Mareta, Patricia and Marpaung, Abdullah Muzi and Prabawati, Elisabeth K. (2014) Development of Butterfly Pea Flower as Condiment for Snack Product. Bachelor thesis, Swiss German University.

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Abstract

The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1-month shelf-life storage. The study searched for an appropriate drying method, composition of condiment with flavor, and the effect of additional ingredients (chili powder, garlic powder) in formulation to the moisture, anthocyanin, and antioxidant content in storage. The drying was done by air drying and continued with oven drying. Meanwhile, 60% of butterfly pea blue powder in comparison to 40% chicken flavor was the appropriate composition found after screening and sensory test. The condiment was applied with 1:30 ratio to base snack. The storage was done at 50oC, 40oC, and at room temperature for a month. In storage, the temperature related insignificantly to the parameters of analysis. The analyzed parameters were moisture content, polymeric anthoycanin, total anthocyanin, antioxidant, and UV spectrum. The result showed that the control remains stable for most, while the samples with flavor and additional ingredients gave no impacts to that stability. The different temperature did not affect the stability much, except for sample 2 with chili powder content that degraded at 50oC storage.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Butterfly Pea Flower, Drying, Condiment, Storage Temperature, Flavor, Chili Powder, Garlic Powder, Anthocyanin, Antioxidant
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 13:14
Last Modified:	11 Jul 2021 13:14
URI:	http://repository.sgu.ac.id/id/eprint/2061

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