Variasi Waktu dan Suhu Penyimpanan Ekstrak Daun Andong Merah Cordyline fruticosa (L.) A. Cheval tehadap Kadar Total Antosianin
Variations in Storage Time and Temperature of Cordyline fruticosa (L.) A. Cheval Red Andong Leaf Extract on Total Anthocyanin Contents
DOI:
https://doi.org/10.25026/jsk.v6i2.1971Abstract
Cordyline fruticosa. (L.) A. Cheval plant is one of the traditional medicines which has been proven to have benefits including as a medicinal ingredient. This plant contains several chemical compounds including saponins, tannins, flavonoids, polyphenols and steroids. The aim of the research This was to determine the effect of temperature and storage time of red andong leaf extract on anthocyanin levels. Red andong leaves were extracted by maceration using 70% ethanol. The results showed total anthocyanin levels at temperatures of -20°C, 4°C, 25°C and 37°C for 7 days and 14 days. For the first week it was 7.81 mg/L, 8.41 mg/L, 7.29 mg/L, 6.19 mg/L and the 2nd week was 5.99 mg /L, 7.14 mg/L, 3.03 mg/L, 2.37 mg/L. Based on the research results, it was concluded that increasing temperature and storage time damaged the color of anthocyanins. The highest anthocyanin levels after storage were at 4°C of 8.41 mg/l in week 1 and 7.14 mg/L in week 2.
Keywords: Cordyline fruticosa ( L.) A. Cheval, anthocyanin, Temperature and storage time
Abstrak
Tumbuhan andong merah (Cordyline fruticosa. (L.) A. Cheval merupakan salah satu obat tradisional yang terbukti memiliki manfaat diantaranya sebagai bahan obat. Tanaman ini mengandung beberapa senyawa kimia antara lain saponin, tanin, flavonoid, polifenol, dan steroid. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu dan waktu penyimpanan ekstrak daun andong merah terhadap kadar antosianin. Daun andong merah diekstraksi dengan maserasi menggunakan etanol 70%. Hasil penelitian menunjukkan kadar antosianin total pada suhu -20°C, 4°C, 25°C dan 37°C selama 7 hari dan 14 hari. Untuk minggu pertama adalah 7,81 mg/L, 8,41 mg/L, 7,29 mg/L, 6,19 mg/L dan minggu ke-2 adalah 5,99 mg/L, 7,14 mg/L, 3,03 mg/L, 2,37 mg/L. Berdasarkan hasil penelitian disimpulkan bahwa peningkatan suhu dan lama penyimpanan merusak warna antosianin. Kadar antosianin tertinggi setelah penyimpanan berada pada suhu 4°C sebesar 8,41 mg/l pada minggu ke-1 dan 7,14 mg/L pada minggu ke-2.
Kata Kunci: Andong merah, antosianin, lama dan waktu penyimpanan
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