Absorpsi ekstrak antosianin dan minuman berbasis ekstrak antosianin kulit kedelai hitam pada Gastrointestinal Tract tikus secara in situ

NUGRAHENI, Prihati Sih, Prof.Dr. Mary Astuti, MS

2007 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini bertujuan utama untuk mengetahui absorpsi total minuman berbasis antosianin dan ekstrak antosianin di sepanjang gastrointestinal tract. Minuman berbasis antosianin dan ekstrak antosianin dibuat dari kulit kedelai hitam varietas Malika. Kulit kedelai hitam memiliki kadar protein 8,26%, kadar air 13,99%, kadar abu 3,09%, kadar lemak 0,37%, serat kasar 26,51%, karbohidrat 47,77% dan antosianin total 15 mg/g. Minuman berbasis antosianin dibuat dengan penambahan pencita rasa dan tanpa penambahan pencita rasa dengan kadar antosianin berturut-turut sebesar 6,36 mg/L dan 7,41 mg/L dan jenis antosianidin yang terdapat pada keduanya adalah cyanidin dan delphinidin. Ekstrak antosianin berbentuk pasta dengan pelarut etanol 70% memiliki kadar antosianin 2560,25 mg/L dan untuk pelarut metanol-HCl 1% 4088,44 mg/L dengan jenis antosianidin cyanidin, delphinidin dan pelargonidin. Minuman yang diperkaya dengan ekstrak antosianin memiliki kadar antosianin 143,24 mg/L dengan jenis antosianidin cyanidin dan delphinidin. Penelitian absorpsi dilakukan dengan metode in situ mulai dari lambung, duodenum hingga jejunum. Antosianin yang mampu diserap gastrointestinal tract adalah 5,43 mg/L untuk minuman tanpa pencita rasa dan 4,54 mg/L untuk minuman dengan penambahan pecita rasa. Antosianin yang diekstrak dengan pelarut methanol-HCl 1% mampu diserap 86,72 mg/L sedangkan dengan pelarut etanol 70% mampu diserap sebanyak 44,42 mg/L. Minuman diperkaya antosianin menghasilkan absorpsi antosianin paling tinggi yaitu sebesar 98,37 mg/L sehingga potensial digunakan sebagai functional drink

The aim of this research is to evaluate the total absorption of extract anthocyanin and beverage based on extract anthocyanin in gastrointestinal tract. Beverage based on extract anthocyanin and extract anthocyanin are made from seed coats of Malika black soybean. Composition of seed coats of Malika black soybean is consisted of 13,99% water content, 8,26 % protein content, 3,09% ash content, 0,37% fat content, 26,51% fiber, 47,77% carbohydrate and total anthocyanin 15 mg/g. Beverages based on anthocyanin are made with add flavours and without add flavours. They result anthocyanin content 6,36 mg/L and 7,41 mg/L respectively. The aglycon form of the anthocyanins (anthocyanidin) that present in both of samples are cyanidin and delphinidin. Extract paste of anthocyanin which is extracted use solvent ethanol 70% result anthocyanin content 2560,25 mg/L whereas extract which is extracted use solent methanol-HCl 1% result anthocyanin content 4088,44 mg/L and anthocyanidin that found in both of samples are cyanidin, delphinidin and pelargonidin. Beverage that enriched with extract anthocyanin result anthocyanin content 143,24 mg/L with cyanidin and delphinidin as anthocyanidin. The absorption reserach use in situ methode. Absorption were investigated from stomach, duodenum until jejunum. Amount of anthocyanin that can be absorbed from flavoured beverage based on anthocyanin are 4,54 mg/L whereas unflavoured beverage are 5,43 mg/L. Anthocyanin absorption from extract which is extracted use solvent methanol-HCl 1% is 86,72 mg/L whereas extract which is extracted use solent ethanol 70% result more lower (44,42 mg/L). Beverage that enriched with extract anthocyanin gave result optimal anthocyanin absorption ( 98,37 mg/L) compared with extract anthocyanin or beverage based on anthocyanin with flavours and without flavours but not enriched with extract anthocyanin so beverage that enriched with extract anthocyanin potential use as functional drink.

Kata Kunci : Antosianin,Kedelai Hitam,Absorpsi Total, anthocyanin, anthocyanidin, seed coats of black soy, Malika variety, extract, beverage based on anthocyanin, total absorption, in situ.