Untoro, Kevin Cahyadi and Kartawiria, Irvan S and Marpaung, Abdullah Muzi (2017) Effect of Pre-Treatment and Number of Extractions on Color Stability of Butterfly Pea Flower Extract. Bachelor thesis, Swiss German University.

Preview	Text Kevin Untoro 11305028 TOC.pdf Download (1MB) | Preview
	Text Kevin Untoro 11305028 1.pdf Restricted to Registered users only Download (443kB)
	Text Kevin Untoro 11305028 2.pdf Restricted to Registered users only Download (1MB)
	Text Kevin Untoro 11305028 3.pdf Restricted to Registered users only Download (1MB)
	Text Kevin Untoro 11305028 4.pdf Restricted to Registered users only Download (1MB)
	Text Kevin Untoro 11305028 5.pdf Restricted to Registered users only Download (200kB)
Preview	Text Kevin Untoro 11305028 Ref.pdf Download (565kB) | Preview

Abstract

"Butterfly pea flowers had the potential to become food colorant. It contained acylated anthocyanin which known to be more stable than unacylated one. This research was done to know which pre-treatment was suitable to be applied to obtained longer shelf life of butterfly pea flower since it will take long time to transport from rural area to production plant. There were two pre-treatments; sun and oven drying that was compared for selection. In the next step, multiple extractions were done to know how many extractions were needed to obtain high amount of anthocyanin. Then it was stored at three different temperatures; room temperature, 450C and 600C. The results showed that sun drying is preferable to oven drying although it took longer time for the process. Extraction process only need to be done once, since most of anthocyanin already extracted in first extraction. Heat still become a major issue since greater degradation occurred when more intense heat introduced at 450C and 600C. Therefore, careful selection of process for extraction will be needed to preserve more anthocyanin and better color stability.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanin content ; Butterfly pea flower ; Drying ; Extraction ; Heat
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:	14 May 2020 04:27
Last Modified:	14 May 2020 04:27
URI:	http://repository.sgu.ac.id/id/eprint/76

Actions (login required)

View Item