Potensi Pemanfaatan Mikroenkapsulan Antosianin dari Limbah Cair Pengolahan Pati Ubi Jalar Ungu Sebagai Antidiabetes pada Tikus Hiperglikemia yang Diinduksi Dengan Streptozotocin

Abstract

The processing of purple sweet potato starch produced wastewater cotaining anthocyanins pigment which can be used as natural dyes in food industry. The objective of this study was to encapsulate an anthocyanin rich wastewater from sweetpotato starch was added maltodextrin as encapsulating material and to evaluate maltodextrin as encapsulating material in a concentration of 15%, 25%, and 35% then dried by using spray dryer with an inlet and outlet temperature 150 oC and 100 oC respectively to characteristic of physicochemical and color stability of the microcapsules produced by anthocyanin pigments. The best results showed the anthocyanin piment microencapsulation was maltodextrin as encapsulating material in a concentration of 15% with anthocyanin content 40,0797 ppm, activity of antioxidant (IC50) 36,22689 ppm, value of L 59,11; value of a 19,68; value of b 4,109; Hue 11,17; solubility 52,8%, hygroscopy 23,0965%, the encapsulation of anthocyanin pigmens had stability at acid pH, storage temperature of 10 oC, and heating to a temperature of 75 oC but increased salt and sugar concentration and exposure to light during storage can reduce its stability. Anthocyanin microencapsulants from wastewater treatment of purple sweet potato starch studied hypoglycemic effected for diabetes mellitus rat with streptozotocin. The result showed giving the anthocyanin piment microencapsulation with 500 mg/kg BB dose can be decreased in blood sugar level and increased wide and perimeter of β langerhans cells.

Pada pengolahan pati ubi jalar ungu dihasilkan limbah cair yang mengandung antosianin. Penelitian ini bertujuan untuk memanfaatkan limbah cair pati ubi jalar ungu sebagai bahan baku pigmen antosianin dalam bentuk mikroenkapsulan menggunakan maltodekstrin sebagai bahan penyalut dan mempelajari pengaruh konsentrasi maltodekstrin (15%, 25%, 35%) terhadap karakteristik fisikokimia dan kestabilan warna dari mikroenkapsulan pigmen antosianin yang dihasilkan. Hasil penelitian menunjukkan mikroenkapsulan pigmen antosianin yang dibuat dengan 15% maltodekstrin memiliki kadar antosianin 40,0797 ppm, aktivitas antioksidan IC50 36,2689 ppm, warna L 59,11; warna a 19,68; warna b 4,109; Hue 11,17; daya larut 52,8%, higroskopisitas 23,0965% dan stabil terhadap Ph, suhu penyimpanan 10 oC dan suhu pemanasan 75 oC tetapi peningkatan konsentrasi gula dan garam dapat menurunkan stabilitas warnanya. Mikroenkapsulan pigmen antosianin dari limbah cair pengolahan pati ubi jalar ungu yang dihasilkan selanjutnya dipelajari efek hipoglikemiknya pada tikus diabetes mellitus yang diinduksi dengan streptozotocin. Hasil penelitian menunjukkan pemberian mikroenkapsulan pigmen antosianin dengan dosis 500 mg/kg BB dapat menurunkan kadar glukosa darah tubuh, dan meningkatkan luas dan keliling sel β-Langerhans pankreas.