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All Journal Jurnal Teknologi & Industri Hasil Pertanian Indonesian Journal of Food Technology
Effendi, Nazmirafa
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Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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The Effect of the pH of Aquades Solvent on the Physicochemical Characteristics of Parijoto (Medinilla Speciosa) Extract Effendi, Nazmirafa; Septiana, Aisyah Tri; Handayani, Isti
Indonesian Journal of Food Technology Vol 3 No 1 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.1.11636

Abstract

Parijoto is an endemic Indonesian plant that is believed to have many health benefits. Parijoto fruit extraction is an effort to obtain extracts so that they are more applicable in the food sector. This research aims to examine the effect of the pH of the distilled water solvent on the characteristics of parijoto extract. Extraction was carried out using the Microwave-Assisted Extraction (MAE) method. Aquades was chosen as a solvent because it is safe, easy to obtain, and cheap. pH adjustment was carried out using citric acid and Ca(OH)2 to produce pH 2,4,6,9 and 11. As a control, distilled water was not adjusted for pH. The research was conducted experimentally using a Randomized Block Design. Repetition was carried out 5 times. The resulting extract was observed for levels of anthocyanins, vitamin C, total titratable acids, pH, and total dissolved solids. Based on the results, the highest levels of anthocyanins (31.64 mg/L), total titratable acids (10.36%), and total dissolved solids (3.63 oBrix), were produced using distilled water pH 2, but vitamin C (26.64 mg/100 g), and the pH of the extract (1.92) was the lowest. The highest levels of vitamin C (77.40 mg/100 g) were produced in distilled water without pH adjustment (pH 6.0).
Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut Handayani, Isti; Septiana, Aisyah Tri; Sustriawan, Budi; Sitorus, Ester Mastiur; Effendi, Nazmirafa; Geisha, Rahmania; Salsabila, Muna Verentsya
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.78-87

Abstract

Annatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration method and microwave-assisted extraction (MAE) using aquadest as a solvent. The pH of the aquadest was adjusted using citric acid and Ca(OH)2 to produce pH 4, 7, and 9.  The control used only maceration with distilled water without pH adjustment. Annatto extraction began with maceration using a magnetic stirrer at a temperature of 80oC for 5 minutes. Further, the MAE method used 100 W of power for 2, 4, and 6 minutes. Bixin and norbixin were analyzed to determine the pigment. Color was measured using a colorimeter to assess L (brightness), a (redness), and b (yellowness), and the maximum wavelength was determined. The results showed that extraction using the maceration or a combination of maceration and MAE produced 1.5% pigment. Higher brightness was made by the combined method using pH 4 aquadest for 2 minutes. A higher intensity of red color was created by the combined method with pH 9 aquadest for 4 minutes, while there was no difference in the intensity of yellow color between maceration and the combined method. Aquadest as a solvent is effective for annatto extraction by maceration and a combination of maceration and MAE. The annatto extract has a maximum wavelength of 300 nm.
The color characteristics of annato from achiote seeds (Bixa orellana L.) extracted with the assistance of microwaves: Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut Handayani, Isti; Septiana, Aisyah Tri; Sustriawan, Budi; Sitorus, Ester Mastiur; Effendi, Nazmirafa; Geisha, Rahmania; Salsabila, Muna Verentsya
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.78-87

Abstract

Annatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration method and microwave-assisted extraction (MAE) using aquadest as a solvent. The pH of the aquadest was adjusted using citric acid and Ca(OH)2 to produce pH 4, 7, and 9.  The control used only maceration with distilled water without pH adjustment. Annatto extraction began with maceration using a magnetic stirrer at a temperature of 80oC for 5 minutes. Further, the MAE method used 100 W of power for 2, 4, and 6 minutes. Bixin and norbixin were analyzed to determine the pigment. Color was measured using a colorimeter to assess L (brightness), a (redness), and b (yellowness), and the maximum wavelength was determined. The results showed that extraction using the maceration or a combination of maceration and MAE produced 1.5% pigment. Higher brightness was made by the combined method using pH 4 aquadest for 2 minutes. A higher intensity of red color was created by the combined method with pH 9 aquadest for 4 minutes, while there was no difference in the intensity of yellow color between maceration and the combined method. Aquadest as a solvent is effective for annatto extraction by maceration and a combination of maceration and MAE. The annatto extract has a maximum wavelength of 300 nm.
Co-Authors Aisyah Tri Septiana Budi Sustriawan Geisha, Rahmania Isti Handayani Salsabila, Muna Verentsya Sitorus, Ester Mastiur