ABSTRAKPenelitian ini bertujuan untuk menentukan jenis bahan pengisi terbaik dan konsentrasi bahan pengisi yang terbaik dalam mengekstrak pewarna bubuk dari buah senduduk. Jenis bahan pengisi yang digunakan ada dua macam yakni dekstrin dan maltodekstrin, konsentrasi bahan pengisi yang digunakan adalah 5%, 10%, 15%, 20% dan 25%. Pewarna bubuk yang dihasilkan dianalisa konsentrasi antosianin, kadar air, pH, total asam dan aktivitas antioksidannya. Dari hasil penelitian menunjukkan perbedaan jenis bahan pengisi, konsentrasi bahan pengisi dan interaksi keduanya memberikan pengaruh yang berbeda nyata terhadap konsentrasi antosianin, kadar air, pH dan total asam dari pewarna bubuk buah senduduk. Jenis bahan pengisi yang paling baik dalam pembuatan pewarna bubuk dari buah senduduk adalah maltodekstrin pada konsentrasi 5% dengan konsentrasi antosianin 7.3688 mg/L, kadar air 13.6171%, pH 2.372 dan total asam 41.47% dengan aktivitas antioksidan sebesar 52.670%. Kata kunci-senduduk (Melastoma malabathricum L.); pewarna bubuk; antosianin; bahan pengisi PENDAHULUAN Warna merupakan salah satu indikator yang menentukan penerimaan konsumen terhadap suatu produk karena warna merupakan faktor pertama yang terlihat dari penampilan suatu produk. Pada pengolahan makanan, pewarna sering ditambahkan untuk memperkuat warna asli makanan. Salah satu sumber pewarna alami yang dapat dimanfaatkan adalah buah senduduk (Melastoma malabathricum L.) sebagai sumber antosianin. Menurut Janna et al., (2006), antosianin berperan dalam pemberian zat warna mulai dari merah tua sampai biru pada bunga, buah dan daun tanaman. Selain dapat dijadikan sebagai pewarna, antosianin juga termasuk dalam senyawa flavonoid yang memiliki fungsi sebagai antioksidan alami.Kestabilan antosianin dipengaruhi oleh beberapa faktor antara lain pH, temperatur, sinar, oksigen serta faktor lainnya seperti enzim dan logam. Antosianin lebih stabil dalam larutan asam dibanding dalam larutan netral atau alkali (Saati dan Rohmawati, 2006). Pada pH tinggi antosianin cenderung berwarna biru atau tidak berwarna kemudian cenderung berwarna merah pada pH rendah (DeMan, 1997).Pewarna makanan banyak tersedia dalam bentuk larutan dan serbuk. Namun, pewarna dalam bentuk larutan memiliki stabilitas dan umur simpan yang relatif tidak lama. Pewarna dalam bentuk serbuk memiliki kelebihan dibandingkan dengan bentuk larutan, yaitu lebih awet, ringan, volumenya lebih kecil sehingga dapat mempermudah dalam pengemasan dan pengangkutan atau distribusi. Dalam pembuatan bahan berbentuk serbuk biasanya ditambahkan bahan pengisi (filler). Bahan pengisi dapat mencegah melengketnya bubuk pada alat pengering spray dryer.Bahan pengisi yang sering digunakan sebagai bahan pengisi adalah dekstrin dan maltodekstrin. Menurut Winarno (2004), dekstrin merupakan senyawa polisakarida yang sangat larut dalam air dan dapat mengikat zat-zat hidrofobik sehingga banyak digunakan sebagai bahan tambahan makanan untuk memperbaiki tekstur. Menurut Jati (2007), pemanfaatan maltodekstrin dalam industri antara lain sebagai bah...
The aim of study was to determine the percentage of acid and its influence on characteristic effervescent tablet of tamarillo. The percentages of acid addition that consist with citric acid and tartaric acid (1:1) were 15%, 20%, 25%, 30% and 35%. Water content, pH solution, vitamin C content, soluble duration, friability of tablet and organoleptic test on colour, aroma and flavour of tamarillo effervescent tablet were determined after addition of acid. The results showed that the difference in percentage of acid addition significantly affected to the water content, pH solution, soluble duration and friability of tablets. Based on organoleptic test, the tablet consist of 25% addition of acid was the best percentage of acid addition. The quality parameters in this percentage were the water content 6.09%, pH solution 4.80, vitamin C 498.0800 mg/tablet, soluble duration 3.96 minute, friability of tablet 0.11%, while the averages of organoleptic test for colour were 3.40 (ordinary), aroma 3.36 (ordinary), and flavour 3.76 (like).
The objective of this study was to investigate the quantitative index of CI in cucumber fruit based on electrolyte leakage and MDA content. The results show that a rapid increase in electrolyte leakage was observed after 4 days storage at 5ºC; while of fruit stored at 20ºC was maintained at the same level. On other hand, significant difference in MDA equivalent was not found between cucumber fruit stored at 5ºC and 20ºC; nevertheless, the MDA equivalent of fruit stored at 5 ºC was higher than that of stored at 20ºC. Since the electrolyte leakage and MDA equivalent are related with oxidative stress which they increased in response to storage at low-temperature, thus they can be used as an indicator of cell membrane damage caused by CI in cucumber fruit.
Research on gluten-free noodles made from composite flour (modified cassava flour (mocaf), tapioca, cornstarch, and soybeans) has been carried out in previous studies. However, research on the shelf life of these noodles has not been carried out. Information on shelf life is intended to ensure product quality is in good condition when consumed and does not endanger consumers’ health. This research aims to determine the shelf life of gluten-free dry noodles made from composite flour (mocaf, tapioca, cornstarch, and soybeans). Determination of gluten-free dry noodles’ shelf life using Accelerated Shelf Life Testing (ASLT) with the Arrhenius approach based on the pattern of changes in water content. Gluten-free dry noodles are packed using polypropylene plastic with a thickness of 0.09 mm. The packaged noodles were then stored at different temperatures, 25°C, 35°C, and 45°C. The parameter observed was moisture content on days 0, 14, 28, 35, and 42 days. The result showed that water content tends to increase during storage of gluten-free dry noodles from composite flour (mocaf, tapioca, cornstarch, and soybeans). Gluten-free dry noodles from the composite flour (mocaf, tapioca, cornstarch, and soybeans) stored at 25°C had the most suitable shelf life, around 161 days.
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