PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS

Anthocyanins are red to purple pigments and one of potent safe and natural food colorants which possess superior antioxidant activity. However, the stability of anthocyanins depends on various factors, including structure and concentrations, pH, temperatures, light, co-pigment, ascorbic acid, enzyme...

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Bibliographic Details

Published in:	Jurnal Teknologi dan Industri Pangan
Main Authors:	Erlien Giovani Soeroso, Lydia Ninan Lestario, Yohanes Martono
Format:	Article
Language:	English
Published:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2017-06-01
Subjects:	anthocyanins black mulberry color stabilty fluorescent light sugar addition
Online Access:	http://journal.ipb.ac.id/index.php/jtip/article/view/15457