THE STUDY OF PRODUCTION OF READY TO DRINK BUTTERFLY PEA EXTRACT
By
Ria Amelia
A Bachelor‟s Thesis Submitted to the Faculty of
LIFE SCIENCES
Department of FOOD TECHNOLOGY
In Partial Fulfillment of the Requirements for the Degree of
BACHELOR OF SCIENCE
WITH A MAJOR IN FOOD TECHNOLOGY
SWISS GERMAN UNIVERSITY Campus EduTown BSD City
Tangerang – 15339 Island of Java, Indonesia
www.sgu.ac.id
July 2011
STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, 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.
_______________________________________ _____________
Ria Amelia Date
Approved by:
_________________________________________ _____________
Nani Pasaribu, M.Si. - Advisor Date
_________________________________________ _____________
Ir. Abdullah Muzi Marpaung - Co-Advisor Date
_________________________________________ _____________
Chairman of the Examination Steering Committee Date
ABSTRACT
THE STUDY OF PRODUCTION OF READY TO DRINK BUTTERFLY PEA EXTRACT
By
Ria Amelia
SWISS GERMAN UNIVERISTY BSD City
Nani Pasaribu, MSi – Thesis Advisor
The primary purpose of this thesis is to find the best formulation method in the production of ready to drink butterfly pea extract and determine the best storage condition and type of packaging to maintain the stability of final product. This can be done through evaluation of the degradation of antioxidant activity, total phenol content, and color intensity in different storage condition, sensory analysis, and microbial analysis to the formulated product. Data shows that the formulated product added with blackcurrant flavor is the most preferred formulation drink. Moreover, the best storage condition that can help in maintaining the stability of end product is at pH condition 2.5 with no light exposed. At that condition, the total plate count number of product after 14 days of storage was also still below the standard limit. Through this thesis, it is expected that the utilization of butterfly pea as functional food could be increased and optimized.
Keywords: butterfly pea, formulation, storage, analysis.
DEDICATION
I dedicated this thesis to my family, especially to my mother who always be such a good listener to all of my complaints and never stops encouraging me with her patience, to my father who always knows how to boost up my mood and always give me his support, and to all friends and lecturers that help me during this research
ACKNOWLEDGMENTS
First of all, I would like to express my gratitude to God because without His blessings I could never getting pass through my hardest time in this thesis making and finished it on time. I would also like to thank to all the following people who always give their support, help, encouragement, and inspiration for me in completing my bachelor study.
To my Advisor, Nani Pasaribu, M.Si. and my Co-Advisor, Ir. Abdullah Muzi Marpaung, I really thankful for their guidance, patience, motivation, and advice during my research. My special thanks also to Mr. A. Muzi Marpaung who always provides me with the main material and many other things I desperately needed from the very beginning until the completion of the research, and also for your knowledge and time to teach me about statistic in analyzing my research data.
To Tabligh Permana, I could never say thank you enough for every help, advice, information, and for time that you gave through your busiest time to hear and to give solutions to each of my problem. To Mr. Irvan Kartawiria and Ms. Elisabeth K.
Prabawati for sharing their idea and knowledge during my thesis experiments. I would also like to give my special thanks to Remalya Rira, who helped me in providing malic acid from her working place. Without her, I might not be able to do further formulation study in my research.
To my beloved family members, my parents, my sister, and my brother for their never ending support and encouragement that help me to finish my thesis.
To all my best buddies: Alethea K. M. Djaja that sometimes also provided me with butterfly pea flower from her father plantation, Mayaswari Handoyo for her willingness to help me in her spare time, for her patience when sometimes she had to wait for me in the laboratory, and for her knowledge that also help me to solve some problems in my thesis, to Randy Ferrera who helps me in getting packaging bottle, to
willing to hear all of my complaints and problems and gave me support during this thesis.
BSD, July 2011
Ria Amelia
TABLE OF CONTENTS
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 4
ACKNOWLEDGMENTS ... 5
CHAPTER 1 – INTRODUCTION ... 12
1.1 Background ... 12
1.2 Thesis Purpose ... 13
1.3 Thesis Problem... 13
1.4 Significance of Research... 13
1.5 Thesis Scope ... 14
CHAPTER 2 – LITERATURE REVIEW ... 15
2.1 Butterfly pea (Clitoria Ternatea) ... 15
2.2 Antioxidant ... 17
2.3 Superoxide Dismutase ... 20
2.3.1 Glutathione Peroxidase ... 20
2.3.2 Catalase ... 20
2.3.3 Free Radical Scavengers ... 20
2.3.4 DPPH ... 21
2.4 Phenolic Compound ... 23
2.4.1 Determination of Total Phenolic Content ... 23
2.5 Anthocyanin ... 24
2.5.1 Effect of pH on Anthocyanin Stability ... 27
2.5.2 Effect of Temperature ... 28
2.5.3 Presence of Enzymes ... 28
2.5.4 Effect of Light ... 29
2.5.5 Oxygen ... 29
2.5.6 Structural Effect ... 29
2.5.7 Effect of Sugar ... 30
2.5.8 Effect of Co-pigmentation ... 31
2.6 Malic Acid ... 31
2.7 Pasteurization ... 32
CHAPTER 3 – METHODOLOGY ... 34
3.1 Time and Venue ... 34
3.2 Research Parameter ... 34
3.3 Materials and Chemical Substances ... 34
3.3.1 Raw Materials ... 34
3.3.2 Chemical Substances ... 35
3.4 Tools and Equipments... 35
3.5 Research Design... 36
3.6 Hypotheses ... 38
3.7 Research Method ... 38
3.7.1 Extraction Process ... 38
3.7.2 Formulation Process... 39
3.6.1.3 Antioxidant Activity (Sini et al., 2010; Blois, 1958) ... 41
3.6.1.4 Analysis of Color Intensity ... 42
3.6.1.5 pH Measurement... 42
3.6.1.6 Pasteurization Process ... 42
3.6.1.7 Acceptance Test ... 42
3.6.1.8 Proximate Analysis ... 43
3.6.1.8.1 Water Content (manual from Institute Pertanian Bogor) ... 43
3.6.1.8.2 Total Ash Content (manual from Institute Pertanian Bogor) ... 43
3.6.1.8.3 Crude Fat Content (manual from Institute Pertanian Bogor) ... 44
3.6.1.8.4 Crude Protein Content (manual from Institute Pertanian Bogor)………… ... 44
3.6.1.8.5 Crude Fiber Content (manual from Institute Pertanian Bogor) . 45 3.6.1.8.6 Carbohydrate Content (manual from Institute Pertanian Bogor)………. ... 45
3.6.1.9 Microbial Analysis ... 46
3.6.1.9.1 Preparation of Media (PCA) ... 46
3.6.1.9.2 Preparation of Saline Solution ... 46
3.6.1.9.3 Preparation of Sample (SOP of Great Ships Initiative, 2008).... 46
3.6.1.9.4 Procedures of Spread Plate Method (SOP of Great Ships Initiative, 2008) ... 47
3.6.1.9.5 Colony Reading and Counting (BS EN ISO 4833:2003 Standard Protocol)………. ... 47
3.6.1.10 Statistical Analysis ... 48
CHAPTER 4 – RESULT & DISCUSSION... 49
4.1 Extraction of butterfly pea Flower ... 49
4.2 Formulation Process... 50
4.2.1 Dilution and Addition of Malic Acid ... 50
4.2.2 Addition of Sugar and Flavor ... 52
4.3 Stability Test ... 52
4.4 Laboratory Analysis ... 53
4.4.1 Total Dissolve Solid ... 54
4.4.2 Total Phenolic Content ... 54
4.4.2.1 Effect of Storage Condition on Total Phenol Content ... 54
4.4.2.1.1 Analysis of Initial Total Polyphenol Content in Pure Extract of Flower………. ... 54
4.4.2.1.2 Analysis of Total Polyphenol Content in Formulation Product . 55 4.4.3 Antioxidant Activity ... 59
4.4.3.1 Effect of Storage Condition on Antioxidant Activity ... 59
4.4.4 Analysis of Color Intensity ... 65
4.4.5 Proximate Analysis ... 70
4.4.6 Microbial Analysis ... 71
4.5 Sensory Analysis ... 73
4.5.1 Taste ... 73
4.5.2 Aroma ... 74
4.5.3 Color ... 75
4.5.4 Sourness ... 75
4.5.5 Overall Acceptance ... 76
5.2 Recommendations ... 78
GLOSSARY ... 79
REFERENCES ... 80
APPENDICES ... 93
CURRICULUM VITAE ... 148
