Juhadi, William and Marpaung, Abdullah Muzi (2016) Optimization Of Anthocyanin Extraction From Buni (Antidesma Bunius) Fruit Using Response Surface Methodology And Study Of Its Stability. Bachelor thesis, Swiss German University.

Preview	Text William Juhadi 14212035 TOC.pdf Download (1MB) | Preview
	Text William Juhadi 14212035 1.pdf Restricted to Registered users only Download (567kB)
	Text William Juhadi 14212035 2.pdf Restricted to Registered users only Download (1MB)
	Text William Juhadi 14212035 3.pdf Restricted to Registered users only Download (1MB)
	Text William Juhadi 14212035 4.pdf Restricted to Registered users only Download (1MB)
	Text William Juhadi 14212035 5.pdf Restricted to Registered users only Download (294kB)
Preview	Text William Juhadi 14212035 Ref.pdf Download (509kB) | Preview

Abstract

Development of natural food colorants to replace synthetic dyes has prompted further exploration on potential alternative source of anthocyanin. Buni (Antidesma bunius) fruit was studied to find the optimum condition for anthocyanin extraction using Response Surface Methodology (RSM) combined with Box-Behnken experimental design. Color intensity, total monomeric anthocyanin, total phenolic content, and antioxidant activity were the parameters selected to express optimality resulted from the extraction process. The three studied factors were extraction temperature (3090°C), extraction time (30-90 minutes), and pH of solvent (1-3). The extraction was done in a water bath shaker under no light using HCl-acidified water as solvent with 1:25 (w/v) powder to solvent ratio. Quadratic model described the effect of extraction conditions on color intensity, total monomeric anthocyanin, and antioxidant activity of buni fruit extract, while linear model was selected for total phenolic content. All factors were identified to be influential for color intensity and total monomeric anthocyanin, but time was insignificant for total phenolic content and antioxidant activity. The optimum extraction was conducted at 68°C for 30 minutes with pH 1 solvent. The stability test at room temperature showed the extract was relatively stable at acidic pH and very unstable at pH 7 and 8.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Anthocyanin; Antidesma Bunius; Extraction; Response Surface Methodology
Subjects:	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:	07 Oct 2020 14:25
Last Modified:	07 Oct 2020 14:25
URI:	http://repository.sgu.ac.id/id/eprint/911

Actions (login required)

View Item