Ivana, Ivana and Marpaung, Abdullah Muzi and Sutanto, Hery (2016) Characterization And Stability Of Anthocyanin From Stachytarpheta Jamaicensis And Hydrangea Macrophylla. Bachelor thesis, Swiss German University.

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Abstract

Anthocyanin is a natural pigment that can produce many varieties of color. It can be achieved from leaves, tuber, fruit, flower, and seed. Hydrangea macrophylla and Stachytarpheta jamaicensis are plants from Indonesia that have a potential as a natural food colorant but never been discovered before. The objective of this study was to determine the effect of three different pH on two different kinds of flower with the similarity on the type of anthocyanin, and to analyze the characteristic of color intensity for both flowers at pH 1 -11. The result revealed that the lowest color intensity in Hydrangea macrophylla is at pH 4 and 11, whereas the lowest color intensity in Stachytarpheta jamaicensis is at pH 5. pH 3 on both flowers are the most stable compared to pH 7 and 8 in food range pH. In basic condition, Hydrangea macrophylla is tend to be more stable than Stachytarpheta jamaicensis, Hydrangea macrophylla has longer half-life and smaller k-value compared to Stachytarpheta jamaicensis. This condition show that Hydrangea macrophylla has a chance to be a natural food colorant in basic condition especially at pH 7 where it shows blue color.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanin; Hydrangea Macrophylla; Stachytarpheta Jamaicensis; Characterization; Pigment
Subjects:	Q Science > QK Botany > QK898 Anthocyanins S Agriculture > SB Plant culture > SB413 Hydrangea macrophylla 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 14:38
Last Modified:	02 Oct 2020 14:38
URI:	http://repository.sgu.ac.id/id/eprint/900

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