Stabilitas Minuman Isotonik Antosianin Beras Ketan Hitam dengan Senyawa Kopigmentasi Ekstrak Bunga Belimbing (Averrhoa carambola)

https://doi.org/10.22146/agritech.15395

Nanik Suhartatik(1*), Akhmad Mustofa(2)

(1) Fakultas Teknologi Pertanian, Universitas Slamet Riyadi Surakarta, Jl. Sumpah Pemuda 18 Joglo Kadipiro, Surakarta 57136
(2) Fakultas Teknologi Pertanian, Universitas Slamet Riyadi Surakarta, Jl. Sumpah Pemuda 18 Joglo Kadipiro, Surakarta 57136
(*) Corresponding Author

Abstract


Anthocyanin is a bioactive component which give basic color of red, purple, and blue to blackish foodstuffs. So, the anthocyanin could be developed as a natural pigment in foodstuffs, but it is unstable. Several studies have been conducted to improve its stability in the food system. The purpose of this study was to analyze the stability of anthocyanin in isotonic beverages as food system with the addition of copigmentation compound derived from star fruit flower extract. The stability of the isotonic beverage was tested at some heating temperatures and storage periods. Isotonic drink were formulated using anthocyanin extracted from glutinous rice flour. Isotonic beverages consist of sucrose, fructose, sodium benzoate, citric acid, KCl, and K2PO4 which were regulated containing anthocyanin equivalent to 25 mg/L. Added ingredients to increase the stability of anthocyanin in isotonic drinks was 5% star-fruit flower extract. During storage, the phenolic content, anthocyanin, and antioxidant activity of isotonic beverages were observed. The results showed that heating process declined the anthocyanin content significantly, from 25 mg/L to 2.82 mg/L. Decreased level of anthocyanin also occurred during storage. Heating at 50, 65, and 70 °C gave no significant difference of phenol content. Similar to its ability to capture DPPH radicals (% RSA DPPH, radical scavenging activity 2.2-diphenyl-1-picrylhydrazyl). Increasing the temperature from 50 to 70 °C would increase the stability of anthocyanin, total phenolic, and also the antioxidant activity. Meanwhile, storage would decrease the anthocyanin content but increase the phenolic content and the antioxidant activity.

 

ABSTRAK

Antosianin merupakan komponen bioaktif dan warna dasar bahan makanan yang berwarna merah, ungu, biru hingga kehitaman. Antosianin berpotensi dikembangkan sebagai pewarna alami untuk makanan, akan tetapi pigmen ini bersifat tidak stabil. Beberapa penelitian telah dilakukan untuk meningkatkan stabilitasnya dalam sistem pangan. Tujuan dari penelitian ini adalah untuk menganalisis stabilitas antosianin dalam minuman isotonik sebagai sistem pangan dengan penambahan senyawa kopigmentasi yang berasal dari ekstrak bunga belimbing. Stabilitas minuman isotonik diuji pada beberapa suhu pemanasan dan periode penyimpanan. Minuman isotonik diformulasikan menggunakan antosianin hasil ekstraksi dari tepung beras ketan hitam. Minuman isotonik terdiri dari sukrosa, fruktosa, Na-benzoat, asam sitrat, KCl, dan K2PO4 yang diatur mengandung antosianin setara dengan 25 mg/L. Bahan yang ditambahkan untuk meningkatkan stabilitas antosianin pada minuman isotonik adalah ekstrak bunga maya (belimbing) 5%. Selama penyimpanan diamati kadar fenolik, kadar antosianin, dan aktivitas antioksidan dari minuman isotonik. Hasil penelitian menunjukkan bahwa proses pemanasan menyebabkan penurunan yang signifikan dari kadar antosianin, dari semula 25 mg/L menjadi hanya 2,82 mg/L saja. Penurunan kadar antosianin terjadi juga selama penyimpanan. Perlakuan suhu 50, 65, dan 70 °C memberikan perbedaan kadar fenolik yang tidak signifikan. Begitu pula dengan kemampuannya untuk menangkap radikal DPPH (% RSA DPPH, radical scavenging activity 2,2-diphenyl-1-picrylhydrazyl). Kenaikan suhu dari 50 menjadi 70 °C, meningkatkan stabilitas antosianin, meningkatkan kadar fenolik, dan aktivitas antioksidannya. Sementara proses penyimpanan membuat kadar antosianin semakin menurun dan meningkatkan kadar fenolik serta aktivitas antioksidannya.


Keywords


Anthocyanin; antioxidant; beverage stability; isotonic



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DOI: https://doi.org/10.22146/agritech.15395

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