Karakteristik  Zat Warna Antosianin Dari Biji Kakao Non- Fermantasi Sebagai Sediaan Zat Warna Alam

Sampebarra, Alfrida Lullung

doi:10.33104/jihp.v13i1.3880

Cited by 12 publications

(14 citation statements)

References 2 publications

(2 reference statements)

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“…Namun sebagai dasar untuk memanfaatkan antosianin dari biji kakao adalah fungsi pigmennya yang tidak sekedar sebagai bahan pewarna, tetapi merupakan senyawa fungsional yang memiliki fungsi kesehatan terutama pada makanan, minuman kesehatan dan produk farmasi dengan manfaat yang lebih tinggi. Ekstraksi pigmen antosianin dari kakao telah dilakukan oleh (Sampebarra, 2018) Penelitian ini bertujuan untuk mengungkapkan penyebab dan upaya untuk mengatasi instabilitas pigmen antosianin melalui penguatan intensitas warna dan tingkat kecerahan pigmen antosianin dari biji kakao menggunakan metode kopigmentasi.…”

Section: Pendahuluanunclassified

Stabilitas Zat Warna Antosianin Biji Kakao Pada Berbagai Kondisi Kopigmentasi

Loppies¹,

Yumas²,

Rejeki³

et al. 2020

JIHP

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Anthocyanins are classified as pigmented compounds found in cocoa beans. This compound has an unstable color and is easily degraded by acidity, lighting, temperature, oxidation and handling processes. To achieve stability, anthocyanins need to be controlled by the copigmentation method, ie by reacting the reinforcing material as copigment with anthocyanins so that they are not easily degraded. The material used for the copigmentation of the cocoa beans anthocyanin is gallic acid with a ratio of 1:0; 1:1; 1:2 dan 1:3 which was treated with a temperature of 60; 70; 80 and 90 °C for 30 minutes. The results showed that the anthocyanin extracts copigmented with gallic acid 1:2 and 1:3 can prevent the color instability at 60-70 °C. The copigmentation effect produces color with high intensity and stability compared to non-copigmented anthocyanins. The highest intensity is 0.336-0.387 at a temperature of 60-70°C with a brightness (L *

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Section: Pendahuluanunclassified

Stabilitas Zat Warna Antosianin Biji Kakao Pada Berbagai Kondisi Kopigmentasi

Loppies¹,

Yumas²,

Rejeki³

et al. 2020

JIHP

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“…Menurut Sampebarra (2018) umumnya cara mengekstrak antosianin menggunakan pelarut dan asam, dimana fungsi pelarut merupakan faktor yang menentukan kualitas dari antosianin sedangkan penambahan asam berfungsi untuk lebih mengoptimalkan ekstraksi antosianin. Oleh karena itu peneliti menggunakan HCl dan Asam Sitrat sebagai pengasam dalam proses ekstraksi.…”

Section: Hasil Ekstraksiunclassified

EKSTRAKSI DAN OPTIMASI ANTOSIANIN DAUN GEDI MERAH (Abelmoschus manihot (L.) Medik.) DENGAN METODE SPEKTROFOTOMETRI UV-VIS

Sahi¹,

Fatimawali²,

Siampa³

2021

PHA

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Abelmoschus manihot (L.) Medik. (A. manihot) is a medicinal plant that contains forms of flavones, flavonols, isoflavones, anthocyanins and proanthocyanidins. This research was conducted to determine the optimum concentration, pH and temperature variables for anthocyanins in A. manihot leaves. The sample was extracted by using 1:10 methanol solvent maceration method using two methanol solvent systems with different acidifiers, namely HCl and Citric Acid. The results obtained on the optimization of concentration, pH and temperature on anthocyanin compounds showed mixed results with stable absorbance values in the range 0.2 - 0.8 for certain variables. Keywords: anthocyanin, Abelmoschus manihot (L.) Medik., UV-Vis Spectrophotometry ABSTRAKAbelmoschus manihot (L.) Medik. (A. manihot) adalah tanaman obat yang mengandung flavon, flavonol, isoflavon, antosianin dan proantosianidin. Penelitian ini dilakukan untuk mengetahui variable konsentrasi, pH dan suhu optimum terhadap antosianin pada daun A. manihot. Sampel diekstraksi dengan metode maserasi pelarut metanol 1:10 menggunakan dua sistem pelarut Metanol dengan pengasam berbeda yaitu HCl dan Asam Sitrat. Hasil yang didapat pada optimasi konsentrasi, pH dan suhu pada senyawa antosianin menunjukkan hasil yang beragam dengan nilai absorbansi yang stabil pada kisaran 0,2 – 0,8 pada variabel tertentu. Kata kunci: antosianin, Abelmoschus manihot (L.) Medik., Spektrofotometri UV-Vis

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“…The results of the UV-Vis study on the use of various acid solutions in extracting anthocyanin compounds from Gayo Arabica coffee husks showed that HCl is a strong acid which is more effective in degrading cell walls so that the extract of anthocyanins produced is more maximal. According to Sampebarra (2018) anthocyanin is a red substance that is stable at low pH and stability will decrease if the pH is raised. The more acidic situation, especially close to pH 1, will cause more and more anthocyanin pigments to be in the form of colored flavylium cation or oxonium and absorbance measurements will show a greater amount of anthocyanin (Moulana et al, 2012).…”

Section: Study Of Acid Variationsmentioning

confidence: 99%

“…The flavylium cation (red) will change form into chalcons (no color) due to temperature increase, but can not be returned. (Sampebarra, 2018). Meanwhile, According to Fatonah (2016) the colder the temperature, the higher the absorbance value of anthocyanin compounds.…”

Section: Study Of Temperature Variationsmentioning

confidence: 99%

The UV-Vis Study On Anthocyanin Pigments Activities Extracted From Gayo Arabika Coffee Husks

Hasby

Nurhafidhah

Akbar

2019

EKW

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The anthocyanin activity of Gayo Arabica coffee husk in variations in acid solution, temperature, and pH has been assessed through UV-Vis studies. It is important to optimize these factors to increase the long-term stability of anthocyanins for use in various fields. Gayo Arabica coffee husks was extracted through maceration method with methanol. This process obtained a coffee husks extract of 1.176 mg/μL. The UV-Vis spectrum of the extract displayed the major absorption peak at λmax= 529 nm in hydrochloric acid (HCl), this assigned by the electronic transition from flavylium as the particular characteristic of anthocyanin compounds. The anthocyanin from the extract was stable at temperatures of 35oC and 50oC, to have a major absorption peak at λmax= 529 nm. Therefore, it could probably be said that the lower the temperature, the higher the absorbance value of anthocyanin. Then, husks extract was getting red at pH 1 and 3; almost colorless at pH 5, 8 and 10; and yellow at pH 12. The more acidic conditions causes more anthocyanin pigments to be observed in the form of flavylium or oxonium cations color. Finally, Gayo Arabica coffee husks extract can absorb both ultraviolet (UV) and visible light (visible).

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Karakteristik Zat Warna Antosianin Dari Biji Kakao Non- Fermantasi Sebagai Sediaan Zat Warna Alam

Cited by 12 publications

References 2 publications

Stabilitas Zat Warna Antosianin Biji Kakao Pada Berbagai Kondisi Kopigmentasi

Stabilitas Zat Warna Antosianin Biji Kakao Pada Berbagai Kondisi Kopigmentasi

EKSTRAKSI DAN OPTIMASI ANTOSIANIN DAUN GEDI MERAH (Abelmoschus manihot (L.) Medik.) DENGAN METODE SPEKTROFOTOMETRI UV-VIS

The UV-Vis Study On Anthocyanin Pigments Activities Extracted From Gayo Arabika Coffee Husks

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