Research Article Open Access

Production of an Instant Functional Beverage Made from Ciplukan (Physalis angulata L.) With Cassia vera

Authors

CORRESPONDING AUTHOR
Fauzan Azima
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, 25163 Padang, West Sumatera, Indonesia
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Novelina
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, 25163 Padang, West Sumatera, Indonesia
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Inda Suryanti
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, 25163 Padang, West Sumatera, Indonesia
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Daimon Syukri
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, 25163 Padang, West Sumatera, Indonesia
Published on: June 15, 2018
DOI 10.3923/pjn.2018.355.360
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Abstract

Objective: This study was designed to evaluate the physicochemical and sensory properties of an instant functional beverage which was formulated using ciplukan plant as the main material with Cassia vera powder. Materials and Methods: The experiment consisted of five treatments which were as follows: (A) 2%, (B) 4%, (C) 6%, (D) 8% and (E) 10% of ciplukan whereas the composition of Cassia vera and sucrose were constant. The antioxidant capacity, chlorophylls and physalin content were evaluated for raw materials. The appearance, soluble time, insoluble part, moisture content, ash content and a sensory test were conducted for the resulting products. Results: All raw materials were containing the beneficial compounds that indicated by positive results for antioxidant activity, chlorophyll and physalin. Based on sensory test, the product derived from formula C (ciplukan powder 0.6 g and Cassia vera 0.2 g) indicated as the most acceptable product with average value of insoluble parts (1.07%), soluble time (16.62 sec), water content (0.76%), ash content (0.86%), physalin (++), antioxidant activity (39.63%) and chlorophyll content (6.67%). Conclusion: The production of ciplukan powdered beverage with addition of Cassia vera had improved functionality, practicality and consumers acceptance of existing ciplukan-derived beverage.

Keywords:

Cassia vera, ciplukan, instant functional beverage production, liquid, powdered

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How to Cite

Azima, F., Novelina, Suryanti, I., & Syukri, D. (2018). Production of an Instant Functional Beverage Made from Ciplukan (Physalis angulata L.) With Cassia vera. Pakistan Journal of Nutrition, 17(7), 355–360. https://doi.org/10.3923/pjn.2018.355.360
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