Pengaruh Berbagai Faktor Eksternal terhadap Stabilitas Pigmen Bixin dari Selaput Biji Kesumba (Bixa orellana L.)  

Oleh:

Suparmi ; Limantara, Leenawaty ; Prasetya, Budhi

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Sains Medika (Jurnal Kedokteran dan Kesehatan) vol. 01 no. 01 (Jan. 2009), page 81-91.
Topik: Bixa orellana L.; bixin; food colorant; stability

Ketersediaan

Perpustakaan FK Nomor Panggil: S11.K Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Background. Bixin is an orange-yellow carotenoid derived from the outer seed coats of annatto (Bixa orellana L.), which are of interest as natural colorant in food. However, the use of this colorant in food products may face some problems due to its stability during storage. The characterization of bixin on temperature, pH, light, and oxidator-reductor was investigated to determine its stability. Design and Method: The spectra absorption was analyzed by UV-Vis spectroscopy. Result: Bixin in acetone solution was stable at 4°C, 25°C, 37 °C, and 50°C with daily degradation rate of 0.52%; 0.85%; 3.58%; and 10.22% respectively. The bixin was stable at dark condition, while the effect of UV light for 12 hours caused pigment degradation rate of almost 100%. Exposure to polychromatic light for 7 days caused bixin degradation with daily rate of 14.39%. The bixin was stable at pH 4 and its degradation rate was increased at pH 3 and 5. It was stable on addition of oxidator (Hpz30%) and reductor (ascorbic acid). Conclusion: Bixin is stable on temperature, pH, light, and oxidator-reductor. It is potential as natural colorant in dairy and fat-based food products such as yogurt

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