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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
The Study of Effervescent Tablet Processing Using Red Roses (Rosa damascena Mill) Pigments Extract
Author(s)
Elfi Anis Saati1, Siti Zaenab2, Simon Bambang Widjanarko3 and Yunianta3
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DOI:10.17265/2159-5828/2012.02.004
Affiliation(s)
1. Department of Science & Food Technology, Faculty of Agricultural & Animal Husbandry, Muhammadiyah University of Malang, Malang 65145, Indonesia
2. Department of Biology, Faculty of Teacher Training and Science, Muhammadiyah University of Malang, Malang 65145, Indonesia
3. Department Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang 65145, Indonesia
ABSTRACT
Rose is one of the farming
products that used as an accessory plantation, which is also known to contain
vitamin C and anthocyanins which can be used as an antioxidant. The
purpose of this study is to identify the colour effect of flower through the quality effervescent
tablet, to know the interaction between the flower colour and the sugar type through the quality effervescent rose tablet. This
study was done with two steps. Step I was divided into
2 levels of examinations using simple random: Rose colouring, M1 (dark red) and M2 (pink), while step II consisted of three
levels of examinations, those were G1 (sucrose), G2 (dextrose), and G3 (sorbitol). The result showed
that the dark red colour
has a better extract pigment quality, the level of the light color (L) was 77.3 and the redness
level (b+) was 25.033. The best rose
effervescent tablet was produced by the combination of M1G3 (dark red: corn sugar/sorbitol), that has 8.179% of water
content; the solute velocity was 0.029 g/sec; the lightness level (L) was 84.133, the redness level
(a+) was 18.3. The product of the rose effervescent drinks has a value
of 6.46 pH; viscosities
342.867 cps and total of sugar 52.150%.
KEYWORDS
Red rose, anthocyanin, pigment, effervescent.
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