DOI: https://doi.org/10.14710/reaktor.16.2.96-102

PENGARUH PENGERINGAN DENGAN METODE GELEMBUNG TERHADAP SIFAT FISIK PRODUK EKSTRAK BUNGA ROSELA

*Mohamad Djaeni  -  Jurusan Teknik Kimia Fakultas Teknik , Indonesia
Meilya Suzan Triyastuti  -  Mahasiswa Program Studi Magister Jurusan Teknik Kimia , Indonesia
Hadiono Soegeng Rahardjo  -  Akademi Entrepreneurship Terang Bangsa, Indonesia
Received: 21 Jun 2016; Published: 16 Aug 2016.
Open Access Copyright (c) 2016 REAKTOR

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Abstract
Bunga rosela mengandung senyawa antosianin berwarna merah yang kaya antioksidan. Senyawa ini dapat diekstrak dan dikemas dalam bentuk serbuk kering sebagai bahan pewarna makanan dan minuman. Produksi serbuk ekstrak bunga rosela dengan pengeringan konvensional masih menghadapi kendala karena sifatnya yang tidak tahan panas. Penelitian ini bertujuan untuk mempelajari pengaruh pengeringan dengan metode gelembung terhadap sifat fisik ekstrak bunga rosela. Pada proses ini, bunga rosela diekstrak dengan air pada perbandingan 1:10 pada suhu 50oC selama 1 jam. Filtrat yang kaya antosianin dicampur dengan bahan pembentuk gelembung (putih telur) dan penstabil yaitu gliserol mono stearat (GMS). Campuran ini kemudian dikeringkan dengan udara pada temperatur yang berbeda. Dibandingkan dengan pengeringan ekstrak roselle tanpa gelembung, adanya putih telur dan GMS  mampu mempercepat proses penguapan air dari ekstrak yang dikeringkan. Penguapan menjadi lebih cepat pada suhu yang lebih tinggi. Namun demikian, dari penampakan fisik terlihat bahwa pada suhu diatas 70oC, warna ekstrak mulai kehitam-hitaman (akibat karbonasi), serta serbuk yang dihasilkan lebih rapuh
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Keywords: gelembung, karbonasi, organoleptik, putih telur, Scanning Electron Microscope
Funding: Direktorat Riset dan Pengabdian Kepada Masyarakat, DIKTI

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Section: Research Article
Language : EN
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