Maharani, Giacinta Mutiara Beta and Santoso, Filiana and Marpaung, Abdullah Muzi (2016) Stability Improvement Of Anthocyanin From Various Local Plants Using Metal Complexation And Phenolic Compounds. Bachelor thesis, Swiss German University.

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Abstract

This research was aimed to improved the stability of anthocyanins from various local plants in Indonesia using copigmentation with metals and phenolic compounds. Local plants used in this research were Harendong Bulu, Jamblang, Purple Sweet Potato, Red Cabbage, Rosella, Salam fruit, Senduduk, Lasiandra. The metals applied were AlCl3, CaCl2, FeCl3, MgCl2, and ZnCl2, whereas the phenolic compounds (caffeic acid, ferulic acid, and gallic acid) were examined as well. First screening test was performed to select plant samples that reacted with addition of metals and phenolic compounds. The selection was based on the resulted color change in spectrophotometry analysis at 400700 nm. Out of 8 plant sources, only 6 plants showed color change in metal complexation, whereas, in copigmentation with phenolic compound there were only 5 plant species active. The stability of the copigmented anthocyanins was observed over a period of 28 days at different pH values. Color intensity, color density, browning index, monomeric anthocyanins content, antioxidant activity and total phenolic content were analyzed to determine the effect of metal or phenolic compound in the improvement of anthocyanin stability. The biggest effect of copigmentation showed in terms of color intensity and monomeric anthocyanins content.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanin; Copigmentation; Local Plants; Stability
Subjects:	Q Science > QK Botany > QK898 Anthocyanins 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 14:42
Last Modified:	02 Oct 2020 14:42
URI:	http://repository.sgu.ac.id/id/eprint/897

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