Stabilitas pigmen antosianin ekstrak bunga telang (Clitoria ternatea L.) dengan kopigmen kasein dan protein whey = Stability of anthocyanin pigments of butterfly pea flower (Clitoria ternatea L.) extract with casein and whey protein

Yolanda, Margaretha (2023) Stabilitas pigmen antosianin ekstrak bunga telang (Clitoria ternatea L.) dengan kopigmen kasein dan protein whey = Stability of anthocyanin pigments of butterfly pea flower (Clitoria ternatea L.) extract with casein and whey protein. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Antosianin merupakan salah satu pigmen yang dapat dijadikan sebagai pewarna alami. Salah satu sumber bahan dengan pigmen antosianin yang tinggi yaitu bunga telang. Penggunaan bunga telang sebagai pewarna makanan sudah banyak ditemukan namun sifat antosianin yang kurang stabil membuat pengaplikasiannya yang cenderung sulit. Salah satu cara yang dapat dilakukan umtuk menstabilkannya yaitu dengan kopigmentasi. Tujuan dari penelitian ini yaitu menentukan jenis dan rasio pigmen dan kopigmen terbaik dan menentukan pengaruh pH terhadap stabilitas kopigmen yang dihasilkan. Kopigmentasi pada penelitian ini menggunakan senyawa asam amino (kopigmen). Kopigmen yang digunakan yaitu protein whey, kasein, dan protein whey dan kasein dengan rasio pigmen-kopigmen 1:50 dan 1:100. Hasil penelitian menunjukkan bahwa ekstrak bunga telang yang dikopigmentasi dengan protein whey (rasio 1:50), protein whey (rasio 1:100), dan campuran (rasio 1:50) memiliki intensitas warna terbaik dengan absorbansi berturut-turut adalah (1,494 ± 0,008; 1,539 ± 0,018; dan 1,507 ± 0,074) pada panjang gelombang 575 nm. Perlakuan protein whey 1:50 dan protein whey 1:100 kemudian diuji stabilitasnya pada pH 2,4,6, dan 8. Berdasarkan hasilnya, perlakuan protein whey 1:50 dapat menstabilkan kadar antosianin (3,17 mg/L ± 0,66) dan aktivitas antioksidan (0,81 ± 0,02 mg asam askorbat/ g ekstrak) hingga pH 8 dan intensitas warna (0,551 ± 0,00) hingga pH 4. / Anthocyanin is a pigment that can be used as a natural dye. One of the sources of materials with high anthocyanin pigments is the butterfly pea flower. The use of butterfly pea flower as a food coloring has been widely found, but the less stable nature of anthocyanins makes its application difficult. One way to stabilize it is by co-pigmentation. The purpose of this study were to determine the best types and ratios of pigments and copigments and to determine the effect of pH on the stability of the copigments produced. Copigmentation in this study used amino acid compounds (copigments). The copigments used were whey protein, casein, and whey protein and casein with a pigment-copigment ratio of 1:50 and 1:100. The results showed that the co-pigmented butterfly pea flower extract with whey protein (ratio 1:50), whey protein (ratio 1:100), and the mixture (ratio 1:50) had the best color intensity with absorbance respectively (1.494 ± 0.008). ; 1.539 ± 0.018; and 1.507 ± 0.074) at a wavelength of 575 nm. Whey protein treatment 1:50 and whey protein 1:100 were then tested for stability at pH 2,4,6 and 8. Based on the results, whey protein treatment 1:50 stabilized anthocyanin levels (3.17 mg/L ± 0.66 ) and antioxidant activity (0.81 ± 0.02 mg ascorbic acid/g extract) up to pH 8 and color intensity (0.551 ± 0.00) up to pH 4.

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