Effects of solvent type and solid to solvent ratio in a butterfly pea (Clitoria ternatea) maceration process

Abstract

Abstract The butterfly pea (Clitoria ternatea) plant is one of flowering plants that grows a lot in Indonesia. Currently, the butterfly pea has been getting more attention as a natural coloring in the food industry and Butterfly pea flowers contain antioxidant which is derived from anthocyanin compounds which can be used as an alternative for coloring, the anthocyanins in the butterfly pea flowers can be extracted by a maceration method. The purposes of this study are to determine the effects of different type of solvent and ratio of solid to solvent on the resulted quality of the butterfly pea flowers extract. The factors in this study are the used types of solvents that is distilled water and tartaric acid solution, variations in the ratios of the solids to solvents (1:3, 1:5, 1:7, and 1:10 g/mL). In this study, a randomized factorial groups design, an ANOVA and a DMRT were used to analyze the results of the research data. The results of the research on butterfly pea flowers extract showed the following values: degree of acidity (pH) 4.01, an antioxidant activity of 74.14% with the anthocyanin value of 1.94 mg/L. Based on the results, it is known that different types of solvents and the ratio of solids to raw materials affect the value of antioxidant activity and anthocyanin content in the butterfly pea flower extract produced.