Setiawan, Jonathan and Marpaung, Abdullah Muzi and Permana, Tabligh (2019) Thermal degradation of anthocyanins from butterfly pea flower (clitoria ternatea) added with sodium dodecyl sulfate at various Ph. Bachelor thesis, Swiss German University.

Preview	Text Jonathan Setiawan 11505016 TOC.pdf Download (68kB) | Preview
	Text Jonathan Setiawan 11505016 1.pdf Restricted to Registered users only Download (443kB)
	Text Jonathan Setiawan 11505016 2.pdf Restricted to Registered users only Download (262kB)
	Text Jonathan Setiawan 11505016 3.pdf Restricted to Registered users only Download (149kB)
	Text Jonathan Setiawan 11505016 4.pdf Restricted to Registered users only Download (704kB)
	Text Jonathan Setiawan 11505016 5.pdf Restricted to Registered users only Download (450kB)
Preview	Text Jonathan Setiawan 11505016 Ref.pdf Download (796kB) | Preview

Abstract

Butterfly pea is a potential source of natural food colorant. However, it is still relatively unstable and SDS can help to improve color stability. The objective of this study is to test the effectivity of SDS in protecting the color stability of anthocyanin extract of butterfly pea in several pH condition (pH 4, pH 5, pH 6, and pH 7) and various storage temperature (30

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Butterfly pea ; Anthocyanin ; Effect of pH
Subjects:	R Medicine > R Medicine (General)
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Maria Lamury
Date Deposited:	25 Apr 2020 06:00
Last Modified:	25 Apr 2020 06:00
URI:	http://repository.sgu.ac.id/id/eprint/31

Actions (login required)

View Item