Rizkiana, Erika Safitri (2014) Kinetics of Anthocyanin Degradation of Butterfly Pea Petal in Drying Process and Storage. Bachelor thesis, Swiss German University.
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Abstract
The aim of this research was to determine the kinetics of anthocyanin degradation of butterfly pea petal during drying process and storage stages. Four level of temperatures were used in the drying process. The four temperatures were 40, 50, 60, and 70⁰C. Along with the determination of the kinetics of anthocyanin degradation, the kinetics of moisture content in drying process was also studied. For the storage stage, 25, 37, and 47⁰C were used as the storage temperature. The method that was used for the anthocyanin content analysis was the pH differential method. Results showed that the kinetics of moisture content during the constant drying rate followed the zero-order kinetics reaction, while the falling drying rate followed the first-order. The changes in monomeric and polymeric anthocyanin contents did not affected by the drying temperature and time. In the storage stage, the kinetics of monomeric anthocyanin content degradation followed the first-order kinetics reaction. Storage in lower temperature showed higher anthocyanin stability.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Butterfly Pea Petal, Kinetics, Anthocyanin Content, Drying, Storage |
| 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: | Faisal Ifzaldi |
| Date Deposited: | 28 Jun 2021 16:38 |
| Last Modified: | 28 Jun 2021 16:38 |
| URI: | http://repository.sgu.ac.id/id/eprint/2049 |
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