Amanda, Joeyanti and Pandjaitan, Maruli (2014) Enzymatic Approach in Butterfly Pea Petals Extraction. Bachelor thesis, Swiss German University.

Preview	Text Joeyanti Amanda 14210030 TOC.pdf Download (1MB) | Preview
	Text Joeyanti Amanda 14210030 1.pdf Restricted to Registered users only Download (541kB)
	Text Joeyanti Amanda 14210030 2.pdf Restricted to Registered users only Download (1MB)
	Text Joeyanti Amanda 14210030 3.pdf Restricted to Registered users only Download (1MB)
	Text Joeyanti Amanda 14210030 4.pdf Restricted to Registered users only Download (3MB)
	Text Joeyanti Amanda 14210030 5.pdf Restricted to Registered users only Download (159kB)
Preview	Text Joeyanti Amanda 14210030 Ref.pdf Download (779kB) | Preview

Abstract

Anthocyanins is one of the bioactive compounds that have many benefits for health function and can be richly found in butterfly pea flower which native to Indonesia. In the process of making butterfly pea flower into a drink, some petals of the flowers need to be dissolved in hot water with additional flavor. However, the petals cannot be dissolved completely in water since they consist of cellulose which is water insoluble. Thus, there was an idea to use cellulase enzyme. The aim of this study is to optimize the extraction process by breaking down the cellulose and get optimum condition of the enzymatic extraction with anthocyanin as parameter. The results show that cellulase was not effective to extract anthocyanin from butterfly pea petals since total anthocyanin content of the samples treated without enzyme is higher than the samples treated by enzymes even they gave higher amount of glucose. The presence of active polyphenoloxidase also interfere the extraction process, resulted unstable products. The result pre-treated by using blanching show an increase over time, however, pre-treatment by using mortar and pestle where polyphenoloxidase still active gave higher amount anthocyanin in short time but decrease thereafter. Thus, normal extraction and pre-treatment by using mortar and pestle can be used to extract more anthocyanin from butterfly pea flower in short time. In the other side, normal extraction and pre-treatment by using blanching can be used to retain anthocyanin in longer period.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Butterfly pea petals, Extraction, Anthocyanin, Cellulase, UV-Vis Spectra
Subjects:	Q Science > QK Botany > QK898 Anthocyanins T Technology > TP Chemical technology > TP156 Extraction (Chemistry) 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:	11 Jul 2021 13:16
Last Modified:	11 Jul 2021 13:16
URI:	http://repository.sgu.ac.id/id/eprint/2053

Actions (login required)

View Item