Physicochemical properties of snackbar canna edulis ker with additional butterfly pea extract as funtional food

Abstract Lifestyle is a subset of secondary human requirements that can shift with the times or a person's desire to alter himself. Consuming unhealthy meals that have a significant impact on blood sugar levels, such as fast food, soft drinks, and other forms of food, is one of the lifestyle modifications. Fiber-rich, low-glycemic-index, sodium-free snack bars for diabetics should be manufactured from natural components. Diabetic snack bars, such as diabetes, have been developed specifically for diabetics. This study aims to make snack bars with low gluten so that they are safe for consumption by everyone, including those who are prone to diabetes mellitus. The study used an Experimental (Posttest Only Design) research design with three treatments of 1 mg, 1.5 mg, and 2 mg of butterfly pea flower extract. Then an analysis of antioxidant activity, protein, fiber content, total sugar, fat carbohirat, texture, and a prganoleptic test was carried out which included color, aroma and taste. Based on the results of the analysis, the results of F1 were obtained as the best formulation

Effect of butterfly-pea powder (Clitoria ternatea L.) and drying temperature towards physicochemical characteristics of butterfly-pea milk powder with vacuum drying method

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

The Effect of Pineapple Juice Concentration (Ananas comosus L.) and Pectin Concentration on Pineapple Milk Powder Characteristics

The processing of dairy products can result in ready-to-serve or ready-to-drink products. The process of drying generally turns dairy products into powder that must first be dissolved. A randomized block design with a 3x3 factorial analysis with just two components was used in this research, factors namely factor N (pineapple juice concentration) which consisted of 3 levels, namely n 1: 10%, n2: 20%, and n3: 30%, and factor P (pectin concentration) which consisted of 3 levels, namely p1: 0.1%, p2: 0.3% and p3: 0.5%. In this research, chemical interactions including pH, vitamin C levels, and water content were reviewed. Dissolution time, insolubleness, hygroscopicity, L* a* b* color intensity, and yield quantity are characteristics of physical interactions. Organoleptic responses include color, aroma, taste, and after taste. pineapple juice's impact on the body's chemistry, physiology, and organoleptic response. Water content, pH level, dissolving rate, insoluble, color intensity, and organoleptic reaction to aftertaste are all affected by pectin concentration. Water content, vitamin C levels, and color intensity values *L and *b are all impacted by the interaction between pineapple juice concentration and pectin concentration