Stabilitas Minuman Isotonik Antosianin Beras Ketan Hitam dengan Senyawa Kopigmentasi Ekstrak Bunga Belimbing (Averrhoa carambola)
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
Full Text:
PDF (Bahasa Indonesia)References
Amr, A., & Al-Tamimi, E. (2007). Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colorants. International Journal of Food Science and Technology, 42, 985–991. https://doi.org/10.1111/j.1365-2621.2006.01334.x.
Bagchi, D., Sen, C. K., Bagchi, M., & Atalay, M. (2004). Anti-angiogenic, antioxidant, and anticarcinogenic properties of a novel anthocyanin-rich berry extract formula. Biochemistry, 69, 75–80.
Castenada-Ovando, A., Hernandez, L. P., Hernandez, M. E. P., & Galan-Vidal, L. A. (2009). Chemical studies of anthocyanins: A review. Food Chemistry, 113, 859-871. https://doi.org/10.1016/j.foodchem.2008.09.001.
Dangles, O., Elhabiri, M., dan Brouillard, R. (1994). Kinetic and thermodynamic investigation of the aluminium–anthocyanin complexation in aqueous solutions. Journal of Chemical Society Perkin Transactions, 12, 247– 257.
Davies, A. J., & Mazza, G. (1993). Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. Journal of Agricultural and Food Chemistry, 41, 716–720. DOI: 10.1021/jf00029a007.
Dharmawan, I. P. G. A. (2009). Pengaruh Kopigmentasi Pewarna Alami Antosianin dari Rosela (Hisbiscus sabdariffa L) dengan Brazilien dari kayu secang (Caesalpinia sappan L) terhadap Stabilitas Warna pada Model Minuman Ringan. Skripsi. Bogor: Fakultas Teknologi Pertanian Bogor.
Eldridge, J.A., Repko, D., dan Mumper, R.J. (2014). Retention of polyphenols species in spray-dreied blackberry extract using mannitol as a thermoprotectant. Journal of Medicinal Food, 10, 1064–1069. Doi: 10.1089/jmf.2013.0177.
Ersus, S., & Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray dryer. Journal of Food Engineering, 80, 805–812. Doi:10.1016/j.jfoodeng.2006.07.009.
Ferreira da Silva, P., Lima, J. C., Freitas, A. A., Shimizu, K., Mac ?anita, A. L., dan Quina, F.H. (2005). Charge-transfer complexation as a general phenomenon in the copigmentation of anthocyanins. Journal of Physical Chemistry A, 109, 7329–7338.
de Freitas, V., & Mateus, N. (2006). Chemical transformations of anthocyanins yielding a variety of colours (Review). Environmental Chemistry Letters, 4, 175–183. Doi: 10.1007/s10311-006-0060-3.
Ghiselli, A., Nardini, M., Baldi, A., & Scaccini, C. (1998). Antioxidant activity of different phenolic fractions separated from an Italian red wine. Journal of Agricultural and Food Chemistry, 46, 361–367. Doi: 10.1021/jf970486b.
Giusti, M. M., & Wrostald, R. E. (2001). Characterization and measurement of anthocyanin by UV-visible spectroscopy, In Wrostald, R.E., Acree, T.E., Dekker, E.A., Penner, M.H., Reid, D.S., Schwarrtz, S.J., Shoemaker, C.F., … Sporns, P. (eds) (2001). Handbook of food analytical chemistry: Pigmens, colorants, flavors, texture, and bioactive food components. Hoboken, New Jersey: John Wiley Sons.
Kamei, H., Hashimoto, Y., Koide, T., Kojima, T., & Hasegawa, M. (1998). Anti-tumor effect of methanol extracts from red and white wines. Cancer Biotherapy and Radiopharmacology, 13, 447–452. Doi: 10.1089/cbr.1998.13.447.
Kano, M., Takayanagi, T., Harada, K., Makino, K., & Ishikawa, F. (2005). Antioxidative activity of anthocyanins from purple sweet potato, Ipomoea batatas cultivar Ayamurasaki. Biochemistry, 69, 979–988. Doi: 10.1271/bbb.69.979.
Katsube, N., Iwashita, K., Tsushida, T., Yamaki, K., & Kobori, M. (2003). Induction of apoptosis in cancer cells by Bilberry (Vaccinium myrtillus) and the anthocyanins. J Agric Food Chem, 51, 68–75. Doi: 10.1021/jf025781x.
Kirca, A., Ozkan, M., & Cemeroglu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97, 598–605. Doi: 10.1016/j.foodchem.2005.05.036.
Matsui, T., Ebuchi, S., & Kobayashi, M. (2002). Anti-hyperglycemic effect of diacylated anthocyanin derived from Ipomoea batatas cultivar Ayamurasaki can be achieved through the Alpha-glucosidase inhibitory action. Journal of Agricultural and Food Chemistry, 50, 7244–7248.
Oki, T., Masuda, M., Furuta, S., Nishiba, Y., Terahara, N., & Suda, I. (2002). Involvement of anthocyanins and other phenolics compound in radical-scavenging activity of purple-fleshed sweet potato cultivars. Journal of Food Science, 67(5), 1752–1756. https://doi.org/10.1111/j.1365-2621.2002.tb08718.x.
Payal, G., Pankti, K., Manodeep, C., & Jagadivh, K. (2012). Phytochemical and pharmacological profile of Averrhoa carambola Linn: An Overview. International Research Journal of Pharmacy, 3, 88–92.
Pujimulyani, D., Raharjo, S., Marsono, Y., & Santoso, U. (2010). Pengaruh Blanching terhadap aktivitas antioksidan, kadar fenol, flavonoid, dan tannin terkondensasi kunir putih (Curcuma mangga Val.). Agritech, 30, 141–147.
Renata, V. T., Brabet, C., & Hubinger, M. D. (2010). Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea mart) juice produced with different carrier agents. Food Research International, 43, 907–914.
Rosso, V. V, & Mercadante, A. Z. (2007). Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system. Innovative Food Science and Emerging Technologies, 8, 347–352.
Roy, M. K., Juneja, L. R., Isobe, S., & Tsuhida, T. (2009). Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry, 114, 263–269. Doi: 10.1016/j.foodchem.2008.09.050.
Salas, E., Le Guerneve, C., Fulcrand, H., Poncet-Legrand, C., & Cheynier, V. (2004). Structure determination and color properties of a new directly linked flavanol-anthocyanin dimmer. Tetrahedron Letters, 45, 8725–8729.
Sari, P., Agustina, P., Komar, M., Unus, Fauzi, M., & Lindriati, T. (2005). Ekstraksi dan stabilitas antosianin dari kulit buah duwet (Syzygium cumini). Jurnal Teknologi dan Industri Pangan, 16, 142–150.
Sari, P., Wijaya, C. H., Sajuthi, D., & Supratman, U. (2012). Color properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins. Food Chemistry, 132, 1908–1914.
Suhartatik, N., Cahyanto, M. N., Rahardjo, S., & Rahayu, E. S. (2013). Stabilitas Antosianin Beras Ketan Hitam selama Proses Pemanasan dan Penyimpanan. Agritech, 33, 384–390. https://doi.org/10.22146/agritech.9533.
Volden, J., Borge, G. I. A., Bengtsson, G. B., Hansen, M., Thygesen, I. E., & Wicklund, T. (2008). Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp capitata f. rubra). Food Chemistry, 109, 595–605. http://dx.doi.org/10.1016/j.foodchem.2008.01.010.
Wang, Li-Shu., & Stoner, G. D. (2009). Anthocyanin and their role in cancer prevention. Cancer Letters, 269(2), 281–290. Doi: 10.1016/j.canlet.2008.05.020.
Xu, B. J., & Chang, S. K. C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes affected by extraction solvent. Journal of Food Science, 72, 59–66. Doi: 10.1111/j.1750-3841.2006.00260.x.
DOI: https://doi.org/10.22146/agritech.15395
Article Metrics
Abstract views : 4870 | views : 5814Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Nanik Suhartatik, Akhmad Mustofa
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.