A Effect of Maltodextrin Concentration on Antioxidants Activity and Stability of Natural Coloring Powder of Secang Wood (Caesalpinia Sappan L) in Various Conditions of Ph and Temperature

Authors

  • Huswatun Hasanah Andalas University
  • Daimon Syukri Andalas University
  • Ismed Ismed

DOI:

https://doi.org/10.25077/aijans.v3.i02.1-19.2022

Keywords:

sappan wood, maltodextrin, antioxidant activity, color stability

Abstract

This research was aimed to determine the effect of different concentrations of maltodextrin on antioxidants and stability of the natural dye powder of sappan wood under various pH and temperature conditions. This study used a completely randomized experimental design with five treatments and three replications. The treatments in this study were: A (addition maltodextrin 5%), B (addition maltodextrin 10%), C (addition maltodextrin 15%), D (addition maltodextrin 20%), and E (addition maltodextrin 25%). Before the drying process, maltodextrin was added to the sappan wood extract that had been created. Yield, color analysis, solubility test, color stability test based on pH and heating temperature fluctuations, water content, and antioxidant activity are among the observations made. The addition of maltodextrin had a substansial impact on yield, and color the addition of maltodextrin had a substantial impact on yield, color analysis, solubility, water content, and antioxidant activity, according to the findings. The best treatment in this study was treatment A (addition maltodextrin 5%) with the characteristics of yield 18.33,%, hue value in color analysis was 39,58%, with yellow red color, solubility 87,33%, water content 6,83, and 17,80 ppm antioxidant activity (strong category), as well as maltodextrin which was stable against various pH and temperature treatments.

Keyword: sappan wood, maltodextrin, antioxidant activity, color stability.

Downloads

Download data is not yet available.

References

Adawiyah, D. R dan Indriati. 2003. Color Stability of Natural Pigmen from Secang Woods (Caesalpinia sappan L.). Proceeding of the 8th Asean Food Conference; Hanoi 8-11 October 2003.

Ariyasmi, Y. 2019. Analisis Mutu Fisik Krim Dengan Variasi Ekstrak Secang (Caesalpinia sappan, L) dan Beeswax Sumbawa. [Skripsi].Universitas Teknologi Sumbawa.

Cahyadi, W. Analisis dan aspek kesehatan bahan tambahan pangan. Jakarta: Bumi Aksara; 2008.

Dapson, R.W, Bain, C.L. 2015. Brazilwood, sappanwood, brazilin and the red dye brazilein: From textile dyeing and folk medicine to biological staining and musical instruments. Biotech. Histochem. 90, 401–423. https://doi.org/10.3109/10520295.2015.1021381.

Effendi, Muh. Arief. 2009. The Power Of Corporate Governance: Teori dan Implementasi. Jakarta: Salemba Empat.

Fardhayanti, D. S., dan Riski, R. D. 2015. Pemungutan Brazilin Dari Kayu Secang (Caesalpinia sappan L) Dengan Metode Maserasi dan Aplikasinya Untuk Pewarnaan Kain. Jurnal Bahan Alam Terbarukan, 4(1), 6-13.

Heyne, K. 1987. Tumbuhan Berguna Indonesia. Terjemahan: Badan Litbang Kehutanan Jakarta. Jilid II dan III. Cetakan kesatu. Jakarta:Yayasan Sarana Wana Jaya. 56.

Maharani K. 2003. Stabilitas pigmen brazilein pada kayu secang (Caesalpiniasappan, L). [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Nathania, E. K., Maarisit, W., Potalang, N. O., & Tapehe, Y. (2020). Uji Aktivitas Antioksidan Ekstrak Etanol Daun Kecubung Hutan (Brugmansia Suaveolens Bercht. & J. Presl) Dengan Menggunakan Metode DPPH (1,1-diphenyl02-picrylhydrazil). Jurnal Biofarmasetikal Tropis, 3, 40-47.

Nugroho, L.H., Purnomo dan I. Sumardi. 2006. Struktur dan Perkembangan Tumbuhan. Penerbit Penebar Swadaya. Jakarta.

Puspita, A. 2012. Pengaruh Penambahan Ekstrak Secang (Caesalpinia sappan, L) Terhadap Kualitas Dodol Garut. [ Skripsi].Universitas Sebelas Maret.

Raharjo, Adi Rahmad. 2016. Pengaruh Penambahan Maltodekstrin Terhadap Karakteristik Serbuk Instan Kayu Secang (Caesalpinia sappan, L). [Skripsi]. Universitas Andalas.

Sugiyanto, R. N, Putri S. R, Damanik FS, Sasmita GMA, 2013. Aplikasi Kayu Secang (Caesalpinis sappan L.) Dalam Upaya Prevensi Kerusakan DNA Akibat Paparan Zat Potensial Karsinogenik Melalui MNPCE Assay. Yogyakarta (ID) : Universitas Gajah Mada.

Senevirathne, M., S. Kim, N. Siriwardhana, J. Ha, K. Lee dan Y. Jeon. 2006 Antioxidant potential of Ecklonia cava on reactive oxygen species scavenging, metal chelating, reducing power and lipid peroxidation inhibition. Food Science and Technology International. 12: 27-38.

Senobroto, L, Safrudin, I., Mirwantoro, C. 2011. Enkapsulasi Ganda Sebuah Perpaduan Seni dan Teknologi. Food Review Indonesia.

Senobroto, L, Safrudin, I., Mirwantoro, C. 2011. Enkapsulasi Ganda Sebuah Perpaduan Seni dan Teknologi. Food Review Indonesia.

Yuliawaty, S. T,. dan Susanto, W. H. 2015. Pengaruh Lama Pengeringan Dan Konsentrasi Maltodekstrin Terhadap Karakteristik Fisik Kimia Dan Organoleptik Minuman Instan Daun Mengkudu (Morinda Citrifolia L). Jurnal Pangan dan Agroindustri 3 (1):41-52.

Wahyu, Widowati. 2011. Uji Fitokimia dan Potensi Antioksidan Ekstrak Etanol Kayu Secang (Caesalpinia sappan L.). Jurnal. Bandung: Universitas Kristen Maranatha.

Winarno, FG. 2002. Kimia Pangan dan Gizi. Gramedia. Jakarta

Downloads

Published

2023-09-06

How to Cite

Hasanah, H., Syukri, D., & Ismed, I. (2023). A Effect of Maltodextrin Concentration on Antioxidants Activity and Stability of Natural Coloring Powder of Secang Wood (Caesalpinia Sappan L) in Various Conditions of Ph and Temperature. Andalasian International Journal of Agriculture and Natural Sciences (AIJANS), 3(02), 76-95. https://doi.org/10.25077/aijans.v3.i02.1-19.2022