Anthocyanin is a water soluble natural pigmen, which could be extracted from Red Rose. Color is an important factor to determine the quality of foods, so that the pigments isolation must be selected type of solvent fo...Anthocyanin is a water soluble natural pigmen, which could be extracted from Red Rose. Color is an important factor to determine the quality of foods, so that the pigments isolation must be selected type of solvent for extraction process. Besides functioning as dyes, anthocyanins have a role as a good antioxidant, so it can be used to protect the fat content of fermented milk such as yoghurt. This experiment was to find out the effect of different solvent type on extraction pigment （aquadest： sitrat acid/lactic acid/sulfate acid/chloride acid） and to determine the effect of the addition of anthocyanins in protecting the fat content of yogurt on several levels addition. The research result showed that anthocyanin＇s pigment of red rose from petal flower＇s could be effective solvent extracted using lactic acid 0.02 M and increased fat stability of yoghurt. The anthocyanin pigment showed with HPLC analysis that pigment resulted TLC analysis at rite time 13.10 （as Cyanidin glucoside） and 22.61 （as Malvidin glucoside）. Yoghurt that given anthocyanin pigment has proven that fat content can be maintained its 86.7% （fat content with 2% pigment as such as 0.117% and without pigment 0.087%） after being stored for 6 days at cold and room temperature.展开更多
Rose is one of the farming products that used as an accessory plantation, which is also known to contain vitamin C and anthocyanins which can be used as an antioxidant. The purpose of this study is to identify the col...Rose is one of the farming products that used as an accessory plantation, which is also known to contain vitamin C and anthocyanins which can be used as an antioxidant. The purpose of this study is to identify the colour effect of flower through the quality effervescent tablet, to know the interaction between the flower colour and the sugar type through the quality effervescent rose tablet. This study was done with two steps. Step I was divided into 2 levels of examinations using simple random： Rose colouring, M1 （dark red） and M2 （pink）, while step II consisted of three levels of examinations, those were G 1 （sucrose）, G2 （dextrose）, and G3 （sorbitol）. The result showed that the dark red colour has a better extract pigment quality, the level of the light color （L） was 77.3 and the redness level （b＋） was 25.033. The best rose effervescent tablet was produced by the combination of M 1 G3 （dark red： corn sugar/sorbitol）, that has 8.179% of water content; the solute velocity was 0.029 g/sec; the lightness level （L） was 84.133, the redness level （a＋） was 18.3. The product of the rose effervescent drinks has a value of 6.46 pH; viscosities 342.867 cps and total of sugar 52.150%.展开更多
文摘Anthocyanin is a water soluble natural pigmen, which could be extracted from Red Rose. Color is an important factor to determine the quality of foods, so that the pigments isolation must be selected type of solvent for extraction process. Besides functioning as dyes, anthocyanins have a role as a good antioxidant, so it can be used to protect the fat content of fermented milk such as yoghurt. This experiment was to find out the effect of different solvent type on extraction pigment （aquadest： sitrat acid/lactic acid/sulfate acid/chloride acid） and to determine the effect of the addition of anthocyanins in protecting the fat content of yogurt on several levels addition. The research result showed that anthocyanin＇s pigment of red rose from petal flower＇s could be effective solvent extracted using lactic acid 0.02 M and increased fat stability of yoghurt. The anthocyanin pigment showed with HPLC analysis that pigment resulted TLC analysis at rite time 13.10 （as Cyanidin glucoside） and 22.61 （as Malvidin glucoside）. Yoghurt that given anthocyanin pigment has proven that fat content can be maintained its 86.7% （fat content with 2% pigment as such as 0.117% and without pigment 0.087%） after being stored for 6 days at cold and room temperature.
文摘Rose is one of the farming products that used as an accessory plantation, which is also known to contain vitamin C and anthocyanins which can be used as an antioxidant. The purpose of this study is to identify the colour effect of flower through the quality effervescent tablet, to know the interaction between the flower colour and the sugar type through the quality effervescent rose tablet. This study was done with two steps. Step I was divided into 2 levels of examinations using simple random： Rose colouring, M1 （dark red） and M2 （pink）, while step II consisted of three levels of examinations, those were G 1 （sucrose）, G2 （dextrose）, and G3 （sorbitol）. The result showed that the dark red colour has a better extract pigment quality, the level of the light color （L） was 77.3 and the redness level （b＋） was 25.033. The best rose effervescent tablet was produced by the combination of M 1 G3 （dark red： corn sugar/sorbitol）, that has 8.179% of water content; the solute velocity was 0.029 g/sec; the lightness level （L） was 84.133, the redness level （a＋） was 18.3. The product of the rose effervescent drinks has a value of 6.46 pH; viscosities 342.867 cps and total of sugar 52.150%.
