Effect of anthocyanin extract concentration on edible film as a pH-based biosensor
Irna Dwi Destiana*, Atika Romalasari, Hasna Azzahra
Department of Agro-Industry
Subang State Polytechnic
Jl. Bigjen Katamso No. 47 Subang, Indonesia
*irnadwidestiana[at]gmail.com
Abstract
Butterfly pea flower (Clitoria ternatea L.) is an edible flower that rich in anthocyanin compounds. Anthocyanin pigments such as flavonoid compounds constitute the largest natural pigments responsible for the vivid red, blue, purple and orange color in plant tissue. Anthocyanin are sensitive to changes in pH and temperature level and very suitable for use as active ingredients in pH based biosensor. Biosensor can be made from starch that is made into edible film. The objectives of this study were to determine the exact percentage of anthocyanin extracts addition to the edible film to be used as biosensor, to determine the color and pH level of the edible film. Edible films were made from tapioca flour, glycerol, CMC and acetic acid and anthocyanin extract of butterfly pea flowers. The treatment taken are the difference addition concentration of anthocyanin extract consisting of 10%, 20% and 30%. The parameters observed were anthocyanin levels, color and pH level produced from edible films with various extract percentages. The result showed the highest level of anthocyanin was produced from 30 % anthocyanin extract treatment (101,223 mg / 100g). The result on color was based on the brightness level of the achromatic color of the edible film with the highest content with value of L * 56.35, value of a * 6.93, and value of b * -7.83, edible film was in dark blue color. The result of pH value was pH 5.19.
Keywords: Clitoria ternatea L extract, biosensor, pH
Topic: Agricultural Engineering