Judul: Color Characteristic of Butterfly Pea (Clitoria ternatea L.) Anthocyanin Extracts and Brilliant Blue
Abstrak: Butterfly pea (Clitoria ternatea L.) is one of potential anthocyanin sources which can be use as a food colorant. Anthocyanin extracts of butterfly pea was evaluated under different concentration, pH, tinctorial strength, and storage conditions and compared to synthetic colorant, brilliant blue. The structure of the largest molecule of anthocyanin in butterfly pea extracts, ternatin A1, made the extracts had a wide range of color spectrum from red in pH 1-2, purple to blue in pH 3-7, and yellow green in pH 8-14. The color of brilliant blue solution showed high stability from pH 1-12. The good stability of brilliant blue was also showed by the score of color density and degradation index.Chromaticity parameters of the samples were evaluated with the score of lightness, chroma, and hue. The hue score of anthocyanin extracts of butterfly pea at pH 4,5 and 7 showed blue to purple while brilliant blue showed blue color at same pH. When both of them were added to yogurt drink (pH 4,5) and rice (pH 7), the food added with anthocyanin extracts became blue-purple and brilliant blue gave bright blue color to the food.
Keyword: chromaticity parameters., tinctorial strength, pH, brilliant blue, anthocyanin extract

Judul: Color Stability and Physical Properties of Spray-dried Butterfly Pea (Clitoria ternatea L.) Flower
Abstrak: Butterfly pea (Clitoria ternatea L.) flower is potential for natural food colorant. This research determined which combination of carrier agent (maltodextrin and Arabic gum, and maltodextrin and soy protein isolate) to produce spray-dried extract powder with desired physical properties and storage stability. The combination of carrier agents investigated in this study had a significant impact on the characteristics and storage stability of spray-dried powder. Spray-dried powders generated a variety of hues, ranging from purple-blue to purple, and were very stable in storage due to copigmentation. Soy protein isolate significantly reduced caking development. Maltodextrin was discovered to have a positive influence on total anthocyanin content and degradation rate, possibly extend the shelf life. The combination of maltodextrin and soy protein isolate in ISP3 generated the best results in this study. This combination successfully produced vibrant and stable color, high pigment concentration, no caking tendency, good encapsulation efficiency, and a low anthocyanin degradation rate, which may extend shelf life.
Keyword: anthocyanin, butterfly pea flower, food colorant, spray-drying

Judul: Faktor-faktor yang Mempengaruhi tentang Migrasi dari Gorontalo ke Kotamadya Manado
Abstrak: Pertumbuhan penduduk yang tinggi yang terjadi di pedesaan memberikan dampak kepada jumlah tenaga kerja yang semakin meningkat setiap tahunnya. Dengan demikian mendorong penduduk desa untuk bermigrasi ke kota. Tujuan penelitian adalah untuk mengetahui sampai sejauh manakah penyebab urbanisasi/migrasi terhadap tingkat pendapatan dan tenaga kerja (jenis pekerjaan) di Kotamadya Manado dan untuk mengetahui sampai sejauh manakah dampak urbanisasi/migrasi terhadap tingkat pendapatan dan tenaga kerja (jenis pekerjaan) di Kotamadya Manado.
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