KARAKTERISASI DAN PENGARUH ADITIF PADA STABILITAS TERMAL FIKOSIANIN DARI Spirulina fusiformis

    Wibowo, Karton Dorojatun Ramadhan (2017) KARAKTERISASI DAN PENGARUH ADITIF PADA STABILITAS TERMAL FIKOSIANIN DARI Spirulina fusiformis. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Pada penelitian ini dilakukan karakterisasi dan studi stabilitas pigmen biru fikosianin dari Spirulina fusiformis yang merupakan sumber alternatif pewarna makanan. Penelitian ini terdiri dari beberapa tahap, yaitu; 1) Ekstraksi fikosianin menggunakan pelarut berbasis air, 2) Pemurnian fikosianin menggunakan ammonium sulfat, 3) Studi stabilitas termal fikosianin dalam pelarut berbasis air, dan 4) Studi pengaruh zat aditif NaCl, sukrosa dan asam sitrat pada stabilitas termal fikosianin. Sampel dari setiap tahap dianalisis menggunakan spektrofotometer pada daerah ultra-violet dan cahaya tampak. Keberadaan fikosianin dalam pelarut air ditunjukan dengan teramatinya absorbansi pada 620 nm. Pemurnian melalui tiga tahap pengendapan ammonium sulfat menghasilkan ekstrak fikosianin dengan nilai A260/A620: 2,04 yang sudah termasuk kategori food grade. Studi termal menunjukan bahwa fikosianin memiliki stabilitas sampai suhu 60°C dan perubahan secara signifikan terjadi sampai 80°C. Pada suhu 60-80°C terjadi perubahan pola absorbansi di 620 nm dan 300-400 nm yang berkorelasi dengan konformasi bilin. Absorbansi pada 620 nm mengalami penurunan seiring meningkatnya suhu, sedangkan pada daerah 300-400 nm muncul puncak absorbansi yang melebar. Stabilitas termal fikosianin meningkat setelah penambahan NaCl dan Sukrosa, sedangkan penambahan asam sitrat menyebabkan denaturasi dan perubahan warna menjadi kehijauan. Konsentrasi gula tidak berpengaruh pada stabilitas fikosianin, sedangkan peningkatan konsentrasi NaCl melebihi 6% menyebabkan penurunan stabilitas termal fikosianin. Berdasarkan penelitian ini, fikosianin memiliki stabilitas yang baik pada suhu ruangan dan dapat ditingkatkan melalui penambahan natrium klorida (dibawah 6%) dan sukrosa.:--- This research was carried out to characterize and analyze thermal stability of blue pigment phycocyanin of Spirulina fusiformis as alternative resource of natural pigment. The research comprises to several major step, included: 1) Phycocyanin extraction by water based solvent, 2) Phycocyanin purification by ammonium sulphate, 3) Thermal stability studies of phycocyanin in water solvent, and 4) Studies of the influence of additive (sodium chloride, sucrose and citric acid) on thermal stability of phycocyanin. Phycocyanin extract from all steps were analyzed by spectrophotometer in ultra-violet and visible range. The availability of phycocyanin was confirmed at peak absorbance of 620 nm. Food grade phycocyanin extracts with 2,04 purity scale (A260/A620) have success to be obtained by ammonium sulphate purification. Thermal stability assays show that phycocyanin was stable up to 60°C, and was observed to significantly denaturation until 80°C. The alteration of 620 nm and 300-400 nm of peak absorbance which occured at 60-80°C was due to bilin conformation. The peak absorbance of 620 nm was decreased as the increases of temperature, but yet it was observed the wider-range of peak absorbance at 300-400 nm. The thermal stability of phycocyanin was increased by the addition of sodium chloride and sucrose. In contrast, the change of colour from blue to green was observed in the addition of citrit acid, indicates the denaturation. On the other hand the sodium chloride addition at above 6% causes the decreased of phycocyanin thermal stability. This research shows that phycocyanin better to preserve at low temperature, and additional of sodium chloride and sucrose could increase its preservation.

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    Official URL: http://repository.upi.edu
    Item Type: Thesis (S1)
    Additional Information: No. Panggil: S KIM WIB k-2017; Pembimbing: I. Heli Siti, II. Gun Gun Gumilar; NIM: 1306747.
    Uncontrolled Keywords: aditif pangan, pigmen, Spirulina fusiformis, stabilitas termal, food additive, pigment, Spirulina fusiformis, thermal stability
    Subjects: Q Science > Q Science (General)
    Q Science > QD Chemistry
    Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan)
    Depositing User: DAM staf
    Date Deposited: 30 Nov 2018 02:40
    Last Modified: 30 Nov 2018 02:40
    URI: http://repository.upi.edu/id/eprint/32172

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