The Effect of three drying methods on physicochemical properties of powdered butterfly pea flower extract (Clitoria ternatea L.)
DOI:
https://doi.org/10.5327/fst.00119Palavras-chave:
butterfly pea, spray dryin, vacuum drying, freeze drying, natural dyesResumo
The butterfly pea flower (Clitoria ternatea L.) is a flower that can be grown as a medicinal plant because it contains anthocyanins, which have antioxidant activity. Anthocyanins are compounds that play a role in giving red, purple, and blue colors to petals and fruits. The purpose of this study was to determine the effect of three methods of spray, vacuum, and freeze drying on the physicochemical properties of powdered butterfly pea extract and determine the appropriate type of drying to produce powdered butterfly pea extract as a natural dye. The method used in this study was a randomized block design (RBD) with three treatment levels and four repetitions. The treatments used included drying using a vacuum, spraying, and freezing. The analysis carried out was a physicochemical analysis, which included water content, antioxidant activity, total anthocyanin, dissolution time, solubility, color intensity, and hygroscopicity level. The results showed that the vacuum-, spray-, and freeze-drying methods had a significant effect on water content, antioxidant activity, dissolving time, solubility, color, and hygroscopicity but did not have a significant effect on total anthocyanin. Freeze drying is the best treatment on the parameters of water content, antioxidant activity, and color intensity. Meanwhile, for the solubility level and dissolution time parameters, the best results were in the spray-drying treatment. Vacuum drying is the best treatment on the parameters of total anthocyanin and hygroscopicity.
Downloads
Referências
Ademiluyi, A. O., Aladeselu, O. H., Oboh, G., & Boligon, A. A. (2018). Drying Alters The Phenolic Constituents, Antioxidant Properties, α-amylase, And α-glucosidase Inhibitory Properties of Moringa (Moringa oleifera) Leaf. Food Science and Nutrition, 6(8), 2123-2133. https://doi.org/10.1002/fsn3.770
Angriani, L. (2019). Potensi ekstrak bunga telang (Clitoria ternatea) sebagai pewarna alami lokal pada berbagai industri pangan. Canrea Journal, 2(1), 32-37.
Asgar, A., Zain, S., Widyasanti, A., & Wulan, A. (2013). Kajian Karakteristik Proses Pengeringan Jamur Tiram (Pleurotus sp.) menggunakan Mesin Pengering Vakum. Horiculture Journal, 23(4), 379-389.
Darniadi, S., Sofyan, I., & Arief, D. Z. (2010). Teknologi Pembuatan Bubuk Sari Jambu Biji Merah (Psidium Guajava L.) Dengan Metode Foam-Mat Drying. Jurnal Pascapanen, 7(1), 1-6.
Duan, X., Zhang, M., Mujumdar, A. S., & Wang, S. (2010). Microwave freeze drying of sea cucumber (Stichopus japonicus) Journal of Food Engineering, 96(4), 491-497. https://doi.org/10.1016/j.jfoodeng.2009.08.031
Gonnissen, Y., Remon, J. P., & Vervaet, C. (2008). Effect of maltodextrin and supedisintegrant in directly compressible powder mixtures prepared via co-spray drying. European Journal of Pharmaceutics and Biopharmaceutics, 68(2), 277-282. https://doi.org/10.1016/j.ejpb.2007.05.004
Goula, A. M., & Adamopoulos, K. G. (2010). Spray A New Technique For Spray Drying Orange Juice Concentrate. Innovative Food Science & Emerging Technologies, 11(2), 342-351. https://doi.org/10.1016/j.ifset.2009.12.001
Hakim, A. R., & Chamidah, H. (2013). Aplikasi Gum Arab dan Dekstrin Sebagai Bahan Pengikat Protein Ekstrak Kepala Udang. JPB Kelautan dan Perikanan, 8(1), 45-54. https://doi.org/10.15578/jpbkp.v8i1.52
Hall, C. W. (1979). Dictionary of Drying. Dekker.
Khuluq, A. D., Widjanarko, S. B., & Murtini, E. S. (2007). Ekstraksi dan Betasianin Daun Darah (Alternanthera dentata) (Kajian Perbandingan Pelarut Air: Etanol L Dan Suhu Ekstraksi). Jurnal Teknologi Pertanian, 8(3), 172-181.
Lee, M. P., Abdullah, R., & Hung, K. L. (2011). Thermal Degradation of Blue Anthocyanin Extract of Clitoria Ternatea Flower. International Conference on Biotechnology and Food Science, Puslitbang Peternakan.
Makasana, J., Dholakiya, B. Z., Gajbhiye, N. A., & Raju, S. (2017). Extractive Determination of Bioactive Flavonoids from Butterfly Pea (Clitoria ternatea Linn.). Research on Chemical Intermediates, 43(2), 783-799. https://doi.org/10.1007/s11164-016-2664-y
Markakis, P. 1982. Anthocyanins as Food Additives dalam Anthocyanins as Food Colors. Academic Press.
Maulina, F. D. A., Lestari., I. M, & Retnowati, D. S. 2012. Pengurangan Kadar Kalsium Oksalat Pada Umbi Talas. Jurnal Teknologi Kimia Dan Industri, 1(1), 277-283.
Miguel, M. G. (2011). Anthocyanin: Antioxidant and/or Anti-inflammatory activities. Journal of Applied Pharmaceutical Science, 1(6), 7-15.
Mohamed, N., & Taha, R. M. (2011). Plant regeneration of Clitoria ternatea from leaf explant cultureed in vitro. Journal of Agriculture & Environment, 9(374), 268-270.
Molyneux, P. (2004). The Use Of Stable Free Radical Diphenylpicryl-Hydrazyl (Dpph) For Estimating Antioksidan Activity. Journal of Science Technology, 26(2), 211-219.
Mukherjee, P. K., Kumar, V., Kumar, N. S., & Heinrich, M. (2008). The ayurvedic medicine Clitoria ternatea, from traditional use to scientific assessment. Journal of Ethnopharmacology, 120(3), 291-301. https://doi.org/10.1016/j.jep.2008.09.009
Ozkan, G., & Bilek, S. E. (2014). Microencapsulation of Natural Food Colorants. International Journal of Nutrition and Food Sciences, 3(3), 145-156. https://doi.org/10.11648/j.ijnfs.20140303.13
Pham, T. N., Nguyen, D. C., Lam, T. D., Thinh, P. V., Le, X. T., Nguyen, D. V. V., Quang, H. V., Nguyen, T. D., & Bach, L. G. (2019). Extraction Of Anthocyanins From Butterfly Pea (Clitoria ternatea L. Flowers) In Southern Vietnam: Response Surface Modeling For Optimization Of The Operation Conditions. IOP Conference Series: Materials Science and Engineering, 542(1). https://doi.org/10.1088/1757-899X/542/1/012032
Purba, E. C. (2020). Kembang Telang (Clitoria ternatea L.): Pemanfaatan dan Bioaktivitas. EduMatSains: Jurnal Pendidikan, Matematika Dan Sains, 4(2), 111-124. https://doi.org/10.33541/edumatsains.v4i2.1377
Schuck, P., Dolivet, A., & Jeantet, R. (2012). Analytical Methods for Food and Dairy Powders. Wiley. https://doi.org/10.1002/9781118307397
Siddick, S. A., & Ganesh, D. S. (2013). Spray Drying Parameters For The Maximum Recovery Of Fruit Powder From Different Tomato Varieties Grown In Dindigul District. Jurnal Internasional Publikasi Ilmiah dan Penelitian, 3(2), 1-2.
Srihari, E. F. S., Lingganingrum, R., Hervita, & Wijaya, H. (2010). Pengaruh Penambahan Maltodekstrin pada Pembuatan Santan Kelapa Bubuk. Seminar Rekayasa Kimia dan Proses A, 18, 1-7.
Suarna, I. W. (2005). Kembang Telang (Clitoria ternatea) Tanaman Pakan and Penutup Tanah. Lokakarya Nasional Tanaman Pakan Ternak.
Tama, J. B., Kumalaningsih, S., & Mulyadi, A. F. (2014). Studi Pembuatan Bubuk Pewarna Alami dari Daun Suji (Pleomele Angustifolioa N.E.BR.) Kajian Konsentrasi Maltodekstrin dan MgCO3. Jurnal Industria, 3(1), 73-82.
Tetti, M. (2014). Ekstraksi, pemisahan senyawa, dan identifikasi senyawa aktif. Jurnal Kesehatan, 7(2), 361-367. https://doi.org/10.24252/kesehatan.v7i2.55
Zussiva, A., Karina, B., & Budiyanti, S. (2012). Ekstraksi Dan Analisis Zat Warna Biru (Anthosianin) Dari Bunga Telang (Clitoria ternatea) sebagai Pewarna Alami. Jurnal Teknologi Kimia dan Industri, 1(1), 356-365.
