Penetapan Kadar Antosianin Total Beras Merah (Oryza nivara)

Anggraeni, Vina Juliana; Ramdanawati, Liska; Ayuantika, W.

doi:10.26874/jkk.v1i1.11

Cited by 6 publications

(5 citation statements)

References 3 publications

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“…Larutan ditutup menggunakan aluminium voil dan inkubasi selama 30 menit. Ukur absorbansi dari setiap larutan pada panjang gelombang 510 dan 700 nm (Anggraeni et al, 2018).…”

Section: Penetapan Kadar Antosianin Totalunclassified

KARAKTERISTIK FISIK DAN PENETAPAN KADAR ANTOSIANIN TOTAL SERTA KADAR FENOL TOTAL BUBUK INSTAN ANTOSIANIN KULIT RAMBUTAN (Nephelium lappaceum L.)

Martha,

Putri,

Isromarina

2023

JIBF

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Kulit rambutan merupakan salah satu tanaman yang memiliki pigmen antosianin yang dapat digunakan sebagai pewarna alami. Tujuan penelitian ini mengetahui karakteristik fisik dan penetapan kadar antosianin total serta fenol total dari bubuk instan antosianin kulit rambutan. Metode yang digunakan terhadap pembuatan bubuk instan yaitu metode pengeringan foam mat drying. Penetapan kadar antosianin total dan kadar fenol total menggunakan metode pH differensial dan metode Folin-Ciocalteu (FC) yang di analisa dengan spektrofotometer UV-Vis. Hasil karakteristik fisik diperoleh nilai rendemen 10,69%, organoleptis berwana coklat, aroma khas rambutan dan rasa pahit, kelarutan 79,10%, kadar air 3,3%, kadar abu 0,66%. Sedangkan kadar antosianin total sebesar 1,836 mg/L dan kadar fenol total sebesar 37,409 mg GAE/g.

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“…Larutan ditutup menggunakan aluminium voil dan inkubasi selama 30 menit. Ukur absorbansi dari setiap larutan pada panjang gelombang 510 dan 700 nm (Anggraeni et al, 2018).…”

Section: Penetapan Kadar Antosianin Totalunclassified

KARAKTERISTIK FISIK DAN PENETAPAN KADAR ANTOSIANIN TOTAL SERTA KADAR FENOL TOTAL BUBUK INSTAN ANTOSIANIN KULIT RAMBUTAN (Nephelium lappaceum L.)

Martha,

Putri,

Isromarina

2023

JIBF

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“…According to (Mojica et al, 2017), extraction using methanol containing a little acid is the most effective solvent and according to (V. J. Anggraeni et al, 2018) extraction using methanol containing 1% HCl obtains the highest anthocyanin content. This solvent was chosen because of the polarity of anthocyanin and methanol, both of which were polar.…”

Section: Extract Producingmentioning

confidence: 99%

“…According to (V. J. Anggraeni et al, 2018) anthocyanin extraction using methanol solvent produces a wavelength of 515-545 nm where the wavelength is cyanidin-3-glucoside. Based on the results of the maximum wavelength determination, data as seen in Table 3 was obtained.…”

Section: Maximum Wavelength Determinationmentioning

confidence: 99%

DETERMINATION OF ANTHOCYANIN LEVEL IN KIDNEY BEAN (Phaseolus vulgaris L.) TEMPEH AS A HEPATOPROTECTIVE AGENT

Anggraini¹,

Mirantana²

2022

JFSP

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Liver is a part of body that is used as a toxin neutralizer as well as a target for increasing free radicals. In counteracting free radicals, body needs antioxidants in one of the plant secondary metabolites, namely anthocyanins. Anthocyanins are organic compounds from the water-soluble flavonoid family that give red, blue, and violet colors. Fermentation can increase anthocyanin levels in kidney beans. This study aimed to determine the presence of anthocyanins in kidney bean (Phaseolus vulgaris L.) tempeh which can be used as a hepatoprotective agent and to determine the anthocyanin levels in kidney bean (Phaseolus vulgaris L.) tempeh. Qualitative analysis using HCl and NaOH with positive results showed the color change to solid red then to bluish green and then faded. Determination of total anthocyanin levels was carried out using UV-Vis spectrophotometric method with the pH differential principal in anthocyanin showed in mg/100gram sample at a maximum wavelength of 525.5 nm. The result was that the average anthocyanin content was 40.37mg/100gram with a variant coefficient is 0.325%.

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“…Pengukuran kandungan total antosianin yang memberikan nilai absorbansi 0 menunjukkan bahwa sampel benar-benar jernih [29]. Hasil pengukuran nilai absorbansi pada panjang gelombang 700 nm dari penelitian ini tidak memberikan nilai absorbansi 0, hal tersebut dikarenakan sampel masih keruh atau terdapat partikel-partikel pengotor lain dan juga dimungkinkan masih terdapat pati dari beras hitam yang belum terlarut dengan sempurna sehingga diperlukan proses penyaringan kembali [30]. Hasil spektrum UV-Vis pada pengukuran panjang gelombang maksimum antosianin dapat dilihat pada gambar 2.…”

Section: Hasil Dan Pembahasanunclassified

PENENTUAN KANDUNGAN TOTAL ANTOSIANIN YEAST BERAS HITAM (Oryza sativa L. Indica) MENGGUNAKAN METODE pH DIFFERENSIAL

Zahroh

Agustini

2021

UJC

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Abstrak. Beras hitam memiliki berbagai kandungan komponen bioaktif yang berperan sebagai antioksidan meliputi senyawa fitokimia dan antosianin. Kandungan pigmen atau zat warna pada beras hitam disebabkan oleh senyawa antosianin dan proantosianidin. Salah satu produk diversifikasi berbahan dasar beras hitam yang dapat dikembangkan adalah fermentasi menggunakan ragi roti (bakery’s yeast). Penelitian ini bertujuan untuk mengidentifikasi yeast beras hitam sebagai antioksidan dalam senyawa fitokimia dengan Liquid Chromatography Mass Spectrometry (LC-MS), serta mengetahui kestabilan kandungan total antosianin dari berbagai pH asam menggunakan metode pH differensial. Metode ekstraksi yang digunakan adalah maserasi dengan larutan etanol 96% ditambah pelarut HCl 1% hingga pH (1, 1,5, 2, dan 2,5) yang dilakukan selama 24 jam. Hasil penelitian menunjukkan bahwa yeast beras hitam dapat dimanfaatkan sebagai sumber antioksidan yang baik, dikarenakan mengandung 20 senyawa turunan fitokimia dan antosianin yang tinggi. Kandungan total antosianin yeast beras hitam pada variasi pH 1 sebesar 60,132 mg/100g, pH 1,5 127,045 mg/100g, pH 2 47,566 mg/100g, dan pH 2,5 29,790 mg/100g. Senyawa antosianin bekerja secara optimum dalam pelarut asam pada pH 1,5, sehingga dapat disimpulkan bahwa pH dapat mempengaruhi stabilitas pigmen antosianin. Kata Kunci :Yeast beras hitam,antosianin, fitokimia, antosianin, pH differensial. Abstract. Black rice contains various bioactive components that act as antioxidants including phytochemical compounds and anthocyanins. The pigment or dye content in black rice is caused by anthocyanin and proanthocyanidin compounds. One of the diversified products made from black rice that can be developed is fermentation using bakery's yeast. This study aims to identify black rice yeast as an antioxidant in phytochemical compounds with Liquid Chromatography Mass Spectrometry (LC-MS), as well as to determine the stability of the total anthocyanin content of various acidic pH using differential pH methods. The extraction method used was maceration with 96% ethanol solution plus 1% HCl solvent to pH (1, 1.5, 2, and 2.5) which was carried out for 24 hours. The results showed that black rice yeast can be used as a good source of antioxidants, because it contains 20 high levels of phytochemical and anthocyanin derivatives. The total content of black rice yeast anthocyanin at various pH 1 was 60.132 mg / 100g, pH 1.5 127.045 mg / 100g, pH 2 47.566 mg / 100g, and pH 2.5 29.790 mg / 100g. Anthocyanin compounds work optimally in acidic solvents at pH 1.5, so it can be concluded that pH can affect the stability of anthocyanin pigments. Key Words : Yeast black rice, anthocyanins, phytochemicals, pH differential.

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Penetapan Kadar Antosianin Total Beras Merah (Oryza nivara)

Cited by 6 publications

References 3 publications

KARAKTERISTIK FISIK DAN PENETAPAN KADAR ANTOSIANIN TOTAL SERTA KADAR FENOL TOTAL BUBUK INSTAN ANTOSIANIN KULIT RAMBUTAN (Nephelium lappaceum L.)

KARAKTERISTIK FISIK DAN PENETAPAN KADAR ANTOSIANIN TOTAL SERTA KADAR FENOL TOTAL BUBUK INSTAN ANTOSIANIN KULIT RAMBUTAN (Nephelium lappaceum L.)

DETERMINATION OF ANTHOCYANIN LEVEL IN KIDNEY BEAN (Phaseolus vulgaris L.) TEMPEH AS A HEPATOPROTECTIVE AGENT

PENENTUAN KANDUNGAN TOTAL ANTOSIANIN YEAST BERAS HITAM (Oryza sativa L. Indica) MENGGUNAKAN METODE pH DIFFERENSIAL

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