Diandra, Farhana and Marpaung, Abdullah Muzi and Kartawiria, Irvan S (2015) The Use of Natural Plants Extract as Coloring Agent in Yogurt. Bachelor thesis, Swiss German University.

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Abstract

The aim of this research was to evaluate the effect of temperature towards the monomeric and polymeric anthocyanin content stability in yogurt from different sources of natural plants and to determine the most suitable anthocyanin extract as a natural coloring agent in yogurt. Total monomeric anthocyanin, percent polymeric anthocyanin and color density were analyzed to determine anthocyanin degradation and their color variations. Analyzing the total phenolic content of the four extracts in yogurt for characterization. Two levels of temperature were used for the stability test. They are 4°C and 25 °C. Four levels of type of natural plant sources were used and they are Red Cabbage, Lasiandra, Senduduk and Bauhinia Purple. The method that was used for the anthocyanin content analysis and color density stability was the pH differential method. Results showed that the stability of anthocyanin content and color density was strongly dependent on temperature. The pH of yogurt affecting the color stability and intensity of anthocyanin extracts in yogurt and it is resulted that the most suitable extract, as natural coloring agent in yogurt is Senduduk.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanin; Yogurt; Storage; Coloring Agent; Extract
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	05 Nov 2020 04:18
Last Modified:	05 Nov 2020 04:18
URI:	http://repository.sgu.ac.id/id/eprint/1640

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