Open AccessProduction of natural colorant powder from Clitoria ternatea l. using tray dryer which is dehumidified by zeolite
Author(s) -
Friska Mauludifia,
Shanintya Dhivya Astrinia,
K. A. Meiranti,
Mohamad Djaeni
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1295/1/012018
Subject(s) - maltodextrin , clitoria ternatea , anthocyanin , chemistry , food science , flavonoid , water content , natural food , chromatography , spray drying , organic chemistry , medicine , alternative medicine , geotechnical engineering , pathology , engineering , antioxidant
One of food additives that are usually added to food is coloring agents. The use of synthetic colorant in food products often causes health problems. Telang flowers, or Clitoria ternatea L., have blue color that indicates the presence of anthocyanins. Anthocyanin is a flavonoid compound that has positive health benefits. Referring to this, the flowers can potentially become natural coloring agents. This research aims to examine the effect of pH on anthocyanins, the effect of maltodextrin concentration and temperature on water content. So that the best conditions are obtained for the drying process and obtained powder that has anthocyanin content with low water content. The research was conducted in several stages, namely extraction, drying and analysis of results. The extract is varied in its pH to obtain pH with highest anthocyanin. Drying was carried out with variations in maltodextrin concentrations of 0 and 8%, and temperatures of 40, 60 and 80°C. Water content analysis for 120 minutes every 10 minutes. The results showed that at pH 2, the highest total anthocyanin was obtained. The higher the drying temperature and maltodextrin concentration that is added, the time needed to dry the extract will be faster. Lower moisture content is produced with higher maltodextrin concentration and temperature.