Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.5889

Ekstraksi, Pengeringan Semprot, dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.)

*Rianita Pramitasari  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta, Indonesia
Natasha Angelica  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta, Indonesia

Citation Format:
Abstract

Antosianin merupakan senyawa bioaktif yang terdapat pada beras hitam dan memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk mendapatkan ekstrak dan serbuk beras hitam tinggi antosianin, serta mengevaluasi sifat fisikokimianya. Proses ekstraksi antosianin dilakukan menggunakan metode maserasi dengan variasi perlakuan pelarut (air, air + asam sitrat 4% (b/v), dan etanol + asam sitrat 20% (b/v) sebagai kontrol) dan waktu maserasi (6, 18, 24, dan 48 jam). Hasil ekstrak kemudian dianalisis sifat kimianya. Selanjutnya, ekstrak dikeringkan menggunakan metode pengeringan semprot dengan variasi suhu pengeringan (160 dan 200 oC) dan penambahan maltodekstrin (10 dan 20%, b/v). Serbuk hasil pengeringan kemudian dianalisis sifat fisikokimianya. Hasil ekstraksi optimum ditandai dengan tingginya kadar antosianin total yang dianalisis menggunakan metode perbedaan pH dalam ekstrak. Kondisi optimum didapatkan pada ekstraksi menggunakan air + asam sitrat pada jam ke-24 yang ditunjukkan dengan kandungan antosianin total sebesar 0,85±0,02 mg/g. Pengeringan optimum yang ditandai dengan tingginya antosianin total (0,12±0,01 mg/g) dan %aktivitas penghambatan DPPH (46,22±0,24%) didapatkan pada sampel yang diekstraksi dengan air + asam sitrat dengan konsentrasi maltodekstrin 10% dan suhu pengeringan 200 ºC. Sementara itu, hasil analisis fisik yaitu kadar air, aktivitas air, kelarutan, dan viskositas serbuk setelah dilarutkan memiliki nilai yang menyerupai minuman serbuk komersial. Dapat disimpulkan bahwa ekstraksi antosianin beras hitam menggunakan metode maserasi dengan pelarut air + asam sitrat selama 24 jam dan dilanjutkan pengeringan semprot pada suhu 200 ºC menggunakan penyalut maltodekstrin 10% menghasilkan serbuk yang berpotensi untuk diaplikasikan sebagai ingridien minuman fungsional karena memiliki sifat fisik yang menyerupai minuman serbuk komersial dan memiliki aktivitas antioksidan.

Extraction, Spray Drying, and Physicochemical Analysis of Black Rice (Oryza sativa L.) Anthocyanin

Abstract

Anthocyanin is a bioactive compound found in black rice and has antioxidant activity. The study aims to obtain extract and powder of high black rice anthocyanin, as well as evaluate its physicochemical properties. The extraction process of anthocyanin was carried out using maceration method with variations in solvent and time of maceration. The extract results were then analyzed the chemical properties. The extract was spray dried with variations in the drying temperature and the addition of maltodextrin. The total anthocyanin and psychochemical value were then analyzed. The extraction using water + citric acid for 24 hours showed total anthocyanin of 0.85 ± 0.02 mg/g. Optimum drying was characterized by the highest total anthocyanins (0.12 ± 0.01 mg/g) and scavenging activity (46.22 ± 0.24%) that was obtained in the sample using water + citric acid solvent with 10% maltodextrin and drying temperature at 200 ºC. Meanwhile, physical analysis results of water content, water activity, solubility, and the viscosity of powder after being dissolved had beyond value of commercial powder drink. It can be concluded that the extraction of black rice anthocyanin using a water + citric acid as solvent for 24 hours and spray drying at a temperature of 200 º C using maltodextrin 10% produced highest value indicating the potent use as a beverage ingredient.

Fulltext View|Download
Keywords: antosianin, beras hitam, maserasi, pengeringan semprot, sifat fisikokimia; anthocyanin; black rice; maceration; spray drying; physicochemical properties
Funding: Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya

Article Metrics:

Article Info
Section: Artikel Penelitian (Research Article)
Language : ID
Recent articles
Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas Diversifikasi Produksi Susu Kedelai Berbasis Mikroalga Autotrofik Guna Meningkatkan Indeks Nutraseutikal Ekstraksi, Pengeringan Semprot, dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.) Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal More recent articles
  1. Abbasi, E., Azizpour, M. 2016. Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT-Food Science and Technology 68(1):105-110. DOI: 10.1016/j.lwt.2015.12.004
  2. Aguilera, Y., Mojica, L., Hernanz, M.R., Berhow, M., Mejia, E.G. 2016. Black bean coats: new source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage. Food Chemistry 212(1):561-570. DOI: 10.1016/j.foodchem.2016.06.022
  3. Alzeer, J., Hadeed, K.A. 2016. Ethanol and its halal status in food industries: Review. Trends in Food Science & Technology 58:14-20. DOI: 10.1016/j.tifs.2016.10.018
  4. [AOAC] Association of Official Analytical Chemists. 2000. Official methods of analysis of AOAC international. Ed ke-17. Association of Official Analytical Chemists, Mayland (US)
  5. Bae, I.Y., An, J.S., Oh, I.K., Lee, H.G. 2017. Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility. Food Sciend and Biotechnology 26(5):1415-1422. DOI: 10.1007/s10068-017-0188-x
  6. Ballesteros, L.F., Ramirez, M.J., Orrego, C.E., Teixeira, J.A., Mussatto, S.I. 2017. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chemistry 237:623-631. DOI: 10.1016/j.foodchem.2017.05.142
  7. Basito. 2011. Efektivitas penambahan etanol 95% dengan variasi asam dalam proses ekstraksi pigmen antosianin kulit manggis (Garcinia mangostana L.). Jurnal Teknologi Hasil Pertanian 4(2):84-93. DOI: 10.20961/jthp.v0i0.13570
  8. Bednarska, MA., Janiszewska-Turak, E. 2020. The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder. Journal of Food Science & Technology 57(2):564-577. DOI: 10.1007/s13197-019-04088-8
  9. Bendary, E., Francis, R.R., Ali, H.M.G., Sarwat, M.I., E.I. Hady, S. 2013. Antioxidant and structure-activity relationships (SARs) of some phenolic and anilines compounds. Annals of Agricultural Science 58(2):173-181. DOI: 10.1016/j.aoas.2013.07.002
  10. [BSN] Badan Standarisasi Nasional. 1996. Standar nasional Indonesia: serbuk minuman tradisional [internet]. Diakses pada tanggal 1 Juni 2019 dari: https://kupdf.net/download/sni-01-4320-1996-serbuk-minuman-trandisional_5af6f1bae2bf547 1fd5035e_pdf
  11. Butsat, S., Siriamornpun, S. 2010. Phenolic acids and antioxidant activities in husk of different thai rice varieties. Food Science and Technology International 16(4):329-336. DOI: 10.1177/1082013210366966
  12. Cai, Z., Qu, Z., Lan, Y., Zhao, S., Ma, X., Wan, Q., Jing, P., Li, P. 2016. Conventional, ultra-sound assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes. Food Chemistry 197:266-272. DOI: 10.1016/j.foodchem.2015.10.110
  13. Caliskan, G., Dirim SN. 2013. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and Bioproducts Processing 9(1):539-548. DOI: 10.1016/j.fbp.2013.06.004
  14. Çopur, Ö.U., İncedayı, B., Karabacak, A. Ö. 2019. Technology and Nutritional Value of Powdered Drinks. Chapter 2. In Production and Management of Beverages Volume 1: The Science of Beverages. Woodhead Publishing, United Kingdom. DOI: 10.1016/B978-0-12-815260-7.00002-X
  15. Estupiñan, D.C., Schwartz, S.J., Garzón, G.A. 2011. Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with andes berry (Rubus glaucus Benth) anthocyanin powder. Journal of Food Science 76(1):1-21. DOI: 10.1111/j.1750-3841.2010.01935.x
  16. Fazaeli, M., Emam-Djomeh, Z., Kalbasi-Ashtari, A., Omid, M. 2012. Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice. International Journal of Food Engineering 8(1):1-20. DOI: 10.1515/1556-3758.2023
  17. Franco, T.S., Perussello, C.A., Ellendersen, L.N., Masson, M.L. 2016. Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder. LWT-Food Science and Technology 66: 503-513. DOI: https:10.1016/j.lwt.2015.11.009
  18. Halee, A., Supavititpatana, P., Ruttarattanamongkol, K., Jittrepotch, N., Rojsuntornkitti, K., Kongbangkerd, T. 2018. Effects of solvent types and citric acid concentrations on the extraction of antioxidants from the black rice bran of Oryza sativa L. cv. Hom Nin. Journal of Microbiology, Biotechnology and Food Sciences 8(2):765-769. DOI: 10.15414/jmbfs.2018.8.2.765-769
  19. Hiemori, M., Koh, E., Mitchell, A.E. 2009. Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). Journal of Agricultural and Food Chemistry 57(1):1908-1914. DOI: 10.1021/jf803153z
  20. Hosseini, S. Gharachorloo, M., Ghiassi-Tarzi, B., Ghavami, M. 2016. Evaluation of the organic acids ability for extraction of anthocyanins and phenolic compounds from different sources and their degradation kinetics during cold storage. Polish Journal of Food and Nutrition Sciences 66(4):261-269. DOI: 10.1515/pjfns-2015-0057
  21. Idham, Z., Muhamad, I.I., Sarmidi, M.R. 2012. Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from Hibiscus sabdariffa L. Journal of Food Process Engineering 35:522-542. DOI: 10.1111/j.1745-4530.2010.00605.x
  22. Jafari, SM., Ghalenoei, MG., Dehnad, D. 2017. Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder. Powder Technology 31:59-65. DOI: 10.1016/j.powtec.2017.01.070
  23. Kalusevic, A., Levic, S., Calija, B., Pantic, M., Belovic, M., Pavlovic, V., Burgarski, B., Milic, J., Zilic, S., Nedovic, V. 2017. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. Journal of Microencapsulation 34(5):475-487. DOI: 10.1080/02652048.2017.1354939
  24. Kha, T.C., Nguyen, M.H., Roach, P.D. 2010. Effects of spray drying conditions on the physicochemical and antioxidant properties of the gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering 98(1):385-392. DOI: 10.1016/j.jfoodeng.2010.01.016
  25. Le, X.T., Huynh, M.T., Pham, T.N., Than, V.T., Toan, T.Q., Bach, L.G., Trung, N.Q. 2019. Optimization of total anthocyanin content, stability and antioxidant evaluation of the anthocyanin extract from Vietnamese Carissa carandas L. fruits. Processes 7(7): 1-15. DOI: 10.3390/pr7070468
  26. Loypimai, P., Moongngarm, A., Chottanom, P. 2016. Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran. Journal of Food Science and Technology 53(1):461-470. DOI: 10.1007/s13197-015-2002-1
  27. Ma, L., Zhang, G., Smidt, P.G., Mantripragada, V., Ezeoke, I., Doyle, M.P. 2009. Thermal inactivation of Salmonella in peanut butter. Journal of Food Protection 72(8):1596-1601. DOI: 10.4315/0362-028X-72.8.1596
  28. Mahdavi, S.A., Jafari, S.M., Assadpoor, E., Ghorbani, M.2016. Storage stability of encapsulated barberry’s anthocyanin and its application in jelly formulation. Journal of Food Engineering 181:59-66. DOI: 10.1016/j.jfoodeng.2016.03.003
  29. Mahdavi, S.A., Jafari, S.M., Ghorbani, M., Assadpoor, E. 2014. Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review. Drying Technology 32(5):509-518. DOI: 10.1080/07373937.2013.839562
  30. Maisuthisakul, P., Changchub, L. 2014. Effect of extraction on phenolic antioxidant of different Thai rice (Oryza sativa L.) genotypes. International Journal of Food Properties 17(4):855-865. DOI: 10.1080/10942912.2012.685677
  31. Maulida, R., Guntarti, A. 2015. Pengaruh ukuran partikel beras hitam (Oryza sativa L.,) terhadap rendemen ekstrak dan kandungan total antosianin. Pharmaciana 5(1):9-16. DOI: 10.12928/pharmaciana.v5i1.2281
  32. Muntana, M., Prasong, S. 2010. Study on total phenolic contents and their antioxidant activities of thai white, red, and black rice bran extracts. Pakistan Journal of Biological Sciences 13(4):170-174. DOI: 10.3923/pjbs.2010.170.174
  33. Muzaffar, K., Dinkarrao, B.V., Kumar, P. 2016. Optimization of spray drying conditions for production of quality pomegranate juice powder. Cogent Food & Agriculture 2(1):1-9. DOI: 10.1080/23311932.2015.1127583
  34. Pedro, A.C., Granato, D., Rosso, N.D. 2016. Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability. Food Chemistry 1(1):1-9. DOI: 10.1016/j.foodchem.2015.02.045
  35. Phetpornpaisan, P., Tippayawat, P., Jay, M., Sutthanut, K. 2014. Thai cultivar glutinous black rice bran: a source of functional compounds in immunomodulation, cell viability and collagen synthesis, and matrix metalloproteinase-2 and 9 inhibition. Journal of Functional Foods 7(1):650-661. DOI: 10.1016/j.jff.2013.12.020
  36. Ponnappan, S., Thangavel, A., Sahu, O. 2017. Anthocyanin, lutein, polyphenol contents and antioxidant activity of black, red and white pigmented rice varieties. Food Science and Nutrition Studies 1(1):43-48. DOI: 10.22158/fsns.v1n1p43
  37. Prabavathy, N., Shalini, S., Balasundaraprabhu, R., Velauthapillai, D., Prasanna, S., Walke, P., Muthukumarasamy, N. 2017. Effect of solvents in the extraction and stability of anthocyanin from the petals of Caesalpinia pulcherrima for natural dye sensitized solar cell applications. Journal of Materials Science: Materials in Electronics 28:9882-9892. DOI: 10.1007/s10854-017-6743-7
  38. Rezende, Y.R.R.S., Nogueira, J.P., Narain, N. 2018. Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization. Food Chemistry 254:281-291. DOI: 10.1016/j.foodchem.2018.02.026
  39. Sanchez-Reinoso, Z., Osorio, C., Herrera, A. 2017. Effect of microencapsulation by spray drying on cocoa aroma compounds and physicochemical characterization of microencapsulates. Powder Technology 318:110-119. DOI: 10.1016/j.powtec.2017.05.040
  40. Sui, X., Dong, X., Zhou, W. 2014. Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution. Food Chemistry 163:163-170. DOI: 10.1016/j.foodchem.2014.04.075
  41. Surh, J., Koh, E. 2014. Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice. Journal of the Science of Food and Agriculture 94 (1):3296-3304. DOI: 10.1002/jsfa.6690
  42. Tananuwong, K., Tewaruth, W. 2010. Extraction and application of antioxidants from black glutinous rice. Journal of Food Science and Technology 43:476-481. DOI: 10.1016/j.lwt.2009.09.014
  43. Terhaag, M.M., Almeida, M.B, Benassi, M.D.T. 2013. Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics. Food Science Technology (Campinas) 33(2):387-394. DOI: 10.1590/S0101-20612013005000052
  44. Tonon, R.V., Brabet, C., Hubinger, M.D. 2010. Anthocyanin stability and antioxidant activity of spray dried acai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International 43(3):907-914. DOI: 10.1016/j.foodres.2009.12.013
  45. Tran, T.T.A., Nguyen, H.V.H. 2018. Effects of spray-drying temperatures and carriers on physical and antioxidant properties of lemongrass leaf extract powder. Beverage 4(4),84:1-14. DOI: 10.3390/beverages4040084
  46. Utomo, D. 2013. Pembuatan serbuk effervescent murbei (Morus alba L.) dengan kajian konsentrasi maltodekstrin dan suhu pengering. Jurnal Teknologi Pangan 5(1):1-21. DOI: 10.35891/tp.v5i1.498
  47. Vichapong, J., Sookserm, M., Srijesdaruk, V., Swatsitang, P., Srijaranai, S. 2010. High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. LWT-Food Science & Technology 43(1):1325-1330. DOI: 10.1016/j.lwt.2010.05.007
  48. Widyawati, P.S., Budianta, T.D.W., Kusuma, F.A., Wijaya, E.L.W. 2014. Difference of solvent polarity to phytochemical content and antioxidant activity of Pluchea indicia less leaves extracts. International Journal of Pharmacognosy and Phytochemical Research 6(4): 850-855
  49. Yamuangmorn, S., Dell, B., Prom-u-thai, C. 2018. Effects of cooking on anthocyanin concentration and bioactive antioxidant capacity in glutinous and non-glutinous purple rice. Rice Science 25(5):270-278. DOI: https:10.1016/j.rsci.2018.04.004
  50. Zhang, C., Quek, .SY., Fu, N., Liu, B., Kilmartin, P.A., Chen, X.D. 2019. A study on the structure formation and properties of noni juice microencapsulated with maltodextrin and gum acacia using single droplet drying. Food Hydrocolloids 88:199-209. DOI: 10.1016/j.foodhyd.2018.10.002
  51. Zhang, H., Shao, S., Bao, J., Beta, T. 2015. Phenolic compounds and antioxidant properties of breeding lines between the white and black rice. Food Chemistry 172(1):60–639. DOI: 10.1016/j.foodchem.2014.09.118

Last update:

No citation recorded.

Last update:

No citation recorded.