Sugih, Frida Marcia and Marpaung, Abdullah Muzi and Kusumocahyo, Samuel P. (2020) A Review of Anthocyanin from Butterfly Pea Flower: Characteristic; Stability and the Production of the Concentrated Powder. Bachelor thesis, Swiss German University.
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Abstract
Anthocyanin is a natural pigment that is widely spread in nature and is present in almost all plant tissues. It has become one of the most used natural colorants as it not only gives out marvelous colors but also contains several health benefits. One of the most important anthocyanin sources is Clitoria ternatea or also known as butterfly pea flower. Butterfly pea flower naturally has many unique characteristics and has become an important source of polyacylated anthocyanin. However, the same with other anthocyanins, it is unstable due to many factors like pH, light, and temperature. Also, the commercial production of concentrated anthocyanin powder from the butterfly pea flower is still unavailable. With the knowledge of anthocyanin’s characteristics and factors affecting its stability, the production process from the pre-treatment, extraction, concentration, drying until packaging are possible to be done in suitable ways to produce a stable and applicable concentrated anthocyanin powder from the butterfly pea flower. Hence, from this review, is summarized the characteristics, factors affecting the stability of anthocyanin in butterfly pea flower, and the production of concentrated anthocyanin powder from butterfly pea flower.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Anthocyanin; Butterfly Pea; Colorant; Color quality; Production; Stability |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Faisal Ifzaldi |
| Date Deposited: | 02 Nov 2020 14:04 |
| Last Modified: | 02 Nov 2020 14:04 |
| URI: | http://repository.sgu.ac.id/id/eprint/1855 |
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