1.

0 ABSTRACT

The objective of this experiment was to determine colour properties of food products
using Lovibond tintometer and Chromameter. There were two samples were used in
the experiment which were Krim V Mirinda and Fanta Orange as a liquid sample. The
both liquid samples have a different intensity of colour as it were diluted to 50% and
25% and colour was measured. The colour was measured by using Lovibond
tintometer. Lovibond tintometer act as a device to determine the colour of liquids. For
solid sample, the samples used were Biscuit, Chilli, and Lemon. The colour of
samples were measured by using Chromameter. The device works to measure the
solid form of food product. According to the result of Lovibond tintometer, the
samples of Krim V Mirinda was showed the colour for control was bright green while
for 50% dilution was yellowish green and for 25% dilution was change colour to
greenish yellow slightly to colourless. The second samples was Fanta Orange, the
control colour was showed an error which the coordinate cannot be read and the
colour cannot be measured. The dilution of 50% Fanta orangewas showed the colour
was orange colour and followed with 25% the colour was yellowish orange colour.
The theory said, the higher the colour intensity of liquid food sample, the higher the
concentration of the food and the lower the concentration of colour give higher optical
path length which the absorption of light is direcltly proportional to the path length.
According to the result of Chromameter, the colour obtained for biscuit was yellowish
orange for CIE-13 Chromaticity Diagram and CIE Lab Colour Chart because the
biscuit was going baking process which involve heat that turned the biscuit to
browning colour. Furthermore, the Chilli sample was showed the colour orangey red
in CIE-13 while CIE Lab Colour Chart was showed the pinkish red. This is because of
carotenoid formation in red-fruited (Chilli) causes the compound to be deeply
coloured yellow, orange or bright red. The last sample, the lemon was showed the
colour in yellow for CIE-13 Chromaticity Diagram and CIE Lab Colour Chart. This is
because of yellow foods are full of carotenoids and bioflavonoid antioxidant that can
help to extend the shelf life of the food.
2.0 OBJECTIVE

3.0 INTRODUCTION
4.0 MATERIALS & PROCEDURE

Lovibond tintometer

The liquid samples used were Krim V Mirinda and Fanta Orange. The
preparation were 25 ml of each drinks. The control (orginal drinks), 50%
diluted and 25% diluted.

The system was calibrated and selected to transmission or X, Y, Z mode.

The 15 ml of samples were prepared into cuvette. The read and print button
were pressed. Then, removed the sample for next determination.

Chromameter

The solid samples used were Biscuit, Chili and Lemon. The chromameter
was calibrated.

The samples were put under chromameter and button was pressed to
determine the reflectance value. Then, repeated the samples for 2 times.
5.0 RESULT

Chromameter
Sample x y Colour a+ b+ Colour
Biscuits 0.4271 0.4383 Yellowish orange 3.40 56.13 Yellowish orange
Chilli 0.4996 0.3631 Orangey red 34.60 31.31 Pinkish red
Lemon 0.4520 0.4742 yellow 0.44 84.59 yellow

CIE-31 Chromaticity Diagram

Lemon
(Yellow)

Biscuits
(Yellowish
Orange)

Chilli
(Orange Red)
Lovibond Tintometer

Sample 1: Krim V Mirinda

X Y Z x y z Colour
Control 20.84 46.37 8.62 0.275 0.611 0.114 Bright Green
50% 39.94 59.32 14.28 0.3518 0.522 0.126 Yellowish
Green
20% 56.34 72.5 30.92 0.353 0.454 0.194 Greenish
slightly
colourless

Control
(Bright Green)

50%
(Yellowish Green)

25%
(Greenish slightly
colourless)
Sample 2: Fanta Orange
X Y Z x y z COLOUR
Control 3.03 2.23 0.08 0.013 0.953 0.034 No reading
50% 10.96 9.05 0.19 0.523 0.448 0.009 Orange
20% 26.32 23.56 1.61 0.511 0.458 0.031 Yellowish
Orange

Control
(No Reading)

50%
(Orange)

25%
(Yellowish
Orange)
6.0 DISCUSSION

Colour is an important quality trait of food products which influence the

consumer’s choice. Measurement colour of food product helps to determine the
quality of food and to check the defect of the food. There are several ways on
checking and standardizing the ingredient colour to control the colour of final
products. Each characteristic of food such as shape, liquid or solid form, transparent
or opaque is an important attributes to determine which measurement principle is
suitable to measure the colour of the food.

Chromameter was used as it evaluate colour by measure out light passing through
the primary colour component of light which is red, green and blue. The principle of
chromameter are not quantify the secondary and tertiary colour as it measure colour
much same as human eye. The same wavelength is used to measure and a light source
and a microprocessor convert colour to internationally accepted numeric values.
Chromameter is good in measuring and comparing colour difference between two
specimens and shade sorting. It is suitable to measure the solid form food product. In
this experiment, there are three type of sample were used which is biscuits, chilli and
lemon. There are two types of diagram used to interpret the colour.

First method is by using the CIE-31 Chromaticity Diagram. This diagram shows
all visible colours represented by the (x, y) coordinates while the monochromatic
colours are represented by the line that envelopes the figure from 380 nm to 700 nm.
While the second method is by using the CIELAB Colour Chart which the coordinate
(L*, a*, b*) were read directly. It express colour as three values which is L* for the
lightness [Black: 0 to White: 100] it approximate measurement of luminosity can be
considered an equivalent to a member of greyscale, between black and white, a*
[green: - to red: +], and b* [blue: - to yellow: +] (Granoto and Masson, 2010). It was
designed the same amount of numerical change in value is correlate to roughly the
same amount of visually perceived change. The CIELAB colour scales were
commonly used in food industry.

According to the data obtain, by using the CIE-13 Chromaticity Diagram, the
coordinate of biscuits is (0.4271, 0.438) which the colour is classified as yellowish
orange and the CIE Lab Colour Chart coordinate (3.40 a*, 56.13 b*) results also
shows yellowish orange colour. Biscuit is going baking process which involve heat
that cause browning process. Chilli’s CIE-13 reading shows the colour orangey red at
coordinate (0.4996, 0.3631) while CIE Lab Colour Chart is pinkish red at (34.60 a*,
31.31 b*). Study shows that there is carotenoid formation in red-fruited (Chilli) which
causes the compound to be deeply coloured yellow, orange or bright red. The last
sample is lemon. Both CIE-13 Chromaticity Diagram at (0.4520, 0.4742) and
CIELAB (0.44 a*, 84.59 b*) show the exact colour of the lemon which is yellow. The
yellow foods are full of carotenoids and bioflavonoid which work as an antioxidant
that can help to extend the shelf life of the food. Antioxidant reduce inflammation and
also prevent free radical damage to the lemon.

Lovibond Tintometer can be used for water testing and colour measurement. It is
an automated colour measurements which colour can be measured visually by
comparing glass colour standard in calorimeter. The sample both are in liquid form
which has different in the intensity of colour as it were diluted to 50% and 25% and
colour was measured. The first sample which is Krim V Mirinda shows the coordinate
for control is (0.275, 0.611) the colour is bright green, followed by 50% dilution
(0.3518, 0.522) the colour become yellowish green and for the 25% dilution (0.353,
0.454) it change colour to greenish yellow slightly to colourless. The second sample is
Fanta Orange. Based on the result obtain, it shows that there is an error occur while
conducting the lovibond meter. The control coordinate of the colour is (0.013, 0.953)
this coordinate shows it cannot be read and the colour cannot be measured. The
dilution of 50% fanta orange (0.523, 0.448) shows the orange colour and 25% dilution
(0.511, 0.458) is yellowish orange colour. This shows that the higher the colour
intensity of liquid food sample, the higher the concentration of the food. Lower
concentration of colour give higher optical path length which the absorption of light is
directly proportional to the path length.
7.0 CONCLUSION

As a conclusion, the solid samples that were test was compared and referred
between CIE-13 Chromaticity Diagram and the CIE Lab Color Chart defines that the
biscuits colour was yellowish orange. This is because the baking of biscuits involves
heat which resulting to browning process. However, the chilli’s color in CIE-13
shows orangey red while in CIELAB is pinkish red. This may happen because of the
effect of light or the mistaken interpretation. The color of lemon in both diagram and
chart reading was yellow. Next, the colour measurement for liquid sample was done
by using Lovibond Tintometer. Based on the results obtained, the higher the colour
intensity of liquid food sample, the higher the concentration of the food. Lower
concentration of colour gives higher optical path length which the absorption of light
is directly proportional to the path length. There are few recommendations for the
error, firstly must be alert to the instruction of using the instrument to avoid any
mistake. Then, take reading for few times to ensure the accuracy of the color.

Lovibond Tintometer can be used for water testing and colour measurement. It is
an automated colour measurements which colour can be measured visually by
comparing glass colour standard in calorimeter. The sample both are in liquid form
which has different in the intensity of colour as it were diluted to 50% and 25% and
colour was measured. The first sample which is Krim V Mirinda shows the coordinate
for control is (0.275,0.611) the colour is bright green, followed by 50% dilution
(0.3518,0.522) the colour become yellowish green and for the 25% dilution
(0.353,0.454) it change colour to greenish yellow slightly to colourless. The second
sample is Fanta Orange. Based on the result obtain, it shows that there is an error
occur while conducting the lovibond meter. The control coordinate of the colour is
(0.013, 0.953) this coordinate shows it cannot be read and the colour cannot be
measured. The dilution of 50% fanta orange (0.523,0.448) shows the orange colour
and 25% dilution (0.511,0.458) is yellowish orange colour. This shows that the higher
the colour intensity of liquid food sample, the higher the concentration of the food.
Lower concentration of colour give higher optical path length which the absorption of
light is directly proportional to the path length.
REFERENCES

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Tecnologia de Alimentos, 30(4), 1090–1096.
3. Harriet M Berry, Daniel V Rickett, Charles J Baxter, Eugenia M A Enfissi,
Paul D Fraser, Carotenoid biosynthesis and sequestration in red chilli pepper
fruit and its impact on colour intensity traits, Journal of Experimental Botany,
Volume 70, Issue 10, 1 May 2019, Pages 2637–
2650, https://doi.org/10.1093/jxb/erz086
4. Umbreit, E. & Russell, M. (2013). Do oil color scales make you see red . . . or
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https://www.livescience.com/52487-carotenoids.html.
Appendices

Lovibond Tintometer
Calculation:

x= X
X+Y+Z

y= Y
X+Y+Z

z= Z
X+Y+Z