Development of Natural Antioxidant Production for Food Additives

• Main Author: Fawwaz, Mifta
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/38635
• Institution: Institut Teknologi Bandung

Red dragon fruit is a fruit which has various benefits including from its peel. Dragon fruit peel contains antioxidants and pigments which can be used as food additives. Red dragon fruit peel has 30-35% mass of the total dragon fruit. However, until now, dragon fruit peel has not been fully utilized. This study encompasses extracting red dragon fruit peel and extract drying using freeze dryer. The variations of extraction carried out are the water content in red dragon fruit peel, extraction method (maceration and soxhletation), ratio of solid to solvent (1: 1 and 1: 3), and types of solvents used (water and ethanol 10%). The variation of drying with freeze dryer was carried out in the preparation of liquid extract feed freeze dryer, with and without using a carrier agent maltodextrin (88% and 10%-mass maltodextrin per mass of dry solids in the extract). The product of this study is powder containing anthocyanin, betasianin pigments and antioxidant (phenolic contents). Results of this study showed the optimal extraction conditions were extraction with fresh red dragon fruit peel, maceration method, solid to solvent ratio 1: 3 and water solvent. This condition produced substantial anthocyanin, betasianin and phenolic content, consecutively in the amount of 0.036-0.121 mg anthocyanin / g fresh peel, 0.017-0.060 mg betasianin / g fresh peel, and 0.083-0.359 mg gallic acid equivalent/ g fresh peel for ethanol 10% solvent. Addition of carrier agent and drying with freeze dryer reduces anthocyanin, betacyanin and phenolic content. The highest anthocyanin, betasianin and phenolic contents were obtained using ethanol 10% solvent and 10% of maltodextrin amounted to 6,079 mg of anthocyanin / g dry solid, 3,175 mg of betacyanin / g dry solid, and 7,424 mg gallic acid equivalent / g dry solid. Addition of the carrier agent in the liquid extract, feed of freeze dryer, makes the anthocyanin, betacyanin, and phenolic contents in the final product decreased. The anthocyanin and betacyanin content in the product of freeze drying without maltodextrin is relatively stable, but there is a decrease in its phenolic content after freeze drying, from 29.94 mg galic acid equivalent/ g dry solid to 10.07 mg galic acid equivalent/ g dry solid. Addition of 88%-mass of maltodextrin to the freeze dryer feed caused a greater decrease in anthocyanin, betasianin and phenolic (38-64%) after freeze drying. However, the addition of maltodextrin can cause a decrease in stickiness and moisture content in the final product.