Antioxidant activity and characteristics of butterfly pea (Clitoria ternatea) syrup with the addition of Belimbing wuluh (Averrhoa bilimbi. L) juice

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).