Mustika, Swanti Rahmazania and Marpaung, Abdullah Muzi (2016) Color Properties And Stabilizing Effect Of Metal Ion On Blue Anthocyanin Color From Buni (Antidesma Bunius) Fruit. Bachelor thesis, Swiss German University.

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Abstract

The aim of this research was to evaluate the effect of metal ions towards the formation of blue color from Buni (Antidesma bunius) fruits and the stability as a natural coloring agent. Bathochromic shift and Hyperchromic shift were used to analyze the color properties of fruit extract. Four metal ion were being tested including Fe 3+ 3+ 2+, Al, Ca, 2+ and Mg. Each has three volume levels which were 0 ml, 0.01 ml and 0.02 ml. All metal ion was test in pH food range between 3-8. Results showed that Fe 3+ was the suitable metal ion which could generate a highest blue color from Buni fruits. The rank result from Bathochromic and Hyperchromic from the highest were Fe 3+ 3+ 2+ > >Al >Ca 2+ Mg at pH 6-8. Stability studies of blue color were observed in monomeric anthocyanin content, color intensity, browning index, color density and phenolic content. Overall, the stability was depending strongly on the pH and temperature. Storage temperature at 7 °C was showed a higher value than ambient temperature at 25 °C. Except for phenolic content, which was strongly influence with time. All the metal co-pigmentation was successfully given the higher stability effect than control sample. Despite some parameter such as monomeric and phenolic content were showed no significantly different between volume levels 0.01 and 0.02 ml. Then most suitable pH to generate longer stability of blue color in this research was pH 6.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanin; Co-pigmentation; Metal Ions; Food colorant; Storage
Subjects:	Q Science > QD Chemistry > QD561 Metal ions Q Science > QK Botany > QK898 Anthocyanins T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP456 Coloring matter in food
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	07 Oct 2020 14:22
Last Modified:	07 Oct 2020 14:22
URI:	http://repository.sgu.ac.id/id/eprint/909

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