Peningkatan Stabilitas Warna Ekstrak Antosianin Buah Purwokucilo(Kopsia pruniformis) oleh Kopigmentasi dengan Quercetin = Improvement of Colour Stability of Anthocyanin Extract from Purwokucilo (Kopsia pruniformis) Fruit by Copigmentation with Quercetin
| Main Author: | Panggola, Yosevin |
|---|---|
| Other Authors: | Lestario, Lydia Ninan, Andini, Silvia |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Kimia FSM-UKSW
, 2017
|
| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/12869 |
Daftar Isi:
- Tidak diijinkan karya tersebut diunggah ke dalam aplikasi Repositori Perpustakaan Universitas.
- The aim of this research was to determine the optimal molar comparison between anthocyanin extract of Kopsia pruniformis fruit and quercetin extract, that gave highest color stability against temperature (40oC, 60oC and 80oC) and UV light (254 nm) at 15 watt for 6 days. The results showed that the best comparison between anthocyanin and quercetin was 1:8 at 60oC and 1:12 at UV light.