Ekstraksi Zat Warna Kelopak Bunga Telang (Clitoria ternatea L.) Dengan Metode Ekstraksi Berbantuan Ultrasonik dan Aplikasinya Untuk Minuman
DOI:
https://doi.org/10.33536/jcpe.v7i2.788Keywords:
Zat Warna Alami, Antosianin, Bunga Telang, Ultrasound Assisted Extraction, MinumanAbstract
Perkembangan permintaan konsumen akan zat warna mendorong berbagai industri menghasilkan varian zat pewarna. Hanya saja, informasi akan dampak penggunaan pewarna sintesis menekan penggunaan kembali pewarna natural. Antosianin menjadi salah satu zat warna alami yang layak untuk dimanfaatkan lebih lanjut, khususnya di bidang pangan. Kelopak Bunga Telang (Clitoria ternatea L.) adalah bahan yang telah diakui menjadi sumber penghasil zat warna antosianin secara alami. Ultrasound-Assisted Extraction dipromosikan sebagai prosedur ekstraksi terkini yang mampu mengatasi kelemahan metode ekstraksi konvensional. Penelitian ini telah berupaya mempelajari proses ekstraksi kelopak bunga telang hingga memperoleh ekstrak antosianin serta mengetahui faktor-faktor yang mempengaruhi proses ekstraksi dengan metode Ultrasound Assisted Extraction, hingga akhirnya dapat dimanfaatkan sebagai produk minuman. Dari penelitian ini diperoleh capaian optimum untuk ekstraksi zat warna dari kelopak bunga telang adalah pada kondisi F/S 0.02 g/ml, suhu ekstraksi 60°C, dan waktu ekstraksi 90 menit, dengan konsentrasi antosianin di dalam minuman yang didapatkan sebesar 19.57 mg/L.
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