a
Original Article
ISSN 0101-2061 (Print)
ISSN 1678-457X (Online)
Food Science and Technology
DOI: https://doi.org/10.1590/fst.109622
Effect of butterfly-pea powder (Clitoria ternatea L.) and drying temperature towards
physicochemical characteristics of butterfly-pea milk powder with vacuum drying
method
Hari HARIADI1* , Mirwan Ardiansyah KARIM1, Umi HANIFAH1, Aidil HARYANTO1, NOVRINALDI1,
Diki Nanang SURAHMAN1, Hendarwin MULYANTO ASTRO1, Syarif ASSALAM2,
Rezqia FINNI LATHIFAH LUBIS2
Abstract
Dairy product can be process into ready to drink or ready to serve. Dairy product that needs to be dissolved first usually
powdered by drying. The drying method could be done using the vacuum Drying Method. This study used a 3x3 factorial
design in a randomized block design which consisted of 2 factors, namely factor T (sea flower powder concentration) which
consisted of 3 levels, namely t1: 0.2%, t: 0.3%, and t3: 0.4%, dan factor P (variation of drying temperature) which consisted
of 3 levels, namely p1: 50 °C, p2: 60 °C and p4: 70 °C. The responses tested in this study were chemical responses including
water content, antioxidant activity, pH. Physical responses include dissolution time, insoluble, hygroscopicity, L* a* b* color
intensity, yield amount, and viscosity. Organoleptic responses include color, aroma, taste, and viscosity. The effect of different
sea flower powder concentration affects the antioxidant activity, pH, and color intensity. The variation of drying temperature
affects the water content, dissolution time, insoluble, hygroscopicity, and color intensity. The interaction between sea flower
powder concentration and variation of drying temperature affects the antioxidant activity and color intensity.
Keywords: dairy product powder; butterfly pea; drying temperature; vacuum drying.
Practical Application: Concentration of natural dyes used in the manufacture of Butterfly pea milk powder.
1 Introduction
Butterfly pea (Clitoria ternatea L.) is one of the wild plants
that are often found in the yard of the house. The butterfly pea
(Clitoria ternatea L.) has anthocyanin pigments that produce
the blue color in the butterfly pea. Based on Suebkhampet &
Sotthibandhu (2011), the blue color of the butterfly pea is due
to the presence of anthocyanin pigments which can also be
used as natural dyes in food. Butterfly pea (Clitoria ternatea L.)
contains phenolic compounds that can act as antioxidants by
donating hydrogen so as to stabilize the electron deficiency in
free radicals (Andriani & Murtisiwi, 2020).
anthocyanin pigments as natural ingredients that are widely used
for consumption because they are easily absorbed by the body.
Natural food coloring can be obtained from flowers, plants,
and fruits. Natural dyes are found from pigments contained in
fruits, plants, and flowers. One of the pigments as natural dyes
is anthocyanin pigment. According to Pratiwi & Priyani (2019),
anthocyanins are polar compounds that are easier to extract in
acidic conditions. Anthocyanins have benefits as antioxidants
and free radical scavengers, so they play a role in preventing
aging, cancer, and degenerative diseases and others. According
to Saati et al. (2016), anthocyanins are pigment compounds
that are amphoteric, contributing to red, pink, purple and
blue colors. The nature of its easy solubility in water makes
Milk can be processed into packaged milk products that
can be consumed directly or milk products that must be brewed
before consumption. Dairy products that must be brewed before
consumption are usually processed into powder. Powdered milk
products are subjected to a drying process to remove the water
content in the product, so that as a result of the drying process,
milk products are produced in powder form.
Antioxidants in butterfly pea are very beneficial for the
body because they can be an antidote to free radicals so that
they can reduce or even prevent the occurrence of cancer and
degenerative diseases in the body. According to Saati et al. (2016),
antioxidants are substances that are anti against other substances
that work as oxidants. Antioxidants have an important role in
helping prevent damage to healthy cells due to the presence of
these free radicals.
Drying is the process of removing the water content
contained in a material. The drying process is carried out to
produce solid and dry food, so that the volume of the material is
more compact, easy and space-saving in transportation, besides
Received 29 Oct., 2022
Accepted 02 Dec., 2022
1
National Research and Innovation Agency, Central Jakarta, Indonesia
2
Faculty of Technic, Pasundan University, Bandung, Indonesia
*Corresponding author: raden_harie@yahoo.com
Food Sci. Technol, Campinas, 43, e109622, 2023
1
Drying of butterfly-pea powder (Clitoria ternatea L.) milk powder with different concentration and temperature
that it can reduce costs and reduce difficulties in packaging,
handling, transporting and storing. Drying is basically a process
of reducing the water content of a material or a relatively small
separation of the material using heat energy. The result of the
drying process is a dry material that has a lower moisture content
(Atuonwu et al., 2011).
Making instant powder drinks can be done in an easy and
inexpensive method by cooking in a pan that mixes fruit juice
and sucrose and stirred until it becomes dry and in the form of
a fine powder (Gabriela et al., 2020). This method can be carried
out using the co-crystallization method. Co-crystallization is
an encapsulation technique that utilizes sucrose or other sugars
to introduce components or compounds into and between the
sucrose crystals. This method is carried out by drying.
Milk powder quality is complex because it is dependent on
a complex combination of physical and functional properties of
milk powder (Sharma et al., 2012). For example, the dissolution
behaviour of the milk powder is driven by its physical properties,
such as particle size distribution and bulk density, and functional
properties such as dispersibility (Oldfield & Singh, 2005).
2 Materials, tools and research methods
2.5 Preliminary research
In a preliminary study, it was conducted to obtain a drying
time that was in accordance with the SNI for powdered milk
in the main study. In this preliminary study, the process of
making powdered butterfly pea and determining the drying
time according to the SNI for powdered milk was carried out.
The response used in the preliminary study is the water content
of the gravimetric method. The treatment which has a moisture
content of <5% is in accordance with the SNI for powdered milk.
2.6 Main research
The main research was carried out to determine the effect of
the powdered butterfly pea concentration factor and the drying
temperature variation factor. The responses included the water
content of the gravimetric method, the antioxidant activity of
the DPPH method, the pH value using a pH meter, the water
soluble and insoluble time test, the level of hygroscopicity, color
intensity, yield amount, viscosity, PSA (Particle Size Analyzer)
and SEM (Scanning Electron Microscope) tools. Organoleptic
response using hedonic test on the attributes of taste, aroma,
viscosity, and color. The response data was then processed using
the Statistical Package for the Social Science (SPSS) application.
2.1 Ingredient
3 Results and discussion
The ingredients used in the process of making butterfly pea
milk powder drink are powdered butterfly pea obtained from
Cihanjuang Village, Bandung City, fresh cow’s milk obtained from
Cattle Farms in Cihanjuang Village, Bandung City, and trehalose
disaccharide sugar filler. The materials used for analysis in the
research were distilled water, 2,2-Diphenyl-1-picrylhydrazil,
ethanol pa, methanol pa, quercetin, pigment powder.
3.1 Preliminary research results
2.2 Tools
The tools used in the process of making butterfly pea milk
powder drink are rotary drum dryer, drying oven, blender, tray,
container, spatula, filter, digital scale.
The tools used for analysis in the research are oven, beaker,
dropper, sized pipette, sized pipette, funnel, burette, filler, stative,
clamp, measuring flask, stirring rod, desiccator, analytical
balance, pliers crucible, porcelain cup, paper filter, pH meter,
magnetic stirrer, viscometer, PSA (Particle Size Analyzer) and
SEM (Scanning Electron Microscope) tools.
2.3 Research methods
This research consists of 2 stages of research, the first stage is
preliminary research and the second stage is the main research.
Based on the results of preliminary research, then the length
of time drying which will be used as the dependent variable in
the main research, namely drying for 6 hours, this is because
the water content of the sample is in accordance with the SNI
for powdered milk, which is a maximum of 5%. Determination
of the drying time of 6 hours was indicated by the presence of
antioxidants in the butterfly pea milk powder drink. According to
Rusnayanti (2018), antioxidants cannot withstand temperatures
that are too high and drying times are too long, so in this study
using a drying time of 6 hours. The results of the preliminary
research can be seen in Table 1.
3.2 Main research results
In the main research, the application of Statistical Package
for the Social Science (SPSS) to obtain Analysis of Variation
(ANOVA) and Duncan’s Advanced Test.
Table 1. Preliminary Research Results of Water Content on the Butterfly
Pea Milk Powder.
Concentration
(t1) 0.2% w/v
Temperature
(p1) 50 °C
2.4 Research design
(p2) 60 °C
The research design used was a 3x3 factorial pattern with
2 replications, so that it consisted of 18 experimental treatment
units. Each powdered butterfly pea concentration factor has
3 levels, namely 0.2%; 0.3%; and 0.4%. The drying temperature
variation factor has 3 levels, namely 50 °C, 60 °C, and 70 °C.
(p3) 70 °C
2
Drying Time
(l1) 4 hours
(l2) 6 hours
(l3) 8 hours
(l1) 4 hours
(l2) 6 hours
(l3) 8 hours
(l1) 4 hours
(l2) 6 hours
(l3) 8 hours
Results (%)
7.12
4.75
3.84
6.78
3.54
2.25
6.45
2.87
1.89
Food Sci. Technol, Campinas, 43, e109622, 2023
Hariadi et al.
3.3 Chemical response analysis results
Chemical responses in this study include the water content
of the gravimetric method, the antioxidant activity of the DPPH
method, and the pH value using a pH meter.
with the statement of Choirunisa et al. (2014), which states that
the higher the drying temperature, the resulting pH tends to
decrease. The decrease in pH is due to the drying temperature
which plays a role in the evaporation of water.
4 Results of physical response analysis
Moisture content gravimetric method
Based on the ANOVA table, it is known that the Sig (P-Value)
is 0.001 (< = 0.05) so it can be concluded that in terms of the
water content of the gravimetric method, the concentration of
powdered butterfly pea, variations in drying temperature, and the
interaction between the two have a significant effect, so further
tests need to be carried out (Table 2). Duncan. The results of
the lowest water content of the gravimetric method in butterfly
pea milk in the t3p3 treatment with a value ranging from 2.10.
The results of the highest water content gravimetric method in
butterfly pea milk in the t1p1 treatment with a value ranging
from 4.83.
Increasing the drying temperature can affect the moisture
content of the product. This is in accordance with the statement
from Budiarto et al (2022) that an increase in the drying
temperature will reduce the water content of instant drinks
because the higher the drying temperature, the lower the water
content of the ingredients. This is because many water molecules
are evaporated.
Physical responses in this study include:test water soluble
time and insoluble part, degree of hygroscopicity, color intensity,
amount of yield, viscosity,PSA (Particle Size Analyzer) and SEM
(Scanning Electron Microscope) tools.
4.1 Water soluble time test
In the process of serving powdered drinks, water is needed
as a solvent so that it can be consumed. Therefore, powder drinks
are closely related to water. The increase in water content in food
will form bonds that cause clumps to form and result in a longer
time to break bonds between particles (Permata & Sayuti, 2016).
Based on the ANOVA table, it is known that Sig (P-Value)
is 0.000 and 0.009 (< = 0.05) so it can be concluded that in
terms of water soluble time the effect of powdered butterfly
pea concentration and variations in drying temperature have a
significant effect, so it is necessary to carry out further Duncan
tests (Table 4).
4.2 Insoluble part
pH value using a pH meter
The pH value is one of the parameters that indicates the
level of acidity or alkalinity of a sample (Table 3).
Based on the ANOVA table, it is known that the Sig (P-Value)
is 0.000 (< = 0.05) so it can be concluded that in terms of the
pH value of powdered butterfly pea concentration, variations in
drying temperature, and the interaction between the two have a
significant effect, Duncan’s further test needs to be carried out.
The addition of powdered pea flower concentration can
affect the pH. This is in accordance with the statement of
Supriatna et al. (2022) which stated that the addition of the
concentration of powdered butterfly pea had a very significant
effect on pH. The addition of the concentration of powdered
peas can lower the pH.
Variations in drying temperature in powdered milk powder
drink can also affect pH. This is due to the process of evaporation
of water due to the drying temperature. This is in accordance
Table 2. The Results of Water Content on the Butterfly Pea Milk Powder.
Treatment
t1p1
t2p1
t3p1
t1p2
t2p2
t3p2
t1p3
t2p3
t3p3
Water Content
4.83 ± 0.028
4.74 ± 0.049
4.26 ± 0.049
3.81 ± 0.035
3.40 ± 0.021
3.29 ± 0.014
2.78 ± 0.049
2.60 ± 0.042
2.10 ± 0.042
Food Sci. Technol, Campinas, 43, e109622, 2023
In the manufacture of powdered milk drinks are closely related
to the insoluble part of water. Based on SNI 2970:2015 Powdered
Milk states that the insoluble index of powdered milk is a
Table 3. The Results of pH on the Butterfly Pea Milk Powder.
Treatment
t1p3
t2p3
t3p3
t2p2
t3p2
t1p2
t1p1
t2p1
t3p1
pH
6.30 ± 0.014
6.22 ± 0.028
6.16 ± 0.000
6.14 ± 0.021
6.14 ± 0.014
6.09 ± 0.001
6.04 ± 0.007
6.02 ± 0.001
6.01 ± 0.001
Table 4. The Results of Dissolving Time on the Butterfly Pea Milk Powder.
Treatment
t1p1
t1p2
t1p3
t2p1
t2p2
t2p3
t3p1
t3p2
t3p3
Late Time
27.17 ± 0.113a
27.12 ± 0.064a
27.10 ± 0.057a
27.23 ± 0.014ab
27.20 ± 0.021ab
27.13 ± 0.000a
28,30 ± 0.134b
28.23 ± 0.198b
28.11 ± 0.001b
Description: Mean treatment marked with the same letter is not significantly different
according to Duncan Test at 5% level.
3
Drying of butterfly-pea powder (Clitoria ternatea L.) milk powder with different concentration and temperature
maximum of 1.0 mL (Badan Standar Nasional, 2015). The water
insoluble part is a solid in a food material that is insoluble in
water (Table 5).
Based on the ANOVA table, it is known that the Sig
(P-Value) is 0.175 (> = 0.05) so it can be concluded in terms of
the water insoluble part that the effect of powdered butterfly
pea concentration and variations in drying temperature has no
significant effect, so there is no need for Duncan’s further test.
Based on the resulting data, it can be seen that in the test of
the water insoluble part, the treatment that has the most water
insoluble part values is the t3p1 and t2p1 treatments with the
insoluble part value of 0.59%. The treatment that had the least
water insoluble part value was t1p3 treatment with a water
insoluble part value of 0.32%.
4.3 Hygroscopicity level
Based on the ANOVA table, it is known that Sig (P-Value)
is 0.006 (> = 0.05) so it can be concluded that in terms of
hygroscopicity, the effect of powdered butterfly pea concentration
and variations in drying temperature has a significant effect, so
Duncan’s further test needs to be carried out (Table 6).
Hygroscopicity is a parameter that indicates the ability of
a material to attract moisture from the surrounding air to bind
to the material particles or be retained in the pores between the
material particles (Fauzi et al., 2017).
Hygroscopicity level has several categories, including
hygroscopicity level < 10% (less than 10%) belonging to nonhygroscopic materials, hygroscopicity level 10.1-15% belonging
to slightly hygroscopic materials, hygroscopicity level 15.1-20%
are classified as hygroscopic materials, the hygroscopicity level
of 20.1-25% belongs to the highly hygroscopic materials, and
the hygroscopicity level > 25% belongs to the very hygroscopic
materials (GEA Niro Research Laboratory, 2005).
4.4 Color intensity
Based on the ANOVA table, it is known that Sig (P-Value) is
0.000 (> = 0.05) so it can be concluded that in L* color notation
the effect of powdered butterfly pea concentration and variations
in drying temperature has a significant effect, so Duncan’s further
test needs to be carried out (Table 7).
The L* notation states the level of brightness (lightness) in
instant powder drinks. The L* value ranges from 0 or black to
100 or white (Widyasanti et al., 2018).
The drying temperature also has an effect on the brightness
of a sample. The degree of brightness of a sample can decrease
due to variations in drying temperature. This is in accordance
with the statement from Fajarwati et al. (2017), which states
that the higher the drying temperature, the lower the L* value
or the lower the brightness level.
The notation a* denotes a mixed color of red and green.
The a* value ranges from 0 to 80 which can be expressed as a
red color, while the a* value ranges from -80 to 0 indicates a
green color (Widyasanti et al., 2018).
4
Table 5. The Results of Water Insoluble Parts on the Butterfly Pea
Milk Powder.
Treatment
t1p1
t1p2
t1p3
t2p1
t2p2
t2p3
t3p1
t3p2
t3p3
Part No Water Soluble (%)
0.50 ±0.078a
0.39 ± 0.000a
0.33 ± 0.007a
0.59 ± 0.007a
0.48 ± 0.042a
0.39 ± 0.007a
0.59 ± 0.007a
0.46 ± 0.021a
0.47 ± 0.007a
Description: Mean treatment marked with the same letter is not significantly different
according to Duncan Test at 5% level.
Table 6. The Results of Hygroscopicity Level on the Butterfly Pea Milk
Powder.
Treatment
t1p1
t1p2
t1p3
t2p1
t2p2
t2p3
t3p1
t3p2
t3p3
Hygroscoppcity
13.96 ± 0.021
13.21 ± 0.014
12.88 ± 0.007
13.95 ± 0.000
13.19 ± 0.007
12.81 ± 0.007
13.92 ± 0.014
13.21 ± 0.007
12.80 ± 0.014
Table 7. The Results of Color Intensity on the Butterfly Pea Milk Powder.
Treatment
t1p1
t1p2
t1p3
t2p1
t2p2
t2p3
t3p1
t3p2
t3p3
L*
64.23 ± 0.007
59.21 ± 0.007
44.60 ± 0.001
64.00 ± 0.001
58.92 ± 0.007
44.59 ± 0.001
64.12 ± 0.007
59.41 ± 0.007
44.71 ± 0.001
a*
65.80 ± 0.035
48.19 ± 0.035
35.91 ± 0.035
65.56 ± 0.028
48.22 ± 0.028
35.86 ± 0.042
65.35 ± 0.014
48.17 ± 0.007
36.02 ± 0.014
b*
-20.83 ± 0.032
-20.75 ± 0.053
-18.35 ± 0.007
-20.04 ± 0.014
-20.63 ± 0.035
-18.44 ± 0.078
-20.69 ± 0.021
-20.80 ± 0.202
-18.70 ± 0.301
The higher the drying temperature, the lower the-a value.
This could be due to the fact that anthocyanins can change
shape due to drying temperature. Changes in the shape of the
structure into khalkones whose rings are open are labile (Adams,
1973). High temperature can cause anthocyanin color loss. This
is caused by the loss of glycosyl contained in anthocyanins due
to hydrolysis of glycosidic bonds (Hayati et al., 2012).
The b* notation denotes a mixed color of blue and yellow.
The b* value ranges from 0 to 70 which can be expressed as
yellow, while the b* value ranges from -70 to 0 which represents
blue (Widyasanti et al., 2018).
The concentration of powdered butterfly pea can affect the
notation value b. This is because the powdered butterfly pea has
Food Sci. Technol, Campinas, 43, e109622, 2023
Hariadi et al.
anthocyanin pigment which acts as a color giver. The addition
of various powdered butterfly pea concentrations can affect
the value of b notation, where the higher the concentration of
butterfly pea given, the higher the value of b notation. This is in
accordance with the statement of Loppies et al. (2020), which
states that the diversity of anthocyanins causes the resulting
color to be different, this can occur due to differences in groups
in the basic structure.
4.5 Calculation of yield
Based on the ANOVA table, it is known that Sig (P-Value)
is 0.947 (> = 0.05) so it can be concluded in terms of calculating
the amount of yield that the effect of powdered butterfly pea
concentration and variations in drying temperature has no
significant effect, so there is no need for Duncan’s further test
(Table 8).
Yield is one of the important parameters in the product
manufacturing process. Yield is the ratio between the amount
(quantity) of the final product and the raw materials used.
The higher the yield value, the higher the value of the final
product of butterfly pea milk.
The resulting yield can be influenced by the presence of water
content in a material. The drying process can cause the water
content during the processing to decrease, causing a decrease
in the amount of yield (Winarno, 2017). Based on this, it can be
seen that the water contained in a material can affect the weight
of the material, where the material that has gone through the
drying process will produce less weight so that it affects the
amount of yield in the final product.
Table 8. The Results of Yield on the Butterfly Pea Milk Powder.
Treatment
t1p1
t1p2
t1p3
t2p1
t2p2
t2p3
t3p1
t3p2
t3p3
Yield (%)
9.39 ± 0.042a
9.38 ± 0.141a
9.33 ± 0.014a
9.35 ± 0.014a
9.29 ± 0.042a
9.26 ± 0.057a
9.08 ± 0.064a
9.00 ± 0.071a
8.99 ± 0.141a
Description: Mean treatment marked with the same letter is not significantly different
according to Duncan Test at 5% level
Table 9. Results of Viscosity on the Butterfly Pea Milk Powder.
Treatment
t1p1
t1p2
t1p3
t2p1
t2p2
t2p3
t3p1
t3p2
t3p3
Viscosity (cp)
11.00 ± 0.283a
10.02 ± 1.103a
8.84 ± 0.396a
11.53 ± 0.502a
10.82 ± 0.184a
8.94 ± 0.523a
11.44 ± 0.658a
9.47 ± 1.754a
8.35 ± 1.655a
Description: Mean treatment marked with the same letter is not significantly different
according to Duncan Test at 5% level.
4.6 Viscosity
Based on the ANOVA table, it is known that the Sig (P-Value)
is 0.757 (> = 0.05) so it can be concluded in terms of viscosity
that the effect of powdered butterfly pea concentration and
variations in drying temperature has no significant effect, so
there is no need for Duncan’s further test (Table 9).
Viscosity is closely related to drying temperature. The higher
the drying temperature, the higher the viscosity of a product, it
can be concluded that the viscosity of a product can be affected
by variations in drying temperature. The addition of powdered
pea flower concentration did not affect the viscosity.
4.7 Particle Size Analyzer (PSA)
Particle Size Analyzer (PSA) is an instrument used to
determine the character of the particle size distribution in a
sample. The sample used can be in the form of solid, suspension, or
emulsion. Testing of particle size distribution using the Dynamic
Light Scattering method on stable colloid/liquid samples, or
nanoparticle powder dispersed in a liquid medium. The sample
must be stable i.e. not precipitate or react during the test.
Based on the Figure 1, the results of the characterization
of the selected samples using PSA on a micron scale with a
concentration of 0.4% powdered butterfly pea were obtained, with
a drying temperature of 60 °C in the range of 5,131-25,670µm,
Food Sci. Technol, Campinas, 43, e109622, 2023
Figure 1. Particle Diameter Measurement with 500x.
so that the average was 15.401 µm. According to Hariadi et al.
(2020), the size of the particle diameter of a powder can be
influenced by the drying method used, as well as the process of
destruction or dissolving of the sample. The smaller the particle
size of a powder, the faster the dissolution time and the better
powder solubility.
5
Drying of butterfly-pea powder (Clitoria ternatea L.) milk powder with different concentration and temperature
4.8 Scanning Electron Microscope (SEM)
Morphological observations of the butterfly pea milk powder
drink were carried out using a Scanning Electron Microscopy
(SEM) instrument. This observation aims to see the size and
shape of the particles in the butterfly pea milk powder drink.
The sample used in the form of milk powder drink butterfly
pea which has a coating process first to produce conductivity,
the coating process is carried out using a conductive material,
namely Au or gold. According to Adhika et al. (2019) other
conductive materials that can be used are C or carbon and Pt
or platinum. Coating of samples with conductive material can
be done using a sputtering machine. Then the sample was put
into a vacuum chamber to see the morphology of the butterfly
pea milk powder drink (Figure 2).
Based on the results of nanoencapsulation using the SEM
Tool above, it shows that the butterfly pea milk powder drink
sample has an uneven aggregate shape with a smooth surface.
In the results of nanoencapsulation with the SEM tool, it produces
an uneven and thorough shape on the sample of the butterfly
pea milk powder drink.
4.9 Antioxidant activity of DPPH method
Based on the Table 10, the sample of butterfly pea milk
powder drink with a concentration of 0.4% butterfly pea powder
and a drying temperature variation of 60 °C has an IC50 value
of 1532,498 ppm. There is a classification of antioxidants that
can be divided into several categories based on the IC50 value,
including very strong antioxidants having IC50 values <50 ppm
(less than 50 ppm), strong antioxidants having IC50 values
between 50-100 ppm, moderate antioxidants which have
IC50 values between 101-150 ppm, weak antioxidants which
have IC50 values between 151-200 ppm.
Antioxidants are compounds that can inhibit or delay
molecular oxidation reactions by inhibiting the initiation or
propagation of chain oxidation reactions. The chemical structure
of antioxidants, sources of free radicals, and physico-chemical
properties of different sample preparations can provide various
test results of antioxidant activity (Maesaroh et al., 2018).
The drying temperature can affect the antioxidant activity
of the butterfly pea milk powder drink. The higher the drying
temperature, the lower the antioxidant activity that can counteract
free radicals. This is in accordance with Sidoretno & Fauzana’s
(2018) statement which states that antioxidant activity can be
affected by drying temperature. If the drying temperature is too
high, it will damage the antioxidants contained in the product,
this is due to the antioxidant properties which are very easily
damaged by heating.
5 Results of physical response analysis
The organoleptic responses in this study include the attributes
of color, Flavor, and taste.
Based on the ANOVA table, it is known that Sig (P-Value)
is 0.00 (< = 0.05) so it can be concluded that in terms of color
attributes, powdered butterfly pea concentration, drying
temperature variations, and the interaction between the two
have a significant effect, so further tests need to be carried out
Duncan (Table 11).
The higher the concentration of powdered butterfly pea
that is given, the darker the color of the brewed butterfly pea
milk which can be caused by the dissolution of the powdered
butterfly pea. It is proven that with boiling water, the powdered
butterfly pea will dissolve more easily (Kusuma, 2019).
Variations in drying temperature have no effect on the
color change of the butterfly pea milk, this is because the
anthocyanins in the butterfly pea are stable during the drying
process. According to Angriani (2019), the anthocyanins in
the butterfly pea are stable during hot air drying and do not
experience a significant decrease in color intensity during the
evaporation and pasteurization processes.
Based on the ANOVA table, it is known that the Sig (P-Value)
is 0.303 (> = 0.05) so it can be concluded that in terms of aroma
attributes the effect of powdered butterfly pea concentration and
variations in drying temperature have no significant effect, so
Table 11. Organoleptic Results of Butterfly Pea Milk Drink.
Figure 2. Results of Nano encapsulation with SEM with 1,000x.
Table 10. Results of Antioxidant Activity Analysis of Selected Samples.
Sample
Pea flower milk powder drink
6
Antioxidant Activity in IC50. Value
(ppm)
1,532.498 ± 3.350
Treatment
t1p1
t1p2
t1p3
t2p1
t2p2
t2p3
t3p1
t3p2
t3p3
Color
6.55 ± 0.004
6.27 ± 0.003
6.35 ± 0.003
6.50 ± 0.001
6.40 ± 0.000
6.63 ± 0.001
6.43 ± 0.001
6.18 ± 0.002
6.15 ± 0.003
Flavor
6.65 ± 0.025a
6.57 ± 0.002a
6.33 ± 0.027a
6.70 ± 0.056a
6.60 ± 0.055a
6.82 ± 0.006a
6.83 ± 0.063a
7.03 ± 0.009a
7.03 ± 0.027a
Taste
6.00 ± 0.055a
6.15 ± 0.067a
6.13 ± 0.072a
6.23 ± 0.005a
6.52 ± 0.012a
6.60 ± 0.066a
6.60 ± 0.001a
6.60 ± 0.013a
6.62 ± 0.008a
Description: Mean treatment marked with the same letter is not significantly different
according to Duncan Test at 5% level.
Food Sci. Technol, Campinas, 43, e109622, 2023
Hariadi et al.
there is no need for Duncan’s further test. Based on the table of
the average results of the original organoleptic aroma attribute
data, it can be concluded that in the treatment t3p2 (0.4% eggplant
concentration and drying temperature 60 °C) and t3p3 (0.4%
eggplant concentration and 70 °C drying temperature) more
favored with a value of 7.03, while the t1p3 treatment (0.2%
butterfly pea concentration and drying temperature of 70 °C)
tended to be less favored by the panelists with a value of 6.33.
The addition of powdered butterfly pea concentration does
not add or change the aroma present in the butterfly pea milk, this
is in accordance with the statement from Melati & Rahmadani
(2020) which states that the butterfly pea is unscented, so the
aroma of processed food depends on the added ingredients.
Based on the ANOVA table, it is known that the Sig (P-Value)
is 0.777 (> = 0.05) so it can be concluded that in terms of taste
attributes the effect of powdered butterfly pea concentration
and variations in drying temperature have no significant effect,
so there is no need for Duncan’s further test. Based on the table
of the average results of the original organoleptic data on taste
attributes, it can be concluded that the t3p3 treatment (0.4%
butterfly pea concentration and 70 °C drying temperature) is
preferred with a value of 6.62, while in the t1p1 treatment (0.0 yam
flower concentration). 2% and a drying temperature of 50 °C)
tended to be less favored by the panelists with a value of 6.00.
The addition of powdered butterfly pea concentration did
not add or change the taste of the butterfly pea milk, this is in
accordance with the statement from Fizriani et al. (2021) which
states that the addition of butterfly pea to the manufacture of
cendol does not have a significant effect on taste preferences.
According to Marpaung (2020a, b), butterfly pea has a taste that
may not be liked, but the taste is easily covered by the addition
of other ingredients.
Based on the ANOVA table, it is known that Sig (P-Value)
is 0.042 (< = 0.05) so it can be concluded that in terms of
viscosity attributes, powdered butterfly pea concentration,
drying temperature variations, and the interaction between
the two have a significant effect, so Duncan’s further test needs
to be carried out.
Based on the table above, it can be concluded that the results
of the organoleptic test on the viscosity attribute of the panelists
preferred the butterfly pea milk with the t3p2 treatment the
average value of 2.70 while the t1p1 treatment got the lowest
average value of 2.51.
Viscosity is closely related to drying temperature. The higher
the drying temperature, the higher the viscosity of a product, it
can be concluded that the viscosity of a product can be affected
by variations in drying temperature. The addition of powdered
pea flower concentration did not affect the viscosity.
6 Conclusion
1. The concentration of butterfly pea powder has an effect
on antioxidant activity, pH, water soluble time and color
intensity of the butterfly pea milk powder drink;
Food Sci. Technol, Campinas, 43, e109622, 2023
2. Variations in drying temperature affect the water content,
water soluble time, level of hygroscopicity, and color
intensity of the butterfly pea milk powder drink;
3. The interaction between powdered butterfly pea concentration
and variations in drying temperature affected the antioxidant
activity and color intensity;
4. The selected sample is t3p2 at a concentration of 0.4%
powdered butterfly pea milk and a drying temperature
variation of 60 °C has a water content of 3.30%, antioxidant
activity has an IC50 value of 1532,498, a pH value of 6.13,
water soluble time for 28.42 seconds, the water insoluble
part is 0.45%, the hygroscopicity level is 13.20%, the L*
color is 59.40, the a* color is 48.17, the b* color is -20.81,
the number of yield of 9.05%, viscosity of 10.71 Cp.
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