Sangsoko, Ghuritno (2008) KARAKTERISASI PIGMEN BUAH ARBEI (Fragaria vesca L.) (KAJIAN PEMANASAN, PENCAHAYAAN DAN PEMBERIAN LOGAM). Other thesis, University of Muhammadiyah Malang.
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Antosianin is natural pigment that knows much, a lot of at the crop and as caused of orange, red, blue and purple. At the crop, antosianin location on the flower, fruit, and fused in water. The stability of antosianin that affected by physical or chemistry factor like pH, temperature, light, and oxygen and others factor like enzyme and metal and on cold and dark temperature. This method of this research use group random design as factorial and simple with 3 times replies. Treatment was used as follows temperature warming, 400C for 15, 45, 60 minutes, temperature 800C for 15, 45, 60 minutes, temperature 1000C for 15, 45, 60 minutes. Lightening of dope lamp 40 watt for 12, 24, 36 hours, 80 watt for 12, 24, 36 hours, 100 watt for 12, 24, 36 hours, ultra violet lamp for 12, 24, 36 hours and metal addition Al Cl3, Fe Cl3. Parameter was observed from each treatment represent absorbance value (spectrophotometer UV λ 490-540 nm), color intensity (color reader -10: L, a, b), and pH (pH meter). The research result indicated that warming treatment able to reduce absorbance value, pH and color intensity. At the absorbance value, S3H3 treatment experience highest decrease as 3,12. Whereas color intensity at L value (brightness degree), S1H3 treatment experience highest decrease as 15,4 at the a+ value (reddish degree) S1H2 treatment experience highest decrease as 6,4. Treatment of dope lamp lightening able to decrease absorbance value, pH, and color intensity (L+) and interacted between time treatment of lightening and size of dope lamp is used. Whereas at a+ (reddish degree) and b+ (yellowish degree) doesn’t indicated interaction between treatment of dope lamp power and time for lightening to pigment of strawberry. Both of factors had real effect. Treatment of ultra violet able to up absorbance value, pH and color intensity (a+ value) pigment of strawberry. Ultra violet light for 36 hours indicated level of highest absorbance 0,83, pH value 3,39, color intensity (value a+) 24,5 and visually still look red color. Treatment of metal addition (AlCl3 and FeCl3) able to decrease absorbance value and color intensity 0,81, reddish value (value a+) 15,4 with pH value 3,12. Whereas addition of Fe decrease absorbance value 0,95, reddish level (value a+) 13,55 with pH value 0,96.
|Item Type:||Thesis (Other)|
|Subjects:||T Technology > T Technology (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology|
|Depositing User:||Rayi Tegar Pamungkas|
|Date Deposited:||13 Jun 2012 04:29|
|Last Modified:||13 Jun 2012 04:29|
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