Characteristic infused water of butterfly pea (Clitoria ternatea Linn) with the addition of traditional spice andaliman (Zanthoxylum acanthopodium DC) based on sustainable local resources

Abstract

Infused water is a drink that contains bioactive components. In this study, the manufacture of infused water from herbs, namely butterfly pea and the addition of andaliman which is a traditional spice typical of North Sumatra. The determine of this study was to determine the effect of adding andaliman and the storage time of butterfly pea infused water. This study was made with the addition of andaliman (A1 = 0%, A2 = 5%, A3 = 10%, and A4 = 15%) of the weight of water, then stored for a long time of storage (P1 = 0 days, P2 = 2 days, P3 = 4 days, P4 = 6 days, and P5 = 8 days) at refrigerator temperature. The results obtained were the addition of andaliman highly significantly different (P<0.01) on colour index, total sugar, and total flavonoids. Meanwhile, there was highly significantly different P(<0.01) in the total sugar and total flavonoids, but no significantly different (P>0.05) in colour index on the effect of storage time. The results show that the colour index of this infused water is blue-purple (302.1794-300.2495 °Hue). The highest total sugar was in treatment A4 (0.2437%) and the highest total flavonoid was in treatment A4 (2.0728%).