Study on the effect of ph and heating temperature towards antioxidant activity and pigment of peel and flesh of super red dragon fruit (hylocereus costaricensis) = Studi pengaruh ph dan suhu pemanasan terhadap aktivitas antioksidan dan pigmen pada kulit dan daging buah naga super merah (hylocereus costaricensis)

Wijaya, Lina (2011) Study on the effect of ph and heating temperature towards antioxidant activity and pigment of peel and flesh of super red dragon fruit (hylocereus costaricensis) = Studi pengaruh ph dan suhu pemanasan terhadap aktivitas antioksidan dan pigmen pada kulit dan daging buah naga super merah (hylocereus costaricensis). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Dragon fruit is one of several fruits that are known for its antioxidant activiy. Peel and flesh of super red dragon fruit (Hylocereus costaricensis) had not been optimally studied and it has been assumed contains antioxidant and pigment compounds. This research is designed to study the effect of pH and heating temperature towards antioxidant activity and pigment of super red dragon fruit peel and flesh. Fruit is separated between the peel and the flesh, and then extracted with three different solvent (ethanol, mixture of ethanol and water, water), and three different time (2 hours, 4 hours, 6 hours). Extraction process using maceration with stirrer for 6 hours on ethanol extract showed the best antioxidant activiy, betacyanin content, and total phenolics. The best peel extract had IC50 259,92 mg, betacyanin content 20,46 mg/100 g sample, and phenolic content 0,37 mg GAE/g sample. The best flesh extract had IC50 81,80 mg, betacyanin content 28,11 mg/100 g sample, and phenolic content 0,42 mg GAE/g sample. Antioxidant activity and pigment from the extract of peel and flesh of super red dragon fruit were effected by pH and heating temperature. Antioxidant activity, betacyanin content and total phenolic will decrease with the increasing of heating temperature. Antioxidant activity and betacyanin content will increase with the increasing of pH until pH 6, but both of them will decrease if the pH surpass pH 6. Total phenolic was not effected by the change of pH. The best extract was obtained at pH 6 and 50°C for 30 minutes.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Wijaya, LinaNIM03420070096UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Uncontrolled Keywords: super red dragon fruit; Hylocereus costaricensis; pigmen; betalain; antioxidant
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:03
Last Modified: 22 Jul 2020 06:52
URI: http://repository.uph.edu/id/eprint/1835

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