Arifin, Nizma Samara and Marpaung, Abdullah Muzi (2015) The Extraction of Anthocyanin from Halaban (Vitex Pinnata) Fruit. Bachelor thesis, Swiss German University.

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Abstract

The purpose of this thesis was to determine the best extraction method from a native fruit named halaban (Vitex pinnata), which originated from Borneo, Indonesia. This study was done to check the effect of three factors, mainly types of solvent (HCl and HCl + Ethanol), extraction time (30, 60, and 90 o o o minutes), and temperature (40 C, 50 C, and 60 C), to the monomeric anthocyanin content, polymeric anthocyanin content, antioxidant activity, and total phenolic content. Characterization process of total flavonoid content and monomeric anthocyanin content was done based on the chosen extraction o method, which was HCl + Ethanol as solvent at 40 C for 60 minutes. Types of solvent showed to be significant to the monomeric and polymeric anthocyanin content, antioxidant activity, and total phenolic content. Extraction time was only significant to the antioxidant activity, while temperature showed no significant difference to any of the result.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Halaban; Laban; Vitex Pinnata; Anthocyanin; Extraction.
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP440 Fruit
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	04 Nov 2020 04:01
Last Modified:	04 Nov 2020 04:01
URI:	http://repository.sgu.ac.id/id/eprint/1651

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