Dwicahya, Nadya (2022) UJI STABILITAS MIKROKAPSUL PIGMEN ANTOSIANIN TUMBUHAN SAMBANG GETIH (Hemigraphis colorata Hall. F.) SEBAGAI PEWARNA MAKANAN ALAMI. Undergraduate Thesis thesis, UIN RADEN FATAH PALEMBANG.
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Abstract
Sambang getih (Hemigraphis colorata Hall. F.) is a plant with a lot bioactive content. One of the bioactive in Sambang Getih is anthocyanins. Anthocyanins can be used as natural dye and antioxidants. However, the anthocyanins tend to be unstable for natural dyes. The enabling attempts to maintain their stability is using of maltodextrin as a coating in the microencapsulation process. This research is aimed to determine the stability of the anthocyanin microcapsules of sambang getih on pH, sugar content, heating temperature, and heating time. The research method used is experimental. The treatment are aquades, aquades + acetic acid 10%, and aquades + citric acid 10%. The stability test in pH 2, 3, 4, 5, 6, 7, 8, 9; sugar content 10%, 20%, 30%, 40%, 50%; heating temperature 70°C, 80°C, 90°C, 100°C; heating time 30 minutes, 60 minutes, 90 minutes. The results of the study were the solvent with the largest total anthocyanin content was aquades + citric acid 10%, the stability test showed the microcapsules were stable at pH 2 to pH 3, sugar content 30% to 50% and unstable at temperature and heating time. Keywords: Anthocyanin, Microcapsules, Natural Dyes, Sambang Getih, Stability test
| Item Type: | Thesis (Undergraduate Thesis) |
|---|---|
| Uncontrolled Keywords: | Anthocyanin, Microcapsules, Natural Dyes, Sambang Getih, Stability test |
| Subjects: | Sains dan Teknologi > Biologi |
| Divisions: | Fakultas Sains dan Teknologi > 46201 - Biologi |
| Depositing User: | UPT PERPUSTAKAAN #3 |
| Date Deposited: | 05 Jul 2022 03:35 |
| Last Modified: | 05 Jul 2022 03:35 |
| URI: | http://repository.radenfatah.ac.id/id/eprint/20981 |
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