Uji Stabilitas Pigmen Merah Antosianin Dari Daun Jati Muda (Tectona grandis Linn f) terhadap pH sebagai Pewarna Alami

Surianti, Surianti; Husain, Halimah; Sulfikar, Sulfikar

doi:10.35580/chemica.v20i1.13623

Cited by 7 publications

(7 citation statements)

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“…These results indicate the characteristics of anthocyanins, where the color change is caused by changes in the anthocyanin structure caused by the influence of H + and OHions. 13 Anthocyanins belong to phenolic substances which are widely found in plants and give them blue, red, or purple colors. 3 One of the factors that affect the color of anthocyanin is a change in pH.…”

Section: Anthocyanin Test Resultsmentioning

confidence: 99%

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Ningrum,

Lestari,

Berlianti

et al. 2023

World Nutr J

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Purple cabbage (Brassica oleracea L.) is one of the agricultural products that contain anthocyanins which have the potential as antioxidants. The amount of production in Indonesia is still relatively low due to a lack of consumer demand and a lack of innovation in its utilization. So it is necessary to make new innovations, one of which is by processing it into flour to make Almond Crispy which is then given the name "Ceamond Crispy". The reason Almond Crispy is made, because it is easy to process and can be consumed for a long time. This study aims to determine the anthocyanin compounds contained in processed food "Ceamond Crispy". Almond Crispy is made with a ratio of purple cabbage flour and moderate protein flour in 3 formulations namely formulation 1 (1:2), formulation 2 (1:1), and formulation 3 (2:1). This research was conducted by organoleptic test, anthocyanin, nutritional content. Therefore, it can be concluded that the organoleptic test results obtained brown color, taste like chocolate, vanilla aroma, and crunchy texture. The anthocyanin test results obtained positive results in all three formulations. The results of the nutritional content test showed that the 3 formulations contained the same protein, carbohydrates (starch), and carbohydrates (glucose), but did not contain fat. The results of the preference test showed that formulation 3 was the most preferred formulation. Thus, proving that "Ceamond Crispy" can be received with a positive response by the community and has the potential to be developed into an innovative food that is beneficial for the heart. Thus, proving that "Ceamond Crispy" is safe for consumption by the public and can be developed into innovative foods that are beneficial for heart health.

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Section: Anthocyanin Test Resultsmentioning

confidence: 99%

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Ningrum,

Lestari,

Berlianti

et al. 2023

World Nutr J

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“…The colour test was carried out using HCl 2 M and NaOH 2 M compounds. Concentrated extracts that experienced a steady red change if added HCl 2 M and the colour became green-blue when dripped with NaOH 2 M showed that the extract contained anthocyanins (Sani et al, 2018;Meganingtyas and Alauhdin, 2021;Lestario et al, 2014;Surianti et al, 2019). Discolouration in anthocyanin extracts is associated with the acidic and alkaline conditions of the solution.…”

Section: Colour Change Testmentioning

confidence: 99%

Study of Anthocyanin Extraction from Red Banana (Musa sapientum L. var Rubra) Waste and Characteristics of Light Effects

Rosalina

Warsiki

Fauzi

et al. 2022

Sci. Technol. Indones

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Anthocyanins are compounds responsible for plants’ blue, purple, violet, magenta, red, and orange colours. Anthocyanins are found in tropical fruits. Generally, anthocyanins are found in the peel tissues of plants. The increasing interest in anthocyanins, especially in the field of food and health, supports the development of anthocyanin exploration research. One of the uses of anthocyanins that are widely developed today is the addition of anthocyanins as indicators in smart packaging. For application on the packaging, in addition to extraction techniques, it is also necessary to assess the characteristics of anthocyanins in the environment. This study aims to examine the anthocyanin potential of red banana waste and the effect of light on anthocyanin stability. The anthocyanins observed are the result of anthocyanin extraction from the red banana peel and bracts using the maceration method. The solvent used is water acidified with citric acid. The study results showed that the total anthocyanin content in red banana bracts extract was higher than in extract from red banana peel. A concentrated extract from the bracts of a red banana contains 114.26 μg/g FW of total anthocyanins. In comparison, the concentrated extract of red banana peel contains 110.27 μg/g FW of total anthocyanins. Identification of concentrated extracts of red banana peel and flower through FTIR test, maximum wavelength test with UV-Vis and discolouration test showed that the extract contains anthocyanin compounds. Irradiation with a 25-watt bulb lamp, UV lamp and sunlight on concentrated extracts of the red banana peel and bracts showed degraded anthocyanin content. The results of this study show that the peel and flower of red bananas have the potential to be developed as a source of anthocyanins.

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“…Salah satu sumber pigmen antosianin dari daun jati yaitu warna merah. Selain itu, dapat dijadikan sebagai alternatif baru penghasil warna alami dan antioksidan dari tanaman daun jati (Surianti and Sulfikar, 2019). Selain tanaman daun jati, di dalam beras merah terdapat komponen bioaktif diantaranya senyawa flavonoid, pigmen yang berperan sebagai antioksidan.…”

Section: Pendahuluanunclassified

PERBANDINGAN KESTABILAN WARNA SEDIAAN LIP CREAM DARI KOMBINASI EKSTRAK DAUN JATI (Tectona grandis) DAN BERAS MERAH (Oriza nivara) SEBAGAI ZAT WARNA ALAMI

Fauziah,

Miyarso,

Fitriyati

2023

jfks

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Lip cream merupakan sediaan yang dapat memberikan kelembapan pada bibir. Ekstrak daun jati (Tectona grandis Linn.f.) dan beras merah (Oryza nivara) digunakan sebagai pewarna alami yang tidak menyebabkan iritasi sehingga aman digunakan, sediaan stabil selama penyimpanan. Kandungan pigmen yang terdapat di dalam kedua tanaman tersebut berupa senyawa flavonoid yaitu antosianin. Senyawa antosianin memberikan pigmen berupa warna merah, biru, violet, oranye, ungu. Tujuan Penelitian ini yaitu untuk memperoleh pewarna alami sediaan Lip cream kombinasi ekstrak daun jati (Tectona grandis L.) dan beras merah. Ekstraksi daun jati dan beras merah dilakukan secara maserasi menggunakan etanol 96% dan HCl 1%. Standarisasi ekstrak dilakukan dan analisis kandungan senyawa dengan uji tabung. Ekstrak yang telah dibuat dilakukan formulasi dengan 14 formula dan evaluasi fisik antara lain uji organoleptis, uji homogenitas, uji pH, uji daya sebar, uji daya oles, uji daya lekat, uji iritasi dan uji stabilitas warna. Hasil penelitian menunjukan bahwa standarisasi ekstrak sesuai dengan persyaratan mutu ekstrak. Ekstrak mengandung senyawa flavonoid dan antosianin. Semua uji fisik sediaan menunjukkan bahwa semua formula memenuhi persyaratan mutu sediaan. Berdasarkan hasil uji hedonik didapatkan bahwa formula 11 banyak disukai dari tekstur dan aroma, sedangkan warna lebih disukai formula 14. Kombinasi ekstrak daun jati (Tectona grandis) dan beras merah (Oryza nivara) dapat dijadikan pewarna alami yang stabil pada sediaan Lip cream

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Uji Stabilitas Pigmen Merah Antosianin Dari Daun Jati Muda (Tectona grandis Linn f) terhadap pH sebagai Pewarna Alami

Cited by 7 publications

References 0 publications

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart

Study of Anthocyanin Extraction from Red Banana (Musa sapientum L. var Rubra) Waste and Characteristics of Light Effects

PERBANDINGAN KESTABILAN WARNA SEDIAAN LIP CREAM DARI KOMBINASI EKSTRAK DAUN JATI (Tectona grandis) DAN BERAS MERAH (Oriza nivara) SEBAGAI ZAT WARNA ALAMI

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