The development of functional drinks made from telang flower (Clitoria ternatea) with lime juice addition

Endah Puspitojati; Novia Aristi Rahayu; Nur Fatimah; Sumarna Sumarna

doi:10.21107/agrointek.v18i1.14205

The development of functional drinks made from telang flower (Clitoria ternatea) with lime juice addition

Endah Puspitojati, Novia Aristi Rahayu, Nur Fatimah, Sumarna Sumarna

Abstract

Telang (Clitoria ternatea) is a medicinal flower used in food and beverages. The beverages made from this flower are commonly available in Indonesia, but their properties have not been extensively investigated. Thus, this study aimed to determine the physicochemical properties of telang flower beverages, such as pH, vitamin C, anthocyanin, and hedonic level. The study employed a complete randomized factorial design. The weight of dried flowers and volume of lime juice were used as independent variables. The De Garmo effectiveness index selected the four best physicochemical characteristics of beverages. The addition of dried flower and lime juice resulted in a significant difference in anthocyanin, vitamin C, pH, and free radical inhibition activity. Four treatment beverages with good chemical qualities were chosen to be examined hedonically. The treatment with lime juice addition resulted in a significant difference in the hedonic level of color, sweetness, and acidity (p<0.05). There was, however, no significant difference in the aroma produced in the beverages (p>0.05). The best formulation of the telang flower beverage was based on hedonic analysis with a combination of 4.5 g of telang flower and 5 ml of lime juice, resulting in a beverage with less sugar and fewer calories.

Keywords

Antioxidant; Anthocyanin; Beverages; Lime juice; Telang flower;

Full Text:

PDF

References

Adisakwattana, S., Pasukamonset, P., Chusak, C., 2020. Clitoria ternatea beverages and antioxidant usage. In: Pathology. INC, pp. 189–196.

Ahn, K., 2017. The worldwide trend of using botanical drugs and strategies for developing global drugs. BMB Rep. 50, 111–116.

Astari, R.Y., 2020. Effect of Warm Compress, Ginger Drink and Turmeric Drink on The Decrease in The Degree of Menstrual P. J. Kebidanan 10, 68–74.

Bulman, A., D’cunha, N.M., Marx, W., McKune, A.J., Jani, R., Naumovski, N., 2021. Nutraceuticals as potential targets for the development of a functional beverage for improving sleep quality. Beverages 7, 1–30.

Chusak, C., Thilavech, T., Henry, C.J., Adisakwattana, S., 2018. Acute effect of Clitoria ternatea flower beverage on glycemic response and antioxidant capacity in healthy subjects : a randomized crossover trial. BMC Complement. Altern. Med. 18, 1–11.

Çoklar, H., Akbulut, M., 2017. Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.). South African J. Enol. Vitic. 38, 264–272.

Desai, A.P., 2019. UV Spectroscopic Method for Determination of Vitamin C (Ascorbic Acid) Content in Different Fruits in South Gujarat Region. Int. J. Environ. Sci. Nat. Resour. 22, 41–44.

Devianti, V.A., Wardhani, R.K., 2018. Degradasi Vitamin C Dalam Jus Buah Dengan Penambahan Sukrosa Dan Lama Waktu Konsumsi. Res. Technol. 4, 1–46.

Djaeni, M., Kumoro, A.C., Sasongko, S.B., Utari, F.D., 2018. Drying rate and product quality evaluation of roselle (Hibiscus sabdariffa L.) calyces extract dried with foaming agent under different temperatures. Int. J. Food Sci. 2018.

Fauzi, D.R., Palupi, H.T., 2020. Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.). Teknol. Pangan Media Inf. dan Komun. Ilm. Teknol. Pertan. 11, 152–161.

Herlina, T., Julaeha, E., Ernawati, E.E., Darwati, Nurzaman, M., 2020. Antioksidan dari jeruk nipis ( Citrus aurantifolia ) peningkat imunitas tubuh dalam COVID-19. J. ITEKIMA 8, 19–29.

Ivakdalam, L.M., Rehena, Z., 2020. Pengaruh Rendaman Jeruk Nipis (Citrus aurantifolia) terhadap Kandungan Vitamin C dan pH Minuman Infused Water. Agrikan J. Agribisnis Perikan. 12, 344–349.

Jeyaraj, E.J., Lim, Y.Y., Choo, W.S., 2021. Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals. J. Food Sci. Technol. 58, 2054–2067.

Lijon, B., Meghla, N.S., Jahedi, E., Rahman, A., Hossain, I., 2017. Phytochemistry and pharmacological activities of Clitoria ternatea Phytochemistry and pharmacological activities of Clitoria ternatea. Int. J. Nat. Soc. Sci. 4, 1–10.

Liu, Z., Ren, Z., Zhang, J., Chuang, C.C., Kandaswamy, E., Zhou, T., Zuo, L., 2018. Role of ROS and nutritional antioxidants in human diseases. Front. Physiol. 9, 1–14.

Manuha, D.M., Paranagama, P.P., Nageeb, D.B., 2019. Quantitative Analysis of Vitamin C in Lime and Lemon in Vitro: Verification of Vitamin C on the Impairment of Obesity. Int. J. Adv. Sci. Res. Eng. 05, 157–161.

Muhammad Ezzudin, R., Rabeta, M.S., 2018. A potential of telang tree (Clitoria ternatea) in human health. Food Res. 2, 415–420.

Omoarukhe, E., 2017. Natural processing for beverages: from a Hibiscus sabdariffa (Roselle) beverage perspective. The University of Reading.

Sugimoto, K., Takeuchi, H., Nakagawa, K., Matsuoka, Y., 2018. Hyperthermic Effect of Ginger ( Zingiber officinale ) Extract-Containing Beverage on Peripheral Skin Surface Temperature in Women. Evidence-Based Complement. Altern. Med. 2018, 1–8.

Tolun, A., Altintas, Z., 2019. Medicinal Properties and Functional Components of Beverages, Functional and Medicinal Beverages. Elsevier Inc.

Tristantini, D., Ismawati, A., Pradana, B.T., Gabriel, J., 2016. Pengujian Aktivitas Antioksidan Menggunakan Metode DPPH pada Daun Tanjung ( Mimusops elengi L ). Univ. Indones. 2.

Wulandari, F.C., Sari, H.N.A., Desrianty, N.A., Prihanto, A.A., 2020. Effect of salt, sugar and water addition on consumer preferences of terasi. IOP Conf. Ser. Earth Environ. Sci. 493.

Zu, A., Laurent, B.K., Budiyat, C.S., 2012. Ekstraksi dan analisis zat warna biru (antosianin) dari bunga telang (Clitoria ternatea) sebagai pewarna alami. J. Teknol. Kim. dan Ind. 1, 356–365.