OPTIMASI PROSES PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN BUNGA TELANG (Clitoria ternatea) MENGGUNAKAN METODE RESPON PERMUKAAN
DOI:
https://doi.org/10.21776/ub.jtp.2022.023.01.2Keywords:
Antioksidan, Bunga Telang, Pengeringan, Optimasi, RSMAbstract
Bunga telang (C. ternatea) diidentifikasi mengandung senyawa bioaktif yang berpotensi menjadi sumber antioksidan alami namun mudah terdegradasi oleh suhu tinggi. Tujuan penelitian ini yaitu mengetahui model matematis dan kombinasi suhu dan waktu pengeringan yang menghasilkan bunga telang kering dengan kadar air, rendemen dan aktivitas antioksidan paling optimum. Pengering yang digunakan yaitu food dehydrator dengan suhu 45 °C hingga 65 °C serta waktu 4 hingga 6 jam. Metode penelitian ini yaitu metode eksperimen dengan optimasi menggunakan Response Surface Methodology tipe CCD pada aplikasi Design Expert 11. Parameter yang dianalisis selain respon pada RSM yaitu kelarutan bubuk dan warna seduhan bunga telang kering. Kondisi pengeringan optimum yang diberikan RSM diperoleh pada pengeringan dengan suhu 64,46 °C selama 5,95 jam. Diperoleh nilai hasil dari validasi aktivitas antioksidan 159,75 ppm (kategori sedang), kadar air 4,33%, kelarutan 63,09%, rendemen 8,44%, L* 41,39, a* -24,18, b* -18,39, kromatisitas warna 30,23, dan Hue 216,88 (Blue green). Persamaan matematis aktivitas antioksidan didapatkan Y = 2630,202 – 62,236 A – 140,078 B – 4,171 AB + 0,707 A2 + 28,864 B2, dengan Y adalah aktivitas antioksidan (ppm), A adalah suhu (°C), dan B adalah waktu (jam). Penelitian ini membuktikan bahwa kombinasi suhu dan waktu pengeringan berpengaruh pada aktivitas antioksidan bunga telang kering.
Butterfly pea (C.ternatea) was identified to contain bioactive compounds that have the potential as a source of natural antioxidants but are easily degraded by high temperatures. The purpose of this research was to determine the mathematical model and combination temperature and dry time produces C.ternatea dry with the most optimum moisture content, yield and antioxidant activity. The dryer used was a food dehydrator with a temperature of 45 °C to 65 °C and a time of 4 to 6 hours. This research method was experimental research with optimization using Response Surface Methodology type CCD on Design Expert 11. Parameters analyzed in addition to the response in RSM were powder solubility and steeping color of dried C.ternatea. The most optimum dry conditions were given RSM obtained at a temperature of 64,46 °C for 5,95 hours. The results obtained from the validation of antioxidant activity 159.75 ppm (medium category), water content 4.33%, solubility 63,09%, yield 8,44%, L* 41,39, a* -24,18, b* -18,39, chroma 30,23, and Hue 216,88 (Blue-green). The mathematical equations for antioxidant activity was Y = 2630,202 – 62,236 A – 140,078 B – 4,171 AB + 0,707 A2 + 28,864 B2, Y: antioxidant activity (ppm), A: temperature (°C), and B: time (hours). This study proved that the combination of temperature and time affects the antioxidant activity of dried C.ternatea.
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