APLICATION OF SPRAY DRYING WITH THE ADDITION OF MALTODEXTRIN AND CITRIC ACID TO MAKE COLORANT POWDER FROM BUTTERFLY PEA FLOWER (Clitoria ternatea L).

UKI PUTRI ALFANIA, UKI PUTRI ALFANIA (2018) APLICATION OF SPRAY DRYING WITH THE ADDITION OF MALTODEXTRIN AND CITRIC ACID TO MAKE COLORANT POWDER FROM BUTTERFLY PEA FLOWER (Clitoria ternatea L). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Butterfly Pea flower (Cliroria ternatea L.) is a compound plant that has many benefits such as natural dyes that can be applied to food products such as candy, rice, ice lolly, and others. Telang flowers also have other benefits such as increasing visual acuity, antioxidants for heart disease and cancer prevention. Butterfly Pea flower has blue color which is derived from the anthocyanin contained in them. Anthocyanins have polar properties, can be dissolve in ethanol, methanol, water and other polar compounds and have unstable properties. Anthocyanin color pigments have red, violet and blue colors which can change due to changes in pH from 4-10. Encapsulation was expected to protect the color and antioxidants in red cabbage extract during the drying process. The purpose of this study was to determine the characteristics of telang flower powder which was processed by spray drying using maltodextrin and citric acid. Physiochemical analysis carried out included yield test, bulk density test, moisture content test, solubility test, wetting ability test, color intensity test, total anthocyanin test and antioxidant activity. The method used is extraction using a mixture of ingredients and distilled water with a ratio of 1:10. The results showed that increased maltodextrin can increase yield, increase bulk density, increase the brightness level of coloring powder, increase wetting ability, increase solubility, but can reduce water content, total anthocyanin and antioxidant activity. Addition of citric acid can affect the intensity of the color of the natural dyes of the flower powder which was originally blue to purplish. Addition of citric acid can increase the total value of anthocyanins but can reduce antioxidant activity.

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: 16 Apr 2019 09:59
Last Modified: 16 Apr 2019 09:59
URI: http://repository.unika.ac.id/id/eprint/18908

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