PEMANFAATAN ANTOSIANIN KULIT UBI JALAR UNGU (Ipomoea batatas L.) SEBAGAI BIOSENSOR KANDUNGAN NATRIUM NITRIT PADA PRODUK DAGING OLAHAN

Rosa Devitria, Mega Elfia, Ynisa Yulan Sarwis

Sari


Anthocyanins are one of the natural color pigments in plants that have an important physiological function that can be used as a detector of synthetic substances that exceed the limit, especially the use of sodium nitrite in processed meat. Anthocyanins are found in purple sweet potatoes. Therefore, this study aims to maximize the use of Purple Sweet Potato skin as a biosensor of chemical content in food. This type of research is a descriptive research with quantitative laboratory testing using a UV-Vis spectrophotometer test and a qualitative test using whatmann filter paper No.42 as an indicator. The observed parameter was a discoloration that occurred on whatmann filter paper No.42 before and after dripping the tested sodium nitrite solution. The results showed that the skin of Purple Sweet Potato had anthocyanin levels of 119.56 mg / 100 grams, and from the six samples tested, there was no use of sodium nitrite that exceeded the threshold because after dripping the sample juice occurred a light light purple color on the indicator paper that did not show a discoloration to the positive control dripped sodium nitrite concentration of 5% and 10% which was dark blue. So the results show that purple sweet potato skin anthocyanins have the potential to be developed as natural biosensors for testing the content of chemicals in food, specifically in detecting the use of sodium nitrite that exceeds the threshold in processed meat products.

 

Keywords:      Anthocyanins, Purple Sweet Potato Skin, Sodium Nitrite, Processed Meats

 


Teks Lengkap:

PDF

Referensi


Arifin, A. A., Armiani, S., & Fitriani, H. (2022). Isolasi Antosianin Kulit Terong Ungu (Solanum melongena) Sebagai Biosensor Pendeteksi Kandungan Bahan Kimia Pada Makanan . Jurnal Ilmiah Biologi, Volume 10. No 1. Halaman 361–382.

Asfar, A. M. I. A., & Asfar, A. M. I. T. (2020). Efektifitas Ekstrak Kayu Sepang Sebagai Pengawet Alami Daging Olahan. Jurnal Biosains, Volume 6. No 3. Halaman 98.

Astini, N. P. W. S. (2020). Analisis Kadar Nitrit Pada Kornet Daging Sapi. International Journal of Applied Chemistry Research, Volume 2. No 2. Halaman 42.

Fendri, S. T. juli., Martinus, B. A., Haryanti, D. M. (2018). Pengaruh pH Dan Suhu Terhadap Stabilitas Antosianin Dari Ekstrak Kulit Ubi Jalar Ungu (Ipomoea Batatas (L.) Lam.). Chempublish Journal, Volume 2. No 2. Halaman 33–41.

Habibah, Nur., Dhyanaputri, I. G. A. Sri., Karta, I. Wayan., & Dewi, Ni. Nyoman. Astika. (2018). Analisis Kuantitatif Kadar Nitrit dalam Produk Daging Olahan di Wilayah Denpasar Dengan Metode Griess Secara Spektrofotometri. International Journal of Natural Sciences and Engineering, Volume 2. No 1. Halaman 1 - 9.

Herfayati, P., Pandia, S., & Nasution, H. (2020). Karakteristik Antosianin dari Kulit Buah Nipah (Nypa frutican) sebagai Pewarna Alami dengan Metode Soxhletasi. Jurnal Teknik Kimia USU, Volume 9. No 1. Halaman 26–33.

Hersa, R. W., & Pratiwi, D. (2018). Penetapan Kadar Nitrit Pada Sosis Bermerk Dengan Metode Spektrofotometri Uv-Vis. JOPS (Journal Of Pharmacy and Science), Volume 2. No 1. Halaman 29–35.

Juliana, M., Nasution, R. S., & Nuzlia, C. (2020). Literature Review: Analisis Kandungan Nitrit Pada Produk Daging Olahan Menggunakan Spektrofotometriuv-Vis. Amina, Volume 2. No 2. Halaman 71–78.

Pratiwi, S. W., & Priyani, A. A. (2019). Pengaruh Pelarut dalam Berbagai pH pada Penentuan Kadar Total Antosianin dari Ubi Jalar Ungu dengan Metode pH Diferensial Spektrofotometri. EduChemia (Jurnal Kimia Dan Pendidikan), Volume 4. No 1. Halaman 89.

Sahria, A., Febriani, N., Arifin, A. A., & Prasetya, B. S. D. (2021). Isolasi Antosianin dalam Kulit Terung Ungu Sebagai Biosensor Kandungan Boraks Pada Cilok. Jurnal Ilmiah IKIP Mataram, Volume 8. No 2.

Setyawati, R., & Daryanti, I. (2020). Identifikasi Boraks Menggunakan Ekstrak Ubi Jalar. Jurnal Syntax Transformation. Volume 1. No 5.

Yugatama, A., Widiyastuti, D., Dewi, R. A., & Masra, V. (2019). Analisis Kandungan Nitrit dalam Berbagai Produk Olahan Daging yang Beredar di Daerah Surakarta Secara Spektrofotometri UV-Vis. Farmasains, Volume 6. No 1. Halaman 21–26.




DOI: https://doi.org/10.33559/eoj.v5i3.1896

Refbacks

  • Saat ini tidak ada refbacks.


Jumlah Kunjungan

Negara Pengunjung

Flag Counter

Lisensi Creative Commons
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi 4.0 Internasional.