Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut

Authors

  • Isti Handayani Jenderal Soedirman University http://orcid.org/0000-0002-6648-1308
  • Aisyah Tri Septiana Jenderal Soedirman University
  • Budi Sustriawan Jenderal Soedirman University
  • Ester Mastiur Sitorus Jenderal Soedirman University
  • Nazmirafa Effendi Jenderal Soedirman University
  • Rahmania Geisha Jenderal Soedirman University
  • Muna Verentsya Salsabila Jenderal Soedirman University

DOI:

https://doi.org/10.23960/jtihp.v30i1.78-87
Abstract View: 271

Keywords:

annatto, color, extraction, maceration, microwave-assisted extraction

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.

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Author Biographies

Isti Handayani, Jenderal Soedirman University

Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University

Aisyah Tri Septiana, Jenderal Soedirman University

Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University

Budi Sustriawan, Jenderal Soedirman University

Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University

Ester Mastiur Sitorus, Jenderal Soedirman University

Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University

Nazmirafa Effendi, Jenderal Soedirman University

Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University

Rahmania Geisha, Jenderal Soedirman University

Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University

Muna Verentsya Salsabila, Jenderal Soedirman University

Department of Food Technology, Faculty of Agriculture, Jenderal Soedirman University

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Published

2025-03-10

How to Cite

Handayani, I., Septiana, A. T., Sustriawan, B., Sitorus, E. M., Effendi, N., Geisha, R., & Salsabila, M. V. (2025). Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 30(1), 78–87. https://doi.org/10.23960/jtihp.v30i1.78-87

Issue

Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian

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Articles

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