Article Sidebar

Submitted
September 19, 2022
Accepted
May 2, 2023
Published
May 31, 2023
Download
PDF (Bahasa Indonesia)
Statistic
Read Counter : 578 Download : 1310

Main Article Content

Abstract

Tapak dara flower (Catharanthus roseus) is an ornamental plant originating from Central Amerika. This natural pigment derived from the tapak dara flower is made in powder with maltodextrin as a drying agent. This experimental study uses a one-factor, Completely Randomized Design (CRD) research method with 3 levels of maltodextrin concentration, namely 20%, 30%, and 40%. The data obtained were analyzed statistically using the ANOVA test and continued with the DMRT as a posthoc test if there were significant differences. The results showed that adding maltodextrin with concentrations of 20%, 30%, and 40% and repeated twice had significant differences in water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids. The results of the chemical analysis of tapak dara corolla dye powder with a maltodextrin concentration of 40% had a water content, and the lowest pH was a water content of 4,90% and a pH value of 3,41. Maltodextrin concentration of 20% has the lowest sweetness level (°brix) of 5,35%. The results of the physical properties study showed that tapak dara corolla dye powder with 40% maltodextrin concentration had the lowest color brightness level (L*) of 32,91; the lowest reddish color level (a*) of 35,26 and yellowish color level (b*) the lowest is 35,26. The concentration of 20% maltodextrin has the lowest solubility and total dissolved solids, namely the solubility of 92,84% and the total dissolved solids of 5,35%. Adding maltodextrin with a concentration of 30% gave the best dye results based on water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids using the De Garmo method.

Keywords

dye maltodextrin tapak dara flower bunga tapak dara maltodekstrin pewarna

Article Details

License

Copyright (c) 2023 Reni Erfianti, Titi Mutiara Kiranawati, Ummi Rohajatien

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International 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, Departemen Pendidikan Tata Boga dan Busana, Fakultas Teknik, Universitas Negeri Malang

Fakultas Teknik

How to Cite
Erfianti, R., Kiranawati, T. M., & Rohajatien, U. (2023). THE EFFECT OF MALTODEXTRIN ON THE PHYSICAL AND CHEMICAL PROPERTIES OF TAPAK DARA FLOWER (Catharanthus roseus) DYE AS A FOOD BIOCOLOUR. Jurnal Agroindustri, 13(1), 1–13. https://doi.org/10.31186/jagroindustri.13.1.1-13
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Almajid, G. A. A., Rusli, R., & Priastomo, M. (2021). Pengaruh Pelarut, Suhu, dan pH Terhadap Pigmen Antosianin dari Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus). Proceeding of Mulawarman Pharmaceuticals Conferences, 14, 179–185. https://doi.org/10.25026/mpc.v14i1.557
  2. AOAC. (2019). Official Methods of Analysis of the Association of Official Analytical Chemists: Official Methods of Analysis of AOAC International (21st Edition).
  3. Ariska, S. B., & Utomo, D. (2020). Kualitas Minuman Serbuk Instan Sereh (Cymbopogon citratus) dengan Metode Foam Mat Drying. Teknologi Pangan: Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 11(1), 42–51. https://doi.org/10.35891/tp.v11i1.1903
  4. Duweini, M., & Trihaditia, R. (2017). Penentuan Formulasi Optimum Pembuatan Minuman Fungsional dari Bunga Rosella (Hibiscus sabdariffa L.) dengan Penambahan Bawang Dayak (Eleutherine palmifolia (L.) MERR.) Menggunakan Metode RSM (Response Surface Method). AGROSCIENCE (AGSCI), 7(2), 234. https://doi.org/10.35194/agsci.v7i2.158
  5. Haryanto, B. (2018). Pengaruh Penambahan Gula Terhadap Karakteristik Bubuk Instan Daun Sirsak (Annona muricate L.) dengan Metode Kristalisasi. Jurnal Penelitian Pascapanen Pertanian, 14(3), 163. https://doi.org/10.21082/jpasca.v14n3.2017.163-170
  6. Hasan, M. U., Malik, A. U., Ali, S., Imtiaz, A., Munir, A., Amjad, W., & Anwar, R. (2019). Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review. Journal of Food Processing and Preservation, 43(12). https://doi.org/10.1111/jfpp.14280
  7. Junaidi, L., Loebis, E. H., & Alamsyah, R. (2013). Pemanfaatan Teknik Ko-Kristalisasi Untuk Produksi Serbuk Ekstrak Sirsak. Jurnal Litbang Industri, 3(2), 67. https://doi.org/10.24960/jli.v3i2.625.67-76
  8. Kamus PS. (2013). Kamus Pertanian Umum. Penebar Swadaya Grup.
  9. Karangan, J., Sugeng, B., & Sulardi, S. (2019). Uji Keasaman Air dengan Alat Sensor pH di STT Migas Balikpapan. Jurnal Kacapuri : Jurnal Keilmuan Teknik Sipil, 2(1), 65. https://doi.org/10.31602/jk.v2i1.2065
  10. Kurniati, E., Silvia, E., & Efendi, Z. (2016). Analisis Kepuasan Konsumen Terhadap Kue Baytat Bengkulu. Jurnal Teknologi Dan Industri Pertanian Indonesia, 8(2), 67–75. https://doi.org/10.17969/jtipi.v8i2.6784
  11. Kurniawati, I. (2015). Karakteristik Maltodekstrin Biji Nangka dengan Hidrolisis Enzim α – Amilase. PROFESI (Profesional Islam) Media Publikasi Penelitian, 13(1), 47–51.
  12. Laksmita W, A. S., Widayanti, N. P., & Fitriayu Revi, M. A. (2018). Identifikasi Rhodamin B dalam Saus Sambal yang Beredar Di Pasar Tradisional dan Modern Kota Denpasar. Jurnal Media Sains, 2(1).
  13. Lellis, B., Fávaro-Polonio, C. Z., Pamphile, J. A., & Polonio, J. C. (2019). Effects of textile dyes on health and the environment and bioremediation potential of living organisms. Biotechnology Research and Innovation, 3(2), 275–290. https://doi.org/10.1016/j.biori.2019.09.001
  14. Mahfud, T. (2015). Ekstraksi Pewarna Alami Kelopak Bunga Rosella (Hisbiscus Sabdariffa) Pada Pembuatan Minuman Serbuk Instan Rosella. JST (Jurnal Sains Terapan), 1(1). https://doi.org/10.32487/jst.v1i1.29
  15. Meriatna. (2013). Hidrolisis Tepung Sagu Menjadi Maltodekstrin Menggu-nakan Asam Klorida. Jurnal Teknologi Kimia Unimal, 1(2), 38–48. www.ft.unimal.ac.id/jurnal_tek nik_kimia
  16. Munirayati, M., Moulana, R., & Husna, N. El. (2017). Pembuatan Serbuk Antosianin Ubi Jalar Ungu (Ipomoea batatas L.) dengan Variasi Konsentrasi Maltodekstrin dan Suhu Pengeringan. Jurnal Ilmiah Mahasiswa Pertanian, 2(4), 491–497. https://doi.org/10.17969/jimfp.v2i4.1271
  17. Mursalin, Nizori, A., & Rahmayani, I. (2019). Sifat Fisiko-kimia Kopi Seduh Instan Liberika Tungkal Jambi yang Diproduksi dengan Metode Kokristalisasi. Jurnal Ilmu Terapan Universitas Jambi, 3(1), 71–77. https://doi.org/https://doi.org/10.22437/jiituj.v3i1.7344
  18. Muslim, D. L. (2019). Ekstraksi Antosianin Buah Parijoto (Medinilla speciosa Blume) Menggunakan Berbagai Konsentrasi Asam Sitrat dan Stabilitasnya Pada Berbagai pH. Universitas Semarang.
  19. Ningtias, D., Suyanto, A., & Nurhidajah. (2017). Betakaroten, Antioksidan, dan Mutu Hedonik Minuman Instan Labu Kuning (Cucurbita moschata Dutch) Berdasarkan Konsentrasi Maltodekstrin. Jurnal Pangan Dan Gizi, 7(2), 94–103. https://doi.org/https://doi.org/10.26714/jpg.7.2.2017.94-103
  20. Palupi, T. H. (2015). Pengaruh Konsentrasi Ekstrak Daun Cincau (Cycle barbata L. Miers) dan Suhu Ekstraksi Terhadap Karakteristik Mie Basah. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 6(1). https://doi.org/10.35891/tp.v6i1.465
  21. Permatasari, N. A., & Afifah, F. (2020). Pembuatan dan Pengujian Stabilitas Bubuk Pewarna Alami dari Daun Bayam Merah (Alternanthera amoena Voss.). Jurnal Rekayasa Dan Manajemen Agroindustri, 8(3), 409–422. https://doi.org/10.24843/jrma.2020.v08.i03.p10
  22. Pujilestari, T. (2016). Review: Sumber dan Pemanfaatan Zat Warna Alam untuk Keperluan Industri. Dinamika Kerajinan Dan Batik: Majalah Ilmiah, 32(2), 93. https://doi.org/10.22322/dkb.v32i2.1365
  23. Putra, K. A. W., Amna, H., & Gunam, B. W. I. (2015). Pengaruh Suhu dan Konsentrasi Enzim Amiloglukosidase pada Proses Sakarifikasi terhadap Produksi Gula Cair Pati Ubi Talas (Colocasia esculenta). Rekayasa Dan Manajemen Agroindustri, 3(2), 130–139.
  24. Ramadhani, P. D., Setiani, B. E., & Rizqiati, H. (2017). Kualitas Selai Alpukat (Persea americana Mill) dengan Perisa Berbagai Pemanis Alami. Jurnal Teknologi Pangan, 1(1), 8–15. https://doi.org/https://doi.org/10.14710/jtp.v1i1.17132
  25. Sakdiyah, K., & Wahyuni, R. (2019). Pengaruh Persentase Maltodekstrin dan Lama Pengeringan Terhadap Kandungan Vitamin C Minuman Serbuk Instan Terong Cepoka (Solanum torvum). Teknologi Pangan, 10(1), 24–34. https://doi.org/10.35891/tp.v10i1.1465
  26. Samiyarsih, S., Naipospos, N., & Palupi, D. (2019). Variability of Catharanthus roseus based on morphological and anatomical characters, and chlorophyll contents. Biodiversitas, 20(10), 2986–2993. https://doi.org/10.13057/biodiv/d201029
  27. Sari, S. E. (2015). Karakteristik Maltodekstrin Hasil Hidrolisis Pati Gadung (Dioscorea hispida Dennst) Secara Enzimatis. Universitas Sumatra Utara.
  28. Sitepu, R., Heryanto, H., Brotosudarmo, T. H. P., & Limantara, L. (2016). Karakterisasi Antosianin Buah Murbei Spesies Morus alba dan Morus cathayana di Indonesia. Natural Science: Journal of Science and Technology, 5(2), 158–171. https://doi.org/10.22487/25411969.2016.v5.i2.6703
  29. Sjarif, S. R., Nuryadi, A. M., Sulistyorini, J., Sukron, A., Riset, B., Manado, I., Mapanget, J. R., & Dua, P. (2021). Pengaruh Penambahan Glukosa dan Derajat Brix untuk Menghambat Proses Kristalisasi pada Produk Gula Cair Nira Aren. Jurnal Penelitian Teknologi Industri, 13(1), 27–36. https://doi.org/http://dx.doi.org/10.33749/jpti.v13i1.7165
  30. Sulastri, T. (2018). Pengaruh Konsentrasi Maltodekstrin terhadap Kadar Likopen dan Mutu Organoleptik Serbuk Tomat Instan. Universitas Mataram.
  31. Tazar, N., Violalita, F., Harmi, M., & Fahmi, K. (2017). Pengaruh Perbedaan Jenis dan Konsentrasi Bahan Pengisi Terhadap Karakteristik Pewarna Buah Senduduk. Teknologi Pertanian Andalas, 21(2), 89–94. https://doi.org/https://doi.org/10.25077/jtpa.21.2.117-121.2017
  32. Ummah, M., Kunarto, B., & Pratiwi, E. (2021). Pengaruh Konsentrasi Maltodesktrin Terhadap Karakteristik Fisikokimia Serbuk Ekstrak Buah Parijoto (Medinilla speciosa Blume). Teknologi Pangan Dan Hasil Pertanian, 16(1), 1–8. https://doi.org/http://dx.doi.org/10.26623/jtphp.v16i1
  33. Utomo, D. (2013). Pembuatan Serbuk Effervescent Murbei (Morus Alba L.) dengan Kajian Konsentrasi Maltodeskstrin dan Suhu Pengeringan. Jurnal Teknologi Pangan, 5(1), 49–69. https://doi.org/10.35891/tp.v5i1.498
  34. Wibawanto, N. R., Ananingsih, V. K., & Pratiwi, R. (2014). Produksi Serbuk Pewarna Alami Bit Merah (Beta vulgaris L.) Dengan Metode Oven Drying. Universitas Katolik Soegijapranata, 38–43. publikasiilmiah.unwahas.ac.id
  35. Yernisa, Gumbira-Said, E., & Syamsu, K. (2013). Aplikasi Pewarna Bubuk Alami dari Ekstrak Biji Pinang (Areca catechu L.) Pada Pewarnaan Sabun Transparan. Journal of Agroindustrial Technology, 23(3), 190–198.
  36. Yuliawaty, S. T., & Susanto, W. H. (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.