Mahamaya, Theresa and Marpaung, Abdullah Muzi and Kartawiria, Irvan S. (2016) Influence Of Microwave-Assisted Extraction Methods On Stability Of Butterfly Pea Anthocyanin. Bachelor thesis, Swiss German University.

Preview	Text Theresa Mahamaya 14212009 TOC.pdf Download (1MB) | Preview
	Text Theresa Mahamaya 14212009 1.pdf Restricted to Registered users only Download (414kB)
	Text Theresa Mahamaya 14212009 2.pdf Restricted to Registered users only Download (1MB)
	Text Theresa Mahamaya 14212009 3.pdf Restricted to Registered users only Download (1MB)
	Text Theresa Mahamaya 14212009 4.pdf Restricted to Registered users only Download (1MB)
	Text Theresa Mahamaya 14212009 5.pdf Restricted to Registered users only Download (184kB)
Preview	Text Theresa Mahamaya 14212009 Ref.pdf Download (652kB) | Preview

Abstract

Anthocyanins are important dietary components with diverse positive functions in human health. This study investigates the best parameters of microwave-assisted extraction (MAE) yielding the highest anthocyanin content from butterfly pea flower in comparison with the commonly used solvent extraction (CSE) and evaluates the effect of microwave irradiation on stability of colour and anthocyanin content of butterfly pea flower in given various pH buffer solution. Extracted anthocyanin by MAE were analyzed in regard to total anthocyanin content, colour intensity, total phenolic content, and antioxidant activity. During stability test for 15 days, total anthocyanin content, colour intensity, and total phenolic content were also examined. The best conditions for MAE, yielding the highest anthocyanin content, was achieved at 85% microwave power and 60s extraction time. Solution of pH buffer 1, pH buffer 4.5, and pH buffer 7 was used as given condition. Kinetic evaluation showed that the degradation of anthocyanin content from MAE follows first order reaction. K-value and t½ were calculated to determine and compare the stability between CSE and MAE. Based on the result of colour intensity retained and total anthocyanin remained after 15 days, extracted sample of MAE is more stable than CSE, in every pH buffer given.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Clitoria Ternatea; Anthocyanins; Stability; Kinetic Degradation; Microwaveassisted Extraction
Subjects:	Q Science > QK Botany > QK830 Japanese morning glory--Flowering Q Science > QK Botany > QK898 Anthocyanins R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts 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:	04 Oct 2020 06:12
Last Modified:	07 Oct 2020 14:24
URI:	http://repository.sgu.ac.id/id/eprint/910

Actions (login required)

View Item