Larasati, Gayatri Annisa and Marpaung, Abdullah Muzi and Kartawiria, Irvan S (2015) Anthocyanin Extraction from Harendong Bulu (Clidemia Hirta) Fruit and its Stability During Storage. Bachelor thesis, Swiss German University.

Preview	Text Gayatri Larasati 14211018 TOC.pdf Download (960kB) | Preview
	Text Gayatri Larasati 14211018 1.pdf Restricted to Registered users only Download (416kB)
	Text Gayatri Larasati 14211018 2.pdf Restricted to Registered users only Download (1MB)
	Text Gayatri Larasati 14211018 3.pdf Restricted to Registered users only Download (1MB)
	Text Gayatri Larasati 14211018 4.pdf Restricted to Registered users only Download (1MB)
	Text Gayatri Larasati 14211018 5.pdf Restricted to Registered users only Download (399kB)
Preview	Text Gayatri Larasati 14211018 Ref.pdf Download (771kB) | Preview

Abstract

There have been concerns regarding the use of artificial food colorant, triggering the food industry to develop natural food colorant with nutraceutical properties, which could be solved by anthocyanins. The purpose of the research is to find optimum time and temperature to extract anthocyanins from harendong bulu (Clidemia hirta) fruit and to observe the effect of different pH condition on the color and anthocyanins stability. The extraction processes have two factors, time and temperature (30, 60, and 90 minutes; 30 °C, 45 °C, and 60 °C) to be observed with analysis of monomeric anthocyanins content, percent polymeric anthocyanins content, and total phenolic content. The extraction condition was chosen based on the yield of monomeric anthocyanins content and total phenolic content at 60 °C for 30 minutes. The chosen condition was used to extract harendong bulu to be observed in various pH conditions (pH 1, 3, 5, 7, and 9). The most stable condition for the storage of harendong bulu extract was at low pH condition. The condition chosen to be the most stable and suitable for food was pH 3.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanins; Clidemia Hirta; Harendong Bulu; Extraction; Effect Of pH.
Subjects:	Q Science > QK Botany > QK898 Anthocyanins 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:	18 Dec 2020 16:50
Last Modified:	18 Dec 2020 16:50
URI:	http://repository.sgu.ac.id/id/eprint/1643

Actions (login required)

View Item