Pengaruh Kopigmentasi Terhadap Stabilitas Warna Antosianin Buah Duwet (Syzygium cumini)
PENGARUH KOPIGMENTASI TERHADAP STABILITAS
WARNA ANTOSIANIN BUAH DUWET (Syzygium cumini)
DIAN INDRAYANI SATYATAMA
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2008
PERNYATAAN MENGENAI TESIS DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa tesis Pengaruh Kopigmentasi
Terhadap Stabilitas Warna Antosianin Buah Duwet (Syzygium cumini) adalah
karya saya dengan arahan dari komisi pembimbing dan belum diajukan dalam
bentuk apapun kepada perguruan tinggi manapun. Sumber informasi yang berasal
atau dikutip dari karya yang diterbitkan maupun tidak diterbitkan dari penulis lain
telah disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di bagian
akhir tesis ini.
Bogor, Desember 2008
Dian Indrayani Satyatama
NRP F251050121
ABSTRACT
DIAN INDRAYANI SATYATAMA. Copigmentation Effect for the Color
Stability of Duwet Anthocyanins (Syzygium cumini). Under direction of C.
HANNY WIJAYA and DEDE R. ADAWIYAH.
Duwet is a potential fruits utilized as a natural dye due to its anthocyanins
contents. Anthocyanins are unstable within a food matrixs. The objective of this
research was to achieve an extraction method and part of duwet's fruit with
highest antocyanin concentration and to analyze the effect of copigmentation by
phenolic acids on the color stability of the anthocyanins during heating, different
storage condition, impact of oxidator and light. The phenolic acids which used in
this research were ferulic and gallic acid. Anthocyanins from duwet skin were
exracted using 3 methods i.e pressing, maceration with etanol and combination of
pressing-maceration at room temperature. The highest antocyanin consentration
was 3,89 mg/g which was obtained from skin part of duwet fruit using
combination of suppressing and maceration as its extract method.
A red purplish color were obtained at skin fruit antocyanin extract when
pH 3 was used. The results indicated that the copigmentation treatments were
significantly (p
WARNA ANTOSIANIN BUAH DUWET (Syzygium cumini)
DIAN INDRAYANI SATYATAMA
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2008
PERNYATAAN MENGENAI TESIS DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa tesis Pengaruh Kopigmentasi
Terhadap Stabilitas Warna Antosianin Buah Duwet (Syzygium cumini) adalah
karya saya dengan arahan dari komisi pembimbing dan belum diajukan dalam
bentuk apapun kepada perguruan tinggi manapun. Sumber informasi yang berasal
atau dikutip dari karya yang diterbitkan maupun tidak diterbitkan dari penulis lain
telah disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di bagian
akhir tesis ini.
Bogor, Desember 2008
Dian Indrayani Satyatama
NRP F251050121
ABSTRACT
DIAN INDRAYANI SATYATAMA. Copigmentation Effect for the Color
Stability of Duwet Anthocyanins (Syzygium cumini). Under direction of C.
HANNY WIJAYA and DEDE R. ADAWIYAH.
Duwet is a potential fruits utilized as a natural dye due to its anthocyanins
contents. Anthocyanins are unstable within a food matrixs. The objective of this
research was to achieve an extraction method and part of duwet's fruit with
highest antocyanin concentration and to analyze the effect of copigmentation by
phenolic acids on the color stability of the anthocyanins during heating, different
storage condition, impact of oxidator and light. The phenolic acids which used in
this research were ferulic and gallic acid. Anthocyanins from duwet skin were
exracted using 3 methods i.e pressing, maceration with etanol and combination of
pressing-maceration at room temperature. The highest antocyanin consentration
was 3,89 mg/g which was obtained from skin part of duwet fruit using
combination of suppressing and maceration as its extract method.
A red purplish color were obtained at skin fruit antocyanin extract when
pH 3 was used. The results indicated that the copigmentation treatments were
significantly (p