The Effect of the pH of Aquades Solvent on the Physicochemical Characteristics of Parijoto (Medinilla Speciosa) Extract
Abstract
Parijoto is an endemic Indonesian plant that is believed to have many health benefits. Parijoto fruit extraction is an effort to obtain extracts so that they are more applicable in the food sector. This research aims to examine the effect of the pH of the distilled water solvent on the characteristics of parijoto extract. Extraction was carried out using the Microwave-Assisted Extraction (MAE) method. Aquades was chosen as a solvent because it is safe, easy to obtain, and cheap. pH adjustment was carried out using citric acid and Ca(OH)2 to produce pH 2,4,6,9 and 11. As a control, distilled water was not adjusted for pH. The research was conducted experimentally using a Randomized Block Design. Repetition was carried out 5 times. The resulting extract was observed for levels of anthocyanins, vitamin C, total titratable acids, pH, and total dissolved solids. Based on the results, the highest levels of anthocyanins (31.64 mg/L), total titratable acids (10.36%), and total dissolved solids (3.63 oBrix), were produced using distilled water pH 2, but vitamin C (26.64 mg/100 g), and the pH of the extract (1.92) was the lowest. The highest levels of vitamin C (77.40 mg/100 g) were produced in distilled water without pH adjustment (pH 6.0).
References
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Ameliya, R., . N., & Handito, D. (2018). Pengaruh lama pemanasan terhadap vitamin c, aktivitas antioksidan dan sifat sensoris sirup kersen (Muntingia calabura L.). Pro Food, 4(1), 289–297. https://doi.org/10.29303/profood.v4i1.77
Angelia, I. O. (2017). Kandungan pH, Total asam tertitrasi, padatan terlarut dan vitamin C pada beberapa komoditas hortikultura. Journal of Agritech Science, 1(2), 68–74. https://www.mendeley.com/catalogue/kandungan-phtotal-asam-tertitrasi-padatan-terlarut-dan-vitamin-c-pada-beberapakomoditas-hortikultu
AOAC. (1995). Official methods of analysis, 16th edition. In Journal of Chromatography A (Vol. 78, Nomor 3). https://doi.org/10.1016/s0021- 9673(01)83549-4
Arifiya, N. (2017). Prediksi kandungan pati pepaya ipb9 selama penyimpanan dengan spektroskopinir. STRING (Satuan Tulisan Riset dan Inovasi 38 Teknologi), 1(3), 265. https://doi.org/10.30998/string.v1i3.1254
Bastanta, D., Karo-Karo, T., & Rusmarilin, H. (2017). Pengaruh perbandingan sari sirsak dengan sari bit dan konsentrasi gula terhadap sirup sabit. Ilmu dan Teknologi Pangan J.Rekayasa Pangan dan Pert, 5(1), 102–108.
Bayu, M. K., Rizqiati, H., & Nurwantoro. (2017). Analisis total padatan terlarut, keasaman, kadar lemak, dan tingkat viskositas pada kefir optima dengan lama fermentasi yang berbeda. Jurnal Teknologi Pangan, 1(2), 33–38.
Du, H., Wu, J., Ji, K. X., Zeng, Q. Y., Bhuiya, M. W., Su, S., Shu, Q. Y., Ren, H. X., Liu, Z. A., & Wang, L. S. (2015). Methylation mediated by an anthocyanin, O-methyltransferase, is involved in purple flower coloration in Paeonia. Journal of Experimental Botany, 66(21), 6563–6577. https://doi.org/10.1093/jxb/erv365
Farah, H. S., Alhmoud, J. F., Al-Othman, A., Alqaisi, K. M., Atoom, A. M., Shadid, K., Shakya, A., AlQaisi, T., & Jordan, J. (2020). Effect of pH, temperature and metal salts in different storage conditions on the stability of vitamin c content of yellow bell pepper extracted in aqueous media. Systematic Reviews in Pharmacy, 11(9), 661–667.
Halim, M. O., Widyawati, P. S., & Budianta, D. W. (2015). Pengaruh proporsi tepung daun beluntas (Pluchea indica Less) dan teh hitam terhadap sifat fisikokimia, sifat organoleptik, dan aktivitas antioksidan produk minuman. Jurnal Teknologi Pangan dan Gizi, 14(1), 10–16.
Iriany, Angkasa, H., & Namira, C. A. (2021). Ekstraksi tanin dari buah balakka 40 (Phyllanthus emblica L.) dengan bantuan microwave: pengaruh daya microwave, perbandingan massa kering terhadap jumlah pelarut etil asetat. Jurnal Teknik Kimia USU, 10(1), 8–12. https://doi.org/10.32734/jtk.v10i1.5318
Jabbari, M., & Khosravinia, S. (2016). Thermodynamic study on the acid-base properties of antioxidant compound ascorbic acid in different NaClO4 aqueous ethanol solutions. Journal of the Brazilian Chemical Society, 27(5), 841–848. https://doi.org/10.5935/0103-5053.20150336
Leo, R., & Daulay, A. S. 2022. Penentuan Kadar Vitamin C Pada Minuman Bervitamin Yang Disimpan Pada Berbagai Waktu Dengan Metode Spektrofotometri UV. Journal of Health and Medical Science, 1(2): 105-115.
Mohsenin, N. N. (2020). Physical Properties of Plant and Animal Materials: v. 1: Physical Characteristics and Mechanical Properties. Taylor & Francis. https://books.google.co.id/books?id=hPQCEAAAQBAJ
Nizori, A. (2020). Karakteristik ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan penambahan berbagai kosentrasi asam sitrat sebagai pewarna alami makanan. Jurnal Teknologi Industri Pertanian, 30(2), 228–233. https://doi.org/10.24961/j.tek.ind.pert.2020.30.2.228
Prawitasari, H., & Yuniwat, M. (2019). Pembuatan serbuk pewarna alami tekstil dari ekstrak daun jati muda (Tectona grandis Linn. F.) metode foam-mat drying dengan pelarut aquades. Jurnal Inovasi Proses, 4(1), 59–66.
Priska, M., Peni, N., Carvallo, L., & Ngapa, Y. D. (2018). Antosianin dan pemanfaatannya. Cakra Kimia (Indonesian E-Journal of Applied Chemistry), 6(2), 79–97.
Renard, C. M. G. C. (2018). Extraction of bioactives from fruit and vegetables: State of the art and perspectives. Lwt, 93, 390–395. https://doi.org/10.1016/j.lwt.2018.03.063
Sa’Adah, N. N., Nurhayati, A. P. D., & Purwani, K. I. (2018). Antihyperlipidemic and anti-obesity effects of the methanolic extract of parijoto (Medinilla speciosa). AIP Conference Proceedings, 020046(August 2018). https://doi.org/10.1063/1.5050142
Sudarmaji, S., Haryono, B., & Suhardi. (1984). Prosedur Analisa Untuk Bahan Makanan Dan Pertanian. Liberty.
Sugiarti, L., & Fitrianingsih, S. (2018). Aktivitas antibakteri ekstrak etanol daun parijoto (Medinilla speciosa Blume) terhadap pertumbuhan bakteri Propionibacterium acnes dan Staphylococcus aureus. Cendekia Journal of Pharmacy, 2(1), 60–67. https://doi.org/10.31596/cjp.v2i1.18
Tamaroh, S., Raharjo, S., Murdiati, A., & Anggrahini, S. (2018). Perubahan antosianin dan aktivitas antioksidan tepung uwi ungu selama penyimpanan. Jurnal Aplikasi Teknologi Pangan, 7(1), 31–36. https://doi.org/10.17728/jatp.2224
Ummah, M., Kunarto, B., & Pratiwi, E. (2021). Pengaruh konsentrasi maltodekstrin terhadap karakteristik fisikokimia serbuk ekstrak buah parijoto (Medinilla speciosa Blume.). J. Teknologi Pangan dan Hasil Pertanian, 16(1), 1–8. https://156.67.218.228/index.php/jtphp/article/view/4402%0Ahttps://156.67. 218.228/index.php/jtphp/article/download/4402/2269
Wahyuningsih, S., Wulandari, L., Wartono, M. W., Munawaroh, H., & Ramelan, A. H. (2017). The effect of ph and color stability of anthocyanin on food colorant. IOP Conference Series: Materials Science and Engineering, 193(1). https://doi.org/10.1088/1757-899X/193/1/012047
Wijayanti, R., Wahyuono, S., Puspitasari, I., & Rizal, D. M. (2022). Isolation and identification of phytoconstituens from methanol extract parijoto (Medinilla speciosa). Research Journal of Pharmacy and Technology, 15(10), 4395–4404. https://doi.org/10.52711/0974-360X.2022.00737
Published
2024-07-13
How to Cite
EFFENDI, Nazmirafa; SEPTIANA, Aisyah Tri; HANDAYANI, Isti.
The Effect of the pH of Aquades Solvent on the Physicochemical Characteristics of Parijoto (Medinilla Speciosa) Extract.
Indonesian Journal of Food Technology, [S.l.], v. 3, n. 1, p. 1-14, july 2024.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/11636>. Date accessed: 24 apr. 2025.
doi: https://doi.org/10.20884/1.ijft.2024.3.1.11636.
Section
Articles
