Ekstraksi dan Uji Kestabilan Zat Warna Betasianin dari Kulit Buah Naga (Hylocereus polyrhizus) serta Aplikasinya sebagai Pewarna Alami Pangan

Erza Bestari Pranutik Agne  -  Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
*Rum Hastuti  -  Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
Khabibi Khabibi scopus  -  Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
Published: 1 Aug 2010.
Open Access Copyright 2010 Jurnal Kimia Sains dan Aplikasi
License URL: http://creativecommons.org/licenses/by-sa/4.0/

Citation Format:
Abstract
Kulit buah naga merupakan limbah hasil pertanian yang selama ini belum dimanfaatkan, padahal kulit buah naga mengandung zat warna alami betasianin cukup tinggi. Betasianin merupakan zat warna yang berperan memberikan warna merah dan merupakan golongan betalain yang berpotensi menjadi pewarna alami untuk pangan dan dapat dijadikan alternatif pengganti pewarna sintetik yang lebih aman bagi kesehatan. Penelitian bertujuan untuk mengekstrak zat warna betasianin dari kulit buah naga (Hylocereus polyrhizus) dan diaplikasikan sebagai pewarna alami pangan. Ekstraksi betasianin dilakukan dengan metode maserasi menggunakan pelarut etanol 80%. Parameter yang diterapkan pada penentuan kestabilan ekstrak yang diperoleh adalah pemanasan pada temperatur 25°C-100°C, variasi pH 2,5- 9,5, dan pembandingan dengan perlakuan pemanasan dan paparan cahaya matahari. Serbuk betasianin diperoleh dengan pengeringan ekstrak betasianin menggunakan metode freeze drying. Serbuk betasianin yang diperoleh diaplikasikan sebagai pewarna alami pangan, seperti yoghurt, es krim, dan adonan kue bolu. Pada uji kestabilan betasianin terhadap perubahan temperatur dan perubahan pH diperoleh warna betasianin paling stabil pada pH 4,5 dan pada temperatur di bawah 40°C. Ekstrak yang ditambahkan asam, stabil terhadap pemanasan dan paparan cahaya matahari. Serbuk betasianin dapat diaplikasikan sebagai pewarna alami pangan untuk makanan yang penyimpanannya dalam suhu rendah seperti es krim dan yoghurt.
Keywords: betasianin; maserasi; pewarna alami pangan

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Article Info
Section: Research Articles
Language: ID
In Vol 13, No 2 (2010): Volume 13 Issue 2 Year 2010
Statistics: 3280 2486
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