The Role of Various Salts Effect on Butterfly Pea Flower Extract
Anthocyanin stability can be affected by several factors such as metal ion, temperature, pH and co-pigmentation. This research aim was to determine the stability of anthocyanin when added to common…
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- 1753
Kinetic of Anthocyanin Degradation of Butterfly Pea Petal in Drying Process a…
The aim of this research was to determine the kinetics of anthocyanin degradation of butterfly pea petal during drying process and storage stages. Four level of temperatures were used in the drying…
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- 1755
Enzymatic Approach in Butterfly Pea Petals Extraction
Anthocyanins is one of the bioactive compound that have many benefits for health function and can be richly found in butterfly pea flower which native to Indonesia. in the process of making butterf…
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- 1762
The Study of Production of Butterfly Pea Powder Drink By Co-Crystalization
The primary purpose of this research is to develop a butterfly pea powder drink product which contains the highest amount of anthocyanin possible and its stability during storage. Four types of ext…
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- 1768
Development of Butterfly Pea Flower as Condiment for Snack Product
The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…
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- 1772
The Study of Anthocyanin Stability Affected By Color of Container to Serve Bu…
Nowadays there are so many studies about anthocyanin. Anthocyanin stability can be affected by many factors which is temperature, light, oxygen, pH, metal ion, and storage. This experiment was aime…
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- 1774
Influence of microwave-assisted extraction methods on stability of butterfly …
Anthocyanins are important dietary components with diverse positive functions in human health. This study investigates the best parameters of microwave-assisted extraction (MAE) yielding the highes…
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- 2302
The effect of the addition of various surfactants on the colour stability of …
Clitoria ternatea (CT), Ipomoea tricolor (IT), Ipomoea batatas (IB), Hibiscus rosa-sinensis L. (HR), and Ruellia tuberosa (RT) were used as the natural anthocyanin sources. The anthocyanin extract …
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- 3118
Anthocyanin and fabric utilization as a sensor for fish deterioration
The consumption of fish had increased to 20 kg a year because of its rich abundant content in nutrients. According to SNI, fish freshness was determined based on TVB-N value, which was the limit of…
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- 3116
The optimization of the pre-treatment and extraction of anthocyanin from morn…
Development of natural colorant has been popular and explored further for its source. Natural colorant is more preferable compared to the synthetic one regarding with the issue of health risk from …
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- 3113
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