Motya Tri Harsiwi, - (2019) PENGARUH KOPIGMENTASI DENGAN CAMPURAN Fe (III) DAN ALGINAT TERHADAP KESTABILAN ANTOSIANIN EKSTRAK BUAH MURBEI. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Penelitian ini bertujuan untuk menstabilkan warna antosianin dari buah murbei selama pemanasan dengan menghasilkan warna baru dan meningkatkan intensitas warna serta untuk mengetahui aktivitas antioksidannya. Penelitian ini dilakukan dengan membuat variasi konsentrasi Fe (III), yaitu 0 mM, 0,225 mM, 0,3 mM, dan 0,375 mM, dan penambahan alginat dalam ekstrak murbei 0,3 g/L pada buffer asetat pH 4. Alginat 0,01% ditambahkan ke masing-masing sampel untuk mengetahui pengaruh penambahan alginat dalam ekstrak murbei hasil kopigmentasi. Kopigmensi dapat diamati dengan adanya pergeseran batokromik dan efek hiperkromik dengan metode spektrofotometri UV-Vis. Total monomer antosianin diamati dengan metode perbedaan pH untuk mengidentifikasi monomer antosianin dalam ekstrak yang belum dikopigmentasi. Aktivitas antioksidan diamati dengan metode DPPH untuk mengetahui nilai fungsional dari hasil kopigmentasi ekstrak buah murbei. Kestabilan terhadap pemanasan hasil kopigmentasi diamati dengan memanaskan sampel pada suhu 60 ° C. Hasil dari penelitian in adalah pergeseran batokromik, efek hiperkromik, dan aktivitas antioksidan hasil kopigmentasi ekstrak murbei meningkat dengan konsentrasi Fe (III) yang lebih tinggi. Namun, total monomer antosianin menurun dengan konsentrasi Fe (III) yang lebih tinggi. Penambahan alginat dapat menstabilkan warna kompleks antosianin-Fe (III) selama pemanasan.; The study aims to stabilize anthocyanin’s color from mulberry fruit from heating process while making new colors and intensifying the color and also to gain functional values (antioxidant) from this copimentation. This study was conducted by varying Fe (III) concentration, i.e 0 mM, 0,225 mM, 0,3 mM, and 0,375 mM, and alginate addition in mulberry extract 0,3 g/L at pH 4 acetate buffer. Alginate 0,01 % were added to each sample for knowing the effect of alginate addition in mulberry extract copigmentation. Copigmentation phenomena was observed as bathochromic shift and hyperchromic effect by spectrophotometry UV-Vis method. Total monomer anthocyanin was observed by pH differential method for identifying monomer anthocyanins in extract which had not copigmented. Antioxidant activity was observed by DPPH method for identifying functional value of mulberry extract copigmentation product. Stability from heating of copigmentation product was observed by heating samples at 60°C. The result showed that bathochromic shift, hyperchromic effect, and antioxidant activity of mulberry extract copigmentation were increased with higher Fe (III) concentration. However, total monomer anthocyanin was decreased with higher Fe (III) concentration. Alginate addition could stabilize complex antocyanin-Fe (III) color during heating.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No panggil : S KIM MOT p-2019; Pembimbing : I. Zackiyah, II. Ali Kusrijadi; NIM : 1401044 |
| Uncontrolled Keywords: | Murbei, Antosianin, Kopigmentasi, Batokromik, Hiperkromik, Antioksidan |
| Subjects: | L Education > L Education (General) L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools Q Science > QC Physics |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan) |
| Depositing User: | Yayu Wulandari |
| Date Deposited: | 15 Jul 2020 08:43 |
| Last Modified: | 15 Jul 2020 08:43 |
| URI: | http://repository.upi.edu/id/eprint/49784 |
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