Aktivitas Antioksidan Dari Buah Strawberry (Fragia X Ananassa) : Sebuah Ulasan

Muhammad Rifqi, Muhammad Luthfan Haziman, F. Faridah, Nanda Triandita

Sari


Strawberry merupakan buah yang sudah banyak dikembangkan di Indones. Strawberry banyak dibudidayakan di daerah yang memiliki dataran yang tinggi, seperti Lembang, Ciwidey, Sukabumi, dan Cianjur. Warna merah yang menarik dari strawberry dihasilkan dari kandungan senyawa antosianin yang terkandung di dalamnya. Proses ekstraksi pada senyawa antosianin dipengaruhi oleh pelarut yang digunakan serta lamanya ekstraksi. Tingginya kandungan antosianin pada buah strawberry berkorelasi dengan semakin kuatnya aktivitas antioksidan pada buah strawberry dalam menangkal radikal bebas. Buah strawberry memiliki kelemahan diantaranya mudah rusak, selain itu senyawa antosianin yang sudah diekstrak mudah mengalami kerusakan karena sifatnya yang tidak stabil, sehingga perlu dilakukan tindakan lebih lanjut diantaranya proses esnkapsulasi. Proses enkapsulasi merupakan proses perubahan ekstrak antosianin dari bentuk cair ke bentuk serbuk menggunakan bahan penyalut, salah satunya adalah maltodekstrin. Serbuk antosianin ini bisa dimanfaarkan sebagai pewarna, pengawet, dan bahan tambahan pangan untuk meningkatkan antioksidan yang aman pada makanan.

Kata Kunci


Strawberry, antosianin, dan aktivitas antioksidan

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Referensi


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DOI: http://dx.doi.org/10.30811/ristera.v2i1.4967

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