Article Per Year (5 Year)
p-Index From 2019 - 2024
3.329
P-Index
This Author published in this journals
All Journal Agrointek Jurnal Teknologi Pertanian Biology, Medicine, & Natural Product Chemistry Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Teknologi Pangan dan Hasil Pertanian Agroindustrial Technology Journal Jurnal Pengabdian Masyarakat Asia Food Technology and Halal Science Journal
Rista Anggriani
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 21 Documents
Search

 1   2   3 
Study of Physical, Chemical, and Organoleptic Properties of Functional Drink Turkey Berry (Solanum torvum swartz) with the Addition of Butterfly Pea Flower (Clitoria ternatea linn) and Emprit Ginger (Zingiber officinale var. Amarum) Rista Anggriani; Nina Nurazizah Purnomo Putri; Vritta Amroini Wahyudi
Biology, Medicine, & Natural Product Chemistry Vol 12, No 2 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.122.563-575

Abstract

Turkey berry (Solanum torvum Swartz) is a wild plant often found in Indonesia and its usage is still limited. Turkey berry has a high potential as a source of antioxidants, which can be consumed as a functional drink. Ginger and butterfly pea flowers were selected as additional ingredients in composite drinks to enhance the quality of the functional drink in terms of function and sensory characteristics. This study aimed to determine the effects of variations in the concentration of turkey berry, butterfly pea flower, and ginger on the physical, chemical, and organoleptic characteristics. The design method used a Simple Randomized Block Design with four treatment combinations to be analyzed in three repetitions. Data were analyzed using Analysis of Variance (ANOVA) to determine the effects of the treatment. The results showed that turkey berry, in combination with ginger and butterfly pea flower, had a significant effect on the physicochemical and organoleptic characteristics, including pH, total phenolic content, total flavonoid content, antioxidants, color, aroma, taste, and preference.
Co-Authors Adnan, Syaiful Andalusia Trisna Salsabila Anggie Audya Arwinda Rudiawaty Ardiana Desi Ayu Taufani Ary Chodijayanti Aulia Shalsabilla Nanda Sahrevi Cheryll Chameloza Damat damat Desak Gede Putri Wijayanthi Dila Yunita Ardianti Elfi Anis Saati Elfi Anis Saati Evi Lusiana Dwi Safitri Faradiba Hijriani Harahap Fina Innama Listin Marcya Hulwatul Purtanti Melinda Anggita Putri Mochammad Arif Saputra Nikmatul Rizky Nina Nurazizah Purnomo Putri Noor Harini Novianto, Muhamad Fajar Nur Aini Dwi Cahyo Nurul Ain, Nurul Nurul Laelatunisa Puryani . Rachmadanti Arum Rachmadhanti Arum Retno Muji Rahayu Rike Maya Wardhani Rizki Khoirun Nisa Shandra Berliana Shandra Berliana Sukardi Sukardi Sukardi Sukardi Susi Oxyvia Rosenansi Viajeng Purnama Putri Vritta Amroini Wahyudi Warkoyo .