PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L))
potato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe...
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doaj-4bfb7161f6004d65ac8be846c738d0582020-11-24T20:59:55ZengUniversitas Gadjah MadaAgritech0216-04552527-38252015-09-01350212913610.22146/agritech.93987568PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L))Ai Mahmudatussa'adahDedi FardiazNuri AndarwulanFeri Kusnandarpotato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe the changes in color and anthocyanin monomeric content in PSP during heat processing of flakes. The other purpose of this reseach was to observe the order kinetics model of effect temperature and time baking on total anthocyanin monomeric of fresh PSP and rehydration PSP flakes. The experimental applied a completely randomized design with three replications. The color and amount of anthocyanin (L * = 23.38 ± 0.71, C = 9.84 ± 0.98, Hue = 12.25 ± 1.61). Total monomeric anthocyanin in fresh PSP was 1.45 ± 0.00 mg cyanidin equivalent (CyE)/g dry basis (db). In general, the color and the amount of PSP anthocyanin changed during the flakes processing. Steamed PSP for 7 minutes turned its color into a bright purple (L * = 25.88 ± 0.47, C = 24.64 ± 0.25, Hue = 348.83 ± 0.33) with the amount of monomeric anthocyanin increased to 3.76 ± 0.01 CyE mg/g db. Flakes PSP was very bright purple (L * = 36.12 ± 0.11, C = 9.97 ± 0.18, Hue = 359.29 ± 0.31) and the amount of monomericanthocyanin was slightly lower than that of steamed sweet potato (3.19 ± 0.12 mg CyE / g db). Total monomeric anthocyanin of fresh PSP and rehydration flakes PSP decrease during baking time. Keywords: Color, anthocyanin, purple sweet potato, flakes, degradation kinetics ABSTRAK Antosianin merupakan salah satu kelompok zat warna alami yang terdapat pada tanaman, seperti daun, bunga, umbi, buah atau sayur. Salah satu sumber antosianin pada tanaman adalah ubi jalar ungu (UJU) yang mengandung lebih dari 98% antosianin terasilasi dari konsentrasi antosianin umbi. Warna antosianin bervariasi mulai dari merah, ungu, biru, sampai kuning. Warna dan konsentrasi antosianin dapat berubah karena pengaruh panas. Penelitian ini bertujuan untuk mempelajari perubahan warna dan konsentrasi antosianin monomerik sebagai akibat proses pengolahan dalam pembuatan UJU. Penelitian ini mengkaji juga mengenai model kinetika reaksi pengaruh suhu dan waktu panggang terhadap konsentrasi antosianin UJU segar dan rehidrasi. Penelitian menggunakan rancangan acak lengkap dengan tiga kali ulangan. Warna dan konsentrasi antosianin dari UJU segar, setelah proses pengukusandan setelah menjadi dibandingkan. UJU segar berwarna ungu kecoklatan (L =23,38±0,71, C=9,84±0,98, Hue=12,25±1,61). Konsentrasi antosianin monomerik pada UJU segar adalah 1,45±0,00 mg setara sianidin (CyE)/gbasis kering (bk). Secara umum, warna dan konsentrasi antosianin UJU berubah selama proses pembuatan . UJU yang dikukus selama 7 menit berubah menjadi ungu cerah (L* * =25,88±0,47, C=24,64±0,25, Hue=348,83±0,33) dengan konsentrasi antosianin monomerik meningkat menjadi 3,76±0,01 mg CyE/g bk. UJU berwarna ungu sangat cerah (L =36,12±0,11, C=9,97±0,18, Hue=359,29±0,31) dan konsentrasi antosianin monomerik sedikit lebih rendah dibandingkan ubi jalar setelah dikusus (3,19±0,12 mg CyE/g bk). Jumlah antosianin monomerik UJU segar dan rehidrasi menurun seiring dengan waktu dan suhu pemanggangan. Kata kunci: Warna, antosianin, ubi jalar ungu, kecepatan penururunanhttps://jurnal.ugm.ac.id/agritech/article/view/9398 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ai Mahmudatussa'adah Dedi Fardiaz Nuri Andarwulan Feri Kusnandar |
spellingShingle |
Ai Mahmudatussa'adah Dedi Fardiaz Nuri Andarwulan Feri Kusnandar PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L)) Agritech |
author_facet |
Ai Mahmudatussa'adah Dedi Fardiaz Nuri Andarwulan Feri Kusnandar |
author_sort |
Ai Mahmudatussa'adah |
title |
PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L)) |
title_short |
PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L)) |
title_full |
PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L)) |
title_fullStr |
PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L)) |
title_full_unstemmed |
PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L)) |
title_sort |
pengaruh pengolahan panas terhadap konsentrasi antosianin monomerik ubi jalar ungu (ipomoea batatas l) (efect of heat processing on monomeric anthocyanin of purple sweet potato (ipomoea batatas l)) |
publisher |
Universitas Gadjah Mada |
series |
Agritech |
issn |
0216-0455 2527-3825 |
publishDate |
2015-09-01 |
description |
potato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe the changes in color and anthocyanin monomeric
content in PSP during heat processing of flakes. The other purpose of this reseach was to observe the order kinetics model of effect temperature and time baking on total anthocyanin monomeric of fresh PSP and rehydration PSP flakes. The experimental applied a completely randomized design with three replications. The color and amount of anthocyanin (L * = 23.38 ± 0.71, C = 9.84 ± 0.98, Hue = 12.25 ± 1.61). Total monomeric anthocyanin in fresh PSP was 1.45 ± 0.00 mg cyanidin equivalent (CyE)/g dry basis (db). In general, the color and the amount of PSP anthocyanin changed during the flakes processing. Steamed PSP for 7 minutes turned its color into a bright purple (L * = 25.88 ± 0.47, C = 24.64 ± 0.25, Hue = 348.83 ± 0.33) with the amount of monomeric anthocyanin increased to 3.76 ± 0.01 CyE mg/g db. Flakes PSP was very bright purple (L * = 36.12 ± 0.11, C = 9.97 ± 0.18, Hue = 359.29 ± 0.31) and the amount of monomericanthocyanin was slightly lower than that of steamed sweet potato (3.19 ± 0.12 mg CyE / g db). Total monomeric anthocyanin of fresh PSP and rehydration flakes PSP decrease during baking time.
Keywords: Color, anthocyanin, purple sweet potato, flakes, degradation kinetics
ABSTRAK
Antosianin merupakan salah satu kelompok zat warna alami yang terdapat pada tanaman, seperti daun, bunga, umbi, buah atau sayur. Salah satu sumber antosianin pada tanaman adalah ubi jalar ungu (UJU) yang mengandung lebih dari 98% antosianin terasilasi dari konsentrasi antosianin umbi. Warna antosianin bervariasi mulai dari merah, ungu,
biru, sampai kuning. Warna dan konsentrasi antosianin dapat berubah karena pengaruh panas. Penelitian ini bertujuan untuk mempelajari perubahan warna dan konsentrasi antosianin monomerik sebagai akibat proses pengolahan dalam pembuatan UJU. Penelitian ini mengkaji juga mengenai model kinetika reaksi pengaruh suhu dan waktu panggang terhadap konsentrasi antosianin UJU segar dan rehidrasi. Penelitian menggunakan rancangan acak lengkap dengan tiga kali ulangan. Warna dan konsentrasi antosianin dari UJU segar, setelah proses pengukusandan setelah menjadi dibandingkan. UJU segar berwarna ungu kecoklatan (L =23,38±0,71, C=9,84±0,98, Hue=12,25±1,61). Konsentrasi antosianin monomerik pada UJU segar adalah 1,45±0,00 mg setara sianidin (CyE)/gbasis kering (bk). Secara umum, warna dan konsentrasi antosianin UJU berubah selama proses pembuatan . UJU yang dikukus selama 7 menit berubah menjadi ungu cerah (L* * =25,88±0,47, C=24,64±0,25, Hue=348,83±0,33) dengan konsentrasi antosianin monomerik meningkat menjadi 3,76±0,01 mg CyE/g bk. UJU berwarna ungu sangat cerah (L =36,12±0,11, C=9,97±0,18, Hue=359,29±0,31) dan konsentrasi antosianin monomerik sedikit lebih rendah dibandingkan ubi jalar setelah dikusus (3,19±0,12 mg CyE/g bk). Jumlah antosianin monomerik UJU segar dan rehidrasi menurun seiring dengan waktu dan suhu pemanggangan.
Kata kunci: Warna, antosianin, ubi jalar ungu, kecepatan penururunan |
url |
https://jurnal.ugm.ac.id/agritech/article/view/9398 |
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