Harmanto, Elias and Marpaung, Abdullah Muzi and Rahmawati, Della (2017) Characterization and stabilization of anthocyanins from dianella berries. Bachelor thesis, Swiss German University.

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Abstract

"The effect of pH to the anthocyanin extraction from dianella berries was observed to determine the best extraction method. pH 3 , 4 and 5 were the level with the responses : color intensity, total phenolic content, and total anthocyanin content. pH 4 was chosen to be the best extraction method. Characterization of dianella berries was observed to know the character of anthocyanin from dianella at pH 1 – 12 by dilluted on different pH. Food range pH were observed for stability test. The test was done by evaluating the effect of pH on dianella berries’ anthocyanins, and by comparing dianella berries’ anthocyanins with addition of DMSO as copigmentation at room temperature. DMSO has significantly enchance the stability at pH 5.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Effect of pH ; Dianella Berries ; Dimethyl Sulfoxide
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	29 Apr 2020 11:36
Last Modified:	29 Apr 2020 11:36
URI:	http://repository.sgu.ac.id/id/eprint/61

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