Aktivitas dan Stabilitas Antioksidan Mikrokapsul Ekstrak Bit Merah (Beta vulgaris L.)

Tanesha, Ravennia (2023) Aktivitas dan Stabilitas Antioksidan Mikrokapsul Ekstrak Bit Merah (Beta vulgaris L.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bit merah (Beta vulgaris L.) memiliki kandungan betasianin yang merupakan pigmen berwarna merah yang dapat dimanfaatkan sebagai pewarna alami sekaligus mempunyai aktivitas antioksidan. Aktivitas dan stabilitas betasianin antara lain dipengaruhi oleh suhu dan pH. Tujuan penelitian ini adalah mengetahui aktivitas dan stabilitas antioksidan mikrokapsul ekstrak bit merah. Pada tahap pendahuluan dilakukan pembuatan serbuk dan ekstraksi serbuk bit merah dengan metode maserasi. Pada penelitian tahap pertama dilakukan proses mikroenkapsulasi ekstrak bit merah dengan perlakuan rasio bahan penyalut (Maltodekstrin:Gum Arab 0:1, 1:2, 1:3, 1:1, 2:1, 3:1, dan 1:0) dengan menggunakan metode spray drying. Pada penelitian tahap kedua dilakukan uji stabilitas mikrokapsul terbaik terhadap pH (1, 3, 5, 7 dan 9) dan suhu (20, 40, 60, dan 80°C). Hasil penelitian ini menunjukkan bahwa terdapat pengaruh dari rasio bahan penyalut terhadap karakteristik mikrokapsul yang dihasilkan. Mikrokapsul terbaik adalah mikrokapsul dengan rasio bahan penyalut Maltodekstrin:Gum arab 1:0 dengan kadar betasianin 3,5±0,14 mg/g, aktivitas antioksidan 93,14±0,3 mg FeSO4/g, efisiensi enkapsulasi 73,07± 0,90%, intensitas warna 32,57±10,04 chroma value, ukuran partikel 7,52±1,07, kelarutan dalam air 270,31±0,01%, dan kadar air 5,62±0,13. Kenaikan pH menyebabkan peningkatan kadar betasianin, aktivitas antioksidan, dan intensitas warna dimana pada pH 5 menunjukkan nilai tertinggi. Kenaikan suhu menyebabkan penurunan kadar betasianin, aktivitas antioksidan dan intensitas warna. Stabilitas mikrokapsul ekstrak bit merah terbaik terjadi pada pada pH 5 dan suhu 20°C, dengan kadar betasianin 1,70±1,70 mg/g, aktivitas antioksidan 242,62±8,55 mg FeSO4/g dan intensitas warna 4,02±0,55 chroma value / Red beet (Beta vulgaris L.) contains betacyanin which is a red pigment that can be used as a natural dye and also has antioxidant activity. Betacyanin activity and stability are influenced by temperature and pH. The purpose of this study was to determine the antioxidant activity and stability of red beetroot extract microcapsules. In the preparation stage, powder production and red beet powder extraction were carried out using the maceration method. In the first phase of the research, the microencapsulation process of red beetroot extract was carried out by treating the coating material ratio (Maltodextrin:Gum Arabic 0:1, 1:2, 1:3, 1:1, 2:1, 3:1, and 1:0) with using the spray drying method. In the second phase of the study, the best microcapsule stability tests were carried out for pH (1,3,5,7 and 9) and temperature (20,40,60 and 80°C). The results of this study indicate that there is an effect of the ratio of coating material on the characteristics of the resulting microcapsules. The best microcapsules were those with a coating material ratio of Maltodextrin:Gum Arabic 1:0 with betacyanin content of 3,5±0,14 mg/g, antioxidant activity of 93,14±0,3 mg FeSO4/g, encapsulation efficiency of 73,07±0,90%, color intensity 32,57±10,04 chroma value, particle size 7,52±1,07, solubility in water 270,31±0.01%, and water content 5,62±0,13.An increase in pH causes an increase in betacyanin levels, antioxidant activity, and color intensity where pH 5 shows the highest value. The increase in temperature causes a decrease in betacyanin levels, antioxidant activity and color intensity. The best red beet extract microcapsule stability occurred at pH 5 and temperature 20°C, with betacyanin content of 1,70±1,70 mg/g, antioxidant activity of 242,62±8,55 mg FeSO4/g and color intensity of 4,02±0,55 chroma value.

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