eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-08-25 13 2 811 825 10.12944/CRNFSJ.13.2.18 23928 article Victoria Kristina Ananingsih 1 Callista Angelique Marcellino 1 Kathleen Felicia Sakoco 1 Novita Ika Putri 1 Bernadeta Soedarini 1 Alberta Rika Pratiwi 1 Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, Semarang, Indonesia. Professional Engineer Program, Soegijapranata Catholic University, Semarang, Indonesia. Parijoto fruit is known for its health benefits due to its rich phytochemical content, particularly anthocyanins. Anthocyanins are natural pigments in many plants that give red, purple, and blue colors. These compounds offer various health benefits, including antioxidant, anticancer, and anti-inflammatory effects. However, anthocyanins are inherently unstable, with their stability impacting factors such as pH, temperature, vitamin C, and oxygen levels. Nanodispersion technology, characterized by its tiny droplet size and clear appearance, can enhance the solubility of active compounds and provides an excellent encapsulation medium for bioactive compounds like anthocyanins. This study aims to assess the stability of parijoto fruit extract nanodispersion solutions under different pH conditions—control (neutral pH), pH 6, and pH 8—over 28 days of storage. Nanodispersion stability will be evaluated based on pH stability, absorbance, % transmittance, total anthocyanin content, encapsulation efficiency, and turbidity. Testing will occur at 7-day intervals, with three replicates for each sample. Collected data will be presented as mean values ± standard deviation and in graphical form. Statistical data analysis will be conducted using SPSS and R Studio software. The study's findings indicate that the control sample (neutral pH without adding H₃PO4 or NH₄OH) exhibited the best stability. The stability of the control sample (Nk) was indicated by a lower increase in particle size compared to other samples and stable values for the polydispersity index, zeta potential, conductivity, pH, turbidity, transmittance, and encapsulation efficiency. Using NH₄OH or H₃PO₄ to achieve pH 6 and pH 8 conditions led to the degradation of Tween 80, which affected the stability of the nanodispersion during storage. https://www.foodandnutritionjournal.org/volume13number2/physical-and-chemical-stability-of-parijoto-fruit-extract-medinilla-speciosa-nanodispersion-in-different-ph-solutions/ Antioxidant Nanodispersion Parijoto Fruit pH Stability