Article Sidebar

Submitted
December 14, 2021
Accepted
May 21, 2022
Published
May 31, 2022
Download
PDF (Bahasa Indonesia)
Statistic
Read Counter : 347 Download : 1079

Main Article Content

Abstract

Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use of additives such as preservatives, artificial flavours, and artificial coloring can cause allergic reactions in consumers, and chemical compounds can build up in the body. Previous studies on food colors have focused primarily on synthetic and chemical colors, their stability, metabolism and toxicity, but recent attention has been directed to the biochemical aspects of plant-derived food colors and studies of their utilization. One of the plants that can be used as a dye was the Telang flower. Telang flower (Clitoria ternatea L.) was a flower that has the potential to be an alternative natural food coloring agent in an effort to minimize the use of synthetic dyes and has antioxidant compounds that are beneficial to the body. This study aims to determine the amount of use of butterfly pea flower extract, to analyze the effect of different treatments with the addition of carrageenan and lemon on antioxidant activity and physical properties (viscosity and color). Jelly drink from butterfly pea flower extract in this study used a factorial completely randomized design (RALF) with three levels each. The first factor is carrageenan (0.25%, 0.50%, 0.75%) and the second factor is lemon concentration (1%, 2%, and 3%). Each treatment was repeated 3 times. The results of this study indicate that the difference in the use of the addition of carrageenan: lemon has a significant effect on antioxidant activity, viscosity, and color of jelly drink with telang flower juice. It can be concluded that the higher the concentration of carrageenan and lemon, the higher the antioxidant activity and viscosity produced, and the use of lemon and carrageenan can affect the physical properties of the Jelly drink product with butterfly pea flower juice.

Article Details

License

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Author Biography

Titi Mutiara Kiranawati, Universitas Negeri Malang

Fakultas Teknik
How to Cite
Kiranawati, T. M., Mariana, R. R., & Efrinasari, N. (2022). THE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEA. Jurnal Agroindustri, 12(1), 29–38. https://doi.org/10.31186/j.agroindustri.12.1.29-38
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Agustin, P. W. (2014). Pembuatan Jelly drink Averrhoa Blimbi L. (Kajian Proporsi Belimbing Wuluh: Air dan Konsentrasi Karagenan). Jurnal Pangan Dan Agroindustri, 2(3), 1–9. https://doi.org/https://jpa.ub.ac.id/index.php/jpa/article/view/46/55
  2. Anggriani, L. (2019). Potensi ekstrak bunga telang (Clitoria Ternatea) sebagai pewarna alami lokal pada berbagai industri pangan. Canrea Journal, 2(1), 32–37.
  3. Budiasih, S. (2017). Pemanfaatan Tanaman Telang (Clitoria ternatea). Sinergi Penelitian Dan Pembelajaran Untuk Mendukung Pengembangan Literasi.
  4. Fitriyana, A. R. (2017). Perbandingan Kadar Vitamin C Pada Jeruk Nipis (Citrus x Aurantiifolia) dan Jeruk Lemon (Citrus x Limon) yang Dijual di Pasar Linggapura Kabupaten Brebes. Jurnal Publicitas, Publikasi Ilmiah Civitas Akademika Politeknik Mitra Karya Mandiri Brebes, 2(2).
  5. Gani, Y. F., Indarto, T., Suseno, P., & Surjoseputro, S. (2014). Perbedaan Konsentrasi Karagenan Terhadap Sifat Fisikokimia Dan Organoleptik Jelly drink Rosela-Sirsak (Differences of carrageenan concentration on physicochemical and organoleptic properties of rosella-soursop jelly drink). Journal of Food Technology and Nutrition, 13(2), 87–93.
  6. Gani, Y. F., Suseno, T. I. P., & Surjoseputro, S. (2014). Perbedaan Konsentrasi Karagenan terhadap Sifat Fisikokimia dan Organoleptik Jelly drink Rosela-Sirsak. Jurnal Teknologi Pangan Dan Gizi, 13(2), 87–93.
  7. Goff, D.H., Hartel, R. (2013). Ice Cream (Springer Ed. (ed.); 7th ed.). Springer Ed.
  8. Hotchkiss, S., Brooks, M., Campbell, R., Philp, K., & Angie Trius. (2013). The use of carrageenan in food. Veterinarni Medicina, 58(4), 187–205.
  9. Iglauer, S., Wu, Y., Shuler, P., Tang, Y., & III Goddard, W. A. (2010). Dilute iota- and Kappa-Carrageenan Solutions with High Viscosities in High Salinity Brines. Journal of Petroleum Science and Engineering, 75, 304–311. https://doi.org/http://dx.doi.org/10.1016/j.petrol.2010.11.025
  10. Makasana, J., Dholakiya, B. Z., Gajbhiye, N. A., & Raju, S. (2016). Extractive Determination of Bioactive Flavonoids From Butterfly Pea (Clitoria ternatea L). Research on Chemical Intermediates. Research on Chemical Intermediates, 43(2), 783–799. https://doi.org/10.1007/s11164-016-2664-y
  11. Nafiah, hidayatun, winarnih, & susatyo, eko budi. (2012). Pemanfaatan Karagenan Dalam Pembuatan Nugget Ikan Cucut. Indonesian Journal of Chemical Science, 1(1), 27–31.
  12. Necas, J., & Bartosikova, L. (2013). Carrageenan: A review. Veterinarni Medicina, 58(4), 187–205. https://doi.org/10.17221/6758 VETMED
  13. Neda, G. D., Rabeta, M. S., & Ong, M. T. (2013). Chemical Composition and Anti-Proliferative Properties of Flowers of Clitoria ternatea. International Food Research Journal, 20(3), 1229–1234. https://www.researchgate.net/publication/248390954
  14. Nhut Pham, T., Chinh Nguyen, D., Duc Lam, T., Van Thinh, P., Tien Le, X., Vo Nguyen, D. V., Quang, H. V., Duy Nguyen, T., & Bach, L. G. (2019). Extraction of anthocyanins from Butterfly pea (Clitoria ternatea L. Flowers) in Southern Vietnam: Response surface modeling for optimization of the operation conditions. IOP Conference Series: Materials Science and Engineering, 542(1). https://doi.org/10.1088/1757-899X/542/1/012032
  15. Pires, T. C. S. P., Dias, M. I., Barros, L., Barreira, J. C. M., Santos-buelga, C., & Ferreira, I. C. F. R. (2018). Incorporation of natural colorants obtained from edible flowers in yogurts. LWT - Food Science and Technology, 97, 668–675. https://doi.org/https://doi.org/10.1016/j.lwt.2018.08.013
  16. Plank, D. W., Szpylka, J., Sapirstein, H., Woollard, D., Zapf, C. M., Lee, V., Chen, C. Y. O., Liu, R. H., Tsao, R., Düsterloh, A., & Baugh, S. (2012). Determination of Antioxidant Activity in Foods and Beverages by Reaction with 2,2?-Diphenyl-1-Picrylhydrazyl (DPPH). Journal of AOAC International, . 95(6), 1562–1569. https://doi.org/DOI:10.5740/jaoacint.cs2012_04
  17. Purwaniati, P., Arif, A. R., & Yuliantini, A. (2020). Analisis Kadar Antosianin Total Pada Sediaan Bunga Telang (Clitoria ternatea) Dengan Metode pH Diferensial Menggunakan Spektrofotometri Visible. Jurnal Farmagazine, 7(1), 18. https://doi.org/10.47653/farm.v7i1.157
  18. Saati, E. A., M. Wachid, S., & Winarni. (2013). Identification and Characterization of Biological Pigments Exploration Results Local Property as Substitute Dangerous dyes Rodhamin B to Support the Availability Healthy and Safe Food.
  19. Salma, A. F. (2019). Studi Pembuatan Minuman Sari Bunga Telang (Clitoria tenatea L.) Dengan Penggunaan Konsentrasi Sukrosa dan Lemon yang Berbeda. Universitas Muhammadiyah Malang.
  20. Siregar, R. F., Santoso, J., & Uju. (2016). Karakterisasi Fisiko Kimia Kappa Karaginan Hasil Degradasi Menggunakan Hidrogen Peroksida Physico Chemical Characteristic of Kappa Carrageenan Degraded Using Hydrogen Peroxide. Jphpi, 19, 3. https://doi.org/10.17844/jphpi.2016.19.3.256
  21. Yadav, A., Kumari, R., Yadav, A., Mishra, J. P., Srivatva, S., & Prabha, S. A. (2016). Antioxidants and its functions in human body – A review. Research in Environment and Life Sciences., 9(11), 1328–1331.