PRANOTO, AUDREY ARDIAN (2018) DEVELOPMENT OF NATURAL FOOD COLORANT FROM RED YEAST RICE (Monascus sp.) WITH VARIATION OF DRYING METHODS AND CONCENTRATION OF SOY PROTEIN ISOLATE AS ENCAPSULANT. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Production of red-yeast rice powder as natural food colorant can extend shelflife because it has a lower moisture content, and extends the application of the us of natural colorant from red yeast-rice pigment. Cabinet drying, vacuum oven drying, and freeze drying are the methods that can be used to make the ingredients into a powder. Freeze drying is a method that can maintain the biological components including pigment, but it has a disadvantadges that is not energy efficient because the process takes place relatively long time and high operational costs. Therefore, the research is needed to determine other drying methods that can produce a product that has quality similar to freeze drying method but more economical in energy use and operational costs. However, in drying using heat, it is necessary to have a technique capable to protecting biological component such as pigment, i.e. encapsulation. Therefore, the research is needed to deterime the addition of concentration of encapsulation materials so the powder produced using heat has similar quality to freeze drying. The purpose of this study is to determine the effect concentration of encapsulant and drying method on the characteristics and stability of pigment red-yeast rice powder. Encapsulation has the ability to protect the active components in foods so it prevent the loss of volatile content during the drying process. In this study used soy protein isolate (SPI) encapsulant with concentrations of 5%, 10%, and 15%. The drying method used is cabinet drying and vacuum oven drying which will compare the powder characteristics with freeze drying. red yeast-rice pigment were extracted using aquades at a ratio of 1:10. Analysis were performed on yield, moisture content, antioxidant activity with DPPH method, color intensity, solubility in water, and stability in temperature 30oC, 60oC, and 100oC. The result of this research is the increase of soy protein isolate concentration will lead to an increase in yield, brightness (L*), and moisture content, but causes decreased antioxidant activity, color intensity, and solubility. If all drying methods are compared, then the best drying powder sequence is freeze drying, cabinet drying, and vacuum oven drying. However, the powder of vacuum oven drying and cabinet drying has the same characteristics as freeze drying. The pigment powder which made by cabinet drying with 5% concentrastion has stability to heat temperature better than powder which made by vacuum oven drying at 5% concentration. It can be seen from the color stability test at three levels of heat.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Drying |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 19 Nov 2018 06:14 |
| Last Modified: | 03 Jun 2021 01:25 |
| URI: | http://repository.unika.ac.id/id/eprint/17414 |
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