Open AccessEfek Penambahan Gula Terhadap Kestabilan Warna Ekstrak Fikosianin Spirulina sp.
Author(s) -
Sri Sedjati,
Ali Ridlo,
Endang Supriyantini
Publication year - 2016
Publication title -
jurnal kelautan tropis/jurnal kelautan tropis
Language(s) - English
Resource type - Journals
eISSN - 2528-3111
pISSN - 1410-8852
DOI - 10.14710/jkt.v18i1.505
Subject(s) - spirulina (dietary supplement) , food science , chemistry , sugar , food additive , chromatography , raw material , organic chemistry
Mikroalga Spirulina sp. memiliki kandungan fikosianin yang berpotensi untuk digunakan sebagai pewarna alami, namun fikosianin tidak stabil terhadap suhu, cahaya, pH, dan oksigen, sehingga perlu ditambahkan pengawet. Penelitian ini bertujuan untuk mengetahui pengaruh pengawet gula terhadap kestabilan fikosianin yang diekstraksi dari Spirulina sp. Spirulina sp diekstraksi dengan akuades dan larutan buffer fosfat pH 7. Efek penambahan gula diamati selama 14 hari penyimpanan pada suhu kamar (30±30C). Stabilitas pigmen diamati berdasar nilai konsentrasi relatifnya (CR). Hasil penelitian menunjukkan bahwa kadar fikosianin Spirulina sp. yang diekstraksi dengan aquades adalah 45,16±1,13 mg/g dw, sedangkan untuk ekstrak dengan pelarut buffer fosfat pH 7 adalah 760,51±0,11 mg/g dw. Penambahan gula fruktosa 5% memberikan hasil yang paling efektif selama 14 hari penyimpanan suhu kamar 30±30C, konsentrasi relatif yang tersisa sebesar 19,39 %, sedangkan tanpa pengawet konsentrasi relatif hanya 10,57 %. Secara umum penambahan gula (sukrosa, fruktosa dan glukosa 5% dan 10% b/v) mampu meningkatkan konsentrasi relatif menjadi 12,12-19,39%. Kata kunci : Fikosianin, Spirulina sp, gula, Aktivitas Antioksidan Microalga Spirulina sp. has a high content of phycocyanin. Phycocyanin has potential as a natural blue colorant. Phycocyanin is not stable against temperature, light, pH and oxygent. Preservatives are food additives commonly used to preserve unstable food. The purpose of this research was to screening sugar preservatives for phycocyanin. The effect of selected sugar preservatives, sucrose, glucose and fructose on the stability of phycocyanin at room temperature (30±30C) was studied in aqueous solution for 14 days. Pigment stability after 14 days storages was observed from concentration relative (CR) value. The result showed that phycocyanin content in aquadest extract was 45,16±1,13 mg/g dw. The CR value remained at approximately 12,12-19,39% after storage for 14 days at room temperature when sugar preservatives (sucrose, glucose and fructose 5% and 10% w/v) was added, while without preservatives CR value decreased to 10,57%. The highest stability of the phycocyanin solution was found in adding fructose 5% (CR value = 19,39%). Keywords : Phycocyanin, Spirulina sp., Sugar, Antioxidant Activity