THE STUDY OF PRODUCTION OF BUTTERFLY PEA POWDER DRINK BY CO-CRYSTALLIZATION
By Michael Lee
14210037
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 July 15th 2014
Michael Lee 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.
Michael Lee
_____________________________________________
Student Date
Approved by:
Ir. Abdullah Muzi Marpaung, M.P.
_____________________________________________
Thesis Advisor
Date
Irvan S. Kartawiria, ST., M.Sc.
_____________________________________________
Dean Date
Michael Lee ABSTRACT
THE STUDY OF PRODUCTION OF BUTTERFLY PEA POWDER DRINK BY CO-CRYSTALLIZATION
By Michael Lee
Ir. Abdullah Muzi Marpaung, MP. , Advisor
SWISS GERMAN UNIVERSITY
The primary purpose of this research is to develop a butterfly pea powder drink product which contains the highest amount of anthocyanin possible and its stability during storage. Four types of extraction methods, which are mortar, freeze thaw, steam blanching, and hot water blanching are studied in this research in obtaining the butterfly pea extract with the highest amount of anthocyanin. Data shows that extraction with mortar produces the highest amount of anthocyanin. Extraction using mortar is used to obtain butterfly pea extract which is further used in three different formulations different in the amount of sugar and citric acid. The mostly liked formulation is used as base in developing the powder drink product. Through co- crystallization, a powder form product is produced and its stability is studied further during storage.
Keywords: Butterfly Pea, Extract, Extraction Methods, Anthocyanin, Formulation, Co-crystallization, Storage.
Michael Lee
© Copyright 2014 by Michael Lee All rights reserved
Michael Lee DEDICATION
I dedicate this work to God, my family, and fellow SGU students
Michael Lee ACKNOWLEDGEMENTS
First, I would like to express my gratitude to my God, Jesus Christ, for His blessing and His grace, in the completion of this thesis. I would also like to thank the following people for their continuous support, encouragement, and inspiration for me.
To my advisor, Ir. Abdullah Muzi Marpaung, M.P., I am greatly indebted for his advice, motivation, time and knowledge during my research. To my family and Felicia Hermanto for their continuous support and encouragement during all the hard times, I thank you so much. A lot of thanks go to Mr. Tabliqh Permana for his time for consultation and for brightening the mood in the laboratory.
To Andara Paramaputri, Dennis Tjendra, Erika Safitri, Nurul Parvitasari, Patricia Mareta, and Samuel Chiang who studied under related thesis topic, I thank you for our time together and for your guidance. To fellow Life Science students, who shared the same burden in the making if this thesis, I thank you for their help and information.
Finally, to the readers, I hope that the information in this research can be useful for knowledge and education regarding this topic. I would like to apologize for any errors in this thesis and I would much appreciate any comments and suggestions. Thank you.
Jakarta, June 2014
Michael Lee
Michael Lee TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 10
LIST OF TABLES ... 11
CHAPTER 1 - INTRODUCTION ... 12
1.1Background ... 12
1.2Research Problem ... 13
1.3Research Objectives ... 13
1.4Significance of Study ... 14
1.5 Research Questions ... 14
1.6Hypothesis ... 14
CHAPTER 2 - LITERATURE REVIEW ... 15
2.1Butterfly Pea ... 15
2.2Anthocyanin ... 16
2.3Antioxidant ... 19
2.4Citric Acid ... 20
2.5Vacuum Rotary Evaporation ... 21
2.6Co-crystallization ... 22
2.7Drying ... 22
Michael Lee
3.2Materials and Equipments ... 24
3.2.1Materials ... 24
3.2.2Equipments ... 24
3.3 Design of Research ... 25
3.4Experimental Procedure ... 25
3.4.1 Determination of the Best Method in Obtaining Butterfly Pea Extract with High Anthocyanin Content ... 25
3.4.2Formulation of the Butterfly Pea Drink ... 27
3.4.3Production of the Butterfly Pea Powder Drink ... 28
3.4.3.1 Rotary Evaporating ... 28
3.4.3.2Co-crystallization (Beristain et al, 1996) ... 28
3.4.4Storage ... 29
3.5 Analysis………..………..……….…32
3.5.1 Laboratory Analysis………...32
3.5.1.1 Extraction Method (Marpaung, 2012)……….………...…32
3.5.1.2Monomeric Anthocyanin Content Analysis (Giusti et al, 2001) ... 32
3.5.1.3Polymeric Anthocyanin Content Analysis (Giusti et al,2001) ... 33
3.5.1.4Antioxidant Analysis (Blois, 1958) ... 35
3.5.2Sensory Analysis (Hedonic Scale) ... 35
3.5.3Data Analysis ... 36
CHAPTER 4 – RESULTS AND DISCUSSIONS ... 37
4.1 Determination of the Best Method in Obtaining Butterfly Pea Extract with High Anthocyanin Content ... 37
4.1.1 Monomeric Anthocyanin Content………37
4.1.2 Polymeric Anthocyanin Content………..38
Michael Lee
4.1.3 Total Anthocyanin Content………..39
4.2Formulation of the Butterfly Pea Drink... 40
4.2.1Taste ... 40
4.2.2Aroma ... 41
4.2.3Color ... 42
4.2.4Overall ... 42
4.3Production of the Butterfly Pea Powder Drink ... 43
4.3.1 Monomeric Anthocyanin Content……….46
4.3.2 Polymeric Anthocyanin Content………...46
4.3.3 Total Anthocyanin Content………...47
4.4 Storage………..47
4.4.1 Anthocyanin Stability………48
4.4.2 Antioxidant Activity………..51
4.5 Economical Analysis……….52
CHAPTER 5 – CONCLUSIONS AND RECCOMENDATIONS ... 54
5.1Conclusions ... 54
5.2Recommendations ... 54
GLOSSARY ... 56
APPENDICES ... 57
REFERENCES ... 77
CURRICULUM VITAE ... 82
Michael Lee LIST OF FIGURES
Page
Figure 1. Butterfly pea flower. ... 15
Figure 2. Structures of the Most Common Anthocyanidins Occuring in Nature. ... 18
Figure 3. Vacuum rotary evaporator (Source: Author). ... 21
Figure 4. Flowchart of experimental procedure. ... 31
Figure 5. Step by step process of production of the butterfly pea powder drink. ... 44
Figure 6. Anthocyanin stability during storage. ... 48
Figure 7. Thermal degradation of Cy-2-soph at pH 1.5 and pH 3.5 (Source: Sun et al, 2011). ... 49
Figure 8. UV-V spectrum of the sample before and after storage. ... 50
Figure 9. Antioxidant activity of the sample that is kept in room temperature (top); 40C (middle); and 50C (bottom) during storage. ... 31
Figure 10. Butterfly pea powder drink after storage kept in room temperature (right); 40C (middle); and 50C (left). ... 52
Michael Lee LIST OF TABLES
Page
Table 1. Mixture (user defined) for every 500 ml for Sensory Formulation ... 28
Table 2. Monomeric anthocyanin content (mg/L) results from four different methods of extraction ... 38
Table 3. Polymeric anthocyanin content (%) results from four different methods... 39
Table 4. Total anthocyanin content (mg/L) results from four different methods ... 39
Table 5. Taste acceptance result from three different samples ... 41
Table 6. Aroma acceptance result from three different samples... 41
Table 7. Color acceptance result from three different samples... 42
Table 8. Overall acceptance result from three different samples ... 43
Table 9. Weight of the butterfly pea extract before and after rotary evaporation... 44
Table 10. Monomeric anthocyanin result (mg/L) in three different samples ... 45
Table 11. Polymeric anthocyanin result (%) in three different samples ... 46
Table 12. Total anthocyanin result (mg/L) in three different samples... 47
Table 13. Estimation price of the product in economical analysis ... 53
