KOPIGMENTASI ANTOSIANIN DAN POLIFENOL DARI UBI JALAR UNGU (Ipomoea batatas L.) MENGGUNAKAN Na-KASEINAT

Nur Fitriani Usdyana Atthamid, Muhammad Yusuf, Sri Indriati, Mahyati Latief, Akhmad Rifai

Abstract


ABSTRACT

The anthocyanin compounds in purple sweet potato make this kind of food very interesting to be developed into natural dyes by adding copigment to increase the color stability. The purpose of this study was to determine the anthocyanin stability of purple sweet potato extract as a natural coloring by the addition of sodium caseinate copigment in various heating temperatures and irradiation time. The characteristics of anthocyanin extract of purple sweet potato obtained then analyzed for water content, extract yield, acidity, total anthocyanin, polyphenols, and color intensity. Then the characteristics of purple sweet potato extract with the addition of sodium caseinate copigment in different concentrations were tested. The results show that the purple sweet potato extract had a water content of 24.29%, extract yield of 22.46%, acidity of 5.51, total anthocyanin of 422.47 mg/L, polyphenols of 10.24 mg/L, and color intensity ohue of 86.42367 which is the red and yellow (YR). For purple sweet potato extract with the addition of copigment, the color stability test was stable on various heating temperatures as the ohue value remains in the red-yellow (YR) range with the color even increased to red (R). For stability to irradiation, ohue values are in the range of red and yellow (YR). Stability testing was also stable in various irradiation as maintain color was still red-yellow (YR).

Keywords: anthocyanins, copigmentation, flavonoids, polyphenols, sweet potato.

ABSTRAK

Keberadaan senyawa antosianin pada ubi jalar ungu menjadikan jenis bahan pangan ini sangat menarik untuk dikembangkan menjadi pewarna alami dengan penambahan kopigmen untuk meningkatkan kestabilan warnanya.. Tujuan dari penelitian ini adalah menentukan stabilitas antosianin ekstrak ubi jalar ungu sebagai pewarna alami dengan penambahan kopigmen Natrium Kaseinat terhadap suhu pemanasan dan waktu penyinaran. Ekstrak antosianin ubi jalar ungu  yang diperoleh selanjutnya dilakukan analisis karakteristiknya, yaitu meliputi analisis: kadar air, rendemen ekstrak, derajat keasaman, total antosianin, polifenol, dan intensitas warna. Pengujian karakteristik ekstrak ubi jalar ungu, Penambahan kopigmen Natrium Kaseinat dengan konsentrasi yang berbeda. Hasil analisis produk untuk ekstrak ubi jalar ungu, diperoleh data hasil pengamatan analisis kadar air sebesar 24.29%, rendemen ekstrak sebesar 22.46%, derajat keasaman sebesar 5.51, total antosianin sebesar 422.47 mg/L, polifenol sebesar 10.24 mg/L, dan intensitas warna ohue sebesar 86.42367 yang menunjukkan warna merah kuning (YR). Untuk ekstrak ubi jalar ungu dengan penambahan kopigmen, uji stabilitas warna terhadap suhu pemanasan dapat dikatakan stabil karena nilai ohue tetap berada pada kisaran warna merah kuning (YR), bahkan warna meningkat yaitu berwarna merah (R). Untuk stabilitas terhadap penyinaran diperoleh nilai ohue berada pada kisaran warna merah kuning (YR). Pengujian stabilitas terhadap penyinaran dikatakan stabil karena dapat mempertahankan warna yaitu tetap berwarna merah kuning (YR).

 


Kata kunci: antosianin, kopigmentasi, flavanoid, polifenol, ubi jalar ungu.


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