Anthocyanin and Organoleptic Analysis of Red Bean Flour Steamed Sponge Cake with the Addition of Butterfly Pea Flower Extract (Clitoria ternatea Linn.)

Rizki Febrianti; Ninna Rohmawati; Septy Handayani

doi:10.33096/woh.vi.1570

Rizki Febrianti Nutrition Study Program, Faculty of Public Health, Universitas Jember, Indonesia
Ninna Rohmawati Nutrition Study Program, Faculty of Public Health, Universitas Jember, Indonesia
Septy Handayani Nutrition Study Program, Faculty of Public Health, Universitas Jember, Indonesia

DOI: https://doi.org/10.33096/woh.vi.1570

Keywords: Anthocyanin; butterfly pea flower extract, steamed sponge cake; red bean flour, organoleptic

Abstract

Butterfly pea flower is a plant that is commonly found by the public in abundant quantities, which contains anthocyanins, so it is useful for improving human health, acting as an antioxidant, anti-diabetic, anti-obesity, anti-inflammatory, anti-cancer, anti-allergic, anti-arthritis, and anti-hyperglycemic, and treats various diseases, one of which is diabetes mellitus. Type 2 diabetes mellitus predominantly occurs due to lifestyle, so it is susceptible to the whole community and is predicted to increase by 2030. This research aims to determine the anthocyanin and organoleptic levels of steamed red bean flour cake with the addition of butterfly pea flower extract. Measurement of anthocyanin levels uses the AOAC Official method 2002.02 analysis method, and for organoleptic testing uses the hedonic scale test form. Anthocyanin levels increased with the addition of butterfly pea flower extract. Anthocyanin levels experienced a significant increase. The results of organoleptic tests on steamed red bean flour sponge cake with the addition of butterfly pea flower extract showed that the aroma, taste, and texture were not different, while the color was different. The best formulation based on the MPE method is X₃ with a recommended consumption of 1 piece or 50 grams.

References

Marpaung AM. An Overview of The Benefits of (Clitoria ternatea L.) For Human Health. J Funct Food Nutraceutical. 2020;1(2):63–85.

Rifqi M. Anthocyanin Extraction from Butterfly Pea Flower (Clitoria ternatea L.). Pas Food Technol J [Internet]. 2021;8(2):45–50. Available from: https://core.ac.uk/download/pdf/511489848.pdf

Ichsan OAN, Wulandari YW. The Effect of Drying Duration and Maceration Temperature on the Anthocyanin Content of Butterfly Pea Flower (Clitoria ternatea L.). 2021;1–20.

Indriyati F et al. Systematic Review: The Potential of Butterfly Pea Flower (Clitoria ternatea L.) as Antidiabetic. Generics J Res Pharm Accept 4 Mei. 2022;2(1):1–8.

Sejati NIP, Mulyono RA. Characteristics of Steamed Cake with the Addition of Butterfly Pea Flower Extract and Petals. J Akad Baiturrahim Jambi. 2022;11(2):175.

Anwar ANIA, Azis Beru Gani, Armanto Makmun, Andi Dhedie Prasatia Sam, Indah Lestari Daeng Kanang. Overview of Diabetes Mellitus Amputation Patients at Ibnu Sina Hospital Makassar from 2019-2023. Fakumi Med J J Mhs Kedokt. 2023;3(8):573–80.

Nasution, F; Andilala; Siregar A. Risk Factors for The Event of Diabetes Mellitus. J Ilmu Kesehat. 2021;9(2):94–102.

Murtiningsih MK, Pandelaki K, Sedli BP. Lifestyle Factors as Risk Factors for Type 2 Diabetes Mellitus. e-CliniC. 2021;9(2):328.

Agustina N, Fitriani S. Utilization of Red Beans and White Sweet Potatoes as Ingredients for Steamed Cake. J Ilm Teknol Pertan Agrotechno. 2021;6(2):62.

Rizka Erwinda Sari NM, Wisaniyasa NW, Sri Wiadnyani AAI. S Analysis of Nutrients, Fiber, and Anthocyanins in Red Bean Flour and Red Bean Sprout Flour (Phaseolus vulgaris L.). J Ilmu dan Teknol Pangan. 2020;9(3):282.

Purwonto Safira MU, Aprilia K, Sulistiyani. Antioxidant Activity of Butterfly Pea Flower Extract (Clitoria ternatea L.) In Inhibiting Lipid Peroxidation. Curr Biochem. 2022;9(1):26–37.

Aragani W. Measurement and Calculation of Total Anthocyanin Content in Purple Sweet Potato Cendol. 2019

Hanif AA, Fauziyah A, Nasrulloh N. The Effect of Guava Addition on Vitamin C Content, Antioxidant Activity, and Organoleptic Properties of Tomato Ice Cream. Ghidza J Gizi dan Kesehat. 2021;5(2):171–8.

Kunnaryo HJB, Wikandari PR. Anthocyanins in Fermentation Production and Their Role as Antioxidants. Unesa J Chem. 2021;10(1):24–36.

Husna A, Lubis YM, Erika C. Extraction of Natural Dye from Butterfly Pea Flower (Clitoria ternatea L.) with Variations in Solvent Type and Extraction Time. J Ilm Mhs Pertan. 2022;7(2):410–9.

Melani V, Ronitawati P, Swamilaksita PD, Sitoayu L, Dewanti LP, Hayatunnufus F. Lunch and Snack Consumption in Relation to Work Productivity and Nutritional Status of Teachers. J Nutr Coll. 2022;11(2):126–34.

Ismanto H. Organoleptic Test of Shrimp Crackers (L. vannamei) Results of Vacuum Frying. J AgroSainTa Widyaiswara Mandiri Membangun Bangsa. 2023;6(2):53–8.

Gusnadi D, Taufik R, Baharta E. Organoleptic Test and Acceptance of Cassava Tapai-Based Mousse as an MSME Commodity in Bandung Regency. J Inov Penelit. 2021;1(12):2883–8.

Subhan, Arfi F, Ummah A. Qualitative Test of Synthetic Dyes in Traditional Snacks from Ketapang Area, Banda Aceh City. Amina. 2020;1(2):67–71.

Putu Anggun Cipta Rosalita Jelantik N, Cahyaningsih E. Antioxidant potential of telang flowers (Clitoria ternatea L.) as an inhibitor of hyperpigmentation due to ultraviolet exposure. J Ilm Farm. 2022;18(1):45–54.

Manzalina N, Sufiat S, Kamal R. Consumer Acceptance of the Flavor of Kawista Fruit Ice Cream (Limonia acidissima). Media Pendidikan, Gizi, dan Kuliner. 2019;8(2):20–7.

Nirmalawaty A, Sri Mahayani AAP. Effectiveness Test of Steamed Cake with Butterfly Pea Juice. Ziraa’Ah Maj Ilm Pertan. 2022;47(2):142.

Zainedi, A A, Indriyani, Surhaini. The Effect Butterfly Pea Flower Extract (Clitoria ternatea L.) Of Addition On The Characteristics Of Marshmallow. Itepa J Ilmu dan Teknol Pangan [Internet]. 2022;11(1):1–14. Available from: https://repository.unja.ac.id/33992/

Lamusu D. Organoleptic Test of Jalangkote with Purple Sweet Potato (Ipomoea batatas L) "As an Initiative for Food Diversification. J Pengolah Pangan. 2018;3(1):9–15.

Yam MF, Tew WY, Tan CS, Qiu Q, Zhou R, Wang X, et al. Investigation of synergistic interaction of sinensetin, eupatorin, and 3′-hydroxy-5,6,7,4′-tetramethoxyflavone in vasodilation efficacy. Hypertens Res. 2024;47(11):3193–9.