id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
biomedich-809	Nabilah, Anjar Asmarani Widya; Marcelia, Ela; Widyaningsih, Tri Dewanti; Fibrianto, Kiki	Formula Optimization and Sensory Analysis of Functional Collagen Drink from Butterfly Pea Flower (Clitoria ternatea L.) and Red Guava (Psidium guajava L.)	2025	8	.pdf	application/pdf	5144	260	43	Antioxidant activity = 3,667A – 0,248B – 10,579C + 22,063D TPC = –4,103A + 24,324B – 14,997C – 10,458D Note: A = Butterfly Pea flower extract (%); B = red guava juice (%); C = emprit ginger extract (%); D = collagen hydrolysate (%) Antioxidant Response Analysis The effect of butterfly pea flower extract, red guava juice, and ginger extract on antioxidant activity was analyzed under constant collagen concentration (5%). As shown in Figure 1, the combination of butterfly pea flower extract and red guava juice resulted in a significant increase in antioxidant activity in the final product, while the inclusion of emprit ginger extract tended to decrease the antioxidant response, as evidenced by the decrease in elevation in Figure 1 (b).	cache/biomedich-809.pdf	txt/biomedich-809.txt