PENGARUH KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERISKTIK FISIKOKIMIA SERBUK EKSTRAK BUAH PARIJOTO (Medinilla speciosa Blume)
Abstract
The purpose of this research is to know the effect of increasing the concentration of maltodextrin on the physicochemical characteristics of parijoto fruit (Medinilla speciosa Blume) extract powder by analyzing yield, solubility, color intensity, air content, and anthocyanin content. The experimental design used in this study was a Completely Randomized Design (CRD) with one factor and 3 replications. The studied factors were the concentration of maltodextrin in making powder from parijoto fruit extract which consisted of 6 treatments, they are: 5%, 10%, 15%, 20%, 25%, and 30%. If there is a significant difference between treatments, further testing is carried out with the Duncan test at 5% level. The results showed that the addition of maltodextrin had a significant effect on all parameters of parijoto fruit extract powder. The best anthocyanin powder from parijoto fruit extract was the concentration of maltodextrin 10%, anthocyanin content 2.68 ppm, yield 12.48%, solubility 79.96%, water content 4.22%, lightening level (L*) 55.05, redness level (a*) 18.10, and yellowness level (b*) 16.64.
Keywords
Full Text:
PDFReferences
Asmara, Y., A. Bayu K., S. Adi G.P., F. Ani dan I. Pujiastuti. 2013. Rekayasa Proses Pembuatan Serbuk Pewarna Batik Biodegradable Berbahan Antosianin Limbah Kulit Terung Belanda (Chypomandra betaceae) dengan Kombinasi Ekstraksi Gelombang Ultrasonik dan Aquasolven. Prosiding SNST Ke-4 Fakultas Teknik Universitas Wahid Hasyim, Semarang. Hal 17-21.
De Garmo, EP, Sullivan, WG, dan Canada, JR. 1984. Engineering Economy7th Ed. Van Noston Reinhold Company. New York.
Endang, S.S., dan Prasetyastuti. 2010. Pengaruh Pemberian Juice Lidah Buaya (Aloe Vera L.) terhadap Kadar Lipid Peroksida (MDA) pada Tikus Putih Jantan Hiperlipidermia. Jurnal Farmasi Kedokteran 3(1):353-362.
Muslim, D. L. 2019. Ekstraksi Antosianin Buah Parijoto (Medinilla speciosa Blume) Menggunakan Berbagai Konsentrasi Asam Sitrat dan Stabilitasnya Pada Berbagai Ph. Skripsi. Fakultas Teknologi Pertanian, Universitas Semarang, Semarang.
Muzaffar, K., Dinkarrao, B.V., Kumar, P. 2016. Optimization of spray drying conditions for production of quality pomegranate juice powder. Cogent Food & Agriculture 2(1):1-9. DOI: 10.1080/2331193211931.2015.1127583.
Oktaviana, YR. 2012. Kombinasi Konsentrasi Maltodekstrin dan Suhu Pemanasan Terhadap Kualitas Minuman Serbuk Instan Belimbing Wuluh (Averrhoa bilimbi L). Skripsi. Fakultas Teknobiologi. Universitas Atma Jaya. Yogyakarta.
Purnomo, W, Khasanah, LU, dan Baskara R. 2014. Pengaruh Rasio Kombinasi Maltodekstrin, Karagenan dan Whey Terhadap Karakteristik Mikroenkapsulan Pewarna Alami Daun Jati (Tectona grandls L.F.). Jurnal Aplikasi Teknologi Pangan. 3(3): 99-107.
Tamal, B. T., S. Kumalaningsih. dan A. F. Mulyadi. 2014. Studi Pembuatan Bubuk Pewarna Alami dari Daun Suji (Pleomele angustifolia N.E.Br.) (Kajian Konsentrasi Maltodekstrin dan MgCO3). Universitas Brawijaya. Malang.
Tazar N, F Violalita, M Harmi, K Fahmy. 2017. Pengaruh Perbedaaan Jenis dan Konsentrasi Bahan Pengisi Terhadap Karakteristik Pewarna Buah Senduduk. Jurnal Teknologi Pertanian Andalas. 21(2).
Wachidah, L.N. 2013. Uji Aktivitas Antioksidan Serta Penentuan Kandungan Fenolat dan Flavonoid Total Dari Buah Parijoto (Medinilla speciosa Blume). Universitas Islam Negeri Syarif Hidayatullah. Jakarta.
Yuliawaty, S. T., dan Wahono H.S. 2015. Pengaruh Lama Pengeringan dan Konsentrasi Maltodekstrin Terhadap Karakteristik Fisik Kimia dan Organoleptik Minuman Instan Daun Mengkudu (Morinda citrifolia L). Jurnal Pangan dan Agroindustri 3(1) :41-52.
DOI: http://dx.doi.org/10.26623/jtphp.v16i1.4402
Refbacks
- There are currently no refbacks.
Published :
Faculty of Agricultural Technology, Universitas Semarang
Jl.Soekarno-Hatta, Tologosari, Semarang, Indonesia, Telp: 024-6702757, Fax: 024-6702272, e_mail : jurnal_tphp@usm.ac.id.
This is licensed under a Creative Commons Attribution 4.0 International License.