PHYSICOCHEMICAL CHARACTERISTICS OF CABINET DRIED AND FREEZE DRIED NATURAL FOOD COLORANT POWDER FROM RED CABBAGE (Brassica oleracea L.) WITH VARIOUS CONCENTRATION OF MALTODEXTRIN AND SOY PROTEIN ISOLATE

RAHARDJO, PRISKA ADINA CHANDRA (2018) PHYSICOCHEMICAL CHARACTERISTICS OF CABINET DRIED AND FREEZE DRIED NATURAL FOOD COLORANT POWDER FROM RED CABBAGE (Brassica oleracea L.) WITH VARIOUS CONCENTRATION OF MALTODEXTRIN AND SOY PROTEIN ISOLATE. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Food colorant is one type of food additives that commonly used in food industry. Food products that are developed today are very closely related to the usage of natural ingredients. Because of that, we can use red cabbage (Brassica oleracea L.) as natural ingredient to produce food colorant powder. Dried natural food colorant also have a longer shelf life. Red cabbage is an example of natural ingredient which contains anthocyanin that can be used as food colorant. Anthocyanin can give red color at low pH to blue and green color at high pH. Anthocyanin can be applied to foods with a low pH and neutral pH. This research was conducted to know the effect of various types and concentration of encapsulation agents to the physicochemical characteristics of natural food colorant powder from red cabbage. Encapsulation was expected to protect the color and antioxidants in red cabbage extract during the drying process. Two types of encapsulation agents that were used in this research were maltodextrin DE-10 and soy protein isolate. The amount of maltodextrin and soy protein isolate which was added to the red cabbage extract is 5%, 10%, and 15% (w/w). The drying process was done using cabinet drying and freeze drying methods (control). Anthocyanin extraction was done using a mixture of aquades and 1% of citric acid. The parameters which were observed in this research are moisture content, the total anthocyanin, antioxidant activity with DPPH method, food colorant powder’s solubility in water, color intensity, yield, and the stability of natural food colorant powder in 3 level of temperatures (30o, 60oC, and 100oC). The result of this research shows that the increasing of maltodextrin concentration will be followed by the decreasing of water content, the total anthocyanin, and antioxidant activity (%discoloration), but causes an increase in yield, the color brightness of natural food colorant powder from red cabbage (L*), color intensity (a* and b*), and solubility. Furthermore, for natural food colorant powder that using soy protein isolate as encapsulation agent, the increasing of soy protein isolate concentration causes an increase in yield, moisture content, and color intensity (b*), but causes a decrease in the total anthocyanin, antioxidant activity (% discoloration), the color brightness of natural food colorant powder from red cabbage (L*), color intensity (a*), and solubility. The natural food colorant powder which was dried with cabinet drying method with 10% maltodextrin has better results than natural food colorant powder which was dried with freeze drying method and natural food colorant powder with soy protein isolate. However, 10% maltodextrin can protect anthocyanins in extract optimally.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 19 Nov 2018 06:05
Last Modified: 19 Nov 2018 06:05
URI: http://repository.unika.ac.id/id/eprint/17394

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