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 butterfly pea flower into a drink, some petals of the flowers need to be dissolved in hot water with additional flavor. However, the petals cannot be dissolved completely in water since they consist of cellulose which is water insoluble. Thus, there was an idea to use cellulase enzyme. the aim of this study is to optimize the extraction process by breaking down the cellulose and get optimum condition of the enzymatic extraction with anthocyanin as parameter. the results show that cellulase was not effective to extract anthocyanin from butterfly pea petals since total anthocyanin content of the samples treated without enzyme is higher than the samples treated by enzymes even they gave higher amount of glucose. the presence of active polyphenoloxidase also interfere the extraction process, resulted unstable products. the result pretreated by using blanching show an increase over time, however, pretreatment by using mortar and pestle where polyphenoloxidase still active gave higher amount anthocyanin in short time but decrease thereafter. Thus, normal extraction and pretreatment by using mortar and pestle can be used to extract more anthocyanin from butterfly pea flower in short time. in the other side, normal extraction and pretreatment by using blanching can be used to retain anthocyanin in longer period.
B01762 | (Rack Thesis) | Available |
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