Stabilitas mikrokapsul ekstrak antosianin rosela merah (Hibiscus sabdariffa L.) dengan metode freeze drying = Microcapsules stability of red roselle (Hibiscus sabdariffa L.) anthocyanin extract by freeze drying method

Siahaan, Vania Merida (2022) Stabilitas mikrokapsul ekstrak antosianin rosela merah (Hibiscus sabdariffa L.) dengan metode freeze drying = Microcapsules stability of red roselle (Hibiscus sabdariffa L.) anthocyanin extract by freeze drying method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Antosianin merupakan senyawa turunan flavonoid yang dapat memberikan pigmen warna alami. Rosela merupakan salah satu tanaman yang dapat digunakan sebagai pewarna alami karena memiliki kandungan antosianin. Mikroenkapsulasi merupakan metode untuk meningkatkan stabilitas dari antosianin. Penelitian ini bertujuan untuk menentukan kestabilan pewarna alami mikrokapsul antosianin rosela merah. Rosela diekstrak menggunakan pelarut etanol:air dan penambahan asam sitrat dengan metode maserasi. Ekstrak rosela merah yang didapat mengandung antosianin jenis sianidin dan delfinidin dengan total antosianin sebesar 38,853 mg/L yang dihitung sebagai sianidin-3-glukosida. Ekstrak antosianin yang didapatkan dienkapsulasi menggunakan metode freeze drying dengan perbandingan bahan penyalut maltodekstrin dan whey protein isolate (0:1, 1:3, 1:1, 3:1, 1:0). Mikrokapsul yang didapatkan dianalisis berdasarkan rendemen, kadar air, kelarutan, intensitas warna, total antosianin, surface anthoyanin content, dan efisiensi enkapsulasi. Mikrokapsul antosianin rosela merah terpilih adalah mikrokapsul dengan rasio bahan penyalut maltodekstrin dan whey protein isolate yaitu, 1:0 dan didapatkan rendemen sebanyak 86,16 ± 2,57%, kadar air sebesar 4,39 ± 0,25%, kelarutan sebesar 68,59 ± 3,28%, intensitas warna sebesar 0,528 pada panjang gelombang 520 nm, total antosianin sebesar 11,648 ± 0,23 mg/L, surface anthocyanin content sebesar 0,390 ± 0,17 mg/L, dan efisiensi enkapsulasi sebesar 96,67 ± 1,37%. Mikrokapsul rosela merah mempertahankan kestabilan pada suhu 55°C dan pH 6. / Anthocyanins are flavonoid derivative compounds that can provide natural color pigments. Roselle is one of the plants that can be used as a natural colorant because of the anthocyanin content. Microencapsulation is a method for increasing of anthocyanins. This study was done to determine the stability of the natural colorant of red roselle anthocyanin microcapsules. Roselle calyces was extracted by ethanol:water and the addition of citric acid by maceration method. The extract is found to contain cyanidin and delphinidin with a total anthocyanin of 38,853 mg/L which was calculated as cyanidin-3-glucoside. The extract anthocyanin was then dried using a freeze dryer and coated with ratio of maltodextrin and whey protein isolate (0:1, 1:3, 1:1, 3:1, 1:0). Microcapsules were analyzed based on yield, water content, solubility, color intensity, total anthocyanin content, surface anthocyanin content, and encapsulation efficiency. The best microcapsules were microcapsules with a coating ratio of 1:0 with yield of 86,16 ± 2,57%, water content of 4,39 ± 0,25%, solubility of 68,59 ± 3,28%, color intensity of 0,528 at a wavelength of 520 nm, total anthocyanins of 11,648 ± 0.23 mg/L, surface anthocyanin content of 0,390 ± 0,17 mg/L, and encapsulation efficiency of 96,67 ± 1,37%. The microcapsules maintained the stability at 55°C and pH 6.

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