Identification of Antioxidant Components Trough Multi Stages Extraction of th…

The total antioxidant and phenolic content of the butterfly pea petals extracted through multi-stages extraction of hexane, acetone, ethanol, methanol and water were observed. Ethanol was able to e…

Kinetic of Anthocyanin Degradation of Butterfly Pea Petal in Drying Process a…

The aim of this research was to determine the kinetics of anthocyanin degradation of butterfly pea petal during drying process and storage stages. Four level of temperatures were used in the drying…

Isolation and Cytotoxic Assay of Alkaloid Compounds From Soursop Leaves (ANNo…

NOTES: CD not availablernThe research investigated the amount of total alkaloid content that can be obtained from various maturity of soursop leaves and extraction temperature. the maturity of sour…

Enzymatic Approach in Butterfly Pea Petals Extraction

Anthocyanins is one of the bioactive compound that have many benefits for health function and can be richly found in butterfly pea flower which native to Indonesia. in the process of making butterf…

The Study of Production of Butterfly Pea Powder Drink By Co-Crystalization

The primary purpose of this research is to develop a butterfly pea powder drink product which contains the highest amount of anthocyanin possible and its stability during storage. Four types of ext…

The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process

There has been an increased of interest in the development of food product from natural sources. Butterfly pea flower known for its anthocyanins content, that is believed on a broad variety of heal…

Ready to Drink Soursop Tea Leaves Extract

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1771

Development of Butterfly Pea Flower as Condiment for Snack Product

The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…

The Study of Anthocyanin Stability Affected By Color of Container to Serve Bu…

Nowadays there are so many studies about anthocyanin. Anthocyanin stability can be affected by many factors which is temperature, light, oxygen, pH, metal ion, and storage. This experiment was aime…

Powder formulation from butterfly pea leaf extract and its medical applicatio…

CD is not available