Stabilisasi Pigmen Antosianin Esktrak Bunga Telang (Clitoria ternatea L.) dengan Kopigmen Asam Galat dan Asam Tanat = Stabilization of Anthocyanin Pigment in Butterfly Pea (Clitoria ternatea L>) Extract by Copigmentation Using Gallic Acid and Tannic Acid

Marselim, Vindy (2022) Stabilisasi Pigmen Antosianin Esktrak Bunga Telang (Clitoria ternatea L.) dengan Kopigmen Asam Galat dan Asam Tanat = Stabilization of Anthocyanin Pigment in Butterfly Pea (Clitoria ternatea L>) Extract by Copigmentation Using Gallic Acid and Tannic Acid. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bunga telang adalah salah satu tanaman yang telah dimanfaatkan sebagai pewarna alami. Pada bunga telang komponen yang berperan dalam memberikan warna adalah pigmen antosianin. Namun saat ini aplikasi pewarna alami lebih sedikit dibandingkan pewarna sintetis meskipun pewarna alami diketahui lebih aman dan sehat. Salah satu kelemahan pewarna alami adalah rendahnya stabilitas warna yang dihasilkan, sehingga dilakukan upaya stabilisasi dengan metode kopigmentasi. Penelitian ini bertujuan untuk melakukan stabilisasi pigmen antosianin menggunakan metode kopigmentasi dengan asam galat dan asam tanat sebagai kopigmen, yang ditambahkan dengan rasio pigmen-kopigmen 1:50 dan 1:100. Jenis asam tidak memberikan pengaruh signifikan pada kadar antosianin, sedangkan rasio pigmen-kopigmen memberikan pengaruh yang signifikan. Hasil uji statistik juga menunjukkan bahwa interaksi antara jenis kopigmen dengan rasio pigmen-kopigmen memberikan pengaruh signifikan terhadap kadar antosianin ekstrak bunga telang. Perlakuan terpilih adalah asam tanat dengan rasio 1:100 dengan kadar antosianin sebesar 7.47 mg/L. Uji kromatografi lapis tipis menunjukkan bahwa terdapat ikatan antara senyawa pigmen dengan kopigmen. Hasil kopigmentasi dilakukan pengujian stabilitas pada suhu 25℃, 40℃, 55℃, 70℃, dan 85℃, dan pH 2, 4, 6, 8, dan 10. Penambahan asam tanat dengan rasio 1:100 memberikan stabilitas antosianin dan intensitas warna yang cukup baik pada ekstrak bunga telang yang diberikan perlakuan suhu dan pH, bila dibandingkan dengan perlakuan kontrol atau larutan ekstrak bunga telang tanpa kopigmentasi yang juga diberi perlakuan yang sama. Asam tanat memberikan kestabilan yang lebih baik hingga suhu 55℃ dengan nilai antosianin sebesar 7.08 mg/L dan pH 8 dengan kadar antosianin sebesar 3.98 mg/L. / Butterfly pea flower is a plant that has been used as a natural dye. In the butterfly pea flower, the components that play a role in giving color are anthocyanin pigments. However, currently the application of natural dyes is less than synthetic dyes even though natural dyes are known to be safer and healthier. One of the weaknesses of natural dyes is the low stability of the resulting color, so stabilization efforts are made using the co-pigmentation method. This study aims to stabilize anthocyanin pigments using the co-pigmentation method with gallic acid and tannic acid as copigments, which are added at a pigment-copigment ratio of 1:50 and 1:100. The type of acid does not have a significant effect on anthocyanin levels, while the ratio of pigments-copigments has a significant effect. Statistical test results also showed that the interaction between the type of copigment and the ratio of pigments to copigments had a significant effect on the anthocyanin levels of the butterfly pea flower extract. The treatment chosen was tannic acid with a ratio of 1:100 with anthocyanin content of 7.47 mg/L. Thin layer chromatography test shows that there is a bond between pigment compounds and copigments. The co-pigmentation results were tested for stability at temperatures of 25℃, 40℃, 55℃, 70℃, and 85℃, and pH 2, 4, 6, 8, and 10. The addition of tannic acid with a ratio of 1:100 gave anthocyanin stability and color intensity which was quite good for the butterfly pea extract given temperature and pH treatment, when compared to the control treatment or a solution of the butterfly pea extract without copigmentation which was also given the same treatment. Tannic acid provides better stability up to 55℃ with an anthocyanin value of 7.08 mg/L and pH 8 with anthocyanin content of 3.98 mg/L.

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