EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa)*) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)*)
Three extraction methods were studied to isolate natural colorant from red glutinous rice bran. Stability of extracts in relation to processing conditions and in the model beverages was determined at room temperature. Identifications of anthocyanidins was performed using reversed phase HPLC. Extract...
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2000-04-01
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Series: | Jurnal Teknologi dan Industri Pangan |
Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/4440 |
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doaj-d35c04612f464d2786c6bf9609e815b72020-11-24T23:40:08ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2000-04-011111723EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa)*) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)*)Tirza Hanum1Three extraction methods were studied to isolate natural colorant from red glutinous rice bran. Stability of extracts in relation to processing conditions and in the model beverages was determined at room temperature. Identifications of anthocyanidins was performed using reversed phase HPLC. Extraction method using acidified methanol solvent showed the highest yield (260,24 28,64 mg/100g). HPLC patern indicated the presence of six major anthocyanidins, two of them were identified as apigenidin and apigenin. Stability of anthocyanin colorant was higher in a lower acid condition and was reduced to the lowest value of 49,4, 65,4, 40,8 and 36,6% by high temperature, UV light, sunlight, and the presence of oxidator agent. respectively. Retention of antocyanin in tanin and ascorbic acid added into the model beverages was lower than in protein containing beverage or control.http://journal.ipb.ac.id/index.php/jtip/article/view/4440 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Tirza Hanum1 |
spellingShingle |
Tirza Hanum1 EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa)*) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)*) Jurnal Teknologi dan Industri Pangan |
author_facet |
Tirza Hanum1 |
author_sort |
Tirza Hanum1 |
title |
EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa)*) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)*) |
title_short |
EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa)*) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)*) |
title_full |
EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa)*) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)*) |
title_fullStr |
EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa)*) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)*) |
title_full_unstemmed |
EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa)*) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)*) |
title_sort |
ekstraksi dan stabilitas zat pewarna alam dari katul beras ketan hitam (oryza sativa glutinosa)*) extraction and stability of natural colorant from red glutinous rice bran (oryza sativa glutinosa)*) |
publisher |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
series |
Jurnal Teknologi dan Industri Pangan |
issn |
1979-7788 2087-751X |
publishDate |
2000-04-01 |
description |
Three extraction methods were studied to isolate natural colorant from red glutinous rice bran. Stability of extracts in relation to processing conditions and in the model beverages was determined at room temperature. Identifications of anthocyanidins was performed using reversed phase HPLC. Extraction method using acidified methanol solvent showed the highest yield (260,24 28,64 mg/100g). HPLC patern indicated the presence of six major anthocyanidins, two of them were identified as apigenidin and apigenin. Stability of anthocyanin colorant was higher in a lower acid condition and was reduced to the lowest value of 49,4, 65,4, 40,8 and 36,6% by high temperature, UV light, sunlight, and the presence of oxidator agent. respectively. Retention of antocyanin in tanin and ascorbic acid added into the model beverages was lower than in protein containing beverage or control. |
url |
http://journal.ipb.ac.id/index.php/jtip/article/view/4440 |
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