ANALISIS PERUBAHAN L A* B* PADA LABEL INDIKATOR BERBASIS ANTOSIANIN DAUN BAYAM MERAH (ALTERNANTHERA AMOENA VOSS.) VARIETAS RED LEAF

Authors

  • Yuliani Widiastutik Universitas Brawijaya
  • Musthofa Lutfi Universitas Brawijaya
  • Bambang Susilo Universitas Brawijaya

Keywords:

warna, bayam merah, antosianin

Abstract

Berdasarkan penelitian, pewarna bayam merah dengan kadar total antosianin 77.647 mg/L sebagai warna indikator, dapat dipergunakan sebagai pewarna indikator dengan metode perendaman dengan volume terbaik yang digunakan untuk perendaman film adalah 0.8 ml per 4 cm2. Film indikator dengan pewarna alami akan merespon melalui perubahan warna terhadap suhu penyimpanan. Pada suhu ruang nilai L semakin besar selama penyimpanan sedangkan nilai a* dan b* cenderung mengalami penurunan, sedangkan pada suhu refrigerator nilai L, a*, b* cenderung mengalami penurunan. Pada suhu freezer nilai L cenderung mengalami penurunan, sedangkan nilai a* dan b* cenderung meningkat

References

Dwirianti, H. 2014. Label Cerdas Pendeteksi E. Coli dari Berbagai Indikator Warna. Skripsi. Bogor: Institut Pertanian Bogor.

Fathinatullabibah, K., dan L. U. Khasanah. 2014. Stabilitas Antosianin Ekstrak Daun Jati (Tectona grandis) terhadap Perlakuan pH dan Suhu. Jurnal Aplikasi Teknologi Pangan. Vol. 3 (2).

Kerry, J. and Butler, P. 2008. Smart Packaging Technologies for Fast Moving Consumer Goods. England: John wiley & sons, Ltd.

Ningrum, A. 2005. Stabilitas Zat Pewarna Alami dari Daun Erpa (Aerva Sp.) dalam Model Minuman Ringan dan Pudding Agar. Skripsi. Bogor: Institut Pertanian Bogor.

Nofrida, R., E. Warsiki, and I. Yuliasih. 2013. Film Indikator Warna Daun Erpa sebagai Kemasan Cerdas untuk Produk Rentan Suhu dan Cahaya. Bogor: Institut Pertanian Bogor.

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Published

2018-11-24

Issue

Vol. 6 No. 3 (2018)

Section

Bahasa Indonesia Articles

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