Instant Drink Research Articles

The Effect of Cassia Vera Additional in Physico Chemical Properties of Instant Powder Drink Meniran Extract With Stevia Sugar Sweetener

This research was aimed to know the characteristic of in addition meniran extract (Phyllanthus niruri) physico-chemical in instant drink powder and know the best quality of addition meniran. This research was used Completely Randomized Design (CRD) that consists of 5 treatments and 3 repetitions. The data were analyzed statistically by using ANOVA and followed by Duncan’s New Multiple Range Test (DNMRT) on the level 5%. The treatment in research the addition of meniran extract by 0,2 g; 0,4 g; 0,6 g; 0,8 g; and 1,0 g. The observations to the result of instant powder of drink which produced were physical analysis such as timing soluble, insoluble water content. The chemical analysis which were observed such as water content, ash content, total sugar, total polyphenol, total antioxidant activity, and lignan compound (filantin). The microbiological analysis was total plate number and organoleptic test (color, smell, flavor and appearance). The result of this research showed that the difference the concentration of the adition of meniran extract were significantly on the analysis of ash content, total polyphenol, total antioxidant activity, total plate number, organoleptic test and it was not significant to the timing soluble, insoluble water content, water content, and total sugar. Based on organoleptic test, the best product in instant powder of drink was in the treatment C (the addition of meniran extract by 0,6 g) with a rate of 4,30 of color, 4,30 of smell, 4,50 of flavor and 4,50 of appearance. The result of physico-chemical analysis instant powder of drink of treatment C (the addition of meniran extrac by 0,6 g) the value of the analysis of timing soluble by 65,60 second, insoluble water content by 1,31%, total sugar by 20Brix, lignan content (filantin) + , and total plate numbers 1,1 x 103 cfu/ml.

Brand strengthening and product diversification: A development strategy assistance for micro enterprises

In Indonesia Micro, Small, and Medium-Sized Enterprises (MSMEs) is still growing up. However, MSMEs continue to confront several challenges, the government and academic community are working to develop answers to these issues. One of the prospective business areas in the surrounding university is microbusiness in the field of serving breakfast. “Warung Lontong Ni Yul” is one of the breakfast vendors in the Kapalo Koto district, which surrounds the Andalas University at Padang campus. Because there are so many comparable booths, the Warung Lontong Ni Yul has to have an advantage in order to attract more customers. Community service activities are carried out from November to December 2022 at the Warung Lontong Ni Yul by assisting them in efforts to strengthen brands and product diversification. After discussions with owner, the shop's name was changed to "Lapau Minun Pagi." The consideration is that the name has a traditional Minangkabau impression, let alone incorporates the term 'lapau,' which distinguishes it from its competitors. Products are also diversified by adding new potential menus as breakfast, such as from the existing menu pical, and new bubur kampiun combination; the brand new menu such as lontong gulai paku, lontong gulai tauco, sate, lontong pical kuah sate, kerupuk kuah and add new menu for drinks such as tea, coffee, milk tea, milk coffee, and other instant drinks. Assisting methods and processes are discussed.

Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks.

In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used functional indigestible dextrin (Fibersol-2) as a carrier to make these two broths into instant drinks. The solids of the BB and CB contained protein (16.88-19.21%), fat (0.01-0.23%), ash (12.89-13.50%), carbohydrate (67.28-70.00%), sugars and polyols (40.55-45.68%), free amino acids (6.58-6.69%), 5'-nucleotides (0.98-1.47%), and bioactive components, especially polysaccharides (4.53-7.45%), ergothioneine (both 0.19%), and total phenols (0.15-0.36%). The equivalent umami concentration of BB was 2.77-fold higher than that of the CB. Both BB and CB showed compositions and essential minerals that are rich in taste. Using a nine-point hedonic test, it was found that the solid contents of BB and CB in the instant drink affected the consumer's preference. The flavor and overall preference of instant drinks with 2.5% BB or CB were the best amongst consumers. Overall, the BB and CB were rich in nutrients and bioactive and taste components and could be developed as a functional food in the form of a drink.

Formulation of Papaya Fruit Powder Incorporated Instant Drink Mix

Papaya (Carica papaya L.) is a tropical fruit with excellent health benefits. However, papaya fruit with soft flesh is easily damaged and susceptible to oxidative degradation, which is not favourable for extended storage and transportation. One way of preserving papaya fruit is by drying into powdered form using spray-drying or freeze-drying techniques. The papaya fruit powder can then be transformed into various products such as instant drink mix and health supplements. This study aims to develop a suitable formulation of papaya fruit powder incorporated instant drink mix with high nutritional content and good sensory properties. Six different combinations were tried with different amount of papaya powder and other ingredients and evaluated for their physical and sensory properties. According to the results, the most liked Sample 3 has the greatest acceptability score due to its optimal flavour, aroma, and taste. Proximate analysis of Sample 3 revealed moisture content (5.3%), total carbohydrate (77.7%), total fat (0.3%), ash content (4.1%), total dietary fibre (0.2%) and protein (12.6%) which was comparable to available commercial product. Furthermore, the microbial activity test showed that the total plate count of microbes is 7.3×103 CFU/gm which is categorized as accepted and satisfied. This study demonstrates a practical use of powdered papaya fruit incorporated into instant drink mix that can be nutritional and convenient with good sensory properties.

Nutrient analysis of local pumpkin varieties (Cucurbita spp.) grown in dry zone of Sri Lanka and development of a value-added product


 
 Cucurbita spp. generally recognized as pumpkins in Sri Lanka, is a commonly grown vegetable in the dry and intermediate zones in the island. C. maxima and C. moschata are the highly popularized cucurbits and they include number of varieties including open pollinated varieties (OPVs), hybrid and imported varieties. The study was aimed to conduct a nutrient analysis of 7 pumpkin varieties collected from dry zone low country 1b (DL1b) agro-ecological region of Sri Lanka and development of a value-added product considering the nutrient composition of the varieties. The proximate, mineral composition and the antioxidant activity were evaluated using standard analytical methods and compared the varieties through one-way ANOVA. According to the study results in 100 g of pumpkin flesh powder, protein content was ranging from 28.33-28.86 g, carbohydrates from 49.68-51.93 g, fat content from 1.04-6.13 g, crude fibre from 2.19-10.94 g, Fe content from 4.11-7.76 mg, K content from 5055.49-8841.43 mg, Mg content from 96.0-337.02 mg and antioxidant activity from 145.10-147.10 mg AAE (Ascorbic acid equivalent) in the analysed pumpkin varieties in dry weight (DW) basis at 95 % confidence interval. As per results, the three varieties of C. maxima have expressed significantly higher values (p<0.05) during the nutrient analysis compared to the moschata varieties. For the development of the instant powdered drink as the value-added product, ‘Rajah’ which is a C. maxima variety was used considering its nutrient richness over the other tested varieties and due to its significantly higher (p<0.05) dispersibility (8.42 gcm-3), solubility (0.58 g), loose bulk density (0.43 gcm-3) and low wettability (8.27 s). Considering the overall acceptability rated as 3.80 out of 5 from the sensory evaluation, the instant drink made by supplementing cinnamon extract and stevia in 1:1 was finalized as the value-added product. The knowledge on the compositional and physical property variation among different varieties of pumpkin and the value addition information of pumpkin would be useful in future value additions which emphasize products’ nutritional and nutraceutical parameters.
 Key words: Cucurbita spp., Dry zone low country, Sri Lanka, Nutrient analysis, Value addition

Chemical quality of red beans instant drink (Phaseolus vulgaris L.) with added red ginger (Zingiber officinale var. Rubrum)

Chemical quality of red beans instant drink (Phaseolus vulgaris L.) with added red ginger (Zingiber officinale var. Rubrum)

PHYSICOCHEMICAL CHARACTERISTICS OF MARTABE DRINK [PURPLE PASSION FRUIT (PASSIFLORA EDULIS VAR. EDULIS SIMS) TAMARILLO (CHYPOMANDRA BETACEAE SENDT.)

Martabe drink is a drink made from purple passion fruit and Dutch eggplant. This drink can be found easily in North Sumatra. The content of purple passion fruit and Dutch eggplant is rich in nutritional compounds, especially micronutrients and bioactive compounds. This makes the martabe drink a functional drink that not only quenches thirst and is delicious but also good for health. The high content of micro compounds in the form of vitamins and minerals, as well as bioactive compounds (antioxidants), makes it susceptible to damage. Making a martabe drink in powder form is an effort to maintain the nutritional value and essential bioactive compounds. Instant powder drinks can also increase the shelf life, simplify the distribution process and increase the ease of increasing the economic value of passion fruit and Dutch eggplant. Martabe instant drink is made using the thin layer drying (TLD) technique. This technique was chosen because it can produce powdered drinks with a reasonably high yield without reducing the nutritional value during the process and is more effective and efficient. The study used a completely randomized design (CRD) consisting of four treatments and three replications with variations in the ratio of purple passion fruit and Dutch eggplant. The results showed that the yield values ranged from 65.98-82.39%, moisture content 3.02-3.18%, pH 3.77-3.87, vitamin C content 16.91-24.04 mg/100g, and antioxidant activity of 60.78-76.38 μg/mL.

Training on the Utilization of Bada Fruit Innovation to Become a Functional Instant Drink as an Immune System Enhancer in the village of Teluk Majelis

The pedada fruit (Sonneratia caseolaris) tastes sour and has a distinctive pedada aroma, as well as a soft fruit texture, so it can be processed into several food products such as jenang, lunkhead, jam and syrup, but its development into an instant antioxidant and immune system boosting drink has not been processed yet. utilized. The highest content of vitamin C in broiler makes it taste sour and unpleasant to eat directly. To overcome this, an innovative functional instant drink powder with added sugar was created. This PPM aims to process pedada fruit which is often found and wasted in Teluk Majelis Village into effective innovations such as instant drinks, jelly candy, marshmallows and can open jobs. The method in this PPM includes counseling related to the benefits and nutritional content of bacada fruit as well as demonstrations on making pedada instant drinks, jelly candies and pedada marshmallows. The PPM results obtained pedada instant drink products, pedada jelly candies and pedada marshmallows which will be made into superior products in Teluk Majelis Village, Kuala Jambi, Tanjung Jabung Timur. From the results of monitoring and evaluation of PPM activities, it was found that the UMKM of Teluk Majelis Village had produced jelly candy and chest marshmallows and had been introduced through the Birthday Expo of East Tanjung Jabung Regency and had become the flagship product of Teluk Majelis Village which was useful as an immune system booster during the Covid-19 pandemic

Education on the Making of Ginger Powder Herbal Drink in the Benangka Community in Banangkah Village (Benangkah), Burneh District, Bangkalan, East Java

Indonesia is the largest producer of spices, one of which is ginger. Ginger is a plant that is easily grown in all types of soil, so it is easy to obtain, apart from cooking spices, ginger can also be used as an instant drink which is beneficial for the health of the body. Instant ginger powder is made from 100% ginger which is processed using household appliances so that everyone can make instant ginger powder drink easily and practically. The purpose of the community service in the village of Bangkalan, Bangkalan Regency, is to socialize the manufacture of good and correct instant ginger powder, so that it can produce really good powder, while the benefits are that many people still do not understand about instant ginger powder and its contents and benefits. The results of the dedication That from the ginger plant to instant powder and even the dregs can be used for some minor ailments that they don't know about and how to process ginger into instant ginger powder.

Erosive Potential and Sugar Content of Popular Beverages: A Double Whammy for Dentition.

This study aims to identify the pH level and subsequently the erosive potential of beverages including their sugar content. Beverages were purchased from a local convenience store, and some of the beverages were freshly prepared. The acidity of each beverage was identified using a calibrated pH meter. The pH was obtained in triplicate, and the results were expressed in average values with standard deviations. The pH values were then used to determine their erosive potential and the sugar content was obtained from the packaging and recorded. A total of 167 beverages were purchased and categorized. The beverages were categorized into 15 groups: milk tea, hawker drinks, instant drinks, fresh fruit juices, milk, energy drinks, designer coffee, soda, canned drinks, cultured milk, vegetable juices, cordials, bottled fruit drinks, tea, and mineral water. The pH value ranges from 2.65 to 7.85. Seven beverages (4.2%) were classified as extremely erosive, 53 beverages (31.1%) were classified as erosive, and 36 beverages (21.6%) were classified as minimally erosive. In total, 57.5% of the beverages were potentially erosive, and most of the soda and energy drinks were erosive. The highest sugar content per 100 g was BOH Teh Tarik Original (71.8 g), whereas the highest sugar content per serving was Carabao energy drink (10.8 g). High sugar content and low acidic content of beverages could have a negative impact on the dentition. An intervention is required from a public health perspective to regulate the consumption of sweetened and flavored beverages.

Agribusiness Development Strategy for Instant Red Ginger Produced by Kelompok Tani Pucang Sari, Kelompok Tani Sinar Cabe and Kelompok Wanita Tani Sri Tanjung in Banyuwangi Regency

Red ginger extract instant drink is used to create practical and efficient products, so that health benefits are expected. The purpose of this study was to analyze the strategy of developing instant red ginger agribusiness produced by farmer groups in Banyuwangi Regency. The methodology used is the evaluation of internal and external factors which are then mapped in the IFE EFE matrix, followed by a SWOT analysis to generate alternative competitive strategies and implement development strategies. SWOT analysis is used to compile strategic factors in the development of this instant red ginger agribusiness, followed by analysis using AHP to find out alternative strategies that are the main priorities in the development of this agribusiness. The results showed that the IFE value with the total score of the overall internal indicators was 3.48, meaning that this instant red ginger agribusiness was in the strong or high category. The total score of all external indicators in the EFE matrix is ​​2.76, which means instant red ginger agribusiness is in the average or medium category. Mapping the IFE-EFE matrix followed by a SWOT analysis provides eight alternative strategies, then 8 alternative strategies produce a priority strategy, namely maintaining red ginger development by farmer groups in order to minimize fluctuations in raw material prices with a total value of 1.30. So that an alternative strategy to maintain the development of red ginger by farmer groups in order to minimize fluctuations in the price of raw materials can be applied to build a competitive advantage and the progress of Instant Red Ginger Agribusiness Production of Farmers Groups in Banyuwangi Regency

PENGARUH PENAMBAHAN SIMPLISIA DAUN STEVIA (Stevia rebaudiana) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JAMU INSTAN

Instant herbal medicine is a food product in the form of a powder that is liked by almost all people from children to adults, in addition to the convenience of serving instant drinks, it is expected to provide benefits for body health. Stevia leaf is known as a low-calorie sweetener plant, the sweet taste is obtained from stevioside which is a glycoside composed of glucose, sucrose, and steviol. This study aims to determine the effect of the addition of stevia leaves on the chemical and organoleptic characteristics of instant herbal medicine. The experimental design used a completely randomized design (CRD) with 5 treatments consisting of P0 (control), P1 (5g stevia leaf), P2 (10g stevia leaf), P3 (15g stevia leaf), P4 (20g stevia leaf) and repeated in 4 times. The data obtained were analyzed using ANOVA and further tested with 5% DMRT. The results showed that the addition of stevia leaves had a very significant effect on the moisture content, and had a significant effect on the color, scent, taste, and viscosity of instant herbal medicine. Based on the results of ANOVA analysis, the moisture content was P1 with the addition of 5 grams of stevia leaves, and the results of the organoleptic test for color, scent, and taste that were preferred were P1 with the addition of 5 grams of stevia leaves, and for viscosity, the most preferred were P3 and P4 with the addition of stevia leaves. 15 grams and 20 grams

TRAINING AND ASSISTANCE OF PKK GROUPS IN UTILIZING EUCALYPTUS LEAF PLANTS AS HAND SANITIZER PRODUCTS AND PROCESSING TELANG FLOWERS INTO IMPROVE THE IMMUNE SYSTEM

Background: Until now, the COVID-19 pandemic has become a world health problem, including in Indonesia. To break the chain of transmission of the virus, the immune system and body hygiene must be maintained Objective: The purpose of this campaign is to transferred knowledge and technology to PKK group partners in Kedungsukodani Village regarding the use of eucalyptus leaves to produce natural Hand Sanitizer products and processed telang flowers into instant drinks in the form of powder that can be used daily. Method: The method used is socialization, training and mentoring Results: This activity has been carried out for one day and was attended by 30 participants, at the Kedungsukodani Village Hall in accordance with health protocols in the new normal era by paying attention to 3M. Conclusion: With the implementation of this campaign, participants can practice the knowledge that has been taught in their respective homes. It is hoped that the participants will care and help the process of handling COVID-19.

Physical, Chemical and Organoleptic Characteristics of Red Dragon Fruit Instant Drink Powder (Hylocereus polyrhizus)

Red dragon fruit is the type of dragon fruit that is most in demand by consumers because it is more nutritious for the health of the body. The production of red dragon fruit every season is always abundant. However, fresh dragon fruit cannot be stored for long, because it has a high moisture content of 90%. Therefore, it is necessary to carry out further processing so that nutritional needs can be maintained and extend the shelf life by making instant drink powder using the foam mat drying method. This study used the Split Plot Design method with the basic design of RAK (Randomized Block Design) which was repeated 3 times, with drying temperature treatment as the main plot consisting of 3 levels, namely 40°C, 50°C, 60° C and treatment with maltodextrin concentration as sub-plots consisting of 3 levels, namely 10%, 15%, 20%. The data were analyzed by analysis of variance and then continued with the Honest Significant Difference (BNJ) test at a 5% level and the hedonic scale organoleptic test. The results showed that the highest value of the solubility parameter was 68.68%, water content 8.08%, vitamin C 11.11%, color organoleptic 4.10, taste organoleptic 3.90, aroma organoleptic 3.67.

Sensory Evaluation of Instant Drink Red Guava (Psidium guajava L.) Using the Ranking Method

Red guava is a fruit that is in great demand by consumers because it is nutritious for the health of the body. Red guava is widely used for juice or eaten fresh. However, fresh guava fruit and guava juice cannot be stored for long, because they have a high water content. Therefore, it is necessary to carry out further treatment so that nutritional needs can be maintained and can be extended by making instant drink powder using the foam mat drying method. The main purpose of this research is to produce instant powder drink that can be accepted by respondents and to know the level of respondent's preference for red guava juice. The method in this study uses the ranking test method. The panelists in the study were students of the Muhammadiyah University of Sidoarjo who opened 30 people. Instant drink of red guava juice with a ratio of red guava powder with a sucrose concentration of 10%, 20%, and 30% with a proportion of water 1:5, 1:10 and 1:15. It can be said that there is a significant effect on the aroma, taste, texture and color as well as the level of respondent's preference for the red guava juice drink produced. Sensory data were statistically analyzed using one-way ANOVA. If it shows a significant result, then it is continued with a significant difference test using Duncan's Multiple Range Test (DMRT) at a significance level of 0.05. The results showed that there were significant differences in each treatment.

Determination of Maltodextrin Concentration in Red Ginger (Zingiber officinale Rosc.) and Cinnamon (Cinnamomum zeylanicum) Instant Drink

Maltodextrin is a food additive produced from starch which is hydrolyzed by the addition of acids or enzymes. Maltodextrin is often added to the production of instant drinks. The use of maltodextrin in instant drinks serves as a filler material that can inhibit material damage due to the drying process, coat flavor components, accelerate the drying process, and increase solubility. The purpose of this study was to determine the appropriate concentration of maltodextrin in the manufacture of red ginger and cinnamon instant drinks. The research method used was a completely randomized design (RAL) mono factorial used a concentration of maltodextrin 10%, 15%, 20% and 25%. An instant drink produced were analyzed for moisture content, ash content, sugar content, total phenol-antioxidant activity, and sensory properties. The results obtained were analyzed using the RStudio program and further tested using DMRT. The results of the analysis showed that the water content of herbal instant drinks ranged from 0.81 – 1.33%, ash content 0.16 – 0.54%, reducing sugar content 0.16 – 0.54%, and total phenol 21.83 – 31.17 g/mg GAE. Sensory analysis showed that the preferred color of herbal instant drink was the use of 10 and 15% maltodextrin, while the most preferred aroma and taste is the use of 15% maltodextrin.

Production Process Analysis of Ginger, Lemongrass, Cinnamon Instant Drink “Jesika”

Ginger, lemongrass and cinnamon instant drink “jesika” is herbal drink in powder with natural ingredients produced by Badan Usaha Milik Desa (BUMDES) Manfaat in Sukasari Village, Air Periukan Sub District, Seluma District, Bengkulu Province. The purpose of this research is to analyze the production process, mass balance, chemical analysis and business analysis of jesika instant drink. The methods used include observation and interviews, chemical analysis and business analysis. The results showed that in the processing of jesika instant drink, from of the total raw material of 64,5 kg, the finished material was 52,5 kg. From the results of chemical analysis of the instant drink jesika, it was found that the water content of the instant drink jesika was 7,82%, the ash content was 1,98%, and the antioxidant was 102,32 mg/ml. Based on the analysis of the business of producing instant drink jesika, the income obtained by the producer for one time of production gets an net profit Rp.3.185.000,-

Analysis of Biological and Chemical Parameters in Alkaline Water of Various Brands in Indonesia

Humans need drinking water in life and up to 70% of the human body is water. Consuming enough mineral water for the body can help the process to facilitate digestion, regulate metabolism, regulate food substances in the body and regulate body balance. 46.1% of adolescents from 1200 respondents studied when feeling thirsty prefer instant drinks compared to consuming mineral water, this causes mild dehydration with symptoms: dry lips up to the throat, body weakness. This study aimed to analyze the levels of biological and chemical parameters in alkaline water of various brands in Surabaya which were coded KW, M, P and T. This study was experimental with a post-test only control group design. The research data were statistically tested using one-way ANOVA with the aim of analyzing the levels of biological (E.Coli and MPN Coliform) and chemical (arsenic, fluoride and total chromium) parameters in alkaline water (KW, M, P, T). E.coli parameters in 4 types of alkaline water which were coded KW, M, P and T met the standard requirements, namely 0 colonies/100 ml. Chemical parameters namely arsenic met the requirements of 0-0.1 ppm, fluoride met the requirements of 0.01-1.5 ppm and total chromium met the requirements of 0.01-0.05 ppm. In accordance with the results of the examination, it is revealed that the process of making and producing alkaline water of various brands in the market under study are following the Good Food Production Methods (CPPB), thus there is no E. Coli and MPN Coliform content. Suggestions can be given to future researchers and the community; future researchers need to conduct further research on other brands of alkaline water in various areas with a wider range while the community needs to be more selective and smart in choosing alkaline water to be consumed to maintain a healthy body so they can benefit it at an affordable price

Productive Economic Improvement in the time of COVID-19 Pandemic for the People of Kampung KB Gandul with Innovation of "Mi Jaren" (Palm Sugar Ginger Lemongrass Drink)

Coronavirus disease originating from Wuhan, China, has spread throughout the world, including in Indonesia. Covid-19 patients were first detected in Depok, Cinere, West Java, and increased on June 20, 2020. There have been 45,029 positive cases of Covid-19 on June 2021. Gandul Cinere village is located bordered by South Jakarta. Jakarta has a relatively high number of Covid-19 positive patients. Many people lost their jobs during the pandemic, including in the Jakarta and surrounding areas. Anis Baswedan, the governor, expects the unemployment rate due to the Covid-19 Pandemic in the DKI Jakarta area will reach 10 percent in 2021. This shows that economic problems cannot be ruled out easily. Therefore, efforts are needed to improve the economy of UMKM (Usaha Mikro Kecil dan Menengah) to further strengthen Indonesia's economy, especially in the DKI Jakarta and surrounding areas. Red Ginger (Zingiber officinale var Rubrum) and lemongrass (Cymbopogon citratus) are easy to find in Indonesia. Palm Sugar Ginger Lemongrass (MI JAREN) instant drink is an excellent herbal product to be studied and marketed in the Gandul village community. This instant herbal drink-making training was provided online, along with how to package it. The activity results showed that society in Kampung KB Gandul has good knowledge, only still requires guidance for the marketing, especially online. It is hoped that this community service activity can improve the economy in Kampung KB Gandul while also keeping the people of Kampung KB Gandul to avoid COVID-19 infection.

Nectar robbing by sunbirds on the flowers of Morinda pubescens J.E. Smith (Rubiaceae)

Morinda pubescens is a dry season blooming tree species. The flowers are hermaphroditic distylous, fragrant and nectariferous. Thrips use floral buds for breeding and flowers for food. Sunbirds, Nectarinia asiatica and N. zeylonica pick up thrips from the flowers by probing the flowers legitimately and collect nectar illegitimately by making a puncture/slit at the base of the corolla tube from outside. The illegitimate nectar robbing by sunbirds on the flowers of M. pubescens relates to primary robbing. The study indicates that M. pubescens flowers are an important source of thrips as insect food and nectar as instant drink for sunbirds during dry season in the deciduous forest ecosystem.