Saati, Elfi Anis and Pangesti, Sita Ayu and Winarsih, Sri and Wachid, Mochammad (2016) Co-pigmentation Anthocyanins of Rose Pigment (varieties of Batu Local) with Catekin from Black Tea and Green Tea Extracts. In: 3rd National Pigments Conference For South-East Asia. Universitas MaChung, Malang.
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Abstract
Anthocyanin pigment has such problems such as its sensitivity to certain conditions. Co-pigmentation can be conducted by adding substances like other pigment as catechin from a kind of tea (black and green). Methodology used in this study is randomly grouped design (RAK) method with 3 times repetition. Result of this study shows the best treatment was green tea (maceration 15 minutes) and this co-pigmentation with anthocyanin pigment extract (proportion of 1:2), contained value of soluble solid 18,88 oBrix, L (lightness) 34,81, a+ (redness) 9,20, pH 2,39, 2,61 Å (521 nm), total sugar 10,07 % and antioxidant activity 83,11 %.
| Item Type: | Book Section / Proceedings |
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| Keywords: | anthocyanin pigment, co-pigmentation, tea catecin |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203) |
| Depositing User: | evalina Risqi Evalina ST. |
| Date Deposited: | 03 Dec 2020 08:43 |
| Last Modified: | 03 Dec 2020 08:43 |
| URI : | http://eprints.umm.ac.id/id/eprint/70605 |
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