EKSTRAKSI PEWARNA MERAH CAIR ALAMI BERANTIOKSIDAN DARI KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa L) DAN APLIKASINYA PADA PRODUK PANGAN
ABSTRACT: This experiment was
aimed to determine the optimum proportion of rosella calyx : water and
extraction temperature on the physicochemical characteristics including antioxidant
activity of the pigment extract. Finally, the research was also aimed to
determine the possibility to use roselle extract as food colorant in some
products. This experiment consisted of two steps. The first step was extracting
colorant of rosella calyx using factorial Completely Randomized Design. The
first factor was the proportion of rosella calyx and water consisted of three
levels (1:3, 1:5, 1:7 (b/v)). The second factor was extraction temperature
consisted of three levels (40°C, 50°C, 60°C). The combination of those
treatments was conducted in triplicate. The second step was the application of
rosella extract in certain type of food products (mangkuk cake, lapis cake,
agar pudding, and syrup). The result showed
that the best treatment was obtained from the ratio of rosella calyx:water 1:3
(b/v) and extraction temperature 40°C. The treatment significantly affected 5%)
the total acid content, pH, total anthocyanin content, antioxidant activity,
yield, color (L+, a*). The best treatment gave physical and chemical
characteristic of the extract of rosella calyx as follow total anthocyanin
content of 19.092 mg/100 ml, antioxidant activity of 53.68%, total acid of
1.26%, pH of 2.23, yield of 55.88%, lightness of 26.23, and redness of 32.88. While the best treatment based on sensory
evaluation of food product using rosella calyx as a colorant extract was agar
pudding.
Keywords: rosella calyx,
antioxidant, natural liquid colorant, extraction
Penulis: Lailatul Isnaini
Kode Jurnal: jppertaniandd100008
