KINETICS OF ANTHOCYANIN DEGRADATION OF BUTTERFLY PEA PETAL Page 13 of 75 IN DRYING PROCESS AND STORAGE

In order to achieve a more efficient further studies which are related with anthocyanin content of butterfly pea petal, it would be more efficient if the kinetics of anthocyanin degradation has been investigated. Kinetics is defined as a study concerned with reaction rates, which is the change in substance per time for occurrence. It is the basic investigation which allows people to be able to predict the quality of a product. It also allows people to have a full understanding of when a process should be stopped. This research focuses on the investigation of the kinetics of anthocyanin degradation during drying process and storage, along with the kinetics of moisture content.

1.2 Research Problems There are three facets of the research problems: 1. The deterioration of the butterfly pea petal during drying process. 2. Drying process in the investigation of kinetics of anthocyanin degradation will include heat treatments. As anthocyanin is sensitive to heat, it might become highly unstable. 3. During storage, anthocyanin content in the product might have a higher rate of loss due to several factors, such as temperature.

1.3 Research Objectives

The objectives of the research are: 1. To determine the kinetics of anthocyanin degradation in butterfly pea petal during drying process and storage. 2. To determine the kinetics of moisture content decrease during drying process. 3. To identify the appropriate storage temperature that can inhibit the loss of the anthocyanin in the product during storage.

1.4 Significance of Study

The study is significant for three reasons: 1. By knowing the kinetics of moisture content and anthocyanin degradation during the drying process and storage, further studies and utilizations related with the butterfly pea petal would become more efficient. Erika Safitri Rizkiana

KINETICS OF ANTHOCYANIN DEGRADATION OF BUTTERFLY PEA PETAL Page 14 of 75 IN DRYING PROCESS AND STORAGE

2. By knowing the kinetics of moisture content and anthocyanin degradation during the drying process and storage, the moisture content and anthocyanin after a certain period of time at a certain temperature might be predicted. 3. By storing the final dried product at the appropriate storage temperature, the loss of anthocyanin content in the product during storage can be minimized.

1.5 Research Questions

Question #1: Which reaction order will the kinetics of moisture content and anthocyanin degradations of butterfly pea petal during drying process and storage follow? Question #2: Will monomeric or polymeric anthocyanin degrade faster? Question #3: What is the storage temperature that can inhibit the loss of anthocyanin content in the product?

1.6 Hypothesis

Hypothesis # 1: The kinetics during drying process and storage will follow first-order kinetics reaction. Hypothesis #2: Monomeric anthocyanin will degrade faster. Hypothesis #3: Lower temperature will be better at inhibiting the loss of anthocyanin content in the product. Erika Safitri Rizkiana