Additions Concentration of Encapsulant on Biang Clone Purple Sweet Potatoes "Chips" As Natural Dye Powder
Abstract
The purpose of this study was to obtain maltodextrin with the appropriate concentration of purple sweet potato anthocyanin extract to produce natural dye powder preparations with the best physical and chemical characteristics. The research method used is Experimental Method) by using Group Random Design (GRD). The experiment consisted of three treatments and each was repeated four times, with the treatment obtained in cassava purple with a concentration of 35.4 mg/100gr anthocyanin extract. The next stage was to determine the best concentration of maltodextrin Consisting of four treatments and each repeated three times. The anthocyanin pigment powder of purple sweet potato with various treatments of maltodextrin concentration addition gave a significant effect on the soluble time, and yield, but did not give a significant effect on the total of anthocyanin, hygroscopicity and solubility. The treatment 10% of maltodextrin concentration addition resulted in best characteristic with total anthocyanin of 48.43 mg / L, color intensity L* (brightness) of 37.86, a* (redness) of 43.66, b* (yellow) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, solubility of 97.13%, soluble time of 159 seconds, pH value of 3.04, and yield of 31.38%. The resulting
anthocyanin powder shows that the anthocyanin pigment powder of purple sweet potato with the maltodextrin concentration addition has the potential to serve as a natural dye powder for food and beverages.
References
Fossen, T., Cabrita, L., & Andersen, O. M. (1998). Color and stability of pure anthocyanins influenced by pH including the alkaline region. Food Chemistry, 63(4), 435-440. http://dx.doi.org/10.1016/ S03088146(98)00065-X.
Jusuf, M., St. A. Rahayuningsih dan G. Erliana. 2008. Ubi Jalar Ungu. Warta Penelitian dan Pengembangan Pertanian. 30: 13-14.
Widjanarko, S. B. 2008. Efek Pengolahan Terhadap Komposisi Kimia dan Fisik Ubi Jalar Ungu dan Kuning. (Available at: http://simonbwidjanarko.wordpress.com (accessed on April, 16, 2018).
Ai mahmudatussa’adah. 2014. Karakteristik antosianin dari profil sensori ubi jalar ungu (ipomoea batatasl) yang dibudidayakan pada tiga daerah berbeda. Bogor Agricultural University.
Minister of Health Republic of Indonesia (RI, 2000).
Gonnissen, Y., Remon, J.P., dan Vervaet, C. 2008. Effect of Maltodextrin and Superdisintegrant in Directly Compressible Powder Mixtures Prepared Via Co-Spray Drying. European Journal of Pharmaceutics and Bio pharmaceutics. 68: 277–282. https://doi.org/10.1016/j.ejpb.2007.05.004. 17576058
Kim, Y. D. dan C.V. Morr. 1996. Microencapsulating Properties of Gum Arabic and Several Food Protein Spray Dried Orange Oil Emulsion Particles. Journal Agriculture and Food Chemistry Vol.60. http://scihub.tw/10.1021/jf9503927.
Versich, R. J. 2000. Flavour Encapsulation an Overview. Available at: http://www.rtdodge.com/flovw.htm.
(Accessed on April, 19, 2018)
Ernawati, S. 2010. Stability of Natural Powders from Rosella (Hibiscussabdariffa L.) Produced by Spray Drying Method and Tray Drying (Thesis). Faculty of Agricultural Technology. Bogor Agricultural University, Bogor. 0022-1147
Castañeda-Ovando, A., Pacheco-Hernández, M. L., Páez-Hernández, M. E., Rodríguez, J. A., & Galán-Vidal, C. A. (2009). Chemical studies of anthocyanins: a review. Food Chemistry, 113(4), 859-871. http://dx.doi.org/10.1016. j.foodchem.2008.09.001.
Indonesian Nasional Standard. 2006. SNI Powder (01-2970-1998), Jakarta.
Yuliana, S. Kumalaningsih, and Sucipto. 2014. Making Natural Powders from Teak Leaves (Tectona grandis Linn. F.) (Study Type and Filler Concentration). Journal of Faculty of Agricultural Technology Universitas Brawijaya, Malang. ISSN: 1302-8324
Muqoddas, A.K. 2016. Characteristics of Powder Pigment Anthocyanin Cardiac Banana Kepok (Moses x paradisiaca) Encapsulated Maltodextrin with Vacuum Oven Dryer (Thesis). Faculty of Agricultural Industrial Technology. University of Padjadjaran, Jatinangor.
Utomo, D. 2013. Preparation of Effervescent Murbei Powder (Morus Alba L.) With Study of Matodextrin Concentration and Dryer Temperature. Journal of Food Technology Vol. 5 No. 1. University of Yudharta, Pasuruan.
Ramadhia, M., S. Kumalaningsih, and I. Santoso. 2012. Making Aloe Vera L. With Foam-Mat Drying Method. Journal of Agricultural Technology Vol. 13 No. 2.
Costa, J.P., E.M.F.F. Rocha, dan J.M.C. Costa. 2014. Study of the Physicochemical Characteristic of Sousop Powder Obtained by Spray Drying. Food Sci, Technol, Campinas, 34 (4): 663-666. Universidade Federal do Ceara, Brasil. http://sci-hub.tw/10.1590/1981-6723.12117.
GEA Niro Research Laboratory. 2005. Analytical Method.
Retnaningsih, N. and A.I.N. Dance. 2014. Instant Beverage Analysis Secang: An Overview of the Proportion of Egg White, Maltodextrin, and Business Worthiness. Journal of Agrin Vol. 18, No. 2.
Cindy, I. 2015. Effects of Various Maltodextrin Concentrations on Functional Beverage Powder Characteristics of Hantama (Hantap Madu) (Thesis). University of Padjadjaran, Jatinangor.
a-sun, K., Thumthanaruk, B. Lekhavat, S., dan Jumnongpon, R. 2016. Effect of Spray Drying Conditions on Physical Characteristic of Coconut Sugar Powder. International Food Research Journal 23 (3). University of Technology North Bangkok, Bangkok. https://doi.org/10.3168/jds.2014-9111. 25771045.
Jackman, R. L. dan J. L. Smith. 1996. Anthocyanins and Betalalains dalam Hendry, G. A. F. dan J. D. Houghton. Natural Food Colorants. Blackie Academic & Proffesional. London.
https://trove.nla.gov.au/work/19883067.
Fennema, O.R. 1996. Food Chemistry third edition. Marcel Dekker Inc, New York.
Ramelan, A.H., N. Her Riyadi Parnanto, Kawiji.1996. Fisika Pertanian. UNS-Press.
Sansone, et al. 2011. Maltodextrin/Pectin Microparticles by Spray Drying As Carrier for Nutraceutical Extracts. Journal of Food Engineering 105:468 476.
