaves in the extract with acetone in ratio 1:50 has the highest average sensory acceptance score with 6.03 and antioxidant activity (42.922 ± 0.0743)%.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Clitoria Ternatea L.; Flavonoids; Phenolic; Antioxidant
Subjects:	Q Science > QK Botany > QK898 Anthocyanins Q Science > QP Physiology > QP801 Phenols--Physiological effect T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	02 Oct 2020 14:41
Last Modified:	02 Oct 2020 14:41
URI:	http://repository.sgu.ac.id/id/eprint/898

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