UJI STABILITAS SENYAWA BETASIANIN DARI EKSTRAK BUNGA KENOP (Gomphrena globosa L.) SEBAGAI PEWARNA ALAMI BAHAN PANGAN
Keywords:
Bunga kenop, Pewarna Alami, BetasianinAbstract
Penelitian ini tentang uji stabilitas senyawa betasianin dari ekstrak bunga kenop (Gomphrena globosa L.) sebagai pewarna alami bahan pangan, bertujuan untuk mengetahui pengaruh lamanya penyimpanan, pengaruh suhu, pengaruh penambahan oksidator dan pengaruh pH terhadap stabilitas senyawa betasianin pada ekstrak bunga kenop. Metode pada penelitian ini melalui proses preparasi sampel, maserasi menggunakan etanol 48%, sampel didestilasi sebanyak 3200 ml yang menghasilkan 500 ml ekstrak bunga kenop. Berdasarkan penelitian yang telah dilakukan dapat disimpulkan bahwa suhu 9oC (suhu rendah), 27oC (suhu ruang), pengaruh sumber cahaya 30-35oC (dibawa sinar lampu), 50-55oC (dibawa sinar matahari) dan penambahan oksidator H2O2 (10:1) berpengaruh terhadap stabilitas senyawa betasianin. Sedangkan pH 5 tidak berpengaruh.
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