01776nam a2200253 a 4500 vtls000058681 KUKTEM 20251114204517.0 120315t2010 my a f m 001 0 eng d THE0004876(Local) 201905131221 SHAHRILJ 201203151628 Fida UMP TP919 .A97 2010 rs Bc. Mohd Azri Ahmad Measure color stability of red cabbage using different solvents / Mohd Azri Ahmad Kuantan, Pahang : UMP, 2010 xiv, 39 p. : ill. (some col.) ; 30 cm. + 1 CD-ROM Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010 Includes bibliographical references Color is one of most important properties of foods and beverages and is a basis for their identification and acceptability. The use of natural colorants has generated considerable interest nowadays as an alternative to synthetic colorants. Consumer concern over the safety of synthetic food colorants has increased the demand for natural food colorants. Our objective of this research is to determine the color stability of red cabbage based on storage days by using different solvents. Color was determined using CIE system L*, a*, b*. The color stability of red cabbage is based on L*, a*, b* values. Red cabbage was extracted with different volume concentration of solvents used. The solvents used for this extraction are methanol and ethanol. Based on the results, we can conclude that the color of red cabbage is most stable when extracted with 40% methanol. Dye plants Dyes and dyeing 0 0 0 1 10000 10000 2019-09-04 0 TP919 .A97 2010 rs Bc. 0000063228 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 5929 | TP919 .A97 2010 rs Bc. 0000063229 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 3273 3279 VTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992