Ekstraksi Antosianin dari Buah Murbei (Morus alba L.) Metode Microwave Assisted Extraction (Kajian Waktu Ekstraksi dan Rasio Bahan : Pelarut)

Azmi, Aliefa Nur (2014) Ekstraksi Antosianin dari Buah Murbei (Morus alba L.) Metode Microwave Assisted Extraction (Kajian Waktu Ekstraksi dan Rasio Bahan : Pelarut). Sarjana thesis, Universitas Brawijaya.

Abstract

Terbatasnya kualitas dan sumber pewarna alami menyebabkan penggunaan pewarna sintetis berkembang pesat. Departemen Kesehatan RI (2012) mengungkapkan bahwa penggunaan pewarna sintetis makanan secara berkesinambungan dapat menyebabkan kerusakan pada organ hati, sehingga diperlukan pencarian alternatif pewarna alami seperti antosianin. Antosianin adalah pigmen yang bersifat polar larut dalam air dan memiliki efek baik bagi tubuh. Antosianin banyak terdapat di buah salah satunya yakni buah murbei (Morus alba L.). Kadar antosianin pada buah murbei cukup tinggi berkisar antara 147,68 hingga 2725,46 mg/100gr (Liu et al, 2004). Ekstraksi pada umumnya menggunakan ekstraksi konvensional yang memakan banyak waktu dan tidak efektif. Oleh karena itu, diperlukan teknik ekstraksi yang cepat dan efisien yaitu MAE (Microwave Assisted Extraction). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor I adalah waktu ekstraksi (40, 60, 80 detik) dan faktor II adalah rasio bahan:pelarut (1:4, 1:5, 1:6). Dari kedua faktor diperoleh 9 kombinasi dan diulang sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Data hasil pengamatan dianalisis dengan menggunakan analisis sidik ragam atau ANOVA (Analysis of Variance) metode Rancangan Acak Kelompok dilanjutkan dengna uji DMRT (Duncan Multiple Range Test) jika terdapat interaksi antara kedua faktor atau uji lanjut BNT jika tidak terdapat interaksi antara kedua faktor dengan selang kepercayaan 5%. Penentuan perlakuan terbaik dengan menggunakan metode Zeleny (1982). Hasil penelitian menunjukkan bahwa perlakuan waktu ekstraksi dengan microwave dan rasio bahan:pelarut memberikan pengaruh nyata (α=0,05) terhadap nilai kadar antosianin, aktivitas antioksidan, pH, rendemen, tingkat kecerahan, tingkat kemerahan, tingkat kekuningan ekstrak antosianin buah murbei. Namun tidak terjadi interaksi antara kedua perlakuan tersebut. Perlakuan terbaik diperoleh dari perlakuan waktu ekstraksi selama 80 detik dan rasio bahan:pelarut 1:6 (b/v) dengan kadar antosianin 2434,74 ppm, aktivitas antioksidan IC50 227,8 ppm, pH 3,32, rendemen 32,78%, tingkat kecerahan (L) 18, tingkat kemerahan (a*) 8,7, dan tingkat kekuningan (b*) 15,2. Perbandingan ekstraksi konvensional dengan pelarut menunjukkan ekstraksi dengan MAE menghasilkan nilai yang lebih baik pada semua parameter yang diuji. Hasil uji stabilitas menunjukkan terjadinya penurunan kestabilan antosianin seiring naiknya pH, suhu, dan waktu pemanasan.

English Abstract

The limited quality and sources of natural dyes led to the use of synthetic dyes developed rapidly. Department of health (2012) revealed that the use of synthetic food dyes continually can cause damage to the liver, so that the necessary search for an alternative natural dyes such as anthocyanin. Anthocyanins are pigments that are polar dissolve in water and has a good effect on the body. Anthocyanins are common fruits. One of them is mulberry fruits (Morus alba L.). Anthocyanin levels in mulberry fruit is quite high ranging from 147,68 to 2725,46 mg/100gr (Liu et al, 2004). Extraction generally uses conventional extraction. Conventional extraction using a long time and are not effective. Therefore, the required extraction techniques that is fast and efficient microwave assisted extraction. The research was carried out using Randomized Block Design with 2 treatment namely extraction time (W) which is made up of three levels (40, 60, 80 seconds) and the ratio of solid:liquid (P) which is made up of three levels (1:4, 1:5, 1:6 w/v). Each treatment was replicated 3 times so that retrieved 27 units of the experiment. The data was analyzed by using ANOVA test followed by DMRT or LSD with 5% confidence interval. Determination of the best treatment by using multiple attribute (Zeleny) method (1982). The results of this research showed that treatment of microwave extraction times and ratio of solid:liquid had significant effect (α=0,05) on the levels of anthocyanin, antioxidant activity, pH, yield, the brightness level, the degree of redness, and the degree of yellowish. However there was no interaction between two treatments. The best treatment was obtained from the extraction time for 80 seconds and the ratio of solid:liquid 1:6 (w/v), with the levels of anthocyanin reached 2434,74 ppm, antioxidant activity IC50 227,8 ppm, pH 3,32, yield 32,78%, the level brightness (L) 18, the degree of redness (a*) 8,7, yellowish level 15,2 (b*). Comparison with conventional extraction with solvent extraction showed that MAE has a better grades on all parameters tested. The results of stability test indicated the occurrence of a decrease in the stability of anthocyanin as the rise in pH, temperature, and heatin time.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2014/307/051404896
Uncontrolled Keywords: anthocyanin, MAE, mulberry fruit,-Antosianin, Buah Murbei, MAE
Subjects: 300 Social sciences > 338 Production > 338.1 Agriculture
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Budi Wahyono Wahyono
Date Deposited: 22 Aug 2014 09:08
Last Modified: 02 Dec 2021 04:41
URI: http://repository.ub.ac.id/id/eprint/149705
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