Parvitasari, Nurul and Marpaung, Abdullah Muzi and Prabawati, Elisabeth K. (2014) The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process. Bachelor thesis, Swiss German University.

Preview	Text Nurul Parvitasari 14210039 TOC.pdf Download (1MB) | Preview
	Text Nurul Parvitasari 14210039 1.pdf Restricted to Registered users only Download (405kB)
	Text Nurul Parvitasari 14210039 2.pdf Restricted to Registered users only Download (1MB)
	Text Nurul Parvitasari 14210039 3.pdf Restricted to Registered users only Download (1MB)
	Text Nurul Parvitasari 14210039 4.pdf Restricted to Registered users only Download (2MB)
	Text Nurul Parvitasari 14210039 5.pdf Restricted to Registered users only Download (264kB)
Preview	Text Nurul Parvitasari 14210039 Ref.pdf Download (528kB) | Preview

Abstract

There has been an increase of interest in the development of food product from natural sources. Butterfly pea flower known for its anthocyanins content, that is believed on a broad variety of health benefits. The anthocyanins content is directly proportional to the antioxidant activity. One of the interesting ways to utilize butterfly pea flowers is to develop vacuum fried butterfly pea flower. Vacuum frying may be an efficient process to initiate people in obtaining anthocyanins by consuming butterfly pea flower in a form of snack. The purpose of this research is to determine the best temperature and time and to evaluate the quality of vacuum fried butterfly pea flower subjected to various treatments prior and during vacuum frying process was applied. Anthocyanins are relatively unstable and often degrade during processing. There were three levels of temperature (70°C, 80°C, and 90°C) and frying time (15, 20, and 25 minutes). The best product was samples that were vacuum fried at 80°C for 20 minutes.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Butterfly Pea, Vacuum Frying, Anthocyanins, and Antioxidant Activity
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:	11 Jul 2021 13:15
Last Modified:	11 Jul 2021 13:15
URI:	http://repository.sgu.ac.id/id/eprint/2059

Actions (login required)

View Item