APPLICATION OF MEMBRANE TECHNOLOGY ON FOOD GRADE FOOD CONCENTRATE PRODUCTION FROM PANDAN LEAVES
Pandan green paste and colorant, as one of the additives with the largest use in the food industry, are generally made from synthetic materials. This is due to the practicality of the production process, relatively low production costs, and generally better color quality provided by the product....
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/71221 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Pandan green paste and colorant, as one of the additives with the largest use in the food
industry, are generally made from synthetic materials. This is due to the practicality of the
production process, relatively low production costs, and generally better color quality
provided by the product. However, the trend shift towards the consumption of more natural
food products has increased the sales opportunities for natural food colorant. Pandan leaves
contain chlorophyll that gives its signature green color. There have been many practices of
natural pandan paste production at homes for personal consumption, but it generally does not
go through a process of concentration so that the pandan paste is generally more fluid and can
significantly affect the characteristics of the final food product. One method of concentration
that can be done is with Osmotic Membrane Distillation (OMD). This research study aims to
find the optimal conditions for the extraction of chlorophyll from pandan and their
concentration process using OMD. This research will be conducted by extracting pandan
using water and propylene glycol (PG) mixture as the solvent with the mass ratio of pandan
to solvent equals to 1 : 4 for 2 and 12 hours. The PG content in the solvent will be varied
from 0%, 20%, 40%, 60%, 80%, and 100%. Concentration with OMD by submerged direct
contact membrane distillation (SDCMD) for 3 hours with the flow rates of Osmotic Agent
(OA) were 1 and 1,5 mL/s at 35°C and atmospheric pressure. The color of the extract will be
tested using a spectrophotometer to determine the chlorophyll content. The product of the
concentration process, which are the supernatant and the permeate, will be analysed to
determine the performance of the concentration process. The chlorophyll content, color
profile, viscosity, and the dispersibility of the supernatant in water will be analysed. The
existence of pandan aroma and the PG content of the permeate will be analysed. |
|---|