| dc.description.abstract | The aim of this research was to evaluate the effect of variations in the drying temperature of soursop leaves and the addition of butterfly pea flower extract on the quality of Ready-to-Drink tea, and to determine the best drying temperature and percentage of butterfly pea flower extract. The research used a Completely Randomized Design (CRD) with 2 factors; drying temperature of soursop leaf (E) = (50 °C ; 60 °C ; 70 ° C), percentage of butterfly pea flower extract (C) = (10% ; 15% ; 20%). The parameters tested were color index, lightness, pH, total acid, total soluble solids, total flavonoid content, organoleptic value of taste, aroma, color and general acceptability.
The result showed a highly significant effect of drying temperature on all parameters. Addition of butterfly pea flower extract had a highly significant effect on color index, lightness, total flavonoid content, hedonic color and taste, had a significant effect on total acid, hedonic aroma and general acceptance, and insignificant effect on pH and total soluble solids. Interaction of the factors showed a highly significant effect on color index, had a significant effect on total flavonoid content and hedonic color, and insignificant effect on lightness, pH, total soluble solids, total acid, hedonic aroma, taste, general acceptability. The best drink was produced in the E2C3 treatment, with drying temperature of 60 °C and addition of 20% butterfly pea flower extract. The best sample was tested for antioxidant activity. | en_US |
