Zukhrufa, Clarisha and Marpaung, Abdullah Muzi and Sutanto, Hery (2016) The Extraction, Characterization, And Stability Of Anthocyanin From Langsat Burung (Aglaia Forbesii King) Fruit. Bachelor thesis, Swiss German University.

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Abstract

The effect of time and temperature to the anthocyanin from langsat burung fruit was observed to find its best extraction method. The observation was done with two factors and three levels each, including time (30, 75, 120 minutes) and temperature (45°C, 60°C, 75°C) with responses; monomeric anthocyanin content, antioxidant activity, and total phenolic content. The best time selected was at 30 minutes, and the temperature was at 75°C, based on the highest monomeric anthocyanin content. The spectral characterization was then observed at pH 1 – 11 to evaluate langsat burung fruit’s anthocyanin on different pH. Then the best three pH were selected from the response color intensity and browning index, and the stability was observed. Stability test was done by evaluating anthocyanin’s effect on pH and temperature during storage. The stability of pH 3, 4, and 8 were observed at 30°C. The most stable pH 3, and further stability test was made. The effect of temperature to anthocyanin at pH 3 was continued to be observed at 45°C and 60°C. The best temperature for the stability of langsat burung fruit’s anthocyanin was at 30°C.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Aglaia Forbesii King; Langsat Burung; Anthocyanin; Extraction; Effect Of pH
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	25 Sep 2020 08:24
Last Modified:	25 Sep 2020 08:24
URI:	http://repository.sgu.ac.id/id/eprint/885

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