STUDI PEMBUATAN TABLET EFFERVESCENT DENGAN EKSTRAK BUNGA MAWAR MERAH (Rosa sp.) PADA PASCA POTONG BUNGA MAWAR DAN JENIS FILLER (NaHCO3, KHCO3, CaCO3)

Theovilla R. Rianty  Dami

doi:10.37478/agr.v4i1.464

Authors

Theovilla R. Rianty Dami Fakultas Pertanian Universitas Flores

DOI:

https://doi.org/10.37478/agr.v4i1.464

Abstract

Red roses (Rosa sp) are a decorative plant species. Their petals contain the pigment anthocyanin, which is classified as a flavonoid and is able to capture free radicals. Due to their popularity, roses are an abundant resource and can be processed into effervescent drink tablets. This study aims to investigate the influence of time after harvest and filler type on the quality of the red rose extract powder, on effervescent tablets made from the said extract and on effervescent drink quality. The study was conducted in two stages. Phase I tested the quality of pigment extract of hybrid varieties of Dutch roses. Three post-harvest durations were tested using a Randomized Block Design: fresh, or 0 days after harvesting (U0), 2 days after harvesting (U1) and 4 days after harvesting (U2). Phase II used a Randomized Block Design arranged in factorial to test rose extracts taken from flowers at 3 post-harvest durations (U0, U1, U2) in combination with 3 different filler types [NaHCO3 (N0), KHCO3 (N1), CaCO3 (N2)]. Resulting pigment extracts were analyzed for water quality, pigment quality, pH, and colour intensity. Effervescent tablets made from the various pigment extracts were also measured for water quality, sugar level, pH, moisture content, tablet density, and colour intensity. Study findings revealed that time after harvest affected pigment extract pH, absorbance, light (L), and red (a+)/yellow (b+) colour intensity, while water content and soluble solid content and quantity were unaffected. Analysis of effervescent tablets found that time after harvest, was linked to differences in water content, texture, light intensity (L) and red (a+)/yellow (b+) intensity while there was no effect on moisture level. Analysis of effervescent tablet drinks found that harvest time and filler type affected pH, dissolution speed, colour intensity and flavour. However, neither time after cutting nor filler type had a significant effect on the quantity of soluble solid, colour, appearance or taste of the drinks.

Downloads

Download data is not yet available.

Keywords:

Rossa sp, red rose extract, effervescent tablets

References

Abidin, Z. 1992. Dasar-dasar Pengetahuan Tentang Zat Pengatur Tumbuh. Angkasa. Bandung.

Achdiyan, Y dan R. Abudaeri. 1999. Formulasi Ekstrak Jamu. Jamu Ibu Sorini Cooperation. Pasuruan.

Allen, J.C dan R.J. Hamilton. 1994. Rancidity in Foods. Third Edition. Blackie Academy and professional. Glasgow.

Anonim. 2001. Budidaya Mawar. Diakses pada 18 April 2010. http://wordpress.com/admin/mawar.

Anonim. 2002. Maltodekstrin. Diakses pada tanggal 11 Februari 2010. http://www.ensyclopedia.com.

-----------2005. Sucrose. Diakses pada 12 Februari 2010. http://id.wikipedia.org/wiki/sucrose.

-----------2006. Citric acid. Diakses pada 12 Februari 2010. http://id.wikipedia.org/wiki/citricac id.

-----------2006. Persiapan Tablet Effervescent. Diakses pada 18 April 2010. http://www.ensyclopedia.com.

-----------2008. Kalsium karbonat-chemistry. Diakses pada 7 Juni 2010. http://www.ensyclopedia.com.

-----------2009. Kalium Bikarbonat. Diakses pada 18 April 2010. http://id.wikipedia.org/wiki/kalium.

Ansel, H. 1989. Pengantar Bentuk Sediaan Farmasi. Edisi ke 4. Jakarta. UI press.

Ansar, dkk. 2006. Pengaruh Temperatur dan Kelembaban Udara Terhadap Kelarutan Tablet Effervescent. Majalah Farmasi Indonesia. Jogjakarta.

Blanchard, P.H dan F.R. Katz. 1995. Starch Hydrolysis in Food Polysaccharides and Their Application. Marcel Dekker Inc. New York.

Bernasconi, G. 1995. Teknologi Kimia. Jakarta: Diterjemahkan oleh Handojo, L. Pradnya Paramita.

Bridle, P, and C. F. Timberlake. 1997. Antocyanin as Natural Food Colours Selectes Aspect. Food Chemistry vol 58.

Budiarto, H. 1991. Stabilitas Antosianin Garcina Mangostana Dalam Minuman Berkarbonat. Skripsi. Jurusan Teknologi Pangan dan Gizi. Fateta IPB. Bogor.

Buckle, K. A., Edward, A. R., Fleet, H. G., dan Wootton, M., Ilmu Pangan (Terjemahan). Universitas Indonesia. Jakarta.

Desroiser, N. W., 1988. Teknologi Pengolahan Pangan (Terjemahan). Universitas Indonesia. Jakarta.

Eskin, N. A. M. 1990. Biochemistry of Foods. Second Edition. Academic Press, inc., San Diego. California.

Fennema, O.R. 1996. Food Chemistry. Marcell Dekker Inc. New York.

Francis, F.J. 1985. Analysis of Antosianin. Di dalam Fennema, O.R. Principle of Food Science. Marcell Dekker Inc. New York.

Harborne, J.B. dan 1987. Metode Fetokimia: Penuntun Cara Modern Menganalisis Tumbuhan. ITB. Bandung.

Hembing. 1996. Tanaman Berkhasiat Obat di Indonesia Jilid 3. Pustaka Kartini. Jakarta.

Henry, G. A. F., and J. D. Houghton. 1996. Natural Food Colorant. Two Edition. Blackie Acidemic and Profetional. London.

Hidayat, N dan E.A. Saati. 2006. Membuat Pewarna Alami. Trubus agrisarana. Surabaya.

Hui, Y. H. 1991. Encyclopedia of Food Science and Technology. John Wiley and Sons Incorporation. New York.

Imelda dan Yuanto. 2003. Potensi Antosianin pada Ubi Ungu Jepang dan Pemanfaatannya Sebagai Bahan Pangan Fungsional. Proseding Seminar Nasional PATPI di Yogyakarta pada 22-23 Juli 2003.

Jackson, L. dan K. Lee. 1991. Microencapsulation and Food Industry. Lebenson Wiss U Technol.

Jenie, B. S. L., Helianti dan S. Fardiaz. 1997. Pemanfaatan Ampas Tahu, Onggok dan Dedak Untuk Produksi Pigmen Merah Oleh Monascus Purpureus. Buletin Teknologi dan Industri Pangan (50): 22-29.

Lewis, D.H., Bllor,S.J. and Mitcell, K.A. 1997. Flower Colour in Cymbidium, What Makes Up The Colour You See ?. http://www.crop.cri/nzmeidakit/rele ase.htm.

Luthony, T.H. 1993. Tanaman Sumber Pemanis. Penebar Swadaya. Jakarta.

Markakis, P. 1982. Anthicyanins as Food Additive. Di dalam Markakis,P. Anthosyanins as Food Colors. Academic Press. New York.

Martdale. 1991. The Ektra Pharmatcopoeia. 29th Ed. The Pharmaceutical Press. London.

Mohre, R. 1990. Effervescent Tablets. Dalam Pharmaceutical Dossage Form: Tablet. Vol 1. 2nd Ed. H.A. Lieberman, L.Lachmand dan J.B. Schwartz (ed). Marcell Dekker Inc. New York.

Musthofa, Zaki. 2008. Pembuatan Tablet Effervescent dari Ekstrak Mawar Merah (rosa sp.): Kajian Varietas Bunga, Jenis Pelarut dan Jenis Gula. Skripsi. Jurusan Teknologi Pertanian UMM. Malang.

Nollet, L.M.L. 1996. Hand Book of Food Analysis. 2nd Ed. Marcell Dekker Inc. New York.

Nuraeni, Yustita. 2002. Pengaruh Jenis dan Konsentrasi Bahan Penstabil Terhadap Sifat-Sifat Tablet Effervescent Temulawak (Curcuma Xanthorhriza Roxb.). Skripsi Fakultas Teknologi Pertanian. Universitas Brawijaya Malang.

Sa’ati, E. S. 2010. Identifikasi Pigmen Antosianin Bunga Mawar Merah (Rosa sp.) dan Peningkatan Stabilitas sebagai Zat Pewarna Alami Melalui Kopigmentasi. Malang.

Shi, Z., Lin, M., and Francis, F, J. 1992. Stability of Antocyanin from Tradescania Pallida. J. Food Sci.

Sudarmadji, S., Haryono, B, Sutardi. 1997. Analisa Bahan Makanan dan Pertanian. Liberty dan Pusat Antar Universitas Gadjah Mada.

Sukardi. 2007. Petunjuk Praktikum Teknologi Pengolahan Hasil Pertanian. Laboratorium THP Fakultas Pertanian UMM. Malang.

Suparno dan Sudarmanto, S. 1991. Proses Pengolahan Gula Tebu. ProyekPengembangan dan Pusat Fasilitas Bersama Antar Universitas. Unit Pelaksana Daerah. UGM. Jogjakarta.

Suyitno. 1989. Rekayasa Pangan. Pusat Antara Universitas Pangan dan Gizi UGM. Jogjakarta.

Sykes, P. 1989. Penentuan Reaksi Kimia Organik. Gramedia. Jakarta.

Tranggono dan Sutardi. 1990. Biokimia dan Teknologi Pasca Panen. PAU. Pangan dan Gizi. UGM. Yogyakarta.

Vogel, A. L. 1987. Texbook of Practical Organik Chemistry. Revised by Furnies, B. S. Fourth Edition. New York.

Voigt, R. 1995. Buku Pelajaran Teknologi Farmasi. Edisi ke 5. Gajah Mada University press. Jogjakarta.

Wachid, M. 2004. Pemanfaatan Bunga Mawar sebagai Zat Warna Alami Alternatif untuk Minuman (Kajian Keragaman Warna dan Tingkat Kesegaran Bunga). Skripsi Jurusan Teknologi Hasil Pertanian. Fakultas Pertanian- UMM.

Winarno, F.G. 2002. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.

Yuwono, S. S., dan T. Susanto. 1998. Pengujian Fisik Pangan. Fakultas Teknologi Pertanian. Universitas Brawijaya Malang.