| 000 | 01776nam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | vtls000058681 | ||
| 003 | KUKTEM | ||
| 005 | 20251114204517.0 | ||
| 008 | 120315t2010 my a f m 001 0 eng d | ||
| 020 | _aTHE0004876(Local) | ||
| 039 | 9 |
_a201905131221 _bSHAHRILJ _y201203151628 _zFida |
|
| 040 | _aUMP | ||
| 090 | _aTP919 .A97 2010 rs Bc. | ||
| 100 | 0 | _aMohd Azri Ahmad | |
| 245 | 1 | 0 |
_aMeasure color stability of red cabbage using different solvents / _cMohd Azri Ahmad |
| 260 |
_aKuantan, Pahang : _bUMP, _c2010 |
||
| 300 |
_axiv, 39 p. : _bill. (some col.) ; _c30 cm. + _e1 CD-ROM |
||
| 502 | _aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010 | ||
| 504 | _aIncludes bibliographical references | ||
| 520 | 3 | _aColor 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. | |
| 650 | 0 | _aDye plants | |
| 650 | 0 | _aDyes and dyeing | |
| 999 |
_aVIRTUA40 _c3273 _d3279 |
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| 999 | _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992 | ||