PENGARUH SUHU DAN WARNA BOTOL TERHADAP AKTIVITAS ANTIOKSIDAN SIRUP ROSELLA (Hibiscus Sabdariffa L) SELAMA PENYIMPANAN

MARBUN, HERI ANDERSON and Santoso, Budi (2022) PENGARUH SUHU DAN WARNA BOTOL TERHADAP AKTIVITAS ANTIOKSIDAN SIRUP ROSELLA (Hibiscus Sabdariffa L) SELAMA PENYIMPANAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimes to determine the effect of storing rosella syrup using a two type of bottle collor (clear bottle/amber glass) and storage temperature (refrigerator temperature (5 ± 5 °C)/room temperature (27 ± 5 ° C)) on the antioxidant activity of rosella syrup (Hibiscus Sabdariffa L). This research method uses a Factorial Group Randomized Design (RAKF) with two treatment factors, namely factor A (bottle color) and factor B (temperature). The value of the observation group is the storage duration of 0.7 and 15 days. The observed parameters in this study are the physical characteristics (viscosity and color) and chemical characteristics (antioxidant activity, pH and total acid) of rosella syrup. The increase in the IC50 value of rosella syrup on the bottle color treatment factor resulted in an insignificant IC50 value. This is because amber glass can only protect compounds with a color wavelength of 500 nm and clear bottles can only protect against damage to compounds with a color wavelength of 300 nm, while anthocyanin compounds have a color wavelength ranging from 520 – 700 nm, this causes amber glass and clear bottles cannot protect anthocyanin compounds due to exposure to light intensity with a color wavelength of 300 – 720 nm that enters the amber glass and clear bottles, as a result anthocyanin compounds as antioxidants in rosella syrup absorb more light intensity than amber glass and clear bottles so that degradation of anthocyanin compounds as antioxidant activity of rosella syrup. The decrease in anthocyanin content as an antioxidant in rosella syrup affects the physical characteristics of rosella syrup (Hibiscuss Sabdariffa L) decrease, such as the red color of rosella syrup is getting brighter, the total acid value of rosella syrup is getting lower and the pH of rosella syrup is getting higher. The results showed a decrease in the antioxidant activity of rosella syrup during storage for 0, 7 and 15 days, where the IC50 value of rosella syrup increased, which was around 283.70 – 369.43 ppm. The increase in the IC50 value of rosella syrup is influenced by the destruction of rosella syrup antioxidants such as anthocyanins due to light intensity, degradation by high temperatures at the time of storage and the process of making rosella syrup. The results of the study on refrigerator temperature storage (5 ± 5 ° C) produced an IC50 value of 303.80 ppm while in room temperature storage (27 ± 5 ° C) 325.50 ppm, an increase in the IC50 value of rosella syrup occurred due to degradation of anthocyanin content by temperature during the storage process.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Aktivitas antioksidan, antosianin, sirup rosella.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Heri Anderson Marbun
Date Deposited:	19 Sep 2022 07:06
Last Modified:	19 Sep 2022 07:06
URI:	http://repository.unsri.ac.id/id/eprint/78996

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