APPLICATION OF NATURAL RED DYES FROM ANGKAK EXTRACT (Monascus sp.) ON SYRUP PRODUCT OBSERVED FROM THE PROCESS AND THE EFFECT OF CITRIC ACID CONCENTRATION ADDED

Tri, Elisabeth Nadya (2019) APPLICATION OF NATURAL RED DYES FROM ANGKAK EXTRACT (Monascus sp.) ON SYRUP PRODUCT OBSERVED FROM THE PROCESS AND THE EFFECT OF CITRIC ACID CONCENTRATION ADDED. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Food coloring agents are divided into 2 groups, namely natural and synthetic coloring agents. In the food industry the use of synthetic coloring agents is more often used. Synthetic dyes are thought to have carcinogenic properties which can trigger cancer cells. Nowdays the change of synthetic dyes to natural products in food is currently increasing. One alternative to the natural red dye that can be utilized is the red pigment in Angkak. The red color of Angkak appears through the fermentation process of rice with the help of Monascus purpureus mold. Syrup is an example of a food product that cannot be separated from the use of coloring agents in the production process. Therefore, the red color on Angkak can be used as a substitute for synthetic dyes that have been used. Red pigments in Angkak (monaskurobin) are stable at alkaline pH and are damaged in acidic conditions. In addition, natural pigments in Angkak are also susceptible to high temperatures. This research needs to be done to find out whether natural red coloring in Angkak can be used as a substitute for synthetic dyes in syrup products. The purpose of this study was to to determine the effect of processing and concentration of citric acid on syrup products by adding natural red coloring powder from Angkak extract. The coloring agent given was extracted powder from Angkak drying method of Cabinet drying with Soy Protein Isolate 5% as an encapsulation agent. In the process of making syrup, pH 3 to 4.7 must be formed to produce smooth gel. In this study, to make an acidic condition citric acid was added with a concentration of 0.5%, 1.0%, and 1.5%. The treatment method for dyeing powder was before the cooking process and after the cooking process. Tests carried out on product were pH, antioxidant activity, color intensity, and quantity of red pigmen, sensory of produc. The results of this study are by increasing the concentration of citric acid reduced pH and increased the antioxidant activity of syrup; and caused a decrease in the stability of the intensity of the red pigment in spectro and croma tests. At the treatment stage the administration of coloring powder before and after cooking, which is when the dye powder is given before cooking means the coloring agent is heated during cooking. Syrup with the treatment of dyeing powder before cooking has better antioxidant activity and red pigment intensity. In the sensory test with an assessment of 40, commercial syrup respondents being the most preferred syrup.

Item Type: Thesis (Other)
Subjects: > 640 Home & family management > Food and Drink
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:44
Last Modified: 28 Nov 2019 01:44
URI: http://repository.unika.ac.id/id/eprint/20464

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