| dc.description.abstract | Betacyanin is a red natural dye pigment widely
used in food products. However, the pigment is also
unstable and easily degraded by temperature during storage
and food processing. This research aims to increase the
stability of betacyanin obtained from dragon fruit peels
using pectin as a wall medium via the coacervation
method. Due to the efficiency and shell integrity, the
coacervation method was selected instead of spray drying
to enhance betacyanin’s stability. Coacervation was conducted in a three-necked round-bottomed flask fitted with a
mercury-sealed stirrer and reflux condenser. An accelerated
stability test was conducted at 80 C and 100 C for
30 min and considered completed after obtaining a
stable absorbance. Two full factorials, three-level design,
for 80 C and 100 C, were analyzed by Response Surface
Methodology using Minitab 19. The core/wall ratio,
agitation speed, and pH were the continuous variables, with
temperature as the categorical variables. The models were
yielded high R-square and low coefficient of variance on
the validation process. Simple coacervation is selected
because of a superior method such as simplicity, low-cost,
high efficiency, and high shell integrity. | en_US |
