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.

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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°C, 45°C, 60°C, and 75°C). The control is made by diluting the extract in a buffer solution with DF20. Meanwhile, the sample is made by adding 1% of 5% SDS solution to the diluted extract. The extracts are then stored in a 5ml bottle with 50% headspace. The color stability is observed in terms of color intensity, violet index, browning index, and also kinetic parameters. SDS is found to have increased the color stability of butterfly pea extract at temperature 30°C and 45°C only. Whereas at temperature 60°C and 75°C, SDS did not work to increase the color stability of CTAE. Moreover, sample shows higher activation energy (Ea) value than control at pH 4 (77.97 & 60.19 kJ mol-1 ), pH 5 (62.26 & 37.85 kJ mol-1 ), pH 6 (74.50 & 21.89 kJ mol-1 ), and pH 7 (78.85 & 18.35 kJ mol-1 ). The higher Activation value means that it is more sensitive to temperature change.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanin ; Butterfly pea ; SDS ; Color stability ; Effect of pH
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:	19 May 2020 12:15
Last Modified:	19 May 2020 12:15
URI:	http://repository.sgu.ac.id/id/eprint/514

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