Stabilitas mikrokapsul pigmen antosianin bunga telang (Clitoria ternatea L.) terhadap pH dan suhu = Stability of anthocyanin pigments microcapsules from butterfly pea flower (Clitoria ternatea L.) againts pH and temperature

Gozali, Rachel (2022) Stabilitas mikrokapsul pigmen antosianin bunga telang (Clitoria ternatea L.) terhadap pH dan suhu = Stability of anthocyanin pigments microcapsules from butterfly pea flower (Clitoria ternatea L.) againts pH and temperature. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bunga telang (Clitoria ternatea L.) kaya akan kadar antosianin yang merupakan pigmen warna biru yang dapat dimanfaatkan sebagai pewarna alami. Akan tetapi, antosianin dalam bunga telang tidak stabil terhadap pH, panas, dan penyimpanan sehingga belum banyak diaplikasikan sebagai pewarna alami. Tujuan dari penelitian ini adalah untuk mengetahui rasio maltodekstrin dan whey protein isolate terbaik sebagai bahan penyalut dalam mikroenkapsulasi ekstrak bunga telang dan mengetahui kondisi suhu dan pH terbaik untuk mikrokapsul yang dihasilkan. Penelitian ini dilakukan dalam tiga tahap. Pada penelitian pendahuluan, dilakukan ekstraksi bunga telang dengan pelarut etanol dan akuades. Pada penelitian tahap pertama dilakukan mikroenkapsulasi ekstrak bunga telang dengan perlakuan rasio bahan penyalut (maltodekstrin:Whey Protein Isolate 1:0, 1:3, 1:1, 3:1 dan 0:1) menggunakan metode pengeringan beku. Pada penelitian tahap dua, mikrokapsul terbaik diberikan perlakuan suhu (suhu ruang, 40, 50, 70, dan 85 oC) dan pH (2, 4, 6, 8, dan 10). Ekstrak bunga telang yang dihasilkan memiliki kadar antosianin 1654,86 mg/L, intensitas warna berupa absorbansi sebesar 1,450, kadar air 35,23%, dan pH 4,43. Hasil penelitian menunjukkan bahwa rasio bahan penyalut berpengaruh terhadap karakteristik mikrokapsul yang dihasilkan. Mikrokapsul ekstrak bunga telang yang terbaik adalah mikrokapsul dengan rasio penyalut maltodekstrin:WPI sebesar 1:0 dengan kadar antosianin 265,79±0,39 mg/L, intensitas warna 0,371±0,01, kadar air 8,05±0,12%, rendemen 94,99±4,93%, efisiensi enkapsulasi 89,82±0,53%, dan kelarutan dalam air 92,51±1,83%. Selain itu, suhu untuk stabilitas mikrokapsul yang terbaik adalah suhu ruang dengan kadar antosianin 242,69±4,72 mg/L dan intensitas warna berupa absorbansi sebesar 0,368±0,02 sedangkan perlakuan pH dengan stabilitas terbaik adalah pH 4 dengan kadar antosianin 253,27±22,04 mg/L dan intensitas warna berupa absorbansi sebesar 0,37±0,03. / Butterfly pea flower (Clitoria ternatea L.) is rich in anthocyanins which are blue color pigments that could be used as natural colorings. However, the anthocyanin in the butterfly pea flower is unstable at certain pH, high temperature and improper storage which are the reasons why it has not been widely used as a natural coloring. The aim of this research was to determine the best ratio of maltodextrin and whey protein isolate as a coating material in microencapsulation of butterfly pea extract and to determine the best temperature and pH condition for the microcapsule produced. The research was done in 3 steps. During the preliminary research, butterfly pea flower extraction was done with ethanol and distilled water as the solvent. Firstly, the extract was microencapsulated with a ratio of coating material (maltodextrin:Whey Protein Isolate 1:0, 1:3, 1:1, 3:1 and 0:1) and freeze dried. The selected microcapsule in the second step of the research was then treated in various temperature (room temperature, 40, 50, 70, and 85 °C) and pH (2, 4, 6, 8, and 10). The butterfly pea flower extract contained 1654.86 mg/L of anthocyanins, color intensity with absorbance of 1.450, moisture content of 35.23% and pH of 4.43. It was also found that the characteristic of produced microcapsule depends on the ratio of the coating material. The best ratio of maltodextrin and whey protein isolate as coating material in the microcapsule was 1:0 which resulted in 265.79±0.39 mg/L of anthocyanin content, color intensity with absorbance of 0.371±0.01, moisture content of 8.05±0.12%, yield of 94.99±4.93%, encapsulation efficiency of 89.82±0.53%, and water solubility of 92.51±1.83%. Besides, the most stable temperature treatment for the microcapsule was room temperature, with anthocyanin content of 242.69±4.72 mg/L and color intensity with absorbance of 0.368±0.02. The most stable pH treatment to the microcapsule was at pH 4 with the anthocyanin content of 253.27±22.04 mg/L and color intensity with absorbance of 0.373±0.03.

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