By
Shannon Daniella 14211029
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
August 2015
Revision after the Thesis Defense on 13th August 2015
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.
Shannon Daniella
Student Date
Approved by:
Ir. A. Muzi Marpaung, MP
Thesis Advisor Date
Irvan S. Kartawiria, S.T., MSc
Thesis Co-Advisor Date
Dr. Dipl.–Ing. Samuel P. Kusumocahyo
Dean Date
ABSTRACT
EXTRACTION OF ANTHOCYANIN FROM THE Tibouchina semidecandra FLOWER
By
Shannon Daniella
Ir. A. Muzi Marpaung, MP, Advisor Irvan S. Kartawiria, S.T., MSc, Co-Advisor
SWISS GERMAN UNIVERSITY
The objectives of this research were to determine the best temperature extraction, which type of solvent is more suitable to be used to extract anthocyanin from Tibouchina semidecandra flower, and to decide if blanching process has significant effect to extracted anthocyanin. The T. semidecandra petals were first separated into two, one with blanching treatment, and one with no blanching treatment, then both were dried and powdered. The extract was prepared by macerating the powdered flower petals into different acids (HCl, citric acid, and malic acid) at various temperature (30, 45, 60, and 75
0C) for one hour. The extracts were then analysed for their monomeric anthocyanin, polymeric anthocyanin, and total phenolic content. Based on monomeric anthocyanin content, the best extraction is using weak acid at 600C, with blanching treatment. Then the effect of pH on colour stability during storage was studied. The extract yielded from extraction of both blanched and non-blanched extract was studied for their colour intensity stability at pH 1, 3, 5, 7, and 9. Based on the result of colour intensity, the more acidic the environment, the extract shows better stability.
Keywords : Tibouchina semidecandra, Anthocyanin Extraction, Acylated Anthocyanin, Colour Stability, Colour Intensity.
© Copyright 2015 by Shannon Daniella
All rights reserved
DEDICATION
I dedicate this work of thesis to my beloved parents who always believe in what I’m capable of.
ACKNOWLEDGEMENT
First of all, I would like to express my greatest gratitude to the one and only almighty God, Jesus Christ. Only with His never-ending blessings and love, I could complete my study and especially my thesis work.
Secondly, I would like to thank my beloved mother, father, sisters and boyfriend for their unconditional love and continuous support during my thesis work. I extent my gratitude to Ir. A. Muzi Marpaung, MP as my advisor for his guidance throughout thesis work, also Irvan S. Kartawiria, S.T., MSc, as my co-advisor, Tabligh Permana, S. Si, Hery Sutanto, S.Si, M. Si., our faculty dean Dr. Dipl.–Ing. Samuel P. Kusumocahyo, Agung Margiyanto S. Pd, Prof.
Dr. Hadi K. Purwadaria, and other Swiss German University staff I could not mention one by one for their generous help, support, advices, and answers.
I would like to thank all of my dearest friends, who cheered me up whenever I’m feeling down, also for their countless support and help, not only during thesis work, but also for the whole years we had spent together.
TABLE OF CONTENT
Page
STATEMENT BY THE AUTHOR ………. 2
ABSTRACT ………...………….. 3
DEDICATION ……….. 5
ACKNOWLEDGEMENTS ………. 6
TABLE OF CONTENT ………...……... 7
LIST OF FIGURES ………. 9
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 Hypotheses ………... 15
CHAPTER 2 – LITERATURE REVIEW ……….. 16
2.1 Tibouchina semidechandra ……… 16
2.2 Anthocyanin ……….. 17
2.3 Anthocyanin Extraction Process ………... 19
2.4 Anthocyanin Stability……… 20
2.5 Degradation of Anthocyanin……… 22
CHAPTER 3 – RESEARCH METHODS ………. 23
3.1 Venue and Time ………... 23
3.2 Materials and Equipments ……….. 23
3.2.1 Tibouchina semidecandra……… 23
3.2.2 Chemical Substances………... 23
3.2.3 Equipments………. 23
3.3 Design of Experiments………. 24
3.4 Experimental Procedure……….. 24
3.5 Observations……….. 27
3.6 Analytical Procedure………. 27
3.6.1 Monomeric Anthocyanin Determination………. 27
3.6.2 Polymeric Anthocyanin Content Determination……… 28
3.6.3 Total Phenolic Content………. 29
3.6.4 Anti-oxidant Activity Determination………. 30
3.6.5 Colour Intensity……….. 30
3.6.6 Browning Index………... 31
3.6.7 Colour Density………. 31
3.6.8 Degradation Kinetics Modelling……….... 32
3.6.9 Statistical Analysis………. 32
3.6.10 Total Flavonoid Content……….. 33
CHAPTER 4 – RESULT AND DISCUSSION……….. 34
4.1 Extraction of Anthocyanin………. 34
4.2 Effect of Different pH on Colour Stability During Storage……… 39
4.2.1 Colour Intensity……… 43
4.2.2 Browing Index……….. 46
4.2.3 Colour Density………. 47
4.2.4 Monomeric Anthocyanin Content………. 49
4.2.5 Polymeric Anthocyanin Content……… 50
4.3 Characterization………. 52
CHAPTER 5 – CONCLUSIONS AND RECOMMENDATION……… 53
5.1 Conclusion………... 53
5.2 Recommendation………... 53
GLOSSARY……… 54
LIST OF REFERENCE……….... 55
APPENDICES……… 61
CURRICULUM VITAE……….. 103
