Lee, Michael and Marpaung, Abdullah Muzi (2014) The Study of Production of Butterfly Pea Powder Drink by Co-Crystallization. Bachelor thesis, Swiss German University.
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Abstract
The primary purpose of this research is to develop a butterfly pea powder drink product which contains the highest amount of anthocyanin possible and its stability during storage. Four types of extraction methods, which are mortar, freeze thaw, steam blanching, and hot water blanching are studied in this research in obtaining the butterfly pea extract with the highest amount of anthocyanin. Data shows that extraction with mortar produces the highest amount of anthocyanin. Extraction using mortar is used to obtain butterfly pea extract which is further used in three different formulations different in the amount of sugar and citric acid. The mostly liked formulation is used as base in developing the powder drink product. Through co-crystallization, a powder form product is produced and its stability is studied further during storage.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Butterfly Pea, Extract, Extraction Methods, Anthocyanin, Formulation, Co-crystallization, Storage |
| 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 13:15 |
| Last Modified: | 11 Jul 2021 13:15 |
| URI: | http://repository.sgu.ac.id/id/eprint/2058 |
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