dengan antosianin tanpa kopigmentasi. Hal ini ditunjukkan dengan intensitas warna merah antosianin terkopigmentasi yang lebih terlihat setelah perlakuan
oksidasi, pencahayaan, pemanasan dan penyimpanan, jika dibandingkan dengan warna merah antosianin tanpa kopigmentasi.
5.2 Saran
Perlu dilakukan penelitian lebih lanjut untuk mempelajari pengaruh kopigmentasi warna antosianin buah duwet dalam aplikasinya langsung pada
produk pangan.
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LAMPIRAN
Lampiran 1. Diagram alir penelitian
Pengukuran Rendemen, Kadar antosianin dan rendemen antosianin
Optimasi Bagian Buah dan cara ekstraksi
Ekstrak Terpilih Ekstraksi Kulit buah Duwet secara:
- pengepresan
- maserasi dengan pelarut etanol -kombinasi pengepresan dan maserasi
Ekstraksi Buah duwet utuh tanpa biji secara:
-
pengepresan
- maserasi dengan pelarut etanol -kombinasi pengepresan dan maserasi
Antosinin ekstrak duwet murni
Gambar 5 Diagram Alir Tahapan Pengujian Antosianin Buah Duwet
Antosianin ekstrak duwet dengan penambahan kopigmen
Penelitian Utama
-Pengujian kestabilan : 1. stabilitas terhadap pH
2. stabilitas terhadap suhu 3.stabilitas selama penyimpanan
4. stabilitas terhadap oksidator 5. stabilitas terhadap sinar
Lampiran 2. Contoh cara membuat larutan antosianin dan larutan kopigmen • Larutan antosianin 0.6mM Petunidin -3-rhamnosa, BM=463 dalam buffer
KCl 0.06M Misal untuk 5 ml antosianin 0.6mM:
M = molL
→
6.10
-4
M = mol 0.005L
→
mol = 3.10
-6
Gram = mol . BM
→
gram antosianin = 1.389 . 10
-3
g Larutan antosianin 0.6 mM = 1.389 . 10
-3
g antosianin dalam 5 ml buffer KCl 0.06M
Konsentrasi antosianin g antosianin mL ekstrak = 0.010227 gmL Jadi untuk membuat larutan antosianin 0.6mM sebanyak 5 ml membutuhkan
ekstrak sebanyak= 1.389 . 10
-3
g 0.010227gmL = 0.136 ml ekstrak dalam 5 mL buffer KCl 0.06M.
• Larutan kopigmen 0.06M dalam buffer KCl 0.06M Misal untuk 5 ml larutan kopigmen asam ferulik BM = 194.18 0.06M:
Mol = M . Liter
→
mol = 0.06M . 0.005L = 3.10
-4
mol Gram = mol . BM
→
gram = 0.05825g Larutan asam ferulik 0.06 M = 0.05825 g asam ferulik dalam 5 ml buffer
Larutan B = 0.05825 g asam ferulik + 30 DMSO + buffer sampai 5 ml Misal untuk 5 ml larutan kopigmen asam galat BM = 188.1 0.06M:
Mol = M . Liter
→
mol = 0.06M . 0.005L = 3.10
-4
mol Gram = mol . BM
→
gram = 0.05645g Larutan asam galat 0.06 M = 0.05645 g asam galat dalam 5 ml buffer
Larutan B = 0.05645 g asam galat + 10 DMSO + buffer sampai 5 ml
Lampiran 3. Rendemen ekstrak buah duwet
berat akhir berat awal
rendemen ekstrak
Rerata ulangan Metode Ekstraksi
Bagian Buah U 1
U 2 U 1
U 2 U 1
U 2 Pres
Buah utuh tanpa biji simplo
4.2756 4.3243
50.076 50.1775
8.54 8.62
8.58 duplo
4.2756 4.3243
50.076 50.1775
8.54 8.62
Kulit Buah simplo
3.5964 3.5028 53.2777 54.316
6.75 6.45 6.60
duplo 3.596
3.5028 53.2777
54.316 6.75
6.45 Maserasi
Buah utuh tanpa biji simplo
4.9383 4.9523
50.2662 50.2751
9.82 9.85
9.84 duplo
4.9383 4.9525
50.2662 50.2751
9.82 9.85
Kulit Buah simplo
5.1487 4.9986 53.6266 53.5223
9.6 9.17 9.38
duplo 5.1487
4.9982 53.6266
53.522 9.6
9.16 Pres-Maserasi
Buah utuh tanpa biji simplo
5.876 5.576
50.1016 50.0231
11.72 11.15
11.55 duplo
5.988 5.696
50.1016 50.0231
11.95 11.39
Kulit Buah simplo
6.4023 6.1645 54.7056 54.6999
11.7 11.27 11.48
duplo 6.402
6.1645 54.7056
54.6995 11.7
11.26
Lampiran 4. Hasil uji sidik ragam rendemen ekstrak buah duwet Source DF Anova SS
Mean Square F Value Pr F Bagian
Ekstraksi BagianEkstraksi
1 2
2 0.31687500
22.25165000 5.56605000
0.31687500 11.12582500
2.78302500 10.96
384.87 96.27
0.0162 .0001
.0001
Lampiran 5. Penentuan konsentrasi antosianin buah duwet
A B C D E Sampel
U 1 U 2
U 1 U 2
U 1 U 2
U 1 U 2
U 1 U 2
U 1 Simplo
1044.67 1105.32 527.64 515.51 1373.69 1367.63 3517.62 3540.37 1349.43 1357.01 4199 Kons.antosianin
mgL Duplo
1041.64 1102.29 529.64 520.06 1370.66 1366.11 3494.88 3525.20 1341.85 1334.27 4222 Simplo 1.04 1.10 0.53 0.51 1.37 1.37 3.28 3.25 1.23 1.26 3.94
Kons.antosianin mgg
Duplo 1.04 1.10 0.53 0.52 1.37 1.36 3.26 3.23 1.23 1.24 3.96 Rata-rata
mgg 1.04 1.01 0.53 0.52 1.37 1.37 3.27 3.24 1.23 1.25 3.95
Rerata ulangan mgg 1.07
0.52 1.37
3.25 1.24
STDEV 0.021 0.011
0.004 0.014
0.014
Ket: A = Buah duwet utuh tanpa biji-maserasi D = Kulit buah
duwet-maserasi B = Buah duwet utuh tanpa biji-pres E = Kulit buah
duwet-pres C = Buah duwet utuh tanpa biji-kombinasi F = Kulit buah
duwet-kombinasi Lampiran 6. Hasil uji sidik ragam rendemen ekstrak buah duwet
Source
DF Anova SS
Mean Square F Value
Pr F Bagian
Ekstraksi BagianEkstraksi
1 2
2 5.64440833
5.07016617 1.09964017
5.64440833 2.53508308
0.54982008 6242.66
2803.78 608.10
.0001 .0001
.0001
Lampiran 7. Hasil uji sidik ragam konsentrasi ekstrak buah duwet Source
DF Anova SS
Mean Square F Value
Pr F Bagian
Ekstraksi BagianEkstraksi
1 2
2 0.05754675
0.05033817 0.01131450
0.05754675 0.02516908
0.00565725 7588.58
3319.00 746.01
.0001 .0001
.0001
Lampiran 8. Absorbansi antosianin ekstrak kulit buah duwet pada berbagai tingkat pH pada panjang gelombang 520 nm.
pH antosianin STDEV antosianin+ferulik STDEV
antosianin+galat STDEV 1
5.671 0.034 5.95
0.071 5.694 0.009
2 1.915
0.021 2.916 0.022 2.618
0.039 3
0.685 0.021 1.553
0.032 1.218 0.025
4 0.186
0.019 0.234 0.020 0.231
0.021 5
0.066 0.007 0.091
0.010 0.089 0.003
6 0.144
0.010 0.102 0.017 0.097
0.012 7
0.464 0.048 0.273
0.013 0.200 0.008
8 0.624
0.013 0.285 0.011 0.218
0.021 Lampiran 9. Pergeseran panjang gelombang maksimum antosianin ekstrak kulit
buah duwet pada beberapa variasi pH
pH antosianin antosianin+ferulik antosinin+galat
1 515 525 520
2 515 525 520
3 520 530 525
4 520 530 525
5 530 530 530
6 535 570 570
7 570 580 575
8 575 575 575
Lampiran 10. Rata-rata nilai Light antosianin ekstrak kulit buah duwet pada berbagai variasi pH
pH antosianin STDEV asam ferulik STDEV asam
galat STDEV 1 40.07 0.04 33.15 0.84 35.09 0.47
2 45.12 0.21 36.62 0.66 39.18 0.31 3 54.57 0.54 46.93 0.73 48.53 0.31
4 67.19 0.48 58.40 0.48 61.98 0.83 5 69.40 0.39 63.56 0.40 63.83 0.54
6 58.88 0.78 62.56 0.53 64.43 1.36 7 45.16 0.66 53.62 0.12 53.25 0.17
8 49.63 0.55 57.99 0.63 57.34 0.47
Lampiran 11. Rata-rata nilai a antosianin ekstrak kulit buah duwet pada berbagai variasi ph
pH antosianin STDEV asam ferulik STDEV asam
galat STDEV 1 39.63
1.45 58.00 0.95
49.68 0.38
2 31.60 1.54 50.91
0.49 46.19
0.04 3 24.49
0.28 40.29 0.92
30.88 0.64
4 11.58 0.34 26.45
0.08 15.15
0.14 5 7.41
0.41 12.47 0.16
7.19 0.04
6 15.31 0.06 11.65
0.05 6.93
0.12 7 22.43
0.17 13.84 0.72
7.21 0.08
8 19.61 0.55 19.94
0.87 8.69
0.43 Lampiran 12. Rata-rata nilai b antosianin ekstrak kulit buah duwet pada berbagai
variasi pH pH antosianin STDEV asam
ferulik STDEV asam galat STDEV
1 33.59 1.89 4.84
0.30 14.3
0.39 2 13.78
0.30 -4.91 0.13
1.4 0.18
3 -4.2 0.23 -13.41
0.16 -6.6
0.26 4 -4.01
0.01 -11.6 0.06
-6.62 0.03
5 -4.22 0.14 -9.98
0.03 -5.99
0.01 6 -7.09
0.08 -9.51 0.04
-5.72 0.04
7 -13.03 0.06 -9.52
0.54 -6
0.01 8 -16.17
0.24 -11.84 0.08
-6.16 0.23
Lampiran 13. Rata-rata nilai Hue ekstrak antosianin ekstrak kulit buah duwet pada
berbagai variasi pH pH antosianin
asam ferulik
asam galat
1 40.2 4.8 16.1
2 23.6 355.0 1.7 3 350.3
344.2 348.0 4 340.9
336.2 337.7 5 330.3
321.3 320.2 6 335.2
320.8 320.5 7 329.9
325.5 320.2 8 320.5
329.3 324.7
Lampiran 14. Perubahan nilai retensi warna antosianin ekstrak kulit buah duwet akibat pengaruh oksidator H2O2 1
Jam ke- Antos
STDEV Antos+H
2
O
2
STDEV Ferulik
STDEV Fer+H
2
O
2
STDEV Galat
STDEV Gal+H
2
O
2
STDEV 100.00
0.00 100.00
0.00 100.00
0.00 100.00
0.00 100.00
0.00 100.00
0.00 3
99.58 0.14
59.13 4.01
100.00 0.05
73.15 1.73
99.80 0.12
67.48 0.98
6 98.66
0.06 44.09
2.08 99.95
0.04 65.90
1.64 99.54
0.15 48.97
0.69 9
96.87 0.38
36.07 1.60
99.82 0.05
42.27 1.56
99.31 0.23
36.10 0.48
12 95.66
0.41 26.84
1.45 99.56
0.06 30.92
1.22 99.13
0.38 26.43
0.98 15
94.85 0.70
20.13 1.44
99.35 0.13
26.44 1.30
98.79 0.45
22.15 0.84
Lampiran 15. Hasil uji sidik ragam pengaruh suhu dan lama kontak dengan
H2O2 terhadap retensi warna antosianin buah kulit buah duwet tanpa penambahan kopigmen
Source DF
Type III SS Mean Square
F Value Pr F
Waktu H2O2
WaktuH2O2 5
1 5
7965.40922 20735.52000
4929.38271 1593.08184
20735.52000 985.87654
692.44 9012.84
428.52 .0001
.0001 .0001
Lampiran 16. Hasil uji sidik ragam pengaruh suhu dan lama kontak dengan
H2O2 terhadap retensi warna antosianin buah kulit buah duwet dengan penambahan asam ferulik dan asam galat
Source DF
Type III SS Mean
Square F Value
Pr F Waktu
kopigmen oksidator
waktukopigmen waktuoksidator
kopigmenoksidator waktukopigmenoksidator
5 2
1 10
5 2
10 20518.53425
738.68460 59282.11756
253.74122 16745.58673
174.65992 426.59048
4103.70685 369.34230
59282.11756 25.37412
3349.11735 87.32996
42.65905 3459.57
311.37 49976.9
21.39 2823.42
73.62 35.96
.0001 .0001
.0001 .0001
.0001 .0001
.0001
Jam ke- erlakuan Oksidator
0 3 6 9
12 15
tanpa 100.00
a
99.58
a
98.66
a
96.87
a
95.66
a
94.85
a
Antosianin H2O2 100.00
a
59.13
d
44.09
f
36.07
g
26.84
i
20.13
j
tanpa 100.00
a
100.00
a
99.95
a
99.82
a
99.56
a
99.35
a
Antos+A.ferulik H2O2 100.00
a
73.15
b
65.90
c
42.27
f
30.92
h
26.44
i
tanpa 100.00
a
99.80
a
99.54
a
99.31
a
99.13
a
98.79
a
Antos+A.galat H2O2 100.00
a
67.48
c
48.97
e
36.10
g
26.43
i
22.15
j
Lampiran 17. Perubahan nilai Light antosianin ekstrak kulit buah duwet akibat pengaruh oksidator H2O2 1
Jam ke- Antos
STDEV Antos+H
2
O
2
STDEV Ferulik
STDEV Fer+H
2
O
2
STDEV Galat
STDEV Galat+H
2
O
2
STDEV 59.63
0.43 59.63 0.43 47.50 0.14 47.50 0.14 59.20
0.16 59.20 0.16 3
60.07 0.42 66.13 0.64 47.85 0.17 51.13 0.65
59.57 0.18 62.64 0.15
6 60.67
0.36 67.98 0.69 48.30 0.15 52.57 0.39 60.05
0.14 64.61 0.22 9
61.22 0.39 69.22 0.16 48.66 0.23 53.69 0.17
60.43 0.13 66.12 0.21
12 61.62
0.46 70.52 0.43 48.81 0.23 54.70 0.28 60.56
0.17 67.83 0.34 15
61.80 0.39 74.11 0.34 49.09 0.17 57.16 0.27
60.65 0.18 68.84 0.58
Lampiran 18. Perubahan nilai a antosianin ekstrak kulit buah duwet akibat pengaruh oksidator H2O2 1
Jam ke-
Antos STDEV
Antos+H
2
O
2
STDEV Ferulik
STDEV Fer+H
2
O
2
STDEV Galat
STDEV Galat+H
2
O
2
STDEV 0 31.88 0.49
31.88 0.49 51.43 0.42
51.43 0.42 43.69 0.47 43.69 0.47
3 31.85 0.09 20.77 1.03
50.46 0.50 45.90 0.27 42.69 0.63
34.41 0.28 6 31.43 0.11
17.43 1.09 50.16 0.31
41.63 0.46 42.43 0.47 31.38 0.66
9 30.40 0.07 14.08 0.58
49.65 0.34 38.32 0.23 41.87 0.66
27.93 0.08 12 30.23 0.09
13.64 0.50 49.26 0.46
37.03 0.19 41.20 0.58 26.24 0.63
15 29.71 0.44 12.40 0.31
48.66 0.41 34.14 1.17 40.79 0.56
23.78 0.28
Lampiran 19. Perubahan nilai b antosianin ekstrak kulit buah duwet akibat pengaruh oksidator H2O2 1
Jam ke-
Antos STDEV
Antos+H
2
O
2
STDEV Ferulik
STDEV Fer+H
2
O
2
STDEV Galat
STDEV Galat+H
2
O
2
STDEV 0 -2.50 0.16
-2.50 0.16 -14.45 0.33 -14.45 0.33 -7.80 0.10
-7.80 0.10 3 -1.44 0.15
-3.38 0.22 -14.38 0.34 -14.24 0.23 -8.12 0.12
-7.47 0.08 6 -1.37 0.16
-3.55 0.30 -14.30 0.36 -13.30 0.22 -7.42 0.17
-7.37 0.04 9 -1.26 0.18
-3.57 0.12 -14.24 0.36 -12.19 0.29 -6.32 0.08
-7.30 0.07 12 -1.21 0.19
-3.49 0.15 -14.18 0.34 -11.92 0.20 -6.00 0.11
-7.27 0.08 15 -1.09 0.08
-3.43 0.08 -14.12 0.36 -11.57 0.30 -4.77 0.15
-7.11 0.07
Lampiran 20. Perubahan nilai
o
Hue antosianin ekstrak kulit buah duwet akibat pengaruh oksidator H2O2 1
Jam ke-
Antos STDEV
Antos+H
2
O
2
STDEV Ferulik
STDEV Fer+H
2
O
2
STDEV Galat
STDEV Galat+H
2
O
2
STDEV
0 355.5 0.22 355.5 0.22 344.3
0.26 344.3
0.26 349.9 0.06 349.9
0.06 3 357.4 0.26
350.7 1.06 344.1 0.22
342.8 0.16 350.1 0.21
346.7 0.28
6 357.5 0.28 348.4 1.70 344.1
0.29 342.3
0.15 350.2 0.13 346.7
0.57 9 357.6 0.34
345.7 0.80 344.0 0.29
342.4 0.34 350.1 0.17
347.3 0.18
12 357.7 0.37 345.6 1.05 343.9
0.27 342.2
0.29 350.0 0.20 347.1
0.49 15 357.9 0.11
343.5 0.39 343.8 0.29
342.2 0.26 350.1 0.04
348.7 0.22
Lampiran 21. Rata-Rata perubahan nilai ΔE antosianin ekstrak kulit buah duwet
akibat pengaruh oksidator
Jam ke- Antos
STDEV Antos+H
2
O
2
STDEV Ferulik
STDEV Fer+H
2
O
2
STDEV Galat
STDEV Galat+H
2
O
2
STDEV 0 0.00 0.00
0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
0.00 0.00 3 1.19 0.03
12.90 1.63 1.03 0.17 6.46 0.60 1.12 0.15
9.94 0.17 6 1.64 0.14
16.73 1.61 1.51 0.15 11.10 0.41 1.58 0.04
13.46 0.18 9 2.52 0.28
20.25 1.04 2.14 0.28 14.67 0.16 2.28 0.41
17.28 0.38 12
2.91 0.27 21.26 1.11 2.56 0.42 16.30 0.30
2.89 0.22 19.55 0.07
15 3.37 0.10
24.29 0.27 3.21 0.09 20.12 0.90 3.32 0.10
22.32 0.33
Lampiran 22. Rata-Rata perubahan nilai retensi warna antosianin ekstrak kulit buah duwet akibat pengaruh sinar UV
Antosianin Antosianin+Asam ferulik Antosianin+Asam
galat Hari
ke- Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV
0 100.00 0.00 100.00 0.00
100.00 0.00 100.00 0.00
100.00 0.00 100.00 0.00
1 96.40 0.19 93.24 0.63
99.19 0.20 96.08 0.64
98.91 0.11 95.14 0.85
2 94.95 0.56 90.72 0.26
97.53 0.70 94.35 0.18
98.06 0.85 93.15 0.23
3 93.27 0.66 86.91 0.40
97.76 0.45 91.58 0.28
97.04 0.88 90.28 0.25
4 91.62 0.67 83.20 0.20
96.32 0.70 87.16 0.27
96.71 0.52 86.74 0.46
5 90.82 0.74 78.52 0.39
95.29 1.12 83.75 0.41
96.14 0.46 83.56 0.35
6 89.83 0.42 75.31 0.08
94.68 0.69 80.37 0.64
95.37 0.86 79.44 0.68
7 88.55 0.48 71.39 0.12
92.48 0.45 74.74 1.16
91.92 0.64 75.29 1.28
Lampiran 23. Hasil uji sidik ragam pengaruh penyinaran dan lama kontak sinar UV terhadap retensi warna antosianin buah kulit buah duwet
tanpa penambahan kopigmen Source
DF Type III SS
Mean Square F Value
Pr F Waktu
Penyinaran WaktuPenyinaran
7 1
7 340.9343583
350.3521333 99.1639667
48.7049083 350.3521333
14.1662810 551.22
3965.13 160.33
.0001 .0001
.0001
Lampiran 24. Hasil uji sidik ragam pengaruh penambahan kopigmen terrhadap
peningkatan retensi warna antosianin kulit buah duwet yang disinari UV dibanding dengan antosianin kulit buah duwet yang
tidak dikopigmentasi
Source DF
Type III SS Mean Square
F Value Pr F
Waktu kopigmen
Waktukopigmen 7
2 14
4856.274844 190.285919
38.821281 693.753549
95.142960 2.772949
2514.23 344.81
10.05 .0001
.0001 .0001
Lampiran 25. Hasil uji lanjut BNT taraf 5 terhadap pengaruh penambahan kopigmen terrhadap peningkatan retensi warna antosianin kulit
buah duwet yang disinari UV dibanding dengan antosianin kulit buah duwet yang tidak dikopigmentasi
Hari ke- Perlakuan
0 1 2 3 4 5 6 7 Antosianin 100.00
a
93.24
c d
90.72
ef
86.91
g
83.20
h
78.52
g
75.31
k
71.39
l
Antos+A.ferul ik
100.00
a
96.08
b
94.35
c
91.58
e
87.16
g
83.75
h
80.37
i
74.74
k
Antos+A.galat 100.00
a
95.14
b
93.15
d
90.28
f
86.74
g
83.56
h
79.44
i
75.29
k
Lampiran 26. Rata-Rata perubahan nilai Light antosianin ekstrak kulit buah duwet akibat pengaruh sinar UV
Antosianin Antosianin+Asam ferulik Antosianin+Asam
galat Hari
ke- Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV
0 53.16 0.06 53.16 0.06
46.49 0.21 46.49 0.21
48.53 0.48 48.53 0.48
3 54.96 0.35 62.45 0.22
48.07 0.18 52.55 0.74
50.22 0.45 54.89 0.47
7 58.76 0.29 64.59 0.26
50.63 0.17 56.11 0.66
53.93 0.40 58.87 0.66
Lampiran 27. Rata-Rata perubahan nilai a antosianin ekstrak kulit buah duwet akibat pengaruh sinar UV
Antosianin Antosianin+Asam ferulik Antosianin+Asam
galat Hari
ke- Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV
0 26.20 0.16 26.20 0.16
48.72 0.32 48.72 0.32
43.85 0.38 43.85 0.38
3 25.72 0.22 23.71 0.52
48.27 0.36 46.38 0.91
43.39 0.42 41.34 0.57
7 24.79 0.45 19.72 1.26
47.59 0.39 43.20 0.31
42.67 0.51 38.33 0.42
Lampiran 28. Rata-Rata perubahan nilai b antosianin ekstrak kulit buah duwet akibat pengaruh sinar UV
Antosianin Antosianin+Asam ferulik Antosianin+Asam
galat Hari
ke- Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV
-3.33 0.19 -3.33 0.19
- 11.26
0.12 -11.26 0.12
-7.67 0.38 -7.67 0.38
3 -2.91 0.21
-2.61 0.34 -
10.94 0.15 -10.74 0.10
-7.48 0.36 -7.04 0.27
7 -2.17 0.33
-1.78 0.15 -
10.32 0.10 -10.10 0.15
-6.68 0.33 -6.23 0.40
Lampiran 29. Rata-Rata perubahan nilai
o
Hue antosianin ekstrak kulit buah duwet akibat pengaruh sinar UV
Antosianin Antosianin+Asam ferulik Antosianin+Asam
galat Hari
ke- Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV
0 352.8 0.42 352.8 0.42
347.0 0.10 347.0 0.10
350.1 0.47 350.1 0.47
3 352.5 0.71 353.5 0.42
347.0 0.15 347.2 0.12
350.3 0.45 350.2 0.49
7 353.3 0.61 355.0 0.70
347.1 0.21 346.8 0.06
351.0 0.66 350.8 0.46
Lampiran 30. Rata-Rata perubahan nilai ΔE antosianin ekstrak kulit buah duwet
akibat pengaruh sinar UV
Antosianin Antosianin+Asam ferulik Antosianin+Asam
galat Hari
ke- Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV Gelap STDEV Cahaya STDEV
0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 3 1.91 0.28 9.65 0.26
1.68 0.11 6.55 0.42 1.78 0.10 6.68 0.08
7 4.95 0.10 13.26 0.57
4.39 0.01 10.70 0.44
4.67 0.05 11.19 0.16
Lampiran 31. Rata-rata nilai retensi warna antosianin antosianin ekstrak kulit
buah duwet tanpa kopigmentasi pada berbagai tingkatan suhu.
Lama Pemanasan menit Suhu
STDEV 30 STDEV 60
STDEV 90 STDEV 120 STDEV
Tanpa panas 100.00
0.00 99.98 0.04 99.70 0.14
99.65 0.14 98.94 0.52
40 100.00
0.00 98.32 0.20 97.78
0.41 97.46 0.53 96.87
0.73 50
100.00 0.00 95.96
0.45 93.97 0.61 91.42
0.20 89.59 0.26
60 100.00
0.00 92.88 1.12 91.90
1.09 90.13 1.16 87.58
0.41 70
100.00 0.00 91.26
1.26 89.88 1.31 86.49
0.84 83.87 0.62
80 100.00
0.00 87.61 0.62 85.53
1.05 79.91 1.53 75.99
1.81 90
100.00 0.00 72.10
1.48 64.59 1.94 60.22
1.23 57.64 0.76
100 100.00
0.00 59.00 0.14 53.03
0.62 48.32 0.18 42.06
0.13
Lampiran 32. Hasil uji sidik ragam pengaruh suhu dan lama pemanasan terhadap retensi warna antosianin buah kulit buah duwet tanpa
penambahan kopigmen
Source DF
Type III SS Mean Square
F Value Pr F
Suhu Waktu
Suhuwaktu 7
4 28
20066.01779 6364.11233
5439.36469 2866.57397
1591.02808 194.26302
4086.75 2268.26
276.95 .0001
.0001 .0001
Lampiran 33. Rata-rata nilai retensi warna antosianin antosianin ekstrak kulit
buah duwet yang dikopigmentasi dengan asam ferulik pada berbagai tingkatan suhu.
Lama Pemanasan menit Suhu
STDEV 30 STDEV 60
STDEV 90 STDEV 120 STDEV
Tanpa panas
100.00 0.00 99.81
0.06 99.79 0.11 99.74
0.19 99.74 0.19
40 100.00
0.00 99.62 0.25 99.55
0.30 99.36 0.32 99.24
0.34 50
100.00 0.00 99.16
0.06 99.11 0.17 98.71
0.09 98.42 0.35
60 100.00
0.00 98.74 0.22 97.84
0.62 97.05 1.11 95.73
1.04 70
100.00 0.00 97.79
0.73 96.53 0.56 94.86
0.90 93.94 0.87
80 100.00
0.00 96.27 0.96 96.03
0.53 93.74 1.14 92.32
1.22 90
100.00 0.00 84.46
0.18 76.57 1.25 72.29
1.04 70.40 0.12
100 100.00
0.00 70.37 1.51 64.69
1.31 60.09 0.86 58.08
0.56
Lampiran 34. Rata-rata nilai retensi warna antosianin antosianin ekstrak kulit buah duwet yang dikopigmentasi dengan asam galat pada berbagai
tingkatan suhu.
Lama Pemanasan menit Suhu
0 STDEV 30
STDEV 60
STDEV 90 STDEV 120 STDEV
Tanpa panas
100.00 0.00 100.00 0.07
99.93 0.06