Pranatri, Felicia and Marpaung, Abdullah Muzi and Kartawiria, Irvan S. (2012) The Study of Formulation of Effervescence on Butterfly Pea Petals Extract. Bachelor thesis, Swiss German University.

Preview	Text Felicia Pranatri 1-4208-016 TOC.pdf Download (275kB) | Preview
	Text Felicia Pranatri 1-4208-016 1.pdf Restricted to Registered users only Download (226kB)
	Text Felicia Pranatri 1-4208-016 2.pdf Restricted to Registered users only Download (345kB)
	Text Felicia Pranatri 1-4208-016 3.pdf Restricted to Registered users only Download (435kB)
	Text Felicia Pranatri 1-4208-016 4.pdf Restricted to Registered users only Download (595kB)
	Text Felicia Pranatri 1-4208-016 5.pdf Restricted to Registered users only Download (143kB)
Preview	Text Felicia Pranatri 1-4208-016 Ref.pdf Download (229kB) | Preview

Abstract

Clitoria ternatea or commonly known as butterfly pea is a floral anthocyanins plant originated from tropical Asian countries with high content of delphinidin. One of the interesting ways to modify butterfly pea extract is by developing it to effervescence powder. The purpose of this thesis is to evaluate the effect of acid, alkaline and sugars in the formulation of effervescence drink and to find the best formulation based on three parameters, namely total phenol content, monomeric anthocyanin content, and antioxidant activity. Formulation of effervescence is made with basic ingredients which consist of powder extract, citric acid, base, sugar and sweetener. Bases used in this research are potassium bicarbonate and sodium bicarbonate. There are three types of sugar involving, namely dextrose, sucrose and sorbitol. The analysis was conducted using mixture design of DX8 to find the optimum formula of effervescence drink by the evaluation of monomeric anthocyanin content, antioxidant activity, and total phenol content. The optimum formulation includes powder extract (50%), citric acid (16%), sucrose (19%), stevia (6%) and potassium bicarbonate (9%). It conserved higher antioxidant activity than formula with sodium bicarbonate.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Effervescence; Citric Acid; Butterfly Pea
Subjects:	Q Science > QK Botany > QK898 Anthocyanins R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	18 Mar 2021 07:03
Last Modified:	18 Mar 2021 07:03
URI:	http://repository.sgu.ac.id/id/eprint/1169

Actions (login required)

View Item