DOI: https://doi.org/10.14710/teknik.v39i3.23258

Perbaikan Proses Produksi Antosianin dari Kelopak Bunga Rosella dengan Ekstraksi Berbantuan Ultrasound

*Meilya Suzan Triyastuti scopus  -  Diponegoro University, Indonesia
Mohamad Djaeni scopus  -  Departemen Teknik Kimia, Universitas Diponegoro, Indonesia
Open Access Copyright (c) 2019 TEKNIK

Citation Format:
Abstract

Kelopak bunga rosella mengandung senyawa bioaktif diantaranya Antosianin. Kelopak bunga rosella mempunyai pigmen berwarna ungu yang berpotensi sebagai zat pewarna alami untuk menggantikan pewarna sintetis Violet GB. Pigmen warna ungu ini berasal dari senyawa antosianin. Namun senyawa antosianin ini mudah terdegradasi pada temperatur diatas 70°C, sehingga diperlukan metode ekstraksi yang tepat pada kondisi optimum. Metode yang digunakan yaitu ekstraksi dengan bantuan gelombang ultrasonik (Ultrasound Assisted Extraction) dan dioptimasi menggunakan software Design Expert. Hasil penelitian menunjukkan bahwa kondisi optimum ekstraksi pada waktu ekstraksi 15 menit, rasio sampel dan pelarut 15 gr/ml dan temperatur ekstraksi 50°C dengan kadar antosianin sebesar 206,996 ppm

Fulltext View|Download
Keywords: Antosianin; Kelopak Bunga Rosella; Ultrasound Assisted Extraction

Article Metrics:

Article Info
Section: Artikel
Language : ID
Recent articles
Pemodelan Peningkatan Kualitas Air Sungai melalui Variasi Debit Suplesi Klasifikasi Berbasis Objek untuk Pemetaan Penggunaan Lahan menggunakan Citra SPOT 5 di Kecamatan Ngaglik Analisis Mineralogi dan Kandungan Kimia Endapan Lumpur Sidoarjo dan Arah Pemanfaatannya Erratum Back matter Front matter More recent articles
Most cited articles
Klasifikasi Berbasis Objek untuk Pemetaan Penggunaan Lahan menggunakan Citra SPOT 5 di Kecamatan Ngaglik STUDI GEOKIMIA FLUIDA PANASBUMI DAERAH PROSPEK PANASBUMI NGLIMUT, G. UNGARAN KECAMATAN LIMBANGAN, KABUPATEN KENDAL JAWA TENGAH KINETIKA REAKSI ESTERIFIKASI GLISEROL DAN ASAM ASETAT MENJADI TRIACETIN MENGGUNAKAN KATALIS ASAM SULFAT PERMASALAHAN AIRTANAH PADA DAERAH URBAN Studi Kerentanan Air Tanah Terhadap Kontaminan Menggunakan Metode Drastic di Kota Pekalongan More cited articles
  1. Bezerra, M. A., Santelli, R. E., Oliveira, E. P., Villar, L. S., Escaleira, L. A. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76, 965–977. https://doi.org/10.1016/j.talanta.2008.05.019
  2. Blackhall, M. L., Berry, R., Davies, N. W., Walls, J. T. (2018). Optimized extraction of anthocyanins from Reid Fruits’ Prunus avium “Lapins” cherries. Food Chemistry, 256, 280–285. https://doi.org/10.1016/j.foodchem.2018.02.137
  3. Boer, L. de. (2013). Health safety issues of synthetic food colorants. Advances in Biochemical Engineering, 143, 51–89. https://doi.org/10.1016/j.yrtph.2015.09.026
  4. Castañeda-Ovando, A., Pacheco-Hernández, M. de L., Páez-Hernández, M. E., Rodríguez, J. A., Galán-Vidal, C. A. (2009). Chemical studies of anthocyanins: A review. Food Chemistry, 113(4), 859–871. https://doi.org/10.1016/j.foodchem.2008.09.001
  5. Chavan, R. S., Avhad, D. N., Rathod, V. K. (2015). Optimization of Aqueous Two-Phase Extraction of Protease Produced from Bacillus licheniformis NCIM 2042 Using Response Surface Methodology. Separation Science and Technology , 50(1), 45–55
  6. https://doi.org/10.1080/01496395.2014.948963
  7. Chen, W., Müller, D., Richling, E., Wink, M. (2013). Anthocyanin-rich purple wheat prolongs the life span of Caenorhabditis elegans probably by activating the DAF-16/FOXO transcription factor. Journal of Agricultural and Food Chemistry, 61(12), 3047–3053
  8. https://doi.org/10.1021/jf3054643
  9. Cissé, M., Bohuon, P., Sambe, F., Kane, C., Sakho, M., Dornier, M. (2012). Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling. Journal of Food Engineering, 109(1), 16–21. https://doi.org/10.1016/j.jfoodeng.2011.10.012
  10. Corbin, C., Fidel, T., Leclerc, E. A., Barakzoy, E., Sagot, N., Falguiéres, A., Hano, C. (2015). Development and validation of an efficient ultrasound assisted extraction of phenolic compounds from flax (Linum usitatissimum L.) seeds. Ultrasonics Sonochemistry, 26, 176–185. https://doi.org/10.1016/j.ultsonch.2015.02.008
  11. Cowan, M. M. (1999). Plant products as antimicrobial agents. Clinical Microbiology Reviews, 12(4), 564–582. https://doi.org/10.1128/CMR.12.4.564
  12. Dai, J., Mumper, R. J. (2010). Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules, 15(10), 7313–7352. https://doi.org/10.3390/molecules15107313
  13. Dallas, C., Ricada-da-Silva, J., Laureano, O. (1996). Products formed in model wine solution involving anthocyanins, procyanidin B2, and acetaldehyde. Journal of agricultural and food chemistry, 44(8), 2402-2407
  14. Debick-Pospsil, J., Lovric, T., Trinajstic, N., Sabjic, A. (1983). Anthocyanin Degradation in the Presence of Furfural and 5‐Hydroxymethylfurfural. Journal of food science, 48(2), 411-416
  15. Elias, R. J., Andersen, M. L., Skibsted, L. H., Waterhouse, A. L. (2009). Key factors affecting radical formation in wine studied by spin trapping and EPR spectroscopy. American Journal of Enology and Viticulture, 60(4), 471-476
  16. Eiman, H. A. R. E., Elhadi, M. A., Nizar, S. (2014). Standardization of Roselle (Hibiscus sabdariffa L.) Calyx cultivated in Sudan. Journal of Medicinal Plants Research, 8(4), 217–222. https://doi.org/10.5897/JMPR2013.4448
  17. He, B., Zhang, L., Yue, X., Liang, J., Jiang, J., Gao, X., Yue, P. (2016). Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry ( Vaccinium ashei ) wine pomace. Food Chemistry, 204, 70-76. https://doi.org/10.1016/j.foodchem.2016.02.094
  18. Hrazdina, G., Borzell, A., Robinson, W. (1970). Studies on the Stability of the Anthocyanidin-3, 5-Digucosides. American Journal of Enology and Viticulture, 21(4), 201-204
  19. Hussein, R. M., Shahein, Y. E., Hakim, A. E. El, Awad, H. M. (2010). Biochemical and molecular characterization of three colored types of roselle (Hibiscus sabdariffa L.). Journal of American Science, 11(6), 726–733
  20. Inggrid, H. M., Jaka, Santoso, H. (2017). Natural red dyes extraction on roselle petals. IOP Science, 1–7. https://doi.org/10.1088/1757-899X/162/1/012029
  21. Ismail, A., Ikram, E. H. K., Nazri, H. S. M. (2008). Roselle (Hibiscus sabdariffa L.) Seeds – Nutritional Composition, Protein Quality and Health Benefits. Food, 2(1), 1–16
  22. Lee, J., Durst, R. W., Wrolstad, R. E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of AOAC International, 88(5), 1269–1278. https://doi.org/10.5555/jaoi.2005.88.5.1269
  23. Li, H., Guo, A., Wang, H. (2008). Mechanisms of oxidative browning of wine. Food Chemistry, 108(1), 1-13
  24. Maran, J. P. (2017). Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L . fruit peel using central composite face centered response surface design. Arabian Journal of Chemistry, 10, S1145–S1157. https://doi.org/10.1016/j.arabjc.2013.02.007
  25. Newsome, A. G., Culver, C. A., Breemen, R. B. Van. (2014). Nature’ s Palette : The Search for Natural Blue Colorants. Journal of Agricultural and Food Chemistry, 62, 28, 6498-6511
  26. Pandey, A., Tripathi, S. (2014). Concept of standardization, extraction and pre phytochemical screening strategies for herbal drug. Journal of Pharmacognosy and Phytochemistry JPP, 115(25), 115–119. https://doi.org/10.1037/0278-7393.6.2.107
  27. Piyarat, K., Walaisiri, M. Pornpen, W., I. (2014). Comparison of stability of red colorants from natural sources , roselle and lac in micelles. International Food Research Journal, 21(1), 325–330
  28. Sinela, A. M., Mertz, C., Achir, N., Rawat, N., Vidot, K., Fulcrand, H., Dornier, M. (2017). Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media. Food Chemistry, 235:67-75
  29. . http://dx.doi.org/10.1016/j.foodchem.2017.05.027
  30. Solymosi, K., Latruffe, N., Morant-Manceau, A., Schoefs, B. (2015). Food colour additives of natural origin. Colour Additives for Foods and Beverages, 4-34. https://doi.org/10.1016/B978-1-78242-011-8.00001-5
  31. Triyastuti, M. S., Kumoro, A. C., Djaeni, M. (2017). Physical properties evaluation of roselle extract-egg white mixture under various drying temperatures. AIP Conference Proceedings, 1823. https://doi.org/10.1063/1.4978116
  32. Vinha, A. F., Rodrigues, F., Nunes, M. A., Oliveira, M. B. P. P. (2018). Natural pigments and colorants in foods and beverages. Polyphenols: Properties, Recovery, and Applications. Elsevier Inc. https://doi.org/10.1016/B978-0-12-813572-3.00011-7

Last update:

  1. Application of response surface methodology in optimizing condition of phenolic compounds extraction from cocoa POD husk waste (T. cacao L.) using ultrasonic assisted extraction (UAE) method

    Istiqomah Rahmawati, Boy Arief Fachri, Shima Nuril Pradipta, Nurtsulutsiyah, Nadhilah Shabrina, Diza Raudhatul Afwal, Muhammad Reza. II INTERNATIONAL SCIENTIFIC AND PRACTICAL SYMPOSIUM “MATERIALS SCIENCE AND TECHNOLOGY” (MST-II-2022), 2911 , 2023. doi: 10.1063/5.0131875

Last update: 2024-11-20 22:59:38

No citation recorded.