THE PROCESSING OF BUTTERFLY PEA (Clitoria ternatea L.) AS POWDER OF NATURAL DYES USING MALTODEXTRIN AND SOY PROTEIN ISOLATE DRIED BY CABINET DRYING AND FREEZE DRYING

CHANCE, MELVERN JAN (2018) THE PROCESSING OF BUTTERFLY PEA (Clitoria ternatea L.) AS POWDER OF NATURAL DYES USING MALTODEXTRIN AND SOY PROTEIN ISOLATE DRIED BY CABINET DRYING AND FREEZE DRYING. Other thesis, Unika Soegijapranata Semarang.

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Abstract

The Butterfly pea (Clitoria ternatea L.) is a blue vine plant which has always been used as a garden ornament and a hedge plant. This tribe plant originated from tropical Asia, which spread to tropical countries such as Indonesia. One of the natural pigments that potentially affect the blue color of the butterfly pea is the Delphinidin Glycoside type antosianin which is capable of producing a dark blue color and does not fade after being frozen in the freezer for 24 hours. The presumption that something that is natural based is healthier. Anthocyanin pigments are very easily degraded such as by heat and pH that require coating or encapsulation materials such as maltodextrin DE-10 and soy protein isolate at a particular concentration. The purpose of this research is to know the effect of the addition of encapsulation materials in the form of soy protein isolate and maltodextrin to physical and chemical characteristics of natural food coloring powder dried flower extract using cabinet dryer and freeze dryer. Physiochemical analyzes include measurement of water content, total anthocyanin analysis, antioxidant activity analysis by DPPH method, solubility of water dye powder, and color stability at 30oC, 60oC and 100oC. The method used was extraction using 1% citric acid mixture and aquades. Drying using Cabinet Drying at 50oC and Freeze Drying at -100°C. Treatment in the research will be done as much as 2 batches with 3 times replication. The powder results obtained from drying the cabinet drying method at 5%, 10% and 15% encapsulation concentrations compared to the powder results obtained from drying freeze drying method at the encapsulation concentration of 15% freeze drying (control). The results showed that Increasing the coating concentration to 15% can cause total solids increased. The addition of the coating concentration will result in a decrease in total anthocyanin and antioxidant levels and the fading of the original color in the powder. The water content of the dye powder with the maltodextrin coating is inversely proportional to soy protein isolate because the addition of maltodextrin will make the water content decrease. The use of maltodextrin is better than soy protein isolate in terms of both physical and chemical testing.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Drying
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 12 Dec 2018 07:23
Last Modified: 12 Dec 2018 07:23
URI: http://repository.unika.ac.id/id/eprint/17641

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