Suwandy, Christine and Marpaung, Abdullah Muzi and Christine, Christine (2017) The study of polycylated anthocyanin from butterfly pea stability by the addition of DMSO. Bachelor thesis, Swiss German University.
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Abstract
"Natural food colorant is going to be the only edible colorant in the future while people are starting to turn their back on artificial food colorants. This study is to observe one of the potential alternative source, which is polyacylated anthocyanin from Butterfly pea flower. The stability of polyacylated anthocyanin still needs improvement by the addition of DMSO at the optimal concentration. There were three factors in this research, which were concentration of DMSO (0%, 10%, 20%, 30%, 40% and 50%), common food pH conditions (6, 7 and 8), and temperature conditions (30C, 45C and 60C). Color intensity, total anthocyanins content, hypsochromic shift and browning index were used as the stability parameter. Based on this study, DMSO was able to elevate the stability of polyacylated anthocyanin from Butterfly pea flower. The optimal concentration of DMSO was found slightly different in each pH conditions. The maximum temperature that DMSO still able to retain the color was at 45C.
| Item Type: | Thesis (Bachelor) |
|---|---|
| Uncontrolled Keywords: | Effect of pH ; Color stability ; Effect of DMSO ; Effect of temperature ; Hypsochromic shift |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Adityatama Ratangga |
| Date Deposited: | 29 Apr 2020 11:42 |
| Last Modified: | 04 Mar 2021 15:27 |
| URI: | http://repository.sgu.ac.id/id/eprint/58 |
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