THE STUDY OF FORMULATION OF EFFERVESCENCE ON BUTTERFLY PEA PETALS EXTRACT
By
Felicia Pranatri
A Thesis submitted to the Faculty of
LIFE SCIENCES
Department of
FOOD TECHNOLOGY
In Partial Fulfillment of the Requirements for BACHELOR’S DEGREE
IN
FOOD TECHNOLOGY
Swiss German University EduTown BSDCity
Tangerang 15339 INDONESIA
Telp. +62 21 3045 0045 Fax. +62 21 3045 0001 E-mail: [email protected]
www.sgu.ac.id
August 2012
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.
_______________________________________ ________________
Felicia Pranatri Date
Approved by:
_________________________________________ ________________
Ir. Abdullah Muzi Marpaung - Advisor Date
_________________________________________ ________________
Irvan S. Kartawiria ST., MSc - Co-Advisor Date
_________________________________________ ________________
Chairman of the Examination Steering Committee Date
ABSTRACT
THE STUDY OF FORMULATION OF EFFERVESCENCE ON BUTTERFLY PEA PETALS EXTRACT
By
Felicia Pranatri
SWISS GERMAN UNIVERSITY Bumi Serpong Damai
Ir. Abdullah Muzi Marpaung, Thesis Advisor Irvan S. Kartawiria ST., MSc, Thesis Co-Advisor
Clitoria ternatea or commonly known as butterfly pea is a floral anthocyanins plant
originated from tropical Asian countries with high content of delphinidin. One of the interesting ways to modify butterfly pea extract is by developing it to effervescence powder. The purpose of this thesis is to evaluate the effect of acid, alkaline and sugars in the formulation of effervescence drink and to find the best formulation based on three parameters, namely total phenol content, monomeric anthocyanin content, and antioxidant activity. Formulation of effervescence is made with basic ingredients which consist of powder extract, citric acid, base, sugar and sweetener. Bases used in this research are potassium bicarbonate and sodium bicarbonate. There are three types of sugar involving, namely dextrose, sucrose and sorbitol. The analysis was conducted using mixture design of DX8 to find the optimum formula of effervescence drink by the evaluation of monomeric anthocyanin content, antioxidant activity, and total phenol content. The optimum formulation includes powder extract (50%), citric acid (16%), sucrose (19%), stevia (6%) and potassium bicarbonate (9%). It conserved higher antioxidant activity than formula with sodium bicarbonate.
DEDICATION
I dedicated this thesis to God, my beloved parents, my brothers, and to Rinaldi Yulius.
ACKNOWLEDGMENTS
I would like to express my deepest gratitude to Jesus Christ, my God, and Mother Mary for the blessings in my life especially during the making of this thesis. To my mother, father and brothers, thank you for the love, supports, care, and prayers. To Rinaldi Yulius, I would like to thank him for his support, care and accompany me, and for having been there always beside me.
To Mr. Abdullah Muzi Marpaung and Mr. Irvan S. Kartawiria, as my thesis advisor and co-advisor, for their advice, guidance and support from the beginning of this research until the completion. Thank you for the valuable times that have given to me, for the ideas and insight for my thesis, and for the motivation. Special thanks to both of them. I am really grateful to Tabligh Permana. He always assisting me and pay attention when I got a problem during my research. Thank you for the patience in answering all my questions.
To Fanny Indriyani, Siska Rismayanti, Marisa Gabriela, Cindy Nathalie, Martina Harsojo, for sharing grief and laughter together during the research in laboratory.
Especially to my fellow of butterfly pea republic, Fanny Indriyani, thank you for your willingness to listen and to try help me find solution. Special thanks to Mr. Abdullah Muzi Marpaung, Mr. Maruli Pandjaitan and Alethea Katherine Muliana Djaja for providing me the material used in this research. To Rinaldi Yulius, Fanny Indriyani, Marisa Gabriela, Ivan Louis who helped to harvest butterfly pea flowers; to Cindy Nathalie who helped in getting DPPH radicals. And also to Mr. Aji and Tyas Hermala, and all of my Food Technology fellows, I would like to thank you.
Finally, to the readers, I hope that my thesis could deliver useful information regarding the subject.
BSD, June 2012
TABLE OF CONTENTS
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 4
ACKNOWLEDGMENTS ... 5
LIST OF TABLES ... 8
LIST OF FIGURES ... 9
CHAPTER 1 – INTRODUCTION ... 11
1.1 Background ... 11
1.2 Objective ... 13
1.3 Research Problem ... 14
1.4 Thesis Scope ... 14
1.5 Significance of Study ... 14
CHAPTER 2 – LITERATURE REVIEW ... 15
2.1 Fundamentals of Effervescence ... 15
2.2 Effervescence Formulation ... 16
2.2.1 Acid and Base ... 16
2.2.2 Butterfly Pea Extract ... 18
2.2.3 Anthocyanin in Effervescence ... 21
2.2.4 Sugars and Sweeteners ... 22
2.3 Mixture Design ... 28
CHAPTER 3 – METHODOLOGY ... 29
3.1 Time and Venue ... 29
3.2 Materials and Equipments ... 29
3.2.1 Materials ... 29
3.2.2 Equipments ... 30
3.3 Method of Process ... 31
3.4 Preliminary Research ... 33
3.4.1 Preliminary Research on Spray Drying Process ... 33
3.4.2 Preliminary Formula Preparation ... 35
3.4.3 Stability Study Preparation ... 37
3.5.1 Moisture Content Analysis ... 39
3.5.2 Total Phenol Content ... 39
3.5.3 Antioxidant Activity ... 40
3.5.4 Monomeric Anthocyanin Content... 41
3.5.5 pH value ... 42
3.6 Sensory Analysis ... 43
3.7 Data Analysis ... 43
3.8 Hypothesis ... 43
CHAPTER 4 – RESULT & DISCUSSION... 44
4.1 Preliminary Research ... 44
4.1.1 Selection of Maltodextrin Quantity ... 44
4.1.2 Formulation Preparation ... 46
4.2 The Effect of Formulation ... 47
4.2.1 The Effect of Formulation on Monomeric Anthocyanin Content ... 47
4.2.2 The Effect of Formulation on Antioxidant Activity ... 48
4.2.3 The Effect of Formulation on Total Phenol Content ... 54
4.3 The Effect of Formulation on Stability ... 54
4.3.1 The Effect of Formulation on Monomeric Anthocyanin Content Stability ... 54
4.3.2 The Effect of Formulation on Antioxidant Activity Stability ... 55
4.3.3 The Effect of Formulation on Total Phenol Content Stability ... 60
4.4 Sensory Test ... 63
4.4.1 Appearance ... 64
4.4.2 Aroma ... 65
4.4.3 Taste ... 65
4.4.4 Overall Acceptance ... 66
CHAPTER 5 – CONCLUSION AND RECOMMENDATION ... 67
5.1 Conclusion ... 67
5.2 Recommendation ... 67
GLOSSARY ... 68
REFERENCES ... 69
APPENDICES ... 75
