Update Artikelilmiah: 18830

AMARILLA TRI WINJARENI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Rosela merupakan tanaman yang mengandung vitamin C dan senyawa fenolik khususnya antosianin yang tinggi. Senyawa antosianin dan vitamin C merupakan senyawa yang tidak stabil, diantaranya dipengaruhi oleh pH, ion logam, paparan cahaya, suhu, oksigen, dan aktivitas enzimatik. Stabilitas dari senyawa antosianin dan vitamin C dapat ditingkatkan dengan teknologi nanoenkapsulasi. Tujuan dari penelitian ini yaitu: 1) mengetahui karakteristik fisik dan kimia nanokapsul hasil ekstraksi kelopak bunga rosela; 2) mengetahui pengaruh variasi suhu terhadap stabilitas karakteristik kimia ekstrak dan nanokapsul kelopak bunga rosela; 3) mengetahui pengaruh variasi waktu pemanasan terhadap stabilitas karakteristik kimia ekstrak dan nanokapsul kelopak bunga rosela; 4) mengetahui pengaruh interaksi variasi suhu dan waktu pemanasan terhadap stabilitas karakteristik kimia ekstrak dan nanokapsul kelopak bunga rosela. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK). Faktor yang diteliti adalah suhu pemanasan (S): S1= 70oC, S2= 90oC, S3= 110oC; dan waktu pemanasan (W): W1= 15 menit, W2= 30 menit, W3= 45 menit, W4= 60 menit. Nanokapsul rosela memiliki ukuran partikel granula antara 0,9-2 µm, total antosianin sebesar 0,48 mg/100g, vitamin C sebesar 13,2 mg/g, IC50 sebesar 93,75 µg/ml, aktivitas antibakteri terhadap Staphylococcus aureus sebesar 6,50 ± 0,37 mm dan terhadap Escherichia coli sebesar 7,23 ± 0,36 mm. Bentuk nanokapsul lebih stabil terhadap perubahan lingkungan dibandingkan bentuk ekstrak, dibuktikan dengan nilai slope persamaan regresi antosianin dan vitamin C nanokapsul yang lebih kecil dibandingkan ekstrak. Setiap kenaikan satu satuan suhu pemanasan, penurunan total antosianin pada nanokapsul dan ekstrak masing-masing sebesar 0,024 dan 0,234 mg/100g, sedangkan setiap kenaikan satu satuan waktu pemanasan penurunannya masing-masing 0,0327 dan 0,1266 mg/100g. Vitamin C mengalami penurunan setiap kenaikan satu satuan suhu pemanasan pada nanokapsul dan ekstrak masing-masing sebesar 1,356 dan 1,408 mg/g, sedangkan setiap kenaikan satu satuan waktu penurunannya masing-masing 0,391 dan 0,977 mg/g.

Abtrak (Bhs. Inggris)

Roselle is a plant that contains phenolic compounds, especially its high anthocyanins contents, and also vitamin C. Anthocyanin and vitamin C are unstable compounds, which are influenced by pH, metal ions, light exposure, temperature, oxygen, and enzymatic activity. The stability of the anthocyanin and vitamin C compounds can be enhanced by nanoencapsulation technology using spray dryer. The purposes of this research were: 1) knowing the physical and chemical characteristics of nanocapsules from roselle extract; 2) knowing the effect of heating temperature variation to the chemical characteristic stability of roselle extract and nanocapsules; 3) knowing the effect of heating time variation to the chemical characteristic stability of roselle extract and nanocapsules; 4) knowing the effect of interaction of heating temperature and time variation to the chemical characteristic stability of roselle extract and nanocapsules. 
The experimental research was used randomized block design (RBD) method with three replications. The factors studied in this research were heating temperature (S): S1= 70oC, S2= 90oC, S3= 110oC; and heating time (W): W1= 15 minutes, W2= 30 minutes, W3= 45 minutes, W4= 60 minutes. The observed variables were physical characteristic that is the size of nanocapsules granule, antimicrobial properties, antioxidant activity, and chemical variables in the form of total anthocyanin and vitamin C content of roselle extract and nanocapsules. 
The roselle nanocapsules has a granular particle size of 0.9-2 μm, total anthocyanin of 0.48 mg / 100g, vitamin C of 13.2 mg / g, IC50 of 93.75 μg / ml, antibacterial activity to Staphylococcus aureus of 6.50 ± 0.37 mm and to Escherichia coli of 7.23 ± 0.36 mm. The nanocapsule form is more stable against environmental changes than the extract form, as evidenced by the slope regression equation values of the anthocyanin and vitamin C of nanocapsules are smaller than the extract. Every increase of one unit of heating temperature, the total anthocyanin in nanocapsules and extract decrease by 0,024 and 0,234 mg/100g, respectively, whereas each increase of one unit of heating time decrease by 0,0327 and 0,1266 mg/100g, respectively. Every increase of one unit of heating temperature, vitamin C in nanocapsules and extract decrease by 1.356 and 1.408 mg/g, respectively, while each increase of one unit of heating time decrease by 0.391 and 0.977 mg/g, respectively. The interaction of temperature and heating time variation had a significant effect on the stability of extract and roselle nanocapsules. The lowest total of anthocyanin and vitamin C was found at heating temperature of 1100C with time 60 minutes.

Keywords: roselle, nanoencapsulation, stability, anthocyanin, vitamin C

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