Effects of Chemical Modification and Ratio of Dragon Fruit (Hylocereus polyhizus) Peel Extract on The Dyed-Arrowroot (Maranta arundinacea) Starch

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Published Nov 24, 2023
https://doi.org/10.55043/jaast.v7i4.179
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Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology

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Mimi Harni
Politeknik Pertanian Negeri Payakumbuh
Tuty Anggraini
Andalas University
Rini Rini
Andalas University
Irfan Suliansyah
Andalas University

Abstract

Color is the main attraction in choosing food; therefore, manufacturers do various ways to produce good colors without considering the consumer's health. Natural colors are a safe choice for health; besides being safe, natural dyes can also provide functional properties to those who consume them. The study aimed to determine the activity of natural dyes and their functional properties when mixed with chemically modified arrowroot starch. This study used a factorial design with chemical modification factor A and factor B, a ratio of dragon fruit extract to the amount of starch, with three repetitions. The best treatment was A2B3 (cross-link, starch with dragon fruit 1:2) because it had the treatment with the most visible color. This treatment has an antioxidant content of 38.95%, a polyphenol content of 106.19 mg GAE/g, a color of 76.88, and an anthocyanin content of 0.71 mg/100g.

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Mimi Harni, Politeknik Pertanian Negeri Payakumbuh

Food Technology

Tuty Anggraini, Andalas University

Faculty of Agricultural Technology

Rini Rini, Andalas University

Faculty of Agricultural Technology

Irfan Suliansyah, Andalas University

Faculty of Agriculture

How to Cite
Harni, M., Anggraini, T., Rini, R., & Suliansyah, I. (2023). Effects of Chemical Modification and Ratio of Dragon Fruit (Hylocereus polyhizus) Peel Extract on The Dyed-Arrowroot (Maranta arundinacea) Starch. Journal of Applied Agricultural Science and Technology, 7(4), 377-386. https://doi.org/10.55043/jaast.v7i4.179

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