MIXED ANTIOXIDANT DRINK FROM Clitoria ternatea, Hibiscus sabdariffa, AND Ipomoea tricolor FLOWER EXTRACTS
By Stephanie Bun
14211031
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
FACULTY OF LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
August 2016
Revision After the Thesis Defense on 26th July 2016.
Stephanie Bun 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.
Stephanie Bun
____________________________________________
Student Date
Approved by:
Ir. Abdullah Muzi Marpaung, MP
____________________________________________
Thesis Advisor Date
Della Rahmawati, S.Si, M.Si.
____________________________________________
Thesis Co-Advisor Date
Dr. Dipl. –Ing. Samuel P Kusumocahyo
____________________________________________
Dean Date
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Stephanie Bun ABSTRACT
MIXED ANTIOXIDANT DRINK FROM Clitoria ternatea, Hibiscus sabdariffa, and Ipomoea tricolor FLOWER EXTRACTS
By Stephanie Bun
Ir. Abdullah Muzi Marpaung, MP, Advisor Della Rahmawati , S.Si, M.Si, Co-Advisor
SWISS GERMAN UNIVERSITY
Clitoria ternatea, Hibiscus sabdariffa and Ipomoea tricolor are known for their functional properties as antioxidant activity due to their anthocyanins content which is responsible for the color intensity. The objective of this study was to develop mixed antioxidant drink in the form of Ready-To-Drink beverage from C. ternatea, H.
sabdariffa and I. tricolor flower extracts that resulted in good sensory acceptance.
The development of mixed antioxidant drink resulted in an optimum formula of 46.67 ml H. sabdariffa, 37.50 ml I. tricolor and 15.82 ml C.ternatea flower extracts with 10% sugar (w/v) and pH 3.0 conditions. This formula scored 7 in hedonic test which means “liked” by the panelists. The combination of flower extracts also proven to give more stable color compared to single flower extract by having lower k-value when it was stored at accelerated condition (45° C). The mixed antioxidant drink product has a good stability in regard to antioxidant activity, total phenolic content, total anthocyanins content and color intensity on both refrigerator and room temperatures. However it is highly recommended to store the drink in low temperature to maintain the functional properties.
Keywords: Anthocyanins, Antioxidant drink, Clitoria ternatea, Ipomoea tricolor, Hibiscus sabdariffa stability.
Stephanie Bun
© Copyright 2016 by Stephanie Bun All rights reserved
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Stephanie Bun DEDICATION
I dedicated this work for God, my family especially my mother (Fenny Contesta) and grandpa (Harijanto Hadiwidjaja), and Indonesia.
Stephanie Bun ACKNOWLEDGEMENTS
First of all I would like to thank Jesus Christ for all of His uncountable blessings for me. His blessings really ease my way during my thesis work period. I would also like to thank my beloved family for their unlimited support, help, encouragement and unconditional love.
To my advisor and co-advisor, Mr. Abdullah Muzi Marpaung and Mrs. Della Rahmawati, deepest gratitude for the guidance, support, inspiration, motivation and help during my thesis work especially thank you for the enlighten when I met a dead end. I would like to also thank Ms. Listya for the help and patience in answering my questions.
I would like to deliver special thanks for other lectures that helped me to conquer my problems, Mr. Agung for every update of thesis information, and staffs of Swiss German University.
To my dearest friends; Elsie Angelina, Gracia Stephanie, Christine Suwandy, Stefani Djunaidi, William Juhadi, Arthur Jonathan, Eveline, and Sarah Andita thank you for the kindness, help, support, motivation, and craziness. To my fellow anthocyanins thesis topic; Swanty Rahmazania, Theresa Mahamaya, Bernadetha Prisca, Darinda Pusha, and Eufrasia Michelle thank you for the valuable knowledge and time.
Jakarta, 12th June 2016 Stephanie Bun
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Stephanie Bun TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 9
LIST OF TABLES ... 10
CHAPTER 1 - INTRODUCTION ... 11
1.1. Background ... 11
1.2. Research Problems ... 12
1.3. Research Objectives ... 13
1.4. Significance of Study ... 13
1.5. Research Questions ... 13
1.6. Hypothesis ... 14
CHAPTER 2 - LITERATURE REVIEW ... 15
2.1 Clitoria ternatea ... 15
2.2 Hibiscus sabdariffa ... 16
2.3 Ipomoea tricolor ... 17
2.4 Ready-To-Drink Beverages... 18
2.5 Anthocyanins ... 19
2.5 Stability of Anthocyanins ... 20
2.5.1 pH ... 21
2.5.2 Temperature... 22
2.5.3 Light ... 22
2.5.4 Sugar ... 22
CHAPTER 3 – RESEARCH METHODS ... 23
3.1. Venue and Time ... 23
3.2. Materials and Equipment ... 23
Stephanie Bun
3.2.2 Equipment ... 23
3.3 Design of Experiment ... 24
3.4 Flow Chart ... 25
3.5 Analytical Analysis ... 26
3.5.1 Antioxidant Activity ... 26
3.5.2 Color Intensity ... 26
3.5.3 Total Phenolic Content ... 27
3.5.4 Total Anthocyanins Content ... 27
3.5.5 Sensory Analysis ... 28
3.5.7 Shelf Life Analysis ... 28
CHAPTER 4 – RESULTS AND DISCUSSIONS ... 30
4.1 Preliminary Research (Stage 1)... 30
4.1.1 Selection of Extracts ... 31
4.2 Flower Ratio Formulation For Mixed Antioxidant Drink (Stage 2) ... 32
4.2.1 Formulation Using Mixture Design ... 32
4.2.2 Selection of Formula (Best Flower Ratio Formula)... 33
4.3 Development of Mixed Antioxidant Drink Formulation (Stage 3) ... 35
4.3.1 Hedonic sensory test ... 35
4.3.2 Hedonic sensory test result ... 35
4.4 Stability Test and Shelf Life Determination... 36
4.4.1 Stability of single flower extracts ... 36
4.4.2. Stability of mixed antioxidant drink. ... 39
4.4.2.1 Antioxidant activity ... 39
4.4.2.2 Total Phenolic Content ... 40
4.2.2.3 Total Anthocyanins Content ... 40
4.2.2.4 Color Intensity ... 41
CHAPTER 5 – CONCLUSIONS AND RECOMENDATIONS ... 43
5.1 Conclusions ... 43
5.2 Recommendations ... 43
REFERENCES ... 44
APPENDICES...49
CURRICULUM VITAE...68