DEVELOPMENT OF BUTTERFLY PEA FLOWER AS CONDIMENT FOR SNACK PRODUCT
By Patricia Mareta
14210042
A thesis submitted to the Faculty of LIFE SCIENCES AND TECHNOLOGY
in partial fulfillment of the requirements for the
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
August 2014
Revision after the Thesis Defense on 21st July 2014
STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Patricia Mareta
_____________________________________________
Student Date
Approved by:
Ir. Abdullah Muzi Marpaung, MP
_____________________________________________
Thesis Advisor Date
Elisabeth Kartika Prabawati, STP., MFoodSt.
_____________________________________________
Thesis Co-Advisor Date
Irvan S. Kartawiria, ST., M.Sc.
_____________________________________________
Dean Date
ABSTRACT
DEVELOPMENT OF BUTTERFLY PEA FLOWER AS CONDIMENT FOR SNACK PRODUCT
By Patricia Mareta
Ir. Abdullah Muzi Marpaung, MP., Advisor
Elisabeth Kartika Prabawati, STP., MFoodSt., Co- advisor
SWISS GERMAN UNIVERSITY
The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. The study searched for an appropriate drying method, composition of condiment with flavor, and the effect of additional ingredients (chili powder, garlic powder) in formulation to the moisture, anthocyanin, and antioxidant content in storage. The drying was done by air drying and continued with oven drying. Meanwhile, 60% of butterfly pea blue powder in comparison to 40% chicken flavor was the appropriate composition found after screening and sensory test. The condiment was applied with 1:30 ratio to base snack.
The storage was done at 50oC, 40oC, and at room temperature for a month. In storage, the temperature related insignificantly to the parameters of analysis. The analyzed parameters were moisture content, polymeric anthoycanin, total anthocyanin, antioxidant, and UV spectrum. The result showed that the control remain stable for most, while the samples with flavor and additional ingredients gave no impacts to that stability. The different temperature did not affect the stability much, except for sample 2 with chili powder content that degraded at 50oC storage.
Keywords: Butterfly pea flower, drying, condiment, storage temperature, flavor, chili powder, garlic powder, anthocyanin, antioxidant.
© Copyright 2014 by Patricia Mareta All rights reserved
DEDICATION
I dedicate this work to all people that are always there for me
ACKNOWLEDGEMENTS
First and foremost, I would like to express my gratitude to the Lord, for His blessing, guidance, companions, and strength, so that I can finish this thesis on time.
To my kind advisor, Mr. Ir. Abdullah Muzi Marpaung, MP, thank you for the continuous help, time, knowledge, patience, unconditional encouragement, guidance, and kind advice during the work and writing of my thesis. To Ms. Elisabeth K.
Prabawati, STP., MFoodSt, my co-advisor, thank you for suggestions in my research.
I thank Mr. Tabligh Permana, S.Si, for his assistance, jokes, sharing of knowledge, and help in arranging and analyzing the data during my research.
Special thanks for my beloved families for their endless support, time, unconditional love, prayer, understanding, help and encouragement to gather materials and complete this report. Thank you for helping to me to collect all the required materials and entertain me whenever I depressed.
Thank you to the staffs of PT Bintang Toedjoe, for their time and help in obtaining metalized packaging materials for the storage. Thank you to Ms. Riska Damayanti of PT Flavor Indonesia, for helping in obtaining flavor samples and the knowledge she shared. I thank Mr. Maruli Pandjaitan, Mr. Noer, and Melliany for helps in providing supplies of butterfly pea flower.
Thank you to the butterfly pea thesis group: Joeyanti, Dania, Erika, Andara, Nurul, Michael Lee, Dennis, and Samuel Chiang; for providing flowers, for being supportive and helpful in learning and in the writing process. Gratitude to Tia for all times, supports, kind words, and fun in making drawings together. Thank you to Celli and Stephan for accompanying me in night works. Lastly, thank you to all classmates in Food Technology class and all friends in Life Sciences and other faculties, for all support and prayer given to motivate me throughout my research.
Thank you to the entire lecturers and staff of Life Science faculty for all the knowledge, time, help, and support given in any means during my studies.
Finally, to all the readers, I hope that this research can provide useful information and give benefits to all who read this work.
Jakarta, 20th June 2014
Patricia
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 8
LIST OF FIGURES ... 10
LIST OF TABLES... 11
CHAPTER 1 - INTRODUCTION ... 12
1.1 Background ... 12
1.2 Research Problems ... 14
1.3 Research Objectives ... 14
1.4 Significance of Study ... 14
1.5 Research Questions ... 15
1.6 Hypothesis ... 15
CHAPTER 2 - LITERATURE REVIEW ... 16
2.1 Butterly Pea (Clitoria ternatea L.) and Its Usages ... 16
2.2 Anthocyanin in Butterfly Pea Flower and Its Stability ... 17
2.2.1 Effect of Temperature to Anthocyanin Stability ... 18
2.2.2 Effect of Storage to Anthocyanin Stability ... 18
2.3 Antioxidant Activity ... 19
2.3.1 Antioxidant in Butterfly Pea Flower ... 20
2.3.2 Antioxidant in Garlic ... 20
2.3.3 Antioxidant in Chili Pepper ... 21
2.4 The 2,2'-Diphenyl-1-Picrylhydrazyl (DPPH) Assay ... 21
2.5 Flavors ... 22
2.6 Drying ... 24
2.6.1 Air Drying or Room Drying ... 25
2.6.2 Oven Drying ... 25
2.7 Moisture Content ... 25
CHAPTER 3 - RESEARCH METHOD ... 27
3.1 Venue and Time ... 27
3.2 Materials and Equipments ... 27
3.2.1 Materials ... 27
3.2.2 Equipments ... 28
3.3 Preliminary Research ... 28
3.3.1 Preparation of Raw Material to Obtain Butterfly Pea Flower Powder ... 28
3.3.2 Preliminary Sensory ... 29
3.4 Design of Research ... 30
3.4.1 Formulation of Butterfly Pea Condiment ... 30
3.4.2 Storage for the Butterfly Pea Condiment ... 31
3.5 Research Procedure ... 32
3.6. Analysis ... 34
3.6.1 LaboratoryAnalysis ... 34
3.6.2 Sensory Analysis (Hedonic Scale Test) ... 38
3.6.3 Data Analysis ... 38
CHAPTER 4 – RESULT AND DISCUSSION ... 40
4.1 Drying Method ... 40
4.2 Formulation of Blue Butterfly Pea Powder ... 41
4.2.1 Preliminary Sensory Screening ... 41
4.2.2 Main Formulation... 44
4.3 Analysis of Stability during Storage ... 48
4.3.1 Moisture Content Analysis ... 50
4.3.2 Polymeric Anthocyanin Analysis ... 51
4.3.3 Total Anthocyanin Analysis ... 53
4.3.4 Antioxidant Analysis with DPPH Assay ... 55
4.3.5 Overview of the UV-vis spectrum ... 56
4.3.6 The Effect of Additional Ingredients ... 57
CHAPTER 5 – CONCLUSION AND RECOMMENDATION ... 59
5.1 Conclusion ... 59
5.2 Recommendation ... 59
GLOSSARY ... 66
APPENDICES ... 67
CURRICULUM VITAE ... 101
Figures Page
Fig. 1. Clitoria ternatea L. flower ... 17
Fig. 2. Flowers of C. ternatea L. A. normal flower; B. flower with enlarged petals/multilayer flower. ... 17
Fig. 3. Ternatin. ... 17
Fig. 4. Structure of DPPH. ... 22
Fig. 5. Flavors provided by PT Essence Indonesia (IFF). ... 24
Fig. 6. Flowchart of the experimental procedure. ... 33
Fig. 7. Hedonic Scale Test. ... 38
Fig. 8. Composition trial between butterfly pea powder and flavor. ... 43
Fig. 9. Composition trial between condiment and base pellet snack. ... 44
Fig. 10. Appearances of the samples for storage. ... 49
Fig.11. Moisture content changes during storage at room temperature. ... 50
Fig. 12. Polymeric anthocyanin content at 50o C storage. ... 52
Fig. 13. Total anthocyanin at 50o C storage. ... 54
Fig. 14. Antioxidant activity (%) at room temperature... 55
Fig. 15. UV-vis spectra of control and samples at week 0 at room temperature storage. ... 56
Fig. 16. UV-vis spectra of control and samples after being stored for 1 week at room temperature. ... 57
LIST OF TABLES
Table Page
Table 1. A design for formulation in storage. ... 30
Table 2. Full factorial treatment in storage condition ... 31
Table 3. Weight and moisture degradation in the drying process ... 40
Table 4. Weight and moisture reduction after the sieving process... 41
Table 5. Total anthocyanin content in the observed sample ... 43
Table 6. Result of hedonic scale test (average value) ... 45
Table 7. Estimation of all prices and additional expenses ... 47
