Kinetics of Anthocyanin Degradation During Extraction and Storage of Butterfl…
Kinetics of anthocyanin degradation of butterfly pea petals during extraction at 30, 45 and 60 ┬¼┬¿ΓÇÜ├á├╗C as well as storage at 30, 40 and 50 ┬¼┬¿ΓÇÜ├á├╗C were stu…
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- 1750
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
Identification of Antioxidant Components Trough Multi Stages Extraction of th…
The total antioxidant and phenolic content of the butterfly pea petals extracted through multi-stages extraction of hexane, acetone, ethanol, methanol and water were observed. Ethanol was able to e…
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- 1754
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
The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process
There has been an increased of interest in the development of food product from natural sources. Butterfly pea flower known for its anthocyanins content, that is believed on a broad variety of heal…
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- 1769
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
The Effect of flower maturity to the stability of anthocyanin from butterfly …
Three flower maturities parameters
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- 2282
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