No abstract

Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours.  The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained.   Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar

Sorghum stalk juice preparation method is not yet fully explored and mainly still adopting those of cane juice. The suitability of pre-treatment to remove impurities and total phenolic compound to the growth rate of yeast in sorghum stalk juice, in aerobic and anaerobic fermentation needs to be evaluated. Process adopted for this research was liming method at 80 o C followed by addition of phosphoric acid. Liming method reduces juice turbidity to 82.43 % ± 0.50 % and gives specific growth rate ( of inoculated yeast of 0.38 h -1 (aerobic) and 0.17 h -1 (anaerobic). Other method evaluated was by addition of Poly-aluminium chloride (PAC), which gives higher juice clarity but negative impact to cell growth. The effect of total phenolic compound to the microbial growth was also studied. Phenolic compound was reduced through activated carbon absorption column. Reduction of 75 % total phenolic compound in sorghum stalk juice promotes yeast cell growth rate up to 10.5 % in aerobic condition compared to growth in clarified juice without phenolic compound reduction.

Cymbopogon citratus and Cymbopogon nardus are two species of Cymbopogon that are commonly cultivated in Indonesia. Studies have shown Cymbopogon activities and potencies for development for various diseases including diabetic treatment. Both C. citratus and C. nardus have long history for culinary and medicinal herb in Indonesia and therefore have a sustainable commercial production that will support their development for functional food ingredient. This work provides a study about industrial observation in several herbal industries along with literature review of herbal industries condition in Indonesia as a benchmarking study to summarize the required research or technical development of Cymbopogon as functional food ingredients. During industrial observation it was shown that Cymbopogon usage in herbal industries were more popular as flavorings rather than for its functionalities. The industrialobservation to several reputable herbal industries showed that despite the similar infrastructure used for extraction and pulverization method, the industries might have different supply procurement and quality requirement, extraction principle, product character and quality control, and therefore market character. The literature review have shown several studies of Cymbopogon functionalities in organic solvents, empirical uses of Cymbopogon as medicinalherbs in water extract, optimization in Cymbopogon cultivation. Heavy studies have been done in the extraction, usage, and characterization of essential oils from Cymbopogon. Many literature showed formulation of Cymbogon for culinary purpose but there are yet formulation based on its functional activities. Both industrial observation and literature review called in the requirement of more study of activities and stabilities of the Cymbopogon aqueous andethanolic extracts, optimization of post-harvest processing, extraction, and further processing to produce Cymbopogon ingredients based on activities and efficiency, and the determination of active fraction/compound(s) responsible for the activity and formulation of food that will enable the usage direction of functional food ingredients.