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Title: Kopigmentasi Kuersetin Apel ( Pyrus Malus) Terhadap Stabilitas Warna Ekstrak Buah Duwet (Syzygium Cumini)
Authors: Lestario, Lydia Ninan
Andini, Silvia
Keywords: anthocyanin;copigmentation;quercetin
Issue Date: Aug-2016
Publisher: Fakultas Pertanian dan Bisnis Universitas Kristen Satya Wacana
Abstract: Anthocyanin is a red, orange, purple, to blue pigments found in plants, commonly in fruit and flower, but also in leaf and bulb. In the previous time, it was only known useful in pollination and seed dispersal. Nowadays, this pigment has known showed antioxidant activity, useful for health, and has a potential as safe food colorant, but the problem is it’s low stability. The aim of this research was to determine the influence of copigmentation of apple kuersetin to color stability of of java plum fruit anthocyanin. The anthocyanin of java plum was extracted with 1% tartaric acid, then copigmented with quercetin apple in several concentrations : 2,5%; 5%; 7,5%; dan 10%, then be heated at 40C, 60C, and 80C. The color stability were measured each hour, until 5 hours at 510 nm dan 555 nm. The results showed that copigmentation between apple quercetin and java plum anthocyanin occurred and showed from bathochromic shift from 510 nm to 555 nm. Copigmentation with quercetin increased the color intensity of java plum extract, and slightly increased the color stability of java plum extract during heating
Description: Prosiding Konser Karya Ilmiah Nasional 2016. “Komunikasi Hasil Riset, Pengabdian Masyarakat, Dan Produk-Produk Unggulan Yang Berdaya Saing”, p. 37-42
ISSN: 24605506
Appears in Collections:Kelompok 1

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