THE EFFECTS OF HEAT TREATMENT AND CITRIC ACID CONCENTRATIONS ON THE CHARACTERISTICS OF SYRUP FROM RED CABBAGE (Brassica oleracea L.) COLOURANT POWDER

HENDRAWAN, FANNY MARGARETA (2019) THE EFFECTS OF HEAT TREATMENT AND CITRIC ACID CONCENTRATIONS ON THE CHARACTERISTICS OF SYRUP FROM RED CABBAGE (Brassica oleracea L.) COLOURANT POWDER. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Colour is one of sensory attributes that becomes attractiveness of food. Natural pigment contains beneficial nutrients for human body and safer compared to the artificial colourants. Red cabbage (Brassica oleracea L.) is one of vegetables with attractive colour due to its anthocyanin content. Red cabbage extracts can be processed into dried powder then used as natural colourant. The anthocyanin stability is dependent on the structure, pH, temperature, light intensity, copigment, etc. Anthocyanin molecules will change their color depending upon the pH of their environment, it will turn into red in acidic solution and blue in alkaline solution. In acidic condition, the stability and intensity of anthocyanin will increase. Thus, anthocyanin is suitable for use as a red colourant for acidic beverages. In this research, red cabbage powder will be applied as syrup colouring. In syrup making, heating process aims to thicken the solution. According to SNI 01-3544-2013, syrup defined as a beverage made from mixture of water and sugar with minimum sugar content of 65% with or without permitted additives. The aims of this research were to use red cabbage as substitute artificial food colouring on syrup, and moreover to get to know effects of heating and addition of citric acid in different concentrations on colour intensity, antioxidant activity, and anthocyanin content in syrup. Colouring powder was added before and after the heating process during syrup making at temperature of ± 80oC for ± 5 minutes. The amount of citric acid which was added to the syrup are 0,5%; 1,0%; and 1,5% of the volume. Sensory analysis was done by the help of 60 untrained panelists to test colors, taste, aroma, and overall characteristics of syrups. Commercial syrup with rose flavoured was used as a control. The result showed that heating process caused a decrease anthocyanin content, antioxidant activity, and colour intensity of the syrups. On the other hand, the higher concentration of citric acid addition, would be followed with higher anthocyanin content, antioxidant activity, and colour intensity of the syrups. The sensory analysis result showed that the colouring powder that added after the syrup heating process was more preferable, since it had brighter colour than the one that added before the syrup heating. Meanwhile, in terms of taste and aroma, adding colouring powder before heating was more preferable. The higher addition of citric acid would enhance colour and aroma of syrups to be more pleasant, but in terms of taste 1.5% citric acid was not preferred because it was overly acidic. In overall, syrup from red cabbage coloring powder which was added before the heating process and with the addition of 1.0% citric acid was preferred with attractive red colour, the taste of cabbage was not too strong and had a balanced level of sweetness and acidity.

Item Type: Thesis (Other)
Subjects: > 690 Building & construction > Heating, Ventilating
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/20480

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