PEMANFAATAN DAUN SUJI (Pleomale angustifolia N.E Brown) SEBAGAI PEWARNA ALAMI PADA MAKANAN

Fatin, Dwi Maziyyah and Eni Budiyati, S.T., M.Eng, - (2017) PEMANFAATAN DAUN SUJI (Pleomale angustifolia N.E Brown) SEBAGAI PEWARNA ALAMI PADA MAKANAN. Diploma thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Todays, the addition of food dyes into food product becomes common use that is difficult to substitute. One of the sources of natural ingredients that can be used as natural dyes is leaves of suji. Suji leaves (Pleomele angustifolia N.E Brown) have chlorophyll pigment that produces a natural green color. Fresh suji leaf contains moisture of 73.25% (mass), and 3773.9 ppm chlorophyll. Chlorophyll is unstable and to overcome this suitable stabilizer is added. The objective of addition of stabilizer is to obtain a natural dyes which are stable during the storage. This study was conducted to determine how the effects of addition of dextrin and drying temperature on the physical and chemical qualities of natural dye powder of suji leaves. The study obtained the highest yield of 22.91% contained on suji leaf powder with addition of dextrin with a concentration of 5% on a drying temperature of 80°C, the water levels low at 0.486% contained in suji leaf powder with the addition of dextrin with a concentration of 5% at 90°C drying temperature. The highest total chlorophyll is 11.1584 mg/L found in suji leaf powder with the addition of dextrin with a concentration of 3% in the usual drying (room temperature). The test of suji leaf powder on jelly food produces a dark green color, smell leaves suji, chewy texture, and sweet taste.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: daun suji, bubuk, pewarna alami, klorofil, dekstrin
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Fakultas Teknik > Teknik Kimia
Depositing User: DWI MAZIYYAH FATIN
Date Deposited: 19 Sep 2017 08:59
Last Modified: 19 Sep 2017 09:01
URI: http://eprints.ums.ac.id/id/eprint/55996

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