UMM Institutional Repository

STABILITAS PIGMEN ANTOSIANIN BUAH ANGGUR HITAM PROBOLINGGO (Studi Daya dan Lama Penyinaran Lampu, Suhu dan Lama Penyimpanan yang Berbeda Serta Aplikasinya Pada Yoghurt)

Tri Andika, Putri (2013) STABILITAS PIGMEN ANTOSIANIN BUAH ANGGUR HITAM PROBOLINGGO (Studi Daya dan Lama Penyinaran Lampu, Suhu dan Lama Penyimpanan yang Berbeda Serta Aplikasinya Pada Yoghurt). Other thesis, University of Muhammadiyah Malang.

Full text not available from this repository.

Abstract

Anticyclonic is a natural color which most important and widely spread within plants. Most of anticyclonic will change as long as its manufacturing and preservation. Stabilization of anticyclonic is strongly influenced by some factors i.e. pH, temperature, light, oxygen, metal ion, and enzyme. Generally, anticyclonic more stable in acid condition, free oxygen media, and in cold and dark conditions. The aims of this study are knowing pigment stability of Probolinggo Black Grape which is treated by lamp light (40,60, and 100 watt) and effects of different temperatures and durations of preservation, and also their effects to its application on yogurt. This study was hold in three phases. The first phase is test anticyclonic stability of grape. The second phase is test of anticyclonic stability to two treatments, i.e. lamp light and temperatures (room and cold), and also durations of preservation (2, 7, and 40 days). The third phase is application of pigment on yogurt. Randomize Block Design which was arranged in three replications was used to analyze its respond. The results showed that the best of pigment treatments was its preservation in cold temperature (10-110C) for 40 days, which still has pigment absorbancy value 0.294 (at λ = 521 nm), pH 1.6, L 27.7, a+ (red level) 7.9, and b- (bluish level) as high as 0.3. Lamp light intercity (in watt) has significant effects to absorbancy value, pH, and TPT (Total of Solid Dissolved), and b- (bluish level) of grape pigment. Duration of lamp lightening has significant effects to absorbancy values, pH, and L (lightness level) of grape pigment. Lamp lightening in 40 watt resulted the highest absorbancy value (0.272) with 8.7% in its decreasing. The addition anticyclonic to yogurt has some effects to pH value and L (lightness level) color intercity, a+ (reddish level), and b+ (yellowish level). The 10% anticyclonic addition of grape to yogurt raised a+ value (reddish level) from 2.5 to become 20.9, yellowish level b+ from 9.3 to become 2.2 and decreased L (lightness level) value from 62.6 to became 45.2.

Item Type: Thesis (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Industrial Technology
Depositing User: Gusti Vani Putri Cahya
Date Deposited: 23 Jan 2015 03:53
Last Modified: 23 Jan 2015 03:53
URI : http://eprints.umm.ac.id/id/eprint/15048

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo