Potensi Ekstrak Bunga Telang (Clitoria ternatea Linn) sebagai Pewarna pada Produk Tape Ketan

Potential of Telang Flower Extract (Clitoria ternatea Linn) as a Colorant on Sticky Rice Tapai Products

Authors

  • Sarlina Palimbong Universitas Kristen Satya Wacana
  • Arlissha Sharon Pariama Universitas Kristen Satya Wacana

DOI:

https://doi.org/10.25026/jsk.v2i3.147

Keywords:

Anthocyanin, DPPH Test, Maseration Method, Tape, Telang Flowers

Abstract

Telang flower or Clitoria ternatea L is a kind of legume that is vines and easily planted and has the potential as a source of antioxidants. The blue substance contained in telang flowers has high anthocyanin content. Anthocyanin can be useful for health and in the world of food. This study was conducted to determine the potential of telang flower extract as a colorant on tape. Telang flowers are extracted by maceration method using citric acid with variations concentration 0, 0,25, 0,50, 0,75 and 1%. After extracting, each extract of telang flowers was tested for antioxidants by the DPPH method (1.1 diphenyl-2-picrihydazyl) and was applied as a coloring agent on tape products. IC50 value of telang flower extract before being applied was 53.61 ppm which is included in the category of having strong antioxidants, whereas after being applied to coloring on tape the IC50 value was 142.8 ppm which was included in the category of moderate antioxidant content. Organoleptic test results on 50 untrained panelists showed that in the color aspect the panelists tended to prefer coloring from a concentration of 1%, while in the aspect of aroma, taste, and texture the panelists tended to be neutral.

Author Biographies

Sarlina Palimbong, Universitas Kristen Satya Wacana

1. Program Studi Teknologi Pangan

Fakultas Kedokteran dan Ilmu Kesehatan

Universitas Kristen Satya Wacana

2.Pusat Studi Pangan Fungsional

Universitas Kristen Satya Wacana

Arlissha Sharon Pariama, Universitas Kristen Satya Wacana

Program Studi Gizi

Fakultas Kedokteran dan Ilmu Kesehatan

Universitas Kristen Satya Wacana

 

References

Muhiddin NH, Juli N, Aryantha INP. Peningkatan Kandungan Protein Kulit Umbi Ubi Kayu Melalui Proses Fermentasi. JMS. 2001;

Rahmawati A. Pemanfaatan Limbah Kulit Ubi Kayu (Manihot utilissima Pohl.) Dan Kulit Nanas (Ananas comosus L.) Pada Produksi Bioetanol Menggunakan Aspergillus niger. Skripsi. 2010;

Hary Y. Bahan Berbahaya Banyak Terkandung dalam Minuman Es - Tribun Jogja [Internet]. 16 November 2012. 2012 [cited 2018 Nov 22]. Available from: http://jogja.tribunnews.com/2012/11/16/bahan-berbahaya-banyak-terkandung-dalam-minuman-es

Djunarko I, Manurung DYS, Sagala N. Efek Antiinflamasi Infusa Bunga Telang (Clitoria ternatea L.) Dan Kombinasi Dengan Infusa Daun Iler ( Coleus atropurpureus L . Benth ) Dosis 140 mg / Kgbb Pada Udema Telapak Kaki Mencit Betina Terinduksi Karagenin. 2016;6–15.

Devi BP, Boominathan R, Mandal SC. Anti-inflammatory, analgesic and antipyretic properties of Clitoria ternatea root. Fitoterapia [Internet]. 2003 Jun 1 [cited 2018 Nov 13];74(4):345–9. Available from: https://www.sciencedirect.com/science/article/pii/S0367326X03000571

Verma PR, Itankar PR, Arora SK. Evaluation of antidiabetic antihyperlipidemic and pancreatic regeneration, potential of aerial parts of Clitoria ternatea. Brazilian J Pharmacogn [Internet]. 2013;23(5):819–29. Available from: http://dx.doi.org/10.1590/S0102-695X2013000500015

Al-Snafi AE. Pharmacological importance of Clitoria ternatea-A review. IOSR J Pharm www.iosrphr.org [Internet]. 2016;6(3):68–83. Available from: www.iosrphr.org

Chayaratanasin P, Barbieri MA, Suanpairintr N, Adisakwattana S. Inhibitory effect of Clitoria ternatea flower petal extract on fructose-induced protein glycation and oxidation-dependent damages to albumin in vitro. BMC Complement Altern Med [Internet]. 2015 Dec 18 [cited 2018 Nov 12];15(1):27. Available from: http://www.ncbi.nlm.nih.gov/pubmed/25887591

Macedo Mlr, Xavier-Filho J. Purification And Partial Characterisation Of Trypsin Inhibitors From Seeds Ofclitoria Ternatea. J Sci Food Agric [Internet]. 1992 [Cited 2018 Nov 15];58(1):55–8. Available From: Http://Doi.Wiley.Com/10.1002/Jsfa.2740580110

Rajalakshmi D, Narasimhan S, Narasimhan S. Food Antioxidants: Sources and Methods of Evaluation. 1995 Oct 24 [cited 2018 Nov 15];79–172. Available from: https://www.taylorfrancis.com/books/e/9781482273175/chapters/10.1201%2F9781482273175-10

Mastuti E, Fristianingrum G, Andika Y. Ekstraksi Dan Uji Kestabilan Warna Pigmen Antosianin Dari Bunga Telang (Clitoria Ternatea L.) Sebagai Bahan Pewarna Makanan. Simp Nas RAPI XII. 2013;44–51.

Kamkaen N, Wilkinson JM. The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel. Phyther Res. 2009;23(11):1624–5.

Saptarini NM, Suryasaputra D, Nurmalia H. Application of Butterfly Pea (Clitoria ternatea Linn) extract as an indicator of acid-base titration. J Chem Pharm Res [Internet]. 2015;7(2):275–80. Available from: http://www.jocpr.com/articles/application-of-butterfly-pea-clitoria-ternatea-linn-extract-as-an-indicator-ofacidbase-titration.pdf

Sutanto CN. Pemanfaatan Ekstrak Bunga Kecombrang (Nicolaia speciosa, Horan) Sebagai Pewarna Alami Pada Makanan Cenil. 2012 Jun 26 [cited 2018 Nov 27]; Available from: http://e-journal.uajy.ac.id/370/

Jackman RL, Smith JL. Anthocyanins and betalains. In: Natural Food Colorants. 1996.

Man, J.M. de. 1997. Kimia Makanan. Institut Teknologi Bandung, Bandung.

Setianingrum dkk., (2012) Spektrofotometri Laporan praktikum, Bogor: Institut Pertanian Bogor

Molyneux P. The Use of the Stable Free Radical Diphenylpicryl-hydrazyl (DPPH) for Estimating Antioxidant Activity. Songklanakarin J Sci Technol. 2004;26(December 2003):211–9.

Siahaan, L. O., Hutapea, E. R. F., & Tambun, R. (2014). Ekstraksi Pigmen Antosianin dari Kulit Rambutan (Nephelium lappaceum) dengan Pelarut Etanol. Jurnal Teknik Kimia USU, 3(3), 32–38.

Samber LN, Semangun H, Prasetyo B. Karakterisasi Antosianin sebagai Pewarna Alami. Semin Nas X Pendidik Biol FKIP UNS. 2006;(Harborne 2005):18–187.

Winarno FG, Fardiaz S. Pengantar Teknologi Pangan. 1989. 92 p.

Anis E, RRD T, BW. Aulanni’am S. Optimalisasi Fungsi Pigmen Bunga Mawar Sortiran Sebagai Zat Pewarna Alami Dan Bioaktif Pada Produk Industri. J Tek Ind. 2012;12(2):133.

Steinkraus K. Handbook of Indigenous Fermented Foods, Revised and Expanded. Handbook of Indigenous Fermented Foods, Revised and Expanded. 2018.

Desrosier, N. W. 1988. Teknologi Pengawetan Pangan. Edisi III. Penerjemah Muchji Mulyohardjo. Jakarta: Universitas Indonesia.

Downloads

Published

2020-06-30

How to Cite

Palimbong, S., & Pariama, A. S. (2020). Potensi Ekstrak Bunga Telang (Clitoria ternatea Linn) sebagai Pewarna pada Produk Tape Ketan: Potential of Telang Flower Extract (Clitoria ternatea Linn) as a Colorant on Sticky Rice Tapai Products. Jurnal Sains Dan Kesehatan, 2(3), 228–235. https://doi.org/10.25026/jsk.v2i3.147