Pengaruh Waktu Penyeduhan terhadap Kadar Vitamin C pada Minuman Bunga Telang (Clitoria ternatea)

Abstract

Background: The Covid-19 pandemic encourages people to increase their immune system, one of which is by
consuming healthy herbal drinks. The Butterfly Pea flower has a high enough Vitamin C content so that it can
be processed into healthy herbal drinks.
Objective: This study aims to determine the levels of Vitamin C in variations in brewing time and to determine
the best brewing time to get the highest levels of Vitamin C.
Methods: A total of 5g of Butterfly Pea flower sample was brewed with 100ml of boiling water for 3, 5, and 7
minutes. Determination of assay by iodimetric method (N I2 = 0.00495N).
Results: Vitamin C levels at 3, 5, and 7 minutes of brewing time were 0.0958; 0.1351; and 0.1810%w/w. The
One Way ANOVA and Post Hoc tests showed that there was a significant effect of brewing time on Vitamin C
levels in the Butterfly Pea flower and there were differences between treatments.
Conclusion: This study shows that there is an effect of brewing time on Vitamin C levels in Butterfly Pea flower
drink (Sig 0.05) where the best brewing time is 7 minutes.
Keywords: Butterfly Pea Flower, Covid-19, Iodimetry, Health Drinks, and Vitamin C