William, William and Marpaung, Abdullah Muzi and Rahmawati, Della (2018) Stability of Anthocyanin & Antioxidant Activity of RTD Beverage Made from Clitoria Ternatea L. Petals & Red Spanish Ananas Comosus Fruit. Bachelor thesis, Swiss German University.

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Abstract

This thesis focuses on the stability of anthocyanin, antioxidant activity, pH, color, and brix value in RTD product with various combinations. Clitoria ternatea L. (CTL) petals extract was proven to have higher stability with addition of Red Spanish Ananas comosus (RSAC) juice stored at cold temperature. Higher stability claimed due to lower degradation of anthocyanin, antioxidant, pH, color intensity, and °Brix compared to other treatments. CTL extract (4.8 mg/L) and RSAC juice (47.7 mg/mL) were used to formulate RTD beverages. The selected formulas for further analysis were; Formula CTL 45% and RSAC 55% (C45R55), CTL 50% and RSAC 50% (C50R50), and CTL 55% and RSAC 45% (C55R45). Formula C45R55 at cold temperature has better stability in antioxidant activity. It was also found that there is no significant different with C50R50, but significantly different with C55R45 and C100 in terms of antioxidant activity. Overall likeness analysis also resulted C45R55 has higher acceptance likeness score compared to other combinations. Thus, C45R55 has higher stability and overall likeness.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Clitoria Ternatea; Red Spanish Ananas Comosus; Anthocyanins; Stability
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP500 Fermentation industries. Beverages. Alcohol
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	09 Jul 2020 13:03
Last Modified:	09 Jul 2020 13:03
URI:	http://repository.sgu.ac.id/id/eprint/667

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