INTRODUCTION AND MOTIVATION
The growing variety of processed food currently requires the provision of adequate, qualified and safe dye materials. One of the natural materials that have the potential and not been explored as a source of coloring is the fruit of pandanus. The reddish yellow pandanus is just thrown away, while it has the potential as a natural yellow dye to orange color because it contains carotenoids that can serve as a source of vitamin A and antioxidants (Englbelger et al., 2005). Previous studies have shown that to obtain pandan fruit dye 60 mesh particle size (Antari et al., 2015), the type of solvent chloroform and acetone (Sari et al., 2015), and the extraction temperature of 45 oC (Cahayanti et al., 2015). The problem that has not been solved from previous studies is what is the ratio between the solvent and the material, and how the combination of several types of solvents to regulate the polarity of the solvent to produce the best pandan fruit dye extract
CHARACTERISTICS OF PANDAN FRUIT DYE EXTRACT AND ITS CONSTITUENT COMPONENTS
Ni Made Wartini
1, G.P. Ganda Putra,
2G.A.K. Diah Puspawati
31,2 Agricultural Industrial Technology Study Program, Faculty of Agricultural Technology, Udayana University.
Kampus Bukit Jimbaran, Badung, Indonesia
3Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University . Kampus Bukit Jimbaran, Badung, Indonesia
E-mail : [email protected]
MATERIALS AND METHODS
The raw material is pandanus (Pandanus tectorius.) Which has been ripe with a reddish yellow color obtained from the coastal area of Jembrana district, with certain criteria.This experiment is a factorial 2-factor experiment, using a Randomized Group Design. Factor I : a mixture of solvent types consisting : a mixture of acetone chloroform : a mixture of acetone ethanol, and : a mixture of chloroform ethanol. Factor II comparison of ingredients with solvents consisting of 5 levels namely : (1: 5), (1: 7), (1: 9), (1:11), (1:13).. Each treatment was carried out 3 times. Pandanus is crushed, dried, sieved 60 mesh, extracted with a solvent accrding to treatment, filtered, evaporated until a thick coloring extract is produced. Furthermore, the yield, carotenoid content, antioxidant capacity and chemical composition of the extract were analyzed.
RESULTS AND DISCUSSION
CONCLUSION
Chloroform acetone solvent by rasio of ingredients with solvents (1:11) produced the best pandan fruit dye extract with the following characteristics:
carotenoids levels 121.71 ± 4.45 mg / 100 g, antioxidant capacity 133.29 ± 5.86 TEAC ppm and the yield of 1.56 ± 0.11%. The constituen component of pandan fruit dye extract consists of : all-trans-cantaxantin, phytoene epoxide, cis-phytofluene diepoxide, α-caroten, α- neoxantin, β-neoxantin, all astaxantin, cis- astaxantin, trans astaxantin, (all-E)-α-cryptoxantin, (all-E)-β-cyptoxantin, all-trans-ζ-caroten, diepoxide cis-phytofluene, diepoxide..
REFERENCES
Antari, N.M.R.O., N.M. Wartini dan S. Mulyani. 2015. Pengaruh ukuran partikel dan lama ekstraksi terhadap karakteristik pewarna alami buah pandan. Jurnal Rekayasa dan Manajemen Agroindustri 3(4) : 19-29.
Englbelger, L., W. Aabersberg, U. Dolodolotawake, ,J. Schierle, J. Humphries, T. Luta, G.C. Marks, M.H. Fitzgerald, B. Rimon and M. Kaiririete. 2005. Carotenoid content of pandanus fruit cultivars and other food of the Republic of Kiribati. Public Health Nutrition 9 (5): 631-641.
Husnah, M., H. Baroroh, dan E. K. Hayati. 2009. Identifikasi dan uji aktivitas golongan senyawa antioksidan ekstrak kasar buah pepino (Solanum muricatum Aiton) berdasarkan variasi pelarut. Jurnal Kimia 1(1):1-6.
Sari, N.G.K.R.P., N.M. Wartini dan I.W.G.S. Yoga. 2015. Pengaruh ukuran partikel dan lama ekstraksi terhadap karakteristik pewarna alami buah pandan. Jurnal Rekayasa dan Manajemen Agroindustri 3(4) : 87-97.
Sundari, U. 2008. Uji Banding Metode Ekstraksi Karotenoid dan Tokoferol Sari Buah Merah. Skripsi. Tidak Dipublikasikan. Departemen Kimia, F MIPA, IPB, Bogor.
http://repository.ipb.ac.id/handle/123456789/18808. Diakses 13 Maret 2013.
Thoha, M. Y., A. F. Sitanggang, dan D. R. S. Hutahayan. 2009. Pengaruh pelarut isopropyl alcohol 75% dan etanol 75% terhadap ekstraksi saponn dari biji the dengan variabel waktu dan temperatur. Jurnal Teknik Kimia 16(3)1-10.
Vogel, A.I., 1978 Vogel’s Textbook of Practical Organic Chemistry. Longman Group Ltd, England.
The highest yield is produced in the treatment of acetone ethanol mixture solvent at a ratio of 1: 13. This shows that the polarity of the compounds in pandanus has a polarity that approaches the polarity of the acetone and ethanol solvent mixture. According to Voight (1995) the process of withdrawal of materials (extraction) occurs with the flow the solvent into the cell that causes the protoplasm to swell, and the cell-containing material will dissolve according to its solubility. this is related to the polarity of the solvent and the polarity of the extracted compound (Vogel, 1978). Extraction of acetone and ethanol in addition to containing carotenoids may also contain other compounds such as tannins (Lestari et., al 2014) and saponins (Thoha et al., 2009). The total level of carotenoids produced in the treatment of acetone and chloroform was highest compared to the treatment of ethanol and acetone chloroform. His is in accordance with Husnah et al. (2009), Sundari (2008) and Sari (2015). The antioxidant capacity of the extract produced in the treatment of acetone ethanol and chloroform ethanol has the highest value. This shows that the compounds that function as antioxidants are extracted the most in these treatments.
Pandanus fruit Pandanus
fruit powder
Sortation Extraction
results
Pandanus Fruit extract Evaporation
Extraction
Fig 2. Carotenoid total (mg/100g) of pandanus extract on the types of solvents and rasio of ingredients with solvents Fig 1. The rendement (%) of pandanus extract on the types of
solvents and rasio of ingredients with solvents
Fig 3. Antioxsidant capacity (ppm TEAC of pandanus extract on the types of solvents and rasio of ingredients with solvents
Table 1. Chemical composition of pandan fruit extract in types of solvent
Types of solvent Component
Aceton-Ethanol phytoene epoxide, all-trans-ζ-caroten, diepoxide, cis-phytofluene
diepoxide, cis-astaxantin, trans-astaxantin, (all-E)-α-cryptoxantin, (all- E)-β-cryptoxantin, a-caroten
Aceton-Chloroform all-trans-cantaxantin, phytoene epoxide, cis-phytofluene diepoxide, α- caroten, all astaxantin, cis-astaxantin, trans astaxantin, (all-E)-α-
cryptoxantin, (all-E)-β-cyptoxantin, a-caroten
Choroform-Ethanol α- neoxantin, α-caroten, cis-phytofluene diepoxide, cis-astaxantin, β- neoxantin, trans-astaxantin
ACKNOWLEDGEMENT
Thank you to the Chancellor of Udayana University for funding this research through the Invention Grant Scheme
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This Certificate is Presented to :
o~Potpi•*-
F~Ni Made Wartini
as
POSTER PRESENTER
16TH ASEAN FOOD CONFERENCE (AFC 2019)
" Outlook and Opportunities of Food Technology and Culinary for Tourism Industry"
OCTOBER, 15 - 18, 2019
Grand Inna Bali Beach Hotel, Sanur - Bali, Indonesia
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Prof. Umar Santoso, Ph.D. ~ - President of FIFSTA)""' ~
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Prof. Nyoman Semadi Antara, Ph,D.
1Ctialrman AFC 2019
