* Corresponding Author
Pengaruh Penambahan Asam Galat Sebagai Kopigmen Antosianin Murbei Hitam (Morus nigra L.) terhadap Stabilitas Termal
https://doi.org/10.22146/agritech.22963 Yoko Putra Nusantara(1), Lydia Ninan Lestario(2*), Yohanes Martono(3)
(1) Program Studi Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Jl. Diponegoro 52-60, Salatiga 50711
(2) Program Studi Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Jl. Diponegoro 52-60, Salatiga 50711
(3) Program Studi Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Jl. Diponegoro 52-60, Salatiga 50711
(*) Corresponding Author
Abstract
The purposes of this research were to determine the effect of copigmentation of mulberry anthocyanin with gallic acid towards thermal and to determine the optimal molar ratio of anthocyanin: gallic acid to stabilize the mulberry anthocyanin. The variation of treatments on this research were molar ratio of mulbery anthocyanin: gallic acid: 1:0; 1:25; 1:50; 1:75; 1:100 which were heated at 60 °C, 70 °C, 80 °C, and 90 °C. After heated, the colour intensity were measured every 45 minutes at 60 °C, 30 minutes at 70 °C, 30 minutes at 80 °C, and 20 minutes at 90 °C. The measurement was conducted on wavelength 512 nm for uncopigmented anthocyanin and 514 nm for copigmented anthocyanin using Spectrophotometer UV-VIS. The result showed that copigmentation could increase the thermal stability of mulberry anthocyanin. Copigmentation could increase the activation energy and half life. The optimal molar ratio of anthocyanin: copigment was 1:75, while the energy of activation was 65.20 kJ/mole.
ABSTRAK
Tujuan penelitian ini adalah untuk menentukan efek kopigmentasi antosianin murbei dengan asam galat terhadap panas dan menentukan rasio molar antosianin: asam galat yang optimal untuk menstabilkan antosianin murbei. Variasi perlakuan penelitian ini adalah rasio molar antosianin: asam galat: 1:0; 1:25; 1:50; 1:75; 1:100 yang dipanaskan pada suhu 60 °C, 70 °C, 80 °C, dan 90 °C. Setelah pemanasan selesai, dilakukan pengukuran intensitas warna setiap 45 menit pada suhu 60 °C, 30 menit pada suhu 70 °C, 30 menit pada suhu 80 °C, dan 20 menit pada suhu 90 °C. Pengukuran dilakukan pada panjang gelombang 512 nm pada antosianin yang tidak terkopigmentasi dan 514 nm pada antosianin yang terkopigmentasi dengan menggunakan Spektrofotometer UV-VIS. Hasil penelitian menunjukkan bahwa kopigmentasi meningkatkan stabilitas antosianin murbei terhadap panas. Kopigmentasi dapat meningkatkan energi aktivasi dan waktu paruh. Rasio molar optimal antosianin:asam galat adalah 1:75 dengan energi aktivasi sebesar 65,20 kJ/mol.
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DOI: https://doi.org/10.22146/agritech.22963
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