STATEMENT BY THE AUTHOR

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POWDER

By

Frida Marcia Sugih 11605006

BACHELOR'S DEGREE In

FOOD TECHNOLOGY

LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower Jalan Jalur Sutera Barat No.15 Alam

Sutera Tangerang, Banten 15143 - Indonesia

July 2020

Revision after Thesis Defense on 15^th July 2020

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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 acknowledgment is made in the thesis.

Frida Marcia Sugih

Student Date

Approved by:

Dr. Ir. Abdullah Muzi Marpaung

Thesis Advisor Date

Dr. Dipl. –Ing. Samuel P. Kusumocahyo

Thesis Co-Advisor Date

Dr. Dipl. –Ing. Samuel P. Kusumocahyo

Dean of Faculty of Life Science Date

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ABSTRACT

A REVIEW OF ANTHOCYANIN FROM BUTTERFLY PEA FLOWER:

CHARACTERISTIC, STABILITY AND THE PRODUCTION OF THE CONCENTRATED POWDER

By

Frida Marcia Sugih

Dr. Ir. Abdullah Muzi Marpaung, Advisor Dr. Dipl. –Ing. Samuel P. Kusumocahyo, Co-Advisor

SWISS GERMAN UNIVERSITY

Anthocyanin is a natural pigment that is widely spread in nature and is present in almost all plant tissues. It has become one of the most used natural colorants as it not only gives out marvelous colors but also contains several health benefits. One of the most important anthocyanin sources is Clitoria ternatea or also known as butterfly pea flower. Butterfly pea flower naturally has many unique characteristics and has become an important source of polyacylated anthocyanin. However, the same with other anthocyanins, it is unstable due to many factors like pH, light, and temperature. Also, the commercial production of concentrated anthocyanin powder from the butterfly pea flower is still unavailable. With the knowledge of anthocyanin’s characteristics and factors affecting its stability, the production process from the pre-treatment, extraction, concentration, drying until packaging are possible to be done in suitable ways to produce a stable and applicable concentrated anthocyanin powder from the butterfly pea flower. Hence, from this review, is summarized the characteristics, factors affecting the stability of anthocyanin in butterfly pea flower, and the production of concentrated anthocyanin powder from butterfly pea flower.

Keywords: Anthocyanin, Butterfly Pea, Colorant, Color quality, Production, Stability

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DEDICATION

I dedicate this work to the Glory of Almighty God, God the Father, the Son, and the Holy Spirit.

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ACKNOWLEDGMENTS

First of all, I want to glorify and thank Jesus Christ for His inclusion and abundant blessings for me. Only by His grace, I am strengthened to pass everything in my life, including completing this thesis. I would like to thank my family, especially my mom, Kasmawati Salim, and dad, Isaac Handi Sugih. Also, my older sisters Ivana Liliani Sugih and Grace Natalia Sugih for their patience, trust, endless support, and inclusion in my entire life to pursue me to become a better person. Also, my gratitude for Sjahroni Salim's family, who has supported me endlessly during my university life, as without them, I cannot have any better and pleasant life for the past four years.

Second, I would like to express my sincere gratitude to my advisor, Dr. Ir. Abdullah Muzi Marpaung, who has trusted and gave endless support and patience throughout this thesis work and also my co-advisor, Dr. Dipl. –Ing. Samuel P. Kusumocahyo. This work will be undone without their guidance.

Thirdly, I would like to thank Rizal Paujan and other seniors for their assistance and encouragement along the journey. My beloved A+ teammates, Clarence Sukmana and Johanssen Jonathan, for their support. Precious classmates from Food Technology 2016, Kezia Meivira, Devina Theodora, Steven Nathanael, Glynnis Nethania, Rudolph Rudijanto Halim, Samantha Kintadjaja, Veronica Hartono, Alyca Anggita, Wenny Pricillia, Elena Santoso and Nia Wiradjaja. They are who have shared supports, laughter, and coloring my university life which make it one of the best moment in my life. Moreover, other beloved SGU friends that I cannot mention one by one, that have given me precious and unforgettable memories.

Last but not least, I feel so fortunate to have Yeremia Kevin Ongkowijoyo by my side along this journey of thesis work. I am beyond grateful for his presence, patience, encouragement, advice, laughter, and endless support for me.

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LIST OF FIGURE

Figure Page Figure 1. Butterfly Pea Flower ... 12

Figure 2. Structure of Anthocyanin... 19

Figure 3. The six major anthocyanidins ... 20

Figure 4. Chemical structure of six simple anthocyanins in aqueous solution ... 22

Figure 5. Basic Structure of Ternatin ... 45

Figure 6. Spectrophotometer result of butterfly pea flower extract in various pH conditions ... 48

Figure 7. Graph of Butterfly Pea Extracts from Various Sources in Different pH Conditions (a). All Sources in pH 1 (b). CTB spectrum graph (c). CTL spectrum graph (d). CTE spectrum graph ... 51

Figure 8. Map of Locations of Butterfly Pea Flower Source ... 51

Figure 9. Color Changes of Butterfly Pea Flower Extract at pH 1, 4, 7, &10 (from left to right) ... 56

Figure 10. Color Changes of Butterfly Pea Flower Extract in Different pH Conditions ... 57

LIST OF TABLE

Table Page Table 1. Source of references used ... 14

Table 2. Anthocyanin contained in plants ... 27

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Extraction ... 35

Table 4 Studies on the effect of temperature in the anthocyanin extraction ... 37

Table 5. Sample Extracted with Different Anthocyanin Extraction Methods ... 37

Table 6. Example of Encapsulation of Anthocyanin from Various Sources ... 42

Table 7. Maximum Wavelength of Roselle (Hibiscus sabdariffa) from various sources ... 49

Table 8. Browning Index from 3 Different Sources ... 54

Table 9. Violet Index from 3 Different Sources ... 54

Table 10. Researches Summary of Extraction Studies of Butterfly Pea Flower ... 64

Table 11. Studies Summary of Encapsulation of Butterfly Pea Flower Extract in Vary Parameters ... 66

STATEMENT BY THE AUTHOR

POWDER

STATEMENT BY THE AUTHOR

ABSTRACT

DEDICATION

ACKNOWLEDGMENTS

TABLE OF CONTENTS

LIST OF FIGURE

LIST OF TABLE