MEGA PUSPERINA, MAWADDAH (2011) UJI STABILITAS PIGMEN ANTOSIANIN DARI EKSTRAK PIGMEN MAWAR MERAH (Rosa sp.) MELALUI KOPIGMENTASI (Kajian Jenis Bentuk Pigmen dan Faktor Kopigmen). Other thesis, University of Muhammadiyah Malang.
Other (UJI STABILITAS PIGMEN ANTOSIANIN DARI EKSTRAK PIGMEN MAWAR MERAH)
UJI STABILITAS PIGMEN ANTOSIANIN DARI EKSTRAK PIGMEN MAWAR MERAH.PDF - Published Version
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Color is an important factor determining the quality of foods. The use of natural color is inseparable from several problems: stability suspectible to pH, light, temperature, light, metal and enzyme. Anthocyanin is a soluble and unstable pigment. One of factor used to maintain the color stability is co-pigmentation. Co-pigmentation is coordination that strength then the pigment itself. As a result, the stability is more maintainable. Co-pigment itself is a natural instrument used to fix color and gain stability. The experiment aims at investigated the different quality of red pigment extract in the form of powder and concentrate. The interaction between the different from of pigment product and co-pigment factor (NaCl, KNO3, tartrate acid, ascorbic acid) on color stability. The research was conducted by Group Random Design arranged factorially into two stages. The first stage was the production of red rose pigment (powder an concentrate). The second stage was testing four levels of co-pigmentation (i.e NaCl, KNO3, tartrate acid, and ascorbic acid) with concentration of 0%, 2%, 4%, 6%, and 8%. Pigment stability from the analyzed co-pigmentation test involved pH, absorbance, the total of dissolved acid, and color intentisity.
|Item Type:||Thesis (Other)|
|Subjects:||L Education > L Education (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology|
|Depositing User:||Rayi Tegar Pamungkas|
|Date Deposited:||16 Feb 2012 05:12|
|Last Modified:||16 Feb 2012 05:12|
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