Email this article 
STABILITAS ANTOSIANIN DARI KULIT TERONG BELANDA MERAH (Solanum betaceum Cav.) TERHADAP PH DAN SUHU
Sandra Tri Juli Fendri(1*), Verawati Verawati(2), Putri Saimi Nuras(3)
(1) STIFI Perintis Padang
(2) STIFI Perintis Padang
(3) STIFI Perintis Padang
(*) Corresponding Author
Abstract
There had been identification and stability test of anthocyanin liquid extract from skin of eggplant of Holland that red colored using UV-Vis spectrophotometer. Anthocyanin is a color compound that responsible mostly red, blue and purple in fruit, vegetables and ornamental plants and these anthocyanins belong to the flavonoid group. Eggplans of Holland is taken from Tabing market, Padang City. The extraction process was performed by maceration method using solvent of 96% ethanol: HCl 1% (9:1). The identification of the anthocyanin compound on the sample extract was done by color reaction with 2 M NaOH and 2 M HCl. Stability of the anthocyanin pigment was tested by both the pH and temperature difference treatments. The pH used was pH 1, 3, 5, 7 and 9, while the temperature used was 30oC, 40oC, 60oC, 80oC and 100oC. The parameters of stability are the color of solution, maximum wavelength (λmax) and absorbance. The anthocyanin pigments stability test Eggplant of Holland was performed by using one-way of statistical data of variances (ANOVA), the liquid leather extract was stated stable at the influence of pH to temperature (temperature 30, 40, 60 and 80oC), especially at pH 1-3 next pH 5 and pH 7.
Keywords : Anthocyanin, identification, pH, temperature, stability test
Full Text:
PDF
References
Departemen Kesehatan Republik Indonesia. 2000. Buku Panduan Teknologi Ekstrak. Direktorat Jenderal Pengawasan Obat dan Makanan. Jakarta. Hal : 13-15.
Farida, R., dan Fithri C., 2015. Ekstraksi Antosianin Limbah Kulit Manggis Metode Microwave Assisted Extraction (Lama Ekstraksi dan Rasio Bahan Pelarut). Jurnal Pangan dan Agroindustri, 3(2) : 362-373.
Harbone, J.B. 1987. Metode Fitokimia Penuntun Cara Modern Menganalisis Tumbuhan, Edisi kedua. Penerjemah Kosasih Padmawinata dan Iwang Soediro. Institut Teknologi Bandung. Hal : 76-83.
Kristijarti, A. P., dan Arlene, A. 2012. Isolasi Zat Warna Ungu pada Ipomoea batatas L.Poir dengan Pelarut Air. Lembaga Penelitian Pengabdian Masyarakat.
Putra, Ilham., Asterina dan Laila I. 2014. Gambaran Zat Pewarna Mrerah pada Saus Cabai yang Terdapat pada Jajanan yang Dijual di Sekolah Dasar Negeri Kecamatan Padang Utara. Jurnal Kesehatan Andalas, 2014; 3(3).
Putri M., I Wayan G. G., dan I Wayan S. 2015. Aktivitas Antioksidan Antosianin dalam Ekstrak Etanol Kulit Buah Naga Super Merah (Hylocereus costaricensis) dan Analisis Kadar Totalnya. Jurnal Kimia, 9 (2) : 234-251.
Samsudin A., dan Khoiruddin. 2008. Ekstraksi, Filtrasi Membran dan Uji Stabilitas Zat Warna dari Kulit Manggis (Garcinia mangostana). Skripsi, Jurusan Teknik Kimia, Universitas Diponegoro, Semarang.
Sari, Yelfira. 2011. Identifikasi dan Uji Kestabilan Pigmen Betalain dari Buah Naga Merah serta Aplikasi Terhadap Minuman. Skripsi, Jurusan Kimia. Universitas Andalas, Padang.
Suzery M., Sri L., dan Bambang C., 2010. Penentuan Total Antosianin dari Kelopak Bunga Rosela (Hibiscus sabdariffa L.) dengan Metode Maserasi dan Sokletasi. Jurnal Sains dan Matematika, 18 (1) : 1-6.
Wahyuni, H., Tirza, H., dan Murhadi. 2017. Pengaruh Kopigmentasi terhadap Stabilitas Warna Antosianin Ekstrak Kulit Terung Belanda (Cyphomandra betaceae Sendtn). Jurnal Teknologi Industri & Hasil Pertanian, 22 (1).
Winarti, S., Ulya S. dan Dhini A. 2008. Ekstraksi dan Stabilitas Warna Ubi Jalar Ungu (Ipomoea batatas L.,) Sebagai Pewarna Alami. Jurnal Teknik Kimia, 3 (1) : 207-214.
Refbacks
- There are currently no refbacks.
Copyright (c) 2020 sandra tri juli fendri
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Published by LLDIKTI Wilayah X
Khatib Sulaiman Street Padang
West Sumatera
Phone: +62751705637
Fax: +62751705637
Email:Â jurnal.lldikti10@ristekdikti.go.id
E ISSN :Â 2502-0943