MASERASI KOPIGMENTASI ASAM SITRAT TERHADAP BUNGA TELANG (Clitoria ternatea L.): STABILITAS, POTENSI ANTIOKSIDAN DAN PEMBUATAN GUMMY CANDY

S., Ratu Aulia M. (2025) MASERASI KOPIGMENTASI ASAM SITRAT TERHADAP BUNGA TELANG (Clitoria ternatea L.): STABILITAS, POTENSI ANTIOKSIDAN DAN PEMBUATAN GUMMY CANDY. Sarjana thesis, Universitas Bakti Tunas Husada.

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Abstract

Abstrak Bunga telang (Clitoria ternatea L.) merupakan sumber antosianin alami yang memiliki aktivitas antioksidan, namun stabilitasnya masih rendah. Kopigmentasi adalah suatu upaya meningkatkan stabilitas antosianin karena adanya ikatan antarmolekul antosianin dengan asam organik sehingga menyebabkan antosianin stabil. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kopigmen asam sitrat 1,2% b/v pada bunga telang (Clitoria ternatea L.) terhadap stabilitas antosianin, potensi antioksidan, dan karakteristik mutu sediaan gummy candy. Ekstraksi dilakukan menggunakan metode maserasi dengan pelarut etanol 96%:HCl 1% (9:1) untuk kopigmentasi maupun tanpa kopigmentasi. Stabilitas antosianin diuji pada berbagai pH, suhu, dan oksidator, serta pengujian aktivitas antioksidan menggunakan metode DPPH. Ekstrak kopigmen dan tanpa kopigmen diimplementasikan pada pembuatan gummy candy dan dilakukan evaluasi sediaannya. Hasil menunjukkan bahwa pada kopigmentasi asam sitrat 1,2% dapat meningkatkan stabilitas antosianin, aktivitas antioksidan, serta karakteristik mutu fisik dan organoleptik gummy candy. Kata kunci: Bunga telang, kopigmentasi, asam sitrat, antosianin, antioksidan, gummy candy Abstract Butterfly pea flower (Clitoria ternatea L.) is a natural source of anthocyanins with antioxidant activity, but its stability is still low. Copigmentation is an effort to enhance the stability of anthocyanins due to the intermolecular bonding of anthocyanins with organic acids, which stabilizes the anthocyanins. This study aims to determine the effect of adding 1.2% w/v citric acid copigment to butterfly pea flower (Clitoria ternatea L.) on the stability of anthocyanins, antioxidant potential, and quality characteristics of gummy candy preparations. Extraction was carried out using the maceration method with a solvent of 96% ethanol:1% HCl (9:1) for both copigmentation and without copigmentation. The stability of anthocyanins was tested at various pH levels, temperatures, and oxidizers, as well as antioxidant activity testing using the DPPH method. Pigment and non-pigment extracts were implemented in the production of gummy candy, and the preparations were evaluated. The results show that citric acid co-pigmentation at 1.2% can enhance anthocyanin stability, antioxidant activity, and the physical and organoleptic quality characteristics of gummy candy. Keywords: Butterfly pea, copigmentation, citric acid, anthocyanin, antioxidant, gummy candy

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