Daniella, Shannon and Marpaung, Abdullah Muzi and Kartawiria, Irvan S (2015) Extraction of Anthocyanin from the Tibouchina Semidecandra Flower. Bachelor thesis, Swiss German University.

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Abstract

The objectives of this research were to determine the best temperature extraction, which type of solvent is more suitable to be used to extract anthocyanin from Tibouchina semidecandra flower, and to decide if blanching process has significant effect to extracted anthocyanin. The T. semidecandra petals were first separated into two, one with blanching treatment, and one with no blanching treatment, then both were dried and powdered. The extract was prepared by macerating the powdered flower petals into different acids (HCl, citric acid, and malic acid) at various temperature (30, 45, 60, and 75 0 C) for one hour. The extracts were then analysed for their monomeric anthocyanin, polymeric anthocyanin, and total phenolic content. Based on monomeric anthocyanin content, the best extraction is using weak acid at 0 60 C, with blanching treatment. Then the effect of pH on colour stability during storage was studied. The extract yielded from extraction of both blanched and non-blanched extract was studied for their colour intensity stability at pH 1, 3, 5, 7, and 9. Based on the result of colour intensity, the more acidic the environment, the extract shows better stability.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Tibouchina Semidecandra; Anthocyanin Extraction; Acylated Anthocyanin; Colour Stability; Colour Intensity.
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:	Atroridho Rizky
Date Deposited:	04 Nov 2020 15:22
Last Modified:	04 Nov 2020 15:22
URI:	http://repository.sgu.ac.id/id/eprint/1656

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