Pengaruh Penambahan Konsentrasi Maltodekstrin Terhadap Aktivitas Antioksidan dan Stabilitas Bubuk Pewarna Alami Kayu Secang (Caesalpinia sappan L) dalam Berbagai Kondisi pH dan Suhu

Hasanah, Huswatun (2022) Pengaruh Penambahan Konsentrasi Maltodekstrin Terhadap Aktivitas Antioksidan dan Stabilitas Bubuk Pewarna Alami Kayu Secang (Caesalpinia sappan L) dalam Berbagai Kondisi pH dan Suhu. Diploma thesis, Universitas Andalas.

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Abstract

Pengaruh Konsentrasi Maltodekstrin Terhadap Antioksidan Dan Stabilitas Bubuk Pewarna Alami Kayu Secang (Caesalpinia sappan L) Dalam Berbagai Kondisi pH Dan Suhu Huswatun Hasanah, Daimon Syukri, Ismed ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan maltodekstrin terhadap antioksidan dan stabilitas bubuk pewarna alami kayu secang dalam berbagai kondisi pH dan suhu. Rancangan percobaan yang dilakukan pada penelitian ini adalah Rancangan Acak Lengkap dengan 5 perlakuan dan 3 ulangan. Perlakuan pada penelitian ini adalah penambahan maltodekstrin yaitu : A (penambahan maltodekstrin 5%), B (penambahan maltodekstrin 10%), C (penambahan maltodekstrin 15%), D (penambahan maltodekstrin 20%), dan E (penambahan maltodekstrin 25%). Penambahan maltodekstrin dilakukan terhadap ekstrak kayu secang yang dihasilkan sebelum mengalami proses pengeringan. Pengamatan yang dilakukan diantaranya, rendemen, analisis warna, uji kelarutan, uji stabilitas warna berdasarkan variasi pH dan suhu pemansan, kadar air, dan aktifitas antioksidan. Hasil penelitian menunjukkan bahwa perlakuan penambahan maltodekstrin berpengaruh nyata terhadap rendemen, analisis warna, kelarutan, kadar air, dan aktivitas antioksidan. Perlakuan terbaik pada penelitian ini yaitu perlakuan A (penambahan maltodekstrin 5%) dengan karakteristik yaitu rendemen 17,04% , nilai Hue pada analisis warna yaitu 39,58%, dengan warna Yellow red, kelarutan 87,33%, kadar air 6,83, dan aktivitas antioksidan 17,80 ppm (kategori kuat), serta maltodekstrin yang stabil terhadap berbagai perlakuan pH dan suhu pemanasan. Kata Kunci – kayu secang, maltodextrin, aktivitas antioksidan, stabilitas warna. Effect of Maltodextrin Concentration on Antioxidants and Stability of Natural coloring Powder of Secang Wood(Caesalpinia sappan L) in Various Conditions of pH and Heating Temperature Huswatun Hasanah, Daimon Syukri, Ismed ABSTRACT This research was aimed to determine the effect of different concentrations of maltodextrin on antioxidants and stability of the natural dye powder of sappan wood under various pH and temperature conditions. This study used a completely randomized experimental design with five treatments and three replications. The treatments in this study were: A (addition maltodextrin 5%), B (addition maltodextrin 10%), C (addition maltodextrin 15%), D (addition maltodextrin 20%), and E (addition maltodextrin 25%). Before the drying process, maltodextrin was added to the sappan wood extract that had been created. Yield, color analysis, solubility test, color stability test based on pH and heating temperature fluctuations, water content, and antioxidant activity are among the observations made. The addition of maltodextrin had a substansial impact on yield, and color the addition of maltodextrin had a substantial impact on yield, color analysis, solubility, water content, and antioxidant activity, according to the findings. The best treatment in this study was treatment A (addition maltodextrin 5%) with the characteristics of yield 18.33,%, hue value in color analysis was 39,58%, with yellow red color, solubility 87,33%, water content 6,83, and 17,80 ppm antioxidant activity (strong category), as well as maltodextrin which was stable against various pH and temperature treatments. Keyword - sappan wood, maltodextrin, antioxidant activity, color stability.

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