Halim, Lavina Tantra and Puteri, Maria Dewi P. T. Gunawan and Marpaung, Abdullah Muzi (2017) The Stability of Anthocyanin from Butterfly Pea Flower (Clitoria Ternatea) and Red Cabbage (Brassica Oleracea Var. Captitata F. Rubra) In Several pH and Storage Condition. Bachelor thesis, Swiss German University.

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Abstract

"Derivatives of natural pigment were used for food coloring agent, and the most widely used types of natural pigment are flavonoids (largely anthocyanin), carotenoids, and others (G.A.F. Hendry, 1996). This study is to observe one of the potential source, which is polyacylated anthocyanin from Butterfly pea flower. Anthocyanin known as highly reactive, easy to degrade and react with other constituents in the media (Jackman, 1987). The stability of polyacylated anthocyanin still needs improvement. Known that combinations of anthocyanin extract proven has more stable colour compared to single flower extract (Bun, 2016). The idea of this research is to increase the stability of anthocyanin by using combination of Brassica oleracea var. Capitata f. Rubra and Clitoria ternatea exstract as a stable natural food coloring agent. There were three factors in this research, which were concentration of extracts (1:0 ; 3:1 ; 1:1 ; 1:3 ; 0:1), common food pH conditions (6 and 7), and temperature conditions (30°C, 45°C and 60°C). Color intensity, total anthocyanins content, browning index and kinetic of half time degradation were used as the stability parameter.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Butterfly pea flower ; Clitoria ternatea ; Brassica oleracea var ; Capitata f. rubra ; Increasing stability
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:	14 May 2020 04:42
Last Modified:	14 May 2020 04:42
URI:	http://repository.sgu.ac.id/id/eprint/81

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