EKSTRAKSI DAN UJI KUALITAS PIGMEN ANTOSIANIN PADA KULIT. BUAH NAGA MERAH (Hylocereus costaricensis) (Kajian Masa Simpan. Buah dan. EKSTRAKSI DAN UJI KUALITAS PIGMEN ANTOSIANIN PADA KULIT BUAH NAGA MERAH (Hylocereus costaricensis)(Kajian Masa Simpan Buah dan. Efektivitas Penggunaan Jenis Pelarut dan Asam dalam Proses Ekstraksi Pigmen Antosianin Kelopak Bunga Rosella (Hibiscus sabdariffa L).
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Jurnal Teknik Kimia USU
Etanol Dan Suhu Ekstraksi Jurnal…. The 2nd Annual Applied Science and Engineering…. Ekstraksu use of solvents and acids are the factors that determine the quality and quantity of anthocyanin that extracted from rosella petals flower.
From This Paper Topics from this paper. Its also to know the interaction of fruit store time effect on pigment quality of red dragon fruit peel. Keywords Response Surface Method RSM ammonium sulfate antioxidant asam klorogenat ascorbic acid bilimbi chitosan coffee drying fermentation pengolahan basah pineapple quality quality risk shelf life starch antosiabin tomatoes viscosity water content wheat flour.
Microencapsulation of Dragon Fruit ( Hylocereus polyrhizus ) Peel Extract
References Publications referenced by this paper. Topics Discussed in This Paper. Types used are varieties rosella sabdariffa.
User Username Password Remember me. Beside that, it is also to know effectiveness of using various solvent in anthocyanin pigment extraction process on antosainin fruit peel. Diameter qualifier value Suspension substance Food processing industry Freeze Drying.
Hasan Krueng Kalee No. This study was done by using Randomized Complete Block Design RCBD which is arranged factorial, it was devided into two these are; the first factor is fruit stored time fresh fruit, stored time 2, 4, and 8 days and the second factor is various solvent aquades, aquades which is consist of sitrat acid, and etanol 1N which consist of sitrat acid.
One kind of plant that can be extracted as a source of natural dyes and contain anthocyanin is rosella petals flower. This journal can be harvested by OAI protocol. The purpose of this study is to identify the various anthocyanin pigment of dragon fruit peel. Generally at this time red dragon fruit is being sold and zntosianin popular.
Microencapsulation of pulp and ultrafiltered cactus pear Opuntia ficus-indica extracts and betanin stability during storage. Red dragon fruit peel consist of eksrtaksi which has various sianidin 3-ramnosil glukosida 5-glukosida.
The manufacture of dragon fruit peel as a natural dye is the one way of cesspool solving that not being used. Based on the analysis it was found that the anthocyanin pigment in red in rosella petals flower is more stable in the acidic conditions low pH.
Therefore in this study will be assessed the influence of the use of appropriate solvents and acids in the process of extraction of anthocyanin from rosella petals flower. Betacyanin is unstable antosiqnin temperature, oxygen, and light, consequently microencapsulation technology is required to maintain its stability.
Microencapsulation of Dragon Fruit ( Hylocereus polyrhizus ) Peel Extract – Semantic Scholar
Abstract Anthocyanin is anosianin are red, purple and blue that commonly found in plants and can be used as a natural dye. This research was conducted using Randomized Block Design Factorial consisting of 2 factors that is the type of solvent J consisting of ethanol and methanol, as well as the ekstralsi factor which is the type of acid P consisting of tartaric acid, citric acid, and acid acetate. Showing of 14 references.
Encapsulation networking Oxygen maltodextrin Pigment. Anthocyanin is pigments are red, purple and blue that commonly found in plants and can be used as a natural dye. As a commercial fruit, the trader not always sell this fruit in fresh condition. This study aims to determine microencapsulation efficiency of dragon fruit peel extract with variation of encapsulation ratio and to perceive morphological characteristics of dragon fruit peel extractt encapsulated.
Skip to search form Skip to main content. Antioxidant propertiesquantification and stability of betalains from pitaya Hylocereus undatus peel Fernanda De MelloC.
Recent Developments in Microencapsulation of Food Ingredients.