DOI: https://doi.org/10.14710/jtp.2020.20271

Nilai Perubahan Warna pada Emulsi Kunyit (Curcuma longa l.) dengan Penambahan Iota dan Kappa Karagenan

*Rr. Clarisa Puspa Ramadhanie Mochtar  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Indonesia
Heni Rizqiati  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Indonesia
Ahmad Ni'matullah Al-Baarri  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Indonesia
Received: 28 Mar 2018; Published: 29 Dec 2020.
Editor(s): Siti Susanti, Ph.D

Citation Format:
Abstract

Abstrak

Emulsi alami dari karagenan jenis iota dan kappa belum banyak diaplikasikan di bidang pangan. Penambahan karagenan pada emulsi kunyit dapat mempengaruhi tampilan warna. Penelitian ini bertujuan untuk membuat emulsi berbahan dasar kunyit dengan penambahan karagenan iota dan kappa serta mendeteksi perubahan pada tampilan warna. Tampilan dan perubahan warna emulsi kunyit diuji dengan digital colorimeter menggunakan metode CIE-L*a*b. Hasil penelitian menunjukkan nilai ΔE pada emulsi kunyit tanpa penambahan karagenan, dengan iota karagenan dan dengan kappa karagenan, yaitu 4,77 ± 0,91; 4,05 ± 0,66; dan 16,95±0,96.

Abstract

Natural emulsion from iota and kappa carrageenan has not been widely applied in food industry. Addition of carrageenan in turmeric-based emulsion may affect the appearance followed by color changing. The objective of this study was to make turmeric-based emulsion with and without carrageenan to detect changes in color display. Color change was tested by using direct method with CIE-L*a*b application. The results showed that total color change of emulsion without the addition of carrageenan, with iota and kappa carrageenans were 4,77 ± 0,91; 4,05 ± 0,66; dan 16,95±0,96.

Fulltext View|Download
Keywords: carrageenan; color; iota; kappa; turmeric.

Article Metrics:

Article Info
Section: Artikel Penelitian
Language : EN
Recent articles
Pengaruh Penambahan Tepung Porang sebagai Penstabil terhadap Daya Oles, Kadar Air, Tekstur, dan Viskositas Cream Cheese Karakteristik Permen Karamel Susu Kedelai yang Dibuat dengan Penambahan Jahe Putih Pengaruh Penggunaan Ekstrak Buah Semu Jambu Monyet (Anacardium occidentale L.) terhadap Karakteristik Fisik, Kimia dan Organoleptik Daging Ayam Kampung More recent articles
  1. Achouri A, Y. Zamani, dan J. I. Boye. 2012. Stability and physical properties of emulsions prepared with and without soy proteins. J Food Res. 1: 254-267. DOI: 10.5539/jfr.v1n1p254
  2. Anisuzzaman, S M, A. Bono, D. Krishnaiah, dan N. A. Hussin 2014. Decolorization molecular compounds of seaweed by using activated carbon. J. Chem Eng and App. 5: 100-103. DOI: 10.7763/ijcea.2014.v5.359
  3. Kiefer, J., K. Frank., F. M. Zehentbauer dan H. P. Schuchmann. 2016. Infrared spectroscopy of bilberry extract water-in-oil emulsions: sensing the water oil interface. Biosensors 6(13): 1-11. DOI: 10.3390/bios6020013
  4. Madaan, V, A. Chanana, M. K. Kataria, A. Bilandi. 2014. Emulsion technology and recent trends in emulsion applications. Int Res J. Pharm. 6: 533-542. DOI: 10.7897/22308407.0507108
  5. Marin, E, Briceno M. I., dan George C. C. 2016. Method to produce curcumin oil in water nanoemulsions for drug carriers. J. Biotechnol Biometer. 6: 1-8. DOI: 10.4172/2155-952X.1000247
  6. Michel, G, W. Helbert, R. Kahn, O. Dideberg, dan B. Kloareg. 2003. The structural bases of the processive degradation of i-carrageenan, a main cell wall polysaccaharide of red algae. J. Mol Biol. 334: 421 433. DOI: 10.1016/j.jmb.2003.09.056
  7. Milani, J. dan G. Maleki. 2012. Hydrocolloids in Food Industry, Food Industrial Processes-Methods and Equipment. INTECH, Iran
  8. Nicomrat, K, S. Chanthachum, dan P. Adulyatham. 2016. Effect of carrageenan on quality of frozen moo yor. J. Int. Food. Res. 23(2): 904-908
  9. Sahne, F, M. Mohammadia, G. D. Najafpoura, dan A. A. Moghadamnia. 2016. Enzyme-assisted ionic liquid extraction of bioactive compound from turmeric (Curcuma longa L): isolation, purification and analysis of curcumin. Ind Crops and Prod. 1-9. DOI: 10.106/j.indcrop.2016.11.037
  10. Sant’Anna, V, P. D. Gurak, L. D. F Marczak, I. C. Tessaro. 2013. Tracking bioactive compounds with colour changes in foods-a review. Dyes and Pigments. 98: 601-608. DOI: 10.1016/j.dyepig.2013.04.011
  11. Sidi, N. C, E. Widowati, dan A. Nursiwi. 2014. The effect of carrageenan addition on physicochemical characteristics and sensory fruit leather of pineapple and carrot (Ananas comosus L. Merr.) and carrot (Daucus carota). J. Aplication of Food Tech. 3:122-127
  12. Spagnuolo, P. A., Dalgleish, D. G., Goff, H. D., & Morris, E. R. 2005. Kappa carra-geenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids, 19: 371 377. DOI: 10.1016/j.foodhyd.2004.10.003
  13. Thrimawithana, T. R. S. Younga, D.E. Dunstanb, dan R.G. Alany. 2010. Texture and rheological characterization of kappa and iota carrageenan in the presence of counter ions. Carbohydrate Polymers. 82: 69-77. DOI: 10.1016/j.carbpol.2010.04.024
  14. Tischer, P. C. S. F, M. D. Noseda, R. A. Freitas, M. R. Sierakowski, dan M. E Duarte. 2006. Effects of iota-carrageenan on the rheological properties of starches. Carbohydrate Polymers. 65: 49-57. DOI: 10.1016/j.carbpol.2005.12.027
  15. Troszyńska A, Olga N, Agnieszka W, Anita O. 2008. Effect of carboxymethyl cellulose (cmc) on perception of astringency of phenolic compounds. Pol. J. Food. Nutr. Sci. 58(2): 241-245

Last update:

No citation recorded.

Last update:

No citation recorded.