Usada, Alifya Salsabila (2018) STABILISASI ZAT WARNA DARI DAGING BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN METODE MIKROENKAPSULASI. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini berjudul “Stabilisasi Zat Warna dari Daging Buah Naga Merah (Hylocereus polyrhizus) dengan Metode Mikroenkapsulasi” bertujuan untuk menghasilkan serbuk pewarna makanan yang stabil terhadap pH, suhu dan waktu. Mikroenkapsulat dibuat dari campuran maltodekstrin dan gum arab pada perbandingan (1:1), (2:3) dan (3:2) sedangkan mikroenkapsulasi dilakukan pada komposisi I dan II yaitu perbandingan bahan penyalut : air : ekstrak zat warna adalah 20%:30%:50% dan 25%:25%:50%. Mikroenkapsulasi pada komposisi I dan II diperoleh randemen masing-masing 23.44%, 24.91%, 26.97%, 31.88%, 28.84%, dan 35.06%. Pada mikroenkapsulat dilakukan uji kadar air dan kestabilan warna terhadap pH, suhu dan waktu menggunakan spetrofotometer visible. Hasil penentuan kadar air pada komposisi I dengan berbagai perbandingan masing-masing adalah 6.31%, 8.22% dan 5.05% sedangkan pada komposisi II dengan berbagai perbandingan masing-masing adalah 1.81%, 6.60% dan 4.86%. Pada uji kestabilan warna terhadap suhu, pH dan waktu zat warna yang dimikroenkapsulasi lebih stabil dibandingkan dengan kontrol. Komposisi dan perbandingan terbaik adalah komposisi I dengan perbandingan 1:1 diantara berbagai perbandingan dan komposisi lainnya. Dari hasil penelitian ini dapat disimpulkan bahwa zat warna yang dimikroenkapsulasi lebih stabil dibandingkan dengan kontrol.----------This study, that was titled “Pigment Stabilization of Red Dragon (Hylocereus polyrhizus) Flesh by Microencapsulation Method”, aims to produce food coloring powders that are stable against pH, temperature and storage time. The microencapsulation is prepared from the mixture of maltodextrin and gum arabic in the ratio (1:1), (2:3) and (3:2) while the microencapsulation was performed on composition I and II with coating :water :pigment extract ratio is 20%:30%:50% and 25%:25%:50%. The result of microencapsulation on composition I and II obtained persentage of dye powder by 23.44%, 24.91%, 26.97%, 31.88%, 28.84% and 35.06% respectively. on microencapsulan, the water content and color stability test to pH, temperature and storage time using visible spetrofotometer has been performed. The results of determination of water content in composition I with various comparisons were 6.31%, 8.22% and 5.05% respectively while in composition II with various comparisons were 1.81%, 6.60% and 4.86%, respectively. In the color stability test of temperature, pH and storage time, the microencapsulated of the dyestuff are more stable than the controls. The best composition and ratio is composition I with a ratio of 1: 1 between various ratio and other compositions. From the results of this study it can be concluded that the micro-encapsulated dyestuffs are more stable than the controls.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil: S KIM USA s-2018; Pembimbing: I. Zackiyah, II. Siti Aisyah; NIM: 1304368 |
| Uncontrolled Keywords: | Buah naga merah, betasianin, mikroenkapsulasi, stabilitas warna |
| Subjects: | L Education > L Education (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Mrs. Santi Santika |
| Date Deposited: | 07 May 2019 06:54 |
| Last Modified: | 07 May 2019 06:54 |
| URI: | http://repository.upi.edu/id/eprint/34538 |
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