Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations

https://doi.org/10.22146/ifnp.65771

Rizki Bhakti Pertiwi(1), Umar Hafidz Asy'ari Hasbullah(2*), Arief Rakhman Affandi(3)

(1) Universitas PGRI Semarang
(2) Universitas PGRI Semarang
(3) Universitas PGRI Semarang
(*) Corresponding Author

Abstract


Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit ratio and copigment on anthocyanin concentration and color stability during heating at different temperatures and durations. Anthocyanin copigmentation using tannic acid in a ratio of 1:20 and 1:40 with control without copigmentation (1:0) showed that increasing the tannic acid copigment would increase anthocyanin concentrations and reduce anthocyanin losses due to increased temperature and heating time. The use of 1:40 tannic acid copigment increased anthocyanin concentration by 38%. In addition, increasing the concentration of tannic acid increased the ability of anthocyanins to maintain color retention during heating and increased temperatures. The use of tannic acid at a ratio of 1:40 only decreased color retention by 16%, compared to control (54%) after heating at 75ºC heating for 120 minutes. Copigmentation with tannic acid up to a ratio of 1:40 was able to maintain the stability of the lightness (L*), the reddish value (a*), and the yellowish value (b*) of the anthocyanins. This study showed that this system is potential for food coloring application in the food industry.

Keywords


Anthocyanins, Color stability, Copigmentation, Medinilla speciosa

Full Text:

PDF


References

Ameliawati, R. 2018. Pengaruh Umur Panen dan Jenis Pelarut Terhadap Kandungan Total Fenolik, Antosianin dan Aktivitas Antioksidan Ekstrak Buah Parijoto. Skripsi, 30–38. etd.repository.ugm.ac.id

Bimpilas, A., Panagopoulou, M., Tsimogiannis, D., and Oreopoulou, V. 2016. Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors. Food Chemistry, 197(2), 39–46. https://doi.org/10.1016/j.foodchem.2015.10.095

Brenes, C. H., Del Pozo-Insfran, D., and Talcott, S. T. 2005. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. Journal of Agricultural and Food Chemistry, 53(1), 49–56. https://doi.org/10.1021/jf049857w

Brouillard, R., Chassaing, S., and Fougerousse, A. 2003. Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? Phytochemistry, 64(7), 1179–1186. https://doi.org/10.1016/S0031-9422(03)00518-1

Castañeda-Ovando, A., Pacheco-Hernández, M. de L., Páez-Hernández, M. E., Rodríguez, J. A., and 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

Catrien. 2009. Pengaruh Kopigmentasi Pewarna Alami Antosianin dari Rosela. Skripsi, 1–142. Institut Pertanian Bogor

Dai, J., and 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

Fathinatullabibah, Kawiji, and Khasanah, L. U. 2014. Stabilitas Antosianin Ekstrak Daun Jati (Tectona grandis) terhadap Perlakuan pH dan Suhu. Jurnal Aplikasi Teknologi Pangan, 3(2), 60–63. https://doi.org/10.13902/j23373539.v1i1.831

García-Viguera, C., and Bridle, P. 1999. Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid. Food Chemistry, 64(1), 21–26. https://doi.org/10.1016/S0308-8146(98)00107-1

González-Manzano, S., Dueñas, M., Rivas-Gonzalo, J. C., Escribano-Bailón, M. T., and Santos-Buelga, C. 2009. Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine. Food Chemistry, 114(2), 649–656. https://doi.org/10.1016/j.foodchem.2008.10.002

Hasbullah, U. H. A., Pertiwi, R. B., Khikmah, N., and Novita, D. 2018. "Parijoto, Kandungan, Manfaat dan Pengolahannya". PT. Nasya Expanding Management, Pekalongan, Indonesia.

Hasbullah, U., Pertiwi, R., Hidayah, I., and Andriyanti, D. 2020. Aktivitas Antioksidan Ekstrak Buah Parijoto pada Berbagai pH Pengolahan Pangan. Agrisaintifika Jurnal Ilmu-Ilmu Pertanian, 4(2), 170–175. https://doi.org/https://doi.org/10.32585/ags.v4i2.745

He, J., and Monica Giusti, M. 2010. Anthocyanins: Natural colorants with health-promoting properties. Annual Review of Food Science and Technology, 1(1), 163–187. https://doi.org/10.1146/annurev.food.080708.100754

He, X. L., Li, X. L., Lv, Y. P., and He, Q. 2015. Composition and color stability of anthocyanin-based extract from purple sweet potato. Food Science and Technology, 35(3), 468–473. https://doi.org/10.1590/1678-457X.6687

He, Y., Wen, L., Yu, H., Zheng, F., Wang, Z., Xu, X., Zhang, H., Cao, Y., Wang, B., Chu, B., and Hao, J. 2018. Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins. Food Chemistry, 268(7), 15–26. https://doi.org/10.1016/j.foodchem.2018.06.052

Hidayah, T., and Pratjojo, W. 2014. Uji Stabilitas Pigmen Dan Antioksidan Ekstrak Zat Warna Alami Kulit Buah Naga. IJCS - Indonesia Journal of Chemical Science, 3(2), 135–140. https://doi.org/10.24114/ijcst.v4i1.23091

Inggrid, H. M., and Iskandar, A. R. 2016. Pengaruh pH dan Temperatur pada Ekstraksi Antioksidan dan Zat Warna Buah Stroberi. Prosiding Seminar Nasional Teknik Kimia, 7(4), 1–7. https://doi.org/10.24114/iptk.v4i1.23090

Ingrath, W., Nugroho, W. A., and Yulianingsih, R. 2015. Extraction of anthocyanin pigments from red dragon fruit peel (Hylocereus costaricensis) as a natural food dyes using microwave (Study heating time in the microwave and addition of solvent ratio of aquadestand citric acid). Jurnal Bioproses Komoditas Tropis, 3(3), 1–8. https://jbkt.ub.ac.id/index.php/jbkt/article/view/182/171

Juniarka, I. G. A., Lukitaningsih, E., and Noegrohati, S. 2011. Analisis Aktivitas Antioksidan dan Kandungan Antosianin Total Ektrak dan Liposom Kelopak Bunga Rosella (Hibiscus Sabdariffa L.). Scientia Agricola, 16(163), 115–123. https://doi.org/10.23917/jep.v11i2.323

Kokkaew, H., Srithanyarat, N., and Pitirit, T. 2015. Optimization of Anthocyanin and Effects of Acidulants on Phytochemicals and Antioxidant Activities in Purple Waxy Corn Cookies. KKU Res Journal, 20(1), 75–90. https://doi.org/10.1088/0004-637X/753/1/35 2

Kopjar, M., and Piližota, V. 2009. Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage. Croatian Journal of Food Science and Technology, 1(2), 16–20. https://doi.org/10.1016/j.foodchem.2015.10.095

Koswara, S. 2009. Pewarna Alami: Produksi dan Pengolahannya (02 ed.). Universitas Muhamadiyah Semarang. http://tekpan.unimus.ac.id/wp-content/uploads/2013/07/PEWARNAALAMI.pdf

Lestario, L. N., and Andini, S. 2016. Kopigmentasi Kuersetin Apel (Pyrus malus) terhadap Stabilitas Warna Ekstrak Buah Duwet (Syzygium cumini). Prosiding Konser Karya Ilmiah, 2(5), 37–42. https://doi.org/http://pkki-2460-5506

Lindriati, T., Puspitasari, Agustina, F., Komar, M., and Fauzi, M. 2005. Ekstraksi dan Stabilitas Antosianin dari Kulit Buah Duwet (Syzgium cumini). Jurnal Teknologi Dan Industri Pangan, 16(2), 142–150. https://doi.org/10.6066/4312/jtip02.125

Maite T. Escribano-Bailon, and Celestino Santos-Buelga. 2012. Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines. Current Organic Chemistry, 16(6), 715–723. https://doi.org/10.2174/138527212799957977

Maulina, A., Hardeli, and Bahrizal. 2014. Preparasi Dye Sensitized Solar Celi Menggunakan Ekstrak Antosianin Kulit Buah Manggis (Garcinia Mangostana L). Jurnal Sainstek, 6(2), 158–167. https://doi.org/10.24123/saintek.v2i1

Meutia, Y. R., Susanti, I., and Siregar, C. 2019. Uji Stabilitas Warna Hasil Kopigmentasi Asam Tanat dan Asam Sinapat pada Pigmen Brazilin Asal Kayu Secang (Caesalpinia sappan L .) Stability Test of Copigmentation of Brazilin Pigment from Sappan wood. Journal of Agro-Based Industry, 36(1), 30–39. https://doi.org/10.21776/ub.jpa.2019.009.01.2.

Nugroho, C. A., Kunarto, B., Sani, E. Y., and Rohadi. 2019. Ekstraksi Antosianin Tangkai Buah Parijoto (Medinilla speciosa B.) Menggunakan Berbagai Konsentrasi Ethanol Dan Stabilitas Ekstraknya Terhadap Lama Pemanasan. Jurnal Teknologi & Industri Hasil Pertanian, 3(10), 1–11. https://doi.org/10.26877/jiphp.v3i1.3839

Nusantara, Y. P., Lestario, L. N., and Martono, Y. 2018. Pengaruh Penambahan Asam Galat Sebagai Kopigmen Antosianin Murbei Hitam (Morus nigra L.) terhadap Stabilitas Termal. Agritech, 37(4), 428. https://doi.org/10.22146/agritech.22963

Pertiwi, R. B., Hidayah, I. N., Andrianty, D., and Hasbullah, U. H. A. 2019. Aktivitas Antioksidan Ekstrak Buah Parijoto pada Berbagai pH Pengolahan Pangan. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 4(2), 170. https://doi.org/10.32585/ags.v4i2.745

Saati, Elfi. Rrd, T., and Simon BW, A. 2012. Optimalisasi Fungsi Pigmen Bunga Mawar Sortiran Sebagai Zat Pewarna Alami Dan Bioaktif Pada Produk Industri. Jurnal Teknik Industri, 12(2), 133. https://doi.org/10.22219/jtiumm.vol12.no2.133-140

Santoso, W. E. A., and Estiasih, T. 2014. Kopigmentasi Ubi Jalar Ungu dengan Kopigmen Na-Kasienat dan Protein Whey serta Stabilitasnya Terhadap Pemanasan. Jurnal Pangan Dan Agroindustri, 2(4), 121–127. https://doi.org/10.1007/s10681-010-0132-0

Sari, F. 2016. The Copigmentation Effect of Different Phenolic Acids on Berberis crataegina Anthocyanins. Journal of Food Processing and Preservation, 40(3), 422–430. https://doi.org/10.1111/jfpp.12619

Satyatama, D. I. 2008. Pengaruh Kopigmentasi Terhadap Stabilitas Warna Antosianin Buah Duwet (Syzygium cumini). In Thesis. Institut Pertanian Bogor

Sinaga, A. S. 2019. Segmentasi Ruang Warna L*, a*, b*. Jurnal Mantik Penusa, 3(1), 43–46. https://doi.org/10.20956/at.v13i2.261.

Sipahli, S., Mohanlall, V., and Mellem, J. J. 2017. Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa. Food Science and Technology, 37(2), 209–215. https://doi.org/10.1590/1678-457X.14216

Wahyuni, H., Hanum, T., and Murhadi. 2017. Copigmentation Effect on Color Stability of Anthocyanin from Epicarp Extract of Terung Belanda (Cyphomandra betacea Sendtn. Jurnal Teknologi & Industri Hasil Pertanian, 22(1), 40–51. https://doi.org/10.23960/jtihp.v22i1.%p

Wulandari, D., Hanum, T., and Rangga, A. 2018. Copigmentation Effect of Catechol and Tannin on Stability of Glutinous Black Rice Bran (Oryza sativa glutinosa). Jurnal Teknologi & Industri Hasil Pertanian, 23(1), 31. https://doi.org/10.23960/jtihp.v23i1.31-44

Yuniwati, M., Kusuma, A. W., and Yunanto, F. 2012. Optimasi Kondisi Proses Ekstraksi Zat Pewarna Dalam Daun Suji Dengan Pelarut Etanol. Prosiding Seminar Nasional Aplikasi Sains & Teknologi, 3(11), 257–263. https://doi.org/10.13140/RG.2.2.11113.75368



DOI: https://doi.org/10.22146/ifnp.65771

Article Metrics

Abstract views : 479 | views : 385

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada. View website statistics.

 

Indonesian Food and Nutrition Progress Journal is Indexed by:

Google ScholarDimensions logo Garuda logo

Creative Commons License
Indonesian Food and Nutrition Progress is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

real
time web analytics View My Stats