Djani, Darinda Pusha and Marpaung, Abdullah Muzi and Rahmawati, Della (2016) The Study Of Anthocyanin From Bauhinia Purpurea Flower Extraction And Stability. Bachelor thesis, Swiss German University.

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Abstract

Bauhinia purpurea flower is a wild native sources of anthocyanin in Indonesia. Anthocyanin is a phenolic compound derived from plants with health promoting qualities as a sources of antioxidant and can impart natural colour in food. Natural food coloring are important because of the danger of synthetic food coloring and with consumers demands of a healthier choices of natural sources. The purpose of the research is to find optimum time and temperature to extract anthocyanin from Bauhinia purpurea flower as a sources of natural food coloring, to observe the effect of different pH levels on the color properties, the stability and the energy activation of the anthocyanins degradations. The extraction processes have two factors with three levels each (45 °C, 60 °C, and 75 °C; 30, 75, and 120 minutes). The optimum extraction condition was chosen based on monomeric anthocyanin content and total phenolic content at 45 °C for 30 minutes. The result of the optimum extract condition was characterized for the effect different pH levels (pH 1-13). The extract was observed in different pH conditions (pH 3, 4, and 5) for stability test at 30 °C. The optimum pH for stability was found in pH 3 with the smallest k-value and longest half-life (0.00951 mg. L -1 -1 . day and t1/2 of 72.8861 day). The pH 3 was then used to found Energy activation with three different temperatures (30 °C, 45 °C, and 60 °C) in first order. The result was calculated according to Arrhenius and showed Ea of 64.497 kJ. mol -1 for color intensity and Ea of 90.19027 kJ. mol -1 for monomeric anthocyanins.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanins; Bauhinia Purpurea; Effect of pH; Extraction; Properties
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 08:47
Last Modified:	25 Sep 2020 08:47
URI:	http://repository.sgu.ac.id/id/eprint/888

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