Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations

Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations

Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit r...

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Main Authors: Pertiwi, Rizki Bhakti (Author), Hasbullah, Umar Hafidz Asy'ari (Author), Affandi, Arief Rakhman (Author)
Format: EJournal Article
Published: Indonesian Association of Food Technologists, 2022-04-14.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
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