Stability of Natural Dyes Powder Based on Low Quality Red Dragon Fruit Anthocyanin Varied Acid Solvent in Any Various External Conditions

##plugins.themes.academic_pro.article.main##

Andi Eko Wiyono
Oryzatania Windaru Runteka
Miftahul Choiron
Eka Ruriani
Maria Belgis

Abstract

Anthocyanins are red, purple, blue pigments in low quality red dragon fruit which have potential as a source of natural dyes. Anthocyanins are more stable when an acid solvent is added because it can strengthen the anthocyanin color during the drying process. This study aims to determine the stability of the natural dye powder of an off grade red dragon fruit with the addition of a acid solvent under various pH conditions, high temperature heating time, storage temperature conditions, adding salt and adding sugar, as well as knowing the best treatment for the stability test of natural dyes powder with the addition of a acid solvent. In this study the stability test of the natural dyes powder was tested with variations in the types of acid solvent namely citric acid and ascorbic acid in concentrations of 0.3% and 3%. The data on the stability test results of the dye powder are presented in the form of tables and graphs and described descriptively. Determination of the best treatment was analyzed by the spider web method The results of the stability test of natural dye powder showed that treatment A1 with the addition of 0.3% citric acid was the best treatment because A1 dye powder was able to be more stable stored in a refrigerator temperature of 10⁰C for 7 days, stable in variations of citric acid buffer solution pH 3-6, stable in heating for 0-45 minutes, and also stable in 2%, 4%, and 6% salt solutions. The dye powder which is able to be stable at room temperature storage conditions of 27⁰C is A4 dye powder, and the dye powder which is stable in various sugar concentrations of 20%, 40%, and 60% is A2 dye powder.

Abstract viewed = 79 times
PDF downloaded = 84 times

##plugins.themes.academic_pro.article.details##

How to Cite
Eko Wiyono, A., Windaru Runteka, O., Choiron, M., Ruriani, E., & Belgis, M. (2022). Stability of Natural Dyes Powder Based on Low Quality Red Dragon Fruit Anthocyanin Varied Acid Solvent in Any Various External Conditions. Jurnal Agritechno, 74-84. https://doi.org/10.20956/at.vi.693

References

[AOAC]. 2005. Official methods of analysis of the Association of Analytical Chemist. Virginia USA: Association of Official Analytical Chemist, Inc.
Aisya, A. N., Susanti, S., Setiani, B. E. 2021. Efek Color Retention Agent pada Mi Basah dengan Pewarna Alami Cabai Merah (Capsicum Annuum L.) pada Karakteristik Fisikokimia. Jurnal Ilmu Pertanian Indonesia (JIPI), 26(1): 105-112.
Andarwulan N. dan Faradilla R. H. F. 2012. Pewarna Alami Untuk Pangan. Seafast Center: Bogor.
Aryani, T., dan Mu’awanah I. A. U. 2019. Perbandingan Aktivitas Antioksidan dan Antosianin Daging Buah Naga (Hylocereus costaricensis) Dan Sirup Buah Naga (Hylocereus costaricensis). Prosiding Symbion (Symposium On Biology Education). Prodi Pendidikan Biologi, FKIP, Universitas Ahmad Dahlan.
Cao, S., Liu, L., Lu, Q., Xu, Y., Pan, S., & Wang, K. 2009. Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice. European Food Research and Technology, 228(6), 975–983.
Febrianti, A., Dwiyanti, G., Siswaningsih, W. 2014. Pengaruh Suhu dan Lama Pemanasan Terhadap Aktivitas Antioksidan dan Total Antosianin Minuman Sari Ubi Jalar Ungu (Ipomoea Batatas L.). Jurnal Sains dan Teknologi Kimia, 5(2): 85-94.
Handayani, P. A., dan Asri R. 2012. Pemanfaatan Kulit Buah Naga (Dragon Fruit) Sebagai Pewarna Alami Makanan Pengganti Pewarna Sintetis. Jurnal Bahan Alam Terbarukan Vol 1. No. 2.
Harjanti, R. S. 2016. Optimasi Pengambilan Antosianin dari Kulit Buah Naga Merah (Hylocereus polyrhizus) Sebagai Pewarna Alami pada Makanan. Chemica, 3(2): 39-45.
Haryanto, B. 2016. Pengaruh kosentrasi utih telur terhadap sifat fisik, kadar antosianin dan aktivitas antioksidan bubuk instan ekstrak kulit manggis (Garcinia mangostana L.) dengan metode foam-mat drying. Jurnal Kesehatan. 7(1): 2.
Haslina dan Wahjuningsih, S. B. 2014. Pengaruh pH, Lama Pemanasan, Suhu Pemanasan, Kadar Garam dan Kadar Gula Terhadap Stabilitas Ekstrak Bunga Belimbing Wuluh (Averrhoa bilimbi L). Jurnal Litbang Provinsi Jawa Tengah, 12(2): 109-116.
Hubbermann, E. M., A. Heins, H. Stöckmann, K. Schwarz. 2006. Influence of acids, salt, sugars and hydrocolloids on thecolour stability of anthocyanin rich black currant and elderberry concentrates, Eur. Food Res. Technol. 223:83–90.
Khuzaimah, S. 2018. Uji Stabilitas Pigmen Hasil Ekstraksi Zat Warna Alami Dari Kulit Buah Naga (Hylocereus undatus). JTI Volume 2(2), ISSN Online: 2614-6185.
Kim, H. W., Kim, J. B., Cho, S. M., Chung, M. N., Lee, Y. M., Chu, S. M., Lee, D. J. 2012. Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking. Food Chemistry, 130(4), 966–972.
Kouzeh, M., Jamei, R., & Poursattar, A. 2016. Influence of sucrose and high temperature on grape anthocyanin stability and furfural formation. 2(3).
Laga, A., Putri, T. P., Syarifuddin, A., Hidayah, N., Muhpidah. 2019. Pengaruh Penambahan Asam Askorbat Terhadap Sifat Fungsional Pati Ubi Jalar Ungu (Ipomea batatas L.). Canrea Journal, 2(2): 90-97.
Nasrullah, Husain, H., Syahrir, M. 2020. Pengaruh Suhu dan Waktu Pemanasan Terhadap Stabilitas Pigmen Antosianin Ekstrak Asam Sitrat Kulit Buah Naga Merah (Hylocereus polyrizus) dan Aplikasi Pada Bahan Pangan. Jurnal Chemical,Vol. 21(2): 150 – 162.
Nikkhah, E., Khayamy, M., Heidari, R., & Jamee, R. 2007. Effect of sugar treatment on stability of anthocyanin pigments in berries. Journal of Biological Sciences, 7(8), 1412–1417.
Nugrahawati, A. R. 2010. Pengaruh Berbagai Variasi Suhu dan Warna Kemasan Terhadap Stabilitas Antosianin Kulit Manggis (Garcinia mangostana L.). Skripsi. Fakultas Pertanian, Univeristas Negeri Semarang.
Nurlela, 2011, Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Bunga Kembang Sepatu (Hibiscus rosa-sinensis L) dan Bunga Rosela (Hibiscus sabdariffa L). Skripsi, Jakarta: Fakultas Sains dan Teknologi Universitas Islam Negeri Syarif Hidayatullah, Jakarta.
Rosyida, F. 2014. Pengaruh Jumlah Gula dan Asam Sitrat Terhadap Sifat Organoleptik, Kadar Air dan Jumlah Mikroba Manisan Kering Siwalan (Borassus flabellifer). E-journal Boga, 3(1): 297-307.
Satyatama, D. I. 2008. Pengaruh Kopigmentasi terhadap Stabilitas Warna Antosianin Buah Duwet (Syzygium cumini). Tesis. Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor. 61
Siahaan, L. O., Hutapea, E. R. F., Tambun R. 2014. Ekstraksi Pigmen Antosianin Dari Kulit Rambutan (Nephelium lappaceum) Dengan Pelarut Etanol. Jurnal Teknik Kimia USU, 3(3): 32-38.
Sirait, J. S. 2019. Optimasi Ekstraksi Antosianin dari Rosella Merah (Hibiscus sabdariffa L) Metode Vacuum Microwave Assisted Extraction (VMAE) dengan Kajian Konsentrasi Asam Sitrad dan Lama Waktu Ekstraksi. Malang: Universitas Brawijaya.
Soeroso, E.G., Lestario, L.N., Martono, Y. 2017. Penambahan Gula Dapat Meningkatkan Stabilitas Warna Ekstrak Antosianin Buah Murbei Hitam Yang Terpapar Cahaya Lampu Fluoresens. Jurnal Teknologi Dan Industri Pangan. 28(1):62-69.
Soleha, R. M., Noor, A., Ahmad A. 2016. Pengaruh Suhu Pemanasan dan Lama Penyimpanan Terhadap Kualitas Madu Asal Desa Terasa Berdasarkan Kandungan 5-(Hidroksimetil)furan-2-karbaldehida (HMF). Skripsi. Makasar, Fakultas MIPA, Universitas Hassanudin.
Tensiska, Debby M., Sumanti, dan Pratamawati, A. 2010. Stabilitas Pigmen Antosianin Kubis Merah (Brassica oleraceae var capitata L.f. rubra (L.) Thell) Terenkapsulasi Pada Minuman Ringan yang Dipasteurisasi. Bionatura - Jurnal Ilmu-ilmu Hayati dan Fisik, Vol. 12, No. 1: 41 – 49.
Tensiska. 2006. Ekstraksi Pewarna Alami dari Buah Arben (Rubus idaeus (Linn.)) dan Aplikasinya pada Sistem Pangan. Sumedang: Universitas Padjajaran.
Winarti, S., & Firdaus, A. 2010. Stability of Red Color Rosella Extract for Food and Beverage Colorant. Jurnal Teknologi Pertanian: Universitas Brawijaya, 11(2), 312–385.
Wiriani, D. 2019. Potensi Pemanfaatan Mikroenkapsulan Antosianin Dari Limbah Cair Pengolahan Pati Ubi Jalar Ungu Sebagai Antidiabetes Pada Tikus Hiperglikemia yang Diinduksi Dengan Streptozotocin. Tesis. Program Studi Magister Ilmu Pangan. Fakultas Pertanian. Universitas Sumatera Utara.

DB Error: Unknown column 'Array' in 'where clause'