Stabilitas Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) selama Penyimpanan pada Perlakuan Intensitas Cahaya

Main Article Content

Gusti Ayu Mas Alstonia Parnawan Ni Made Wartini Amna Hartiati

Abstract

The betacyanin content of the globe amaranth extract is unstable on storage due to temperature, pH, light intensity and oxidizing factors. The objectives of this study were (1) to know the effect light intensity on the stability of the globe amaranth extract during storage, and (2) to determine the light intensity treatment that can  maintain the best stability of the globe amaranth extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 200 lumens, 350 lumens, 540 lumens. 720 lumens and 1055 lumens. Each treatment was carried out 3 times so that there were 15 experimental units.  The results showed that the light intensity treatment had an effect on the stability of the  betacyanin content of the globe amaranth extract during storage. Light intensity treatment of 200 lumens is a treatment that can maintain the stability of the globe amaranth extract with the smallest percentage reduction in total betacyanin content of 46.07% for 4 weeks of storage.


Keywords: globe amaranth extract, betacyanin, light intensity, stability

Downloads

Download data is not yet available.

Article Details

How to Cite
PARNAWAN, Gusti Ayu Mas Alstonia; WARTINI, Ni Made; HARTIATI, Amna. Stabilitas Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) selama Penyimpanan pada Perlakuan Intensitas Cahaya. JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 9, n. 4, p. 469-475, dec. 2021. ISSN 2503-488X. Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/82915>. Date accessed: 29 mar. 2024. doi: https://doi.org/10.24843/JRMA.2021.v09.i04.p04.
Section
Articles

References

Andriyani, M. D., E. N. Dewi, dan E. Susanto. 2016. Stabilitas ekstrak pigmen lamun laut (Enhalus acoroides) dari perairan teluk Awur Jepara terhadap suhu dan lama penyimpanan. Prosiding Seminar Nasional Hasil-Hasil Penelitian Perikanan dan Kelautan. 6: 384-400.
Azeredo, H. M. C. 2006. Betalains: properties, sources, application, and stability-a review. International Journal of Food Science and Technology. 44: 2365-2376.
Blois, M. S. 1958. Antioxidant determinations by the use of a stable free radical. Nature. 181(4617): 1199-1200.
Coultate, T. P. 1996. Food the Chemistry of Its Components, 3 rd edition. The Royal Society and Chemistry Company, Cambridge.
Dalimartha, S. 2008. Atlas Tumbuhan Obat Indonesia Jilid II. Trubus Agriwidya, Jakarta.
Eder, R. 1996. Handbook of Food Analysis, Vol I. Marcel Dekker Inc, New York.
Fikri, Z., N.M. Wartini, dan L. P. Wrasiati. 2020. Karakteristik ekstrak pewarna alami bunga kenop (gomphrena globosa l.) pada perlakuan jenis pelarut dan suhu ekstraksi serta korelasi antar variabel. Jurnal Rekayasa dan Manajemen Agroindustri. 8(3): 460-471.
Ginting, R. Br., N. M. Wartini, dan L. P. Wrasiati. 2020. Karakteristik ekstrak pewarna alami bunga kenop (gomphrena globosa l.) pada perlakuan ukuran partikel dan lama maserasi serta korelasi antar variabel. Jurnal Rekayasa dan Manajemen Agroindustri. 8(3): 448-459.
Herbach, K. M., Stintzing, F. C., and Carle, R. 2006. Betalain stability and degradation structural and chromatic aspects. Journal Agriculture Food Chemistry. 71(4): 41-50.
Khuluq, D. A., S. M. Widjanarko, dan E. S. Murtini. 2007. Ekstraksi dan stabilitas betasianin daun darah (alternanthera dentata) (kajian perbandingan pelarut air:etanol dan suhu ekstraksi). Jurnal Teknologi Pertanian. 8(3). 172-181.
Mangiri, B. S., S. Yani, dan S. Anitasari. 2018. Sari buah naga super merah (hylocereus costaricensis) sebagai pewarna alami plak gigi. Jurnal Material Kedokteran Gigi. 7(1): 28-34.
Nataliani M. M., K. Kosala, I. Fikriah, R. Isnuwardana, S. Paramita. 2018. Pengaruh penyimpanan dan pemanasan terhadap stabilitas fisik dan aktivitas antioksidan larutan pewarna alami daging buah naga (Hylocereus costaricensis). Jurnal Tumbuhan Obat Indonesia. 11(1): 1-10
Rengku, P. M., A. Ridhay, dan Prismawiryanti. 2017. Ekstraksi dan uji stabilitas betasianin dalam ekstrak buah kaktus (opuntia elatior mill). Jurnal Kovalen. 3(2): 142-149.
Shofiati, A., M. A. M. Andriani, dan C. Anam. 2014. Kajian kapasitas antioksidan dan penerimaan sesnsoris teh celup kulit buah naga (pitaya fruit) dengan penambahan kulit jeruk lemon dan stevia. Jurnal Teknosains Pangan. 3(2): 5-13.
Jackman RL., Smith JL. 1996. Antochyanins and betalains. In: Hendry CF, Houghton JD editor. Natural food colorants. London: Blackie Academic & Professional. 244-309.
Lestario, N. Gunawan, Y. Martono. 2013. Pengaruh intensitas cahaya terhadap degradasi warna agar-agar yang diwarnai sari umbi bit merah (beta vulgaris L.). Jurnal Agric. 25(1): 42-50.
Weaver, C. 1996. The Food Chemistry Laboratory. CRC Press, Boca Roton.

Most read articles by the same author(s)

1 2 3 4 5 6 7 > >>