การวิเคราะห์ปัจจัยการสกัดสารแอนโทไซยานินจากข้าวไรซ์เบอรี่และแนวทางพัฒนาผลิตภัณฑ์เครื่องดื่มจากสารสกัด

Abstract

This independent research studies the development guideline for Anthocyanin drink from Riceberry rice by applying Quality Function Deployment (QFD). The study consists of the development of Anthocyanin extraction from Riceberry rice and the application of the design of experiment to be 2k with full factorial to obtain the best extraction formula in form of an average of Anthocyanin to dry weight of rice bran. This research surveyed the needs of 100 consumers in Chiang Mai using an online questionnaire with 5 points measuring scale and found that 3 factors of theneed had the same highest score; the product label containing complete information, safety for consumption and standard certification, followed by the benefits to promote health in terms of immunity (with a score of 4.80 and 4.60 respectively). The resulting data was then processed into thedesign and development matrix and found that the selection of the type and quantity and proportion of the feedstock was utmost importance (15.61%), and the type of packaging was the following importance (10.18%). These quality characteristics are typically needed among the drink product and must be given priority so that products can respond to the needs of the consumers excellently. For this independent study, similarly, the development of Anthocyanin from Riceberry rice was applied; using 23 with full factorial experimental, to assist in determining the best Anthocyanin extraction formulation from Riceberry rice in terms of the average of Anthocyanin to rice bran’s dry weight ratio. The experiment was conducted repeatedly twice; the first one used Riceberry bran as a material with 3 factors consisting of citric acid concentration, extraction time and the ratio of solution to raw material (1% (low) and 2% (high) citric acid solution with the time set at 2 hours (low) and 4 hours (high), and the solution to raw material ratio set at 3 (low) and15 (high)), (Note: the solution volume was fixed at 75 mL.) For the second experiment, the citric acid concentration factor and the extraction time were set at the same rate as the previous experiment, but the solution to raw material ratio was adjusted to 10 (low) and 20 (high) (Note: the rice bran’s weight was fixed at 10 g.). Eventually, it was found that the best extraction formula was to control the following factors: the citric acid concentration of 1%, the extraction time of 4 hours and the solution to raw material ratio at 15, and the average Anthocyanin to rice bran’s dry weight was 7.51844 (mg/L)/g-DW.