Amelia, Ria and Pasaribu, Nani (2011) The Study of Production of Ready To Drink Butterfly Pea Extract. Bachelor thesis, Swiss German University.
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Abstract
The primary purpose of this thesis is to find the best formulation method in the production of ready to drink butterfly pea extract and determine the best storage condition and type of packaging to maintain the stability of final product. This can be done through evaluation of the degradation of antioxidant activity, total phenol content, and color intensity in different storage condition, sensory analysis, and microbial analysis to the formulated product. Data shows that the formulated product added with blackcurrant flavor is the most preferred formulation drink. Moreover, the best storage condition that can help in maintaining the stability of end product is at pH condition 2.5 with no light exposed. At that condition, the total plate count number of product after 14 days of storage was also still below the standard limit. Through this thesis, it is expected that the utilization of butterfly pea as functional food could be increased and optimized.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Butterfly Pea; Formulation; Storage; Analysis |
| Subjects: | T Technology > TP Chemical technology > TP156 Extraction (Chemistry) T Technology > TP Chemical technology > TP500 Fermentation industries. Beverages. Alcohol |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Astuti Kusumaningrum |
| Date Deposited: | 04 Mar 2021 15:42 |
| Last Modified: | 04 Mar 2021 15:42 |
| URI: | http://repository.sgu.ac.id/id/eprint/1059 |
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