Analisis Performa Warna pada Emulsi Temulawak (Curcuma xanthorrhiza) dengan Penambahan Iota dan Kappa Karagenan

*Herni Nur Sabrina -  Program Studi Teknologi Pangan, Indonesia
Heni Rizqiati -  Program Studi Teknologi Pangan, Indonesia
Ahmad Ni'matullah Al-Baarri -  Program Studi Teknologi Pangan, Indonesia
Received: 27 Mar 2018; Published: 7 Nov 2018.
Open Access Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Citation Format:
Article Info
Section: Artikel Penelitian
Language: EN
Statistics: 312
Abstract

Abstrak

Performa warna merupakan suatu indikator utama untuk melihat kualitas emulsi. Kualitas warna emulsi dapat ditentukan dengan penambahan emulsifier untuk mempertahankan warnanya, salah satu contoh emulsifier yaitu karagenan. Karagenan dikenal sebagai hidrokoloid yang dimanfaatkan untuk pembentukan gel, penstabil dan pengental. Penelitian ini bertujuan untuk membuat suatu emulsi yang berbahan dasar temulawak dengan penambahan iota dan kappa karagenan sebagai emulsifier serta mendeteksi total perubahan warna. Perubahan warna (ΔE) emulsi diuji dengan menggunakan kolorimeter. Hasil penelitian menunjukkan bahwa emulsi temulawak tanpa penambahan karagenan, dengan iota karagenan dan dengan kappa karagenan terjadi perubahan warna masing-masing sebesar 7,79±0,65, 7,01±0,58 dan 9,07±1,24.

Abstract

Color performance is a main indicator of the emulsion quality. The color quality of an emulsion can be determined by the addition of an emulsifier to maintain the color, one of the emulsifier example is carrageenan. Carrageenan has known as hydrocolloid which is used for gel formation, stabilizer and thickener. This study aims to create an emulsion based on temulawak which is given iota and kappa carrageenan as emulsifier and detect the change of color performance. The color change (ΔE) of the emulsion was tested using  colorimeter. The results showed that temulawak emulsion without the addition of carrageenan, with iota carrageenan and with kappa carrageenan color change occurred respectively 7,79±0,65, 7,01±0,58 and 9,07±1,24.


Keywords
carrageenan; colour; iota; kappa; temulawak

Article Metrics:

  1. Antoce, A.O., G. A. Badea dan G. A. Cojocaru. 2016. Effect of glutathione and ascorbic acid addition on the CIELab chromatic characteristics of Muscat ottonel wines. Agriculture and Agricultural Science Procedia. 10: 206-214. DOI: 10.1016/j.aaspro.2016.09.054
  2. Brenner, T., R. Tuvikene, A. Parker, S. Matsuka dan K. Nishinari. 2014. Rheplogy and structure of mixed kappa-carrageenan/iota-carrageenan gels. Food Hidrocolloids. 39 : 272-279.
  3. Darmawan, M., R. Peranginangin, R. Syarief, I. Kusumaningrum dan D. Fransiska. 2014. Pengaruh penambahan karaginan untuk formulasi tepung pudding instan. JPB Perikanan. 9 (1): 83-95
  4. Garcia-Garcia, E. dan A. Totosaus. 2008. Low-fat sodium-reduced sausages: effect of the interaction between locust bean gum, potato starch and k-carrageenan by a mixture design approach. Meat Science. 78: 406 – 413. DOI: 10.1016/j.meatsci.2007.07.003
  5. Hoefler, A. C. 2004. Hydrocolloids. Eagan Press St. Pane, USA.
  6. Ji, B., J. Wang dan W. Liu. 2016. Color-based automatic quality control for roasting chicken. Computers and Electronics in Agriculture. 123: 49-56. DOI: 10.1016/j.compag.2016.01.028.
  7. Krol, Z., M. Malik, K. Marycz dan A. Jarmoluk. 2016. Physicochemical properties of biopolymer hydrogels treated by direct electric current. Polimers. 248 (8): 1-17. DOI: 10.3390/polym8070248.
  8. Lersch, M. 2008. Texture: A Hydrocollid Recipe Collection. San Francisco, California, USA.
  9. Lukitasari, D. M., R. indrawati., R. D. Chandra, Heriyanto dan L. Limantara. 2017. Mikroenkapsulasi pigmen dari kubis merah: studi intensitas warna dan aktivitas antioksidan. J. Teknol. dan Industri Pangan. 28 (1): 1-9. DOI: 10.6066/jtip.2017.28.11
  10. Milani, J. dan G. Maleki. 2012. Hydrocolloids in Food Industry, Food Industrial Processes – Methods and Equipment. INTECH, Iran.
  11. Mohan, A. dan R. K. Singh. 2016. Functional properties of carrageenan on color stability and sensory characteristics of beef steaks. Food Bioscience. 15: 72-8. DOI: 10.1016/j.fbio.2016.05.006
  12. Politova, N., S. Tcholakova dan N. D. Denkov. 2017. Factors affecting the stability of water-oil-water emulsion films. Colloids and Surfaces A: Physicochem. Eng. Aspect. 552: 608-620. DOI: 10.1016/j.colsurfa.2017.03.055
  13. Prasetya, D. Y. dan S. Yuliani. 2014. Aktivitas ekstrak rimpang temulawak (Curcuma xanthorrhiza Roxb.) pada radial arm maze dan pasive avoidance test tikus model demensia.Pharmaciana. 4 (2): 157-164.
  14. Sahne, F., M. Mohammad, G. D. Najafpour dan A. A. Moghadamnia. 2016. Enzyme-assisted ionic liquid extraction of bioactive compound from turmeric (Curcuma longa L.): isolasi, purification and analysis of curcumin. Industrial Crops and Products. 95: 686-694. DOI: 10.1016/j.indcrop.2016.11.037.
  15. Santiago, L. G., R. J. Gonzalez, A. Fillery-Travis, M. Robins, A. G. Bonaldo dan C. Carrara. 2002. The influence of xanthan and λ-carrageenan on the creaming and flocculation of an oil-in-water emulsion containing soy protein. Brazilian Journal of Chemical Engineering. 19 (4): 411-417. DOI: 10.1590/S0104-66322002000400009.
  16. Shen, Y. R. dan M. I. Kuo. 2017. Effects of different carrageenan types on the rheological and water-holding properties of tofu. LWT-Food Science and Technology. 78 : 122-128. DOI: 10.10.16/j.lwt.2016.12.038
  17. Sidik, S. L., F. Fatimah dan M. S. Sangi. 2013. Pengaruh penambahan emulsifier dan stabilizer terhadap kualitas santan kelapa. Jurnal MIPA UNSRAT ONLINE. 2 (2): 79-83.
  18. Skensved, L. 2004. GENU Carrageenan: Application. CP Kelco Aps, Denmark.
  19. Torres, M. D., F. Chenlo dan R. Moreira. 2018. Structural features and water sorption isotherms of carrageenans: a prediction model for hybrid carrageenans. Carbohydrate Polymers. 180: 72-80. DOI: 10.1016/j.carbpol.2017.10.010
  20. Webber, V., S. M. D Carvalho dan P. J. Ogliari. 2012. Optimization of the extraction of carrageenan from Kappaphycus alvarezii using response surface methodology. Cienc Tecnol Aliment. 32 (4): 812-818. DOI: 10.1590/S0101-20612012005000111.