Pemanfaatan Ekstrak Daun Erpa (Aerva sanguinolenta) untuk Label Cerdas Indikator Warna

  • Endang Warsiki
  • Rini Nofrida
  • Indah Yuliasih
Keywords: color indicator, erpa leaf extract, smart label

Abstract

The color of natural dyes, as anthocyanins, is very easily changing as he temperature changes. The color change can be used as a color indicator to provide information about product deterioration due to its sensitivity toward temperature and light. This indicator is called smart label of color indicator. This film label can be made of chitosan and polyvinyl alcohol and extract of erpa (Aerva sanguinolenta) leaves. The extraction was done under various leaf:water ratios. The filming was done in 2 methods, i.e. (i) by mixing the extract into film solution and drying the film at 50 °C; and (ii) by brushing the extract on the film surface. The leaf extract had a pH of 5.09 and the total yield of 116.65 mg anthocyanin/100 g leaves. Filming of color indicator in mixing method and dried at 50 °C resulted a colorless film. Brushing method was the best method to produce smart label with quite stable property and 1 mL extract could be applied evenly per 40 cm2 film area. Thus, this film can be utilized as smart label with color indicator to detect the deterioration in temperature-sensitive products.

Downloads

Download data is not yet available.

Author Biographies

Endang Warsiki
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Rini Nofrida
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Indah Yuliasih
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

References

Dianawati E. 2001. Mempelajari ekstraksi antosianin dari daun erpa (Aerva sp.) menggunakan pelarut yang di asamkan dengan asam klorida. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Jackman RL, Smith JL. 1996. Anthocyanins and Betalains. Di dalam Hendry GAF, dan Houghton JD (ed). Natural Food Colourants. Ed. Ke-2. London (GB): Blackie Academic and Professionals.

Kuswandi, Jayus B, Restyana, Abdullah AL, Ahmad ALYHM. 2012. A novel colorimetric food package label for fish spoilage based on polyaniline film. J.Food Control. 25: 184-189.

Ningrum A. 2005. Stabilitas zat pewarna alami dari daun erpa (Aerva sp.) dalam model minuman ringan dan pudding agar. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Raharja S, Dianawati E. 2001. Mempelajari ekstraksi antosianin dari daun erpa (Aerva sp.) Menggunakan pelarut yang di asamkan. Bul Teknol Indust Pangan. 11(2): 49-52.

Rein M. 2005. Copigments Reaction and Color Stability of Berry Anthocyanins. http://www. copigments.pdf.com.

Restanti AR. 1992. Skrining fitokimia dan pemeriksaan mikroskopi daun sambang colok (Aerva sanguinolenta Linn.). [Skripsi]. Yogyakarta (ID): Universitas Gadjah Mada.

Sumarto. 2008. Mempelajari pengaruh penambahan asam lemak dan natrium benzoat terhadap sifat fisik, mekanik, dan aktivitas antimikroba film edibel kitosan. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.

Warsiki E, Putri CW. 2012. Pembuatan label/film indikator warna dengan pewarna alami dan sintetis. E-J. Agroindust Indones. 1(2): 82-87.

Nofrida R, Warsiki E, Yuliasih I. 2013. Pengaruh suhu penyimpanan terhadap perubahan warna label cerdas indihator warna dari daun erpa (Aerva sanguinolenta). J. Teknologi Industri Pertanian. 23 (3): 232-241.

Published
2014-08-24
How to Cite
WarsikiE., NofridaR., & YuliasihI. (2014). Pemanfaatan Ekstrak Daun Erpa (Aerva sanguinolenta) untuk Label Cerdas Indikator Warna. Jurnal Ilmu Pertanian Indonesia, 18(1), 15-19. Retrieved from https://journal.ipb.ac.id/index.php/JIPI/article/view/8349