Michelle, Eufrasia and Marpaung, Abdullah Muzi and Sutanto, Hery (2016) The Effect Of Flower Maturity To The Stability Of Anthocyanin From Butterfly Pea (Clitoria Ternatea) Flower. Bachelor thesis, Swiss German University.

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Abstract

Three flower maturities parameters, which were young petal, fully-opened petal, and wilted petal, were studied to the stability of butterfly pea flower extract. The stability of young petal, fully-opened petal, and wilted petal of butterfly pea flower were also studied against the addition of different pH conditions. All the pH that was used for the stability are acceptable to be used in food products, which were pH 5, 6, 7, and 8. The quality of the extracts were determined by measuring the color intensity, total phenolic content, total anthocyanins, and color density. The extracts of fully-opened petal of butterfly pea flower was proven to be the most stable compared to the young petal and wilted petal, although initially fully-opened petal had the lowest total anthocyanins and total phenolic contents. Increasing pH tend to decrease the stability of anthocyanins. However, this does not apply to pH 6, 7, and 8, due to the uncertainity conditions at those range of food pH conditions.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Butterfy Pea; Clitoria Ternatea; Flower Maturity; Stability; Young Petal
Subjects:	Q Science > QK Botany > QK495 Lemongrass T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	02 Oct 2020 14:25
Last Modified:	02 Oct 2020 14:25
URI:	http://repository.sgu.ac.id/id/eprint/892

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