Pengaruh konsentrasi maltodekstrin terhadap kadar antosianin dan aktivitas antioksidan serbuk ekstrak buah duwet (Syzygium cumini)
DOI:
https://doi.org/10.35941/jtaf.4.2.2022.9544.122-129Keywords:
Antosianin, buah duwet, maltodekstrin, pengering beku, serbuk antosianinAbstract
Duwet adalah buah tropis berwarna ungu kehitaman saat masak, yang menunjukkan kadar antosianin yang tinggi. Antosianin dapat dimanfaatkan sebagai pewarna makanan maupun sebagai antioksidan alami. Antosianin mempunyai banyak potensi untuk kesehatan manusia, namun stabilitasnya rendah. Penelitian ini mendesain serbuk ekstrak duwet menggunakan maltodekstrin sebagai penyalut dan menentukan konsentrasi maltodekstrin yang tepat dalam mempertahankan stabilitas warna antosianin ekstrak. Hasil penelitian menunjukkan bahwa makin tinggi konsentrasi maltodekstrin, warna serbuk yang dihasilkan menjadi pucat (pink muda), serta kadar antosianin total dan aktivitas antioksidannya menurun. Berdasarkan pertimbangan yield dan aktivitas antioksidannya, penelitian ini merekomendasi menggunakan 10% maltodekstrin untuk memproduksi serbuk antosianin buah duwet. Karakteristik serbuk yang dihasilkan adalah mempunyai kadar antosianin 8,70 mg/100 g, aktivitas antioksidan 72,94%, kadar air 3,75%, tidak menggumpal, berwarna pink muda (L*=81,75, a*=14,74, b*=2,81) dan menghasilkan yield 7,27%. Serbuk yang dihasilkan memenuhi syarat sebagai serbuk minuman tradisional menurut SNI 01-4320-1996.
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