Email this article Ekstraksi dan Karakterisasi Klorofil dari Daun Suji (Pleomele Angustifolia) sebagai Pewarna Pangan Alami
Abstract
Pewarna pangan alami merupakan salah satu kontribusi untuk mewujudkan keamanan pangan di Indonesia sebagaimana telah dinyatakan dalam Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 tentang Pangan. Klorofil adalah pigmen hijau yang dapat diperoleh dengan proses ekstraksi. Salah satu zat pewarna alami yang paling sering digunakan adalah klorofil dari daun suji. Dalam penelitian ini, klorofil dari daun suji diekstraksi menggunakan ekstraksi maserasi dengan penambahan zat penstabil NaHCO3. Ekstraksi klorofil umumnya menggunakan solvent berbasis alkohol, namun dalam penelitian ini digunakan solvent aquadest. Tahapan penelitian yang dilakukan meliputi ekstraksi, karakterisasi ekstrak, mikroenkapsulasi dan karakterisasi bubuk klorofil. Ekstrak klorofil dianalisa konsentrasi klorofilnya menggunakan spektrofotometri UV-Vis. Karakterisasi bubuk klorofil meliputi kadar air, analisa nilai kelarutan pewarna klorofil analisa intensitas warna dan uji gugus fungsional spesifik. Hasil penelitian menunjukkan bahwa konsentrasi klorofil dengan penambahan zat penstabil NaHCO3 sebesar 3% merupakan konsentrasi penambahan terbaik dan menghasilkan konsentrasi klorofil sebesar 41,939 mg/L. Sedangkan tanpa penambahan NaHCO3 menghasilkan ekstrak klorofil cair dengan konsentrasi klorofil sebesar 30,327 mg/L. Bubuk klorofil daun suji yang dihasilkan mempunyai kelarutan 96,15%, kadar air 11,29% dan nilai intensitas warna L*, a* dan b* sebesar 72,454, -12,222 dan 26,494. Analisa gugus fungsional dari bubuk klorofil mengambarkan adanya puncak-puncak spesifik dari karakteristik stuktur klorofil.
Natural food colorant had a contribution for actualizing food safety in Indonesia as assigned in Regulation of Republic of Indonesia Number of 18 in Year of 2012. Chlorophyll was a natural green extract produced by extraction method. Pleomele angustifolia leaves had been frequently applied as traditional food colorant. This research studied maceration extraction to extract chlorophyll from Pleomele angustifolia leaves by using distilled water as a solvent and an addition of NaHCO3 as stabilizer. Further, the chlorohyll extract was microencapsulated using Maltodextrin as wall materal and was characterized. Chlorophyll concentration of the extract was predicted by UV-Vis Spectrophotometry. Characterization of microencapsulated chlorophyll comprised water content, solubility, color intensity and specific functional group based on its FTIR spectrum. Research showed that concentration of NaHCO3 of 3% resulted on the best chlorophyll concentration, 41,94 mg/L. In contrast, only 30,33 mg/L of chlorophyll cencentration was obtained without stabilizer. Encapsulated chlorophyll of Pleomele angustifolia leaves had solubility of 96,15%, water content of 11,29% and colour intensity of L*, a* and b* as 72,454, -12,222 and 26,494, respectively. Functional groups of FTIR Spectra confirmed specific peaks of chlorophyll chemical structure characteristic.
Keywords
Full Text:
PDFReferences
Ahmed, Jaleel Kareem, Zuhair J. Abdul Amer, and Maha Jasim Mohammed Al-Bahate. 2015. Effect of Chlorophyll and Anthocyanin on The Secondary Bonds of Poly Vinyl Chloride (PVC), International Journal of Materials Science and Applications, 4(2-1), 21-29.
Caliskan, Gulsah, and S. Nur Dirim. 2016. The Effect of Different Drying Processes and the Amounts of Maltodextrin Addition on the Powder Properties of Sumac Extract Powders, Journal of Powder Technology, 287, 308-314.
Canuto, Canuto, Holivania Maria Pereira, Marcos Rodrigues Amorim Afonso, and José Maria Correia da Costa. 2014. Hygroscopic Behavior of Freeze-dried Papaya Pulp Powder with Maltodextrin, Acta Scientiarum Technology Maringá, 36(1), 179-185.
Comunian, Talita, A. Edneli. S. Monterrey-Quintero, Marcelo Thomazini, Julio C. C. Balieiro, Pierpaolo Piccone, Paola Pittia, and Carmen S. Favaro-Trindade. 2011. Assessment of Production Efficiency, Physicochemical Properties and Storage Stability of Spray-Dried Chlorophyllide, a Natural Food Colourant, using Gum Arabic, Maltodextrin and Soy Protein Isolate-Based Carrier Systems, International Journal of Food Science Technology, 46, 1259-1265.
Daramola, B., and S.A. Osanyinlusi. 2006. Investigation on Modification of Cassava Starch using Active Components of Ginger Roots (Zingiber officinale Roscoe), African Journal of Biotechnology, 5(10), 917-920.
Dikio, E. D., and D.A. Isabirye. 2008. Isolation of Chlorophyll a from Spinach Leaves, Bulletin Chemical Society Ethiopia, 22(2), 301-304.
Du, Lina, Xiaotang Yang, Jun Song, Zhuangzhuang Ma, Zhaoqi Zhang, and Xuequn Pang. 2014. Characterization of the Stage Dependency of High Temperature on Green Ripening Reveals A Distinct Chlorophyll Degradation Regulation in Banana Fruit, Journal of Scientia Horticulturae, 180, 139-146.
El-Mouhty, Nadia, R. A., and Ashraf Yehia El-Naggar. 2014. Extraction of Chlorophyll and Carotene from Irradiated Parsley, International Journal of Innovative Research in Science, Engineering and Technology, 3(1), 8522-8527.
Erniani, Yaya, Agus Supriadi, dan Rinto. 2012. Pengaruh Jenis Pelarut terhadap Klorofil dan Senyawa Fitokimia Daun Kiambang (Salvina molesta Mitchel) dari Perairan Rawa, Journal of Fishtech, I(01), 1-13.
Fang, Z., and B. Bhandari. 2012. Spray drying, Freeze Drying and Related Processes for Food Ingredient and Nutraceutical Encapsulation in Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, editor: N. Garti and D. J. McClements, Woodhead Publishing, Oxford, 73-109.
Galaffu, N., K. Bortlik, and M. Michel. 2015. An Industry Perspective on Natural Food Colour Stability in Colour Additives for Foods and Beverages, editor: M. Scotter, 1st ed., Wood Publishing, Cambridge, 91-130.
Gunawan, Maria I., and Sheryl A. Barringer. 2000. Green Colour Degradation of Blanched Broccoli (Brassica oleracea) due to Acid and Microbial Growth, Journal of Food Processing and Preservation, 24, 253–263.
Heaton, James W., and Alejandro G. Marangoni. 1996. Chlorophyll Degradation in Processed Foods and Senescent Plant Tissues, Journal of Trends in Food Science and Technology, VII, 8-15.
Hosikian, Aris, Su Lim, Ronald Halim, and Michael K. Danquah. 2010. Review Article Chlorophyll Extraction fromMicroalgae: A Review on the Process Engineering Aspects, International Journal of Chemical Engineering, 2010, 1-11.
Hu, Xueyun, Ayumi Tanaka, and Ryouichi Tanaka. 2013. Simple Extraction Methods that Prevent the Artifactual Conversion of Chlorophyll to Chlorophyllide during Pigment Isolation from Leaf Samples, Plant Methods, 9, 19-31.
Jafaria, Seid-Mahdi, Katayoun Mahdavi-Khazaei, and Abbas Hemmati-Kakhki. 2016. Microencapsulation of Saffron Petal Anthocyanins with Cress Seedgum Compared with Arabic Gum through Freeze Drying, Carbohydrate Polymers 140, 20–25.
Kendrick, A. 2012. Natural food and Beverage Colourings in Natural Food Additives, Ingredients and Flavourings, editor D. Baines and R. Seal, 1st ed., Woodhead Publishing, Cambridge, 25-40.
King, V. An-Erl, Chia-Fang Liu, and Yi-Jing Liu. 2001. Chlorophyll Stability in Spinach Dehydrated by Freeze-Drying and Controlled Low-Temperature Vacuum Dehydration, Food Research International, 34, 167-175.
Koca, Nuray, Feryal Karadeniz, and Hande Selen Burdurlu. 2006. Effect of pH on Chlorophyll Degradation and Colour Loss in Blanched Green Peas, Food Chemistry, 100, 609–615.
Kong, Weibao, Na Liu, Ji Zhang, Qi Yang, Shaofeng Hua, Hao Song, and Chungu Xia. 2014. Optimization of Ultrasound-assisted Extraction Parameters of Chlorophyll from Chlorella vulgaris Residue after Lipid Separation using Response Surface Methodology, Journal of Food Science Technology, 51(9), 2006–2013.
Konwar, Mitali, and G. D. Baruah. 2011. On The Nature of Vibrational Bands in the FTIR Spectra of Medicinal Plant Leaves, Archives of Applied Science Research, 3(1), 214-221.
Laokuldilok, Thunnop, and Nattapong Kanha. 2015. Effects of Processing Conditions on Powder Properties of Black Glutinous Rice (Oryza sativa L.) Bran Anthocyanins Produced by Spray Drying and Freeze Drying, LWT - Food Science and Technology, 64, 405-411.
Młodzińska, Ewa. 2009. Survey of Plant Pigments: Molecular and Environmental Determinants of Plant Colors, Acta Biologica Cracoviensia Series Botanica, 51(1), 7-16.
Mosquera, L. H., G. Moraga, and N. Martínez-Navarrete. 2010. Effect of Maltodextrin on the Stability of Freeze-Dried Borojó (Borojoa patinoi Cuatrec) Powder, Journal of Food Engineering, 97, 72–78.
Park, Hyeon-Jin, Yongjae Lee, and Jong-Bang Eun. 2016. Physicochemical Characteristics of Kimchi Powder Manufactured by Hot Air Drying and Freeze Drying, Biocatalysis and Agricultural Biotechnology, 5, 193–198.
Pérez-Gregorio, M.R., J. Regueiro, C. González-Barreiro, R. Rial-Otero, and J. Simal-Gándara. 2011 Changes in Antioxidant Flavonoids During Freeze-Drying of Red Onions and Subsequent Storage, Journal of Food Control, 22(7), 1108–1113.
Porrarud, S., and A. Pranee. 2010. Microencapsulation of Zn-chlorophyll Pigment from Pandan Leaf by Spray Drying and its Characteristic, International Food Research Journal, 17, 1031-1042.
Prangdimurti, Endang, Deddy Muchtadi, Made Astawan, dan Fransiska R. Zakaria. 2005. Aktivitas Antioksidan Ekstrak Daun Suji (Pleomele Angustifolia N.E. Brown), Jurnal Teknologi dan Industri Pangan, 17(2), 79-86.
Putri, Widya Dwi Rukmi, Elok Zubaidah, dan N. Sholahudin. 2012. Ekstraksi Pewarna Alami Daun Suji, Kajian Pengaruh Blanching dan Jenis Bahan Pengekstrak, Jurnal Teknologi Pertanian, 4(1), 13 - 24.
Saikia, Sangeeta, Nikhil Kumar Mahnot, and Charu Lata Mahanta. 2015. Optimisation of Phenolic Extraction from Averrhoa carambola Pomace by Response Surface Methodology and Its Microencapsulation by Spray and Freeze Drying, Journal of Food Chemistry, 171, 144-152.
Santiago-Adame, R., L Medina-Torres, J.A. Gallegos-Infante, F. Calderas, R.F. Gonzalez-Laredo, N.E Rocha-Guzman, L.A. Ochoa-Martinez, and M.J. Bernad-Bernad. 2015. Spray Drying-Microencapsulation of Cinnamon Infusions (Cinnamomum zeylanicum) with Maltodextrin. LWT-Food Science and Technology, 64, 571-577.
Srilakhsmi, B., (2003), Food Science, 3rd ed., New Age International, New Delhi, pp.171-211.
Tama, Janur Bisma, Sri Kumalaningsih, dan Arie Febrianto Mulyadi. 2014. Studi Pembuatan Bubuk Pewarna Alami dari Daun Suji (Pleomele Angustifolia N.E.BR.) Kajian Konsentrasi Maltodekstrin dan MgCO3, Jurnal Industri, 3(1), 73 - 82.
Vila, Marta M.D.C., Marco V. Chaud, and Victor M. Balcão. 2015. Microencapsulation of Natural Anti-Oxidant Pigments in Microencapsulation and Microspheres for Food Applications, editor L. M. C. Sagis, Academic Press, London, 369-390.
Yilmaz, C., and V. Gökmen. 2016. Chlorophyll in Encyclopedia of Food and Health Volume 2, editor B. Caballero, P. M. Finglas and F. Toldrá, 1st ed., Academic Press, Oxford, 37-41.
Yuniwati, Murni, Ari Wijaya Kusuma, dan Fajar Yunanto. 2012. Optimasi Kondisi Proses Ekstraksi Zat Pewarna dalam Daun Suji dengan Pelarut Etanol, Prosiding Seminar Nasional Aplikasi Sains dan Teknologi (SNAST), ISSN : 1979-911X, A257-A263.
Zhang, Jinheng, Chao Han, and Zhiheng Liu. 2009. Absorption Spectrum Estimating Rice Chlorophyll Concentration: Preliminary Investigations, Journal of Plant Breeding and Crop Science, 1(5), 223-229.
DOI: http://dx.doi.org/10.17728/jatp.196
Refbacks
- There are currently no refbacks.
