Handoko, Shabrina Saraswati and Marpaung, Abdullah Muzi and Kartawiria, Irvan S (2015) The Stability of Anthocyanin Rich Ready-To-Drink Product from Senduduk Fruit (Melastoma Malabathricum). Bachelor thesis, Swiss German University.

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Abstract

In this research, the stability of anthocyanin in ready to drink product was studied with the effect of three factors. Anthocyanin stability was assessed in different storage o o o temperatures, at 7 C, 25 C, and 50 C, the effect of different pH conditions of RTD product, which were at pH 3, 4, and 5, as well as the addition of sucrose in different concentrations, which were 4%, 7%, and 10%(w/v) were observed. The rate constant for anthocyanin degradation and kinetic parameters were calculated and the t1/2 value can be obtained. Result showed that monomeric and polymeric degradation followed the first-order kinetics reaction. Moreover, the best storage condition that has higher stability of anthocyanin applied in RTD product was the sample conditioned at pH 3 o and stored at 7 C, while the addition of sucrose concentrations did not significantly increase the rate constant.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanins; Melastoma Malabathricum; Stability; Kinetics; Degradation
Subjects:	Q Science > QK Botany > QK898 Anthocyanins 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 15:20
Last Modified:	05 Nov 2020 15:20
URI:	http://repository.sgu.ac.id/id/eprint/1655

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