Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Reaktor
Dian Shofinita
Department of Food Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung
Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Materials Science & Nanotechnology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effect of Ethanol Addition as Extraction Solvent on The Content of Bioactive Materials in Dragon Fruit Skin Extract and Powder Dian Shofinita; Yasid Bindar; Tjokorde Walmiki Samadhi; Arwinda Aprillia Jaelawijaya; Mifta Fawwaz
Reaktor Volume 20 No.2 June 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.061 KB) | DOI: 10.14710/reaktor.20.2.68-74

Abstract

This study aims to produce natural pigments for food prepared from dragon fruit skin by extraction and freeze-drying and to assess the effect of additional ethanol as extraction solvent on the process yield. During extraction stage, the effect of solvent (pure water and additional ethanol) on the yield of bioactive materials was assessed. Furthermore, during freeze-drying, the effect of maltodextrin addition as carrier agent on the quality of powder has also been evaluated. It has been found that the addition of ethanol as extraction co-solvent may give a positive effect on the yield of bioactive materials in the dragon fruit skin extracts, including the contents of anthocyanin, betacyanin, and total phenolic compounds. Regarding freeze drying, it was found that high recoveries of bioactive materials (84-92%) had been achieved, which indicates that freeze-drying may be suitable for drying such heat-sensitive materials. In addition, it was found that the addition of 10% maltodextrin as carrier agent may decrease the moisture content of the powder significantly, up to 8.162.12%, which is beneficial for its storage stability.Keywords: betacyanin; food additives; dragon fruit; extraction; anthocyanin.
Co-Authors Arwinda Aprillia Jaelawijaya Mifta Fawwaz Tjokorde Walmiki Samadhi Yasid Bindar