Tjahjadi, Kevin Hanandi and Marpaung, Abdullah Muzi (2019) Anthocyanin Characteristics in Various Type of Flowers in Different Acidity Condition. Bachelor thesis, Swiss German University.
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Abstract
The trend of healthy food in general is getting more popular, especially in urban area. This make more people aware of what they eat and wanted to have more natural food ingredients in their foods. The new needs of people wants more natural foods means more demand in general natural food ingredients, and one of them is natural food colorant, and anthocyanin is one of the more well-known food colorant that had been used, since it has also antioxidant activity that could be beneficial for health and anthocyanin also to a degree has anti-microbial functions. The purpose is to find as many as possible anthocyanin source that could be possible to give a colorant that can be used as food colorant. It need to be noted that the color of anthocyanin is in acidic condition (pH 1-4), while food acidity is neutral. There are 21 type of flowers that had been tested for initial test in pH 1, 4, 7, 10, 15 of them is stable in neutral conditions (pH 4-7). And from 15 type of flowers, 3 types of flowers had been tested for stability of color in room temperature conditions and only one type of flower that is stable throughout 5 days of testing, the others are not.
| Item Type: | Thesis (Bachelor) |
|---|---|
| Uncontrolled Keywords: | Anthosyanin ; Aciditc Condition ; Stability |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Adityatama Ratangga |
| Date Deposited: | 18 May 2020 04:55 |
| Last Modified: | 18 May 2020 04:55 |
| URI: | http://repository.sgu.ac.id/id/eprint/363 |
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