Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe

Background: Tempeh is a traditional Indonesian food that has a relatively low antioxidant activity. The addition of natural pigments is one solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, so it is necessary to coat with certain materials, such as agar powder to protect the pigments from damage. Research purposes: The aim of the study to analyze the effect of adding natural pigments coated with agar powder on the antioxidant strength of tempeh. Method: The sample used was tempeh with the addition of pigment powder uncoated and coated with 2%, 3%, 4% of agar, and tempeh without the addition of pigments as control. The antioxidant activity strength was analyzed using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at fermentation time of 0 and 48 hours. Results and Discussion: The results showed that the addition of pigments and fermentation time were able to significantly increase the antioxidant strength of tempeh compared to control where the IC50 value of the control at 0 hours of fermentation was 166,45±38,58 mg/ml which changed to 69,45±3,49 mg/ml after 48 hours of fermentation. Antioxidant activity were stronger in tempeh with addition of pigment where IC50 value of tempeh with uncoated pigments, coated pigments with 2%, 3%, and 4% of agar were 23,53±5,46 mg/ml, 21,91±6,02 mg/ml, 21,53±6,03 mg/ml, and 29,69±11,04 mg/ml, respectively. Nevertheless, the antioxidant activity strength from all treatments were considered as weak (IC50>200 µg /ml). Conclusion: The addition of pigments uncoated and coated with agar powder and fermentation time were able to increase the antioxidant strength of tempeh. Coating treatment is also able to maintain the pigment color from degradation in the fermentation process.

Pemanfaatan Karagenan Sebagai Bahan Pelapis Pigmen Alami yang Ditambahkan Pada Tempe Untuk Meningkatkan Aktivitas Antioksidan

The antioxidant content in tempeh is dominated by isoflavones, but has a relatively low antioxidant activity (IC50). The addition of natural pigments is a solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, therefore it is necessary to coat with a polysaccharyde such as carrageenan to protect pigments. The aim of this study was to analyze the effect of adding natural pigments coated with carrageenan on antioxidant activity and water content of tempeh. The sample used was tempeh with the addition of pigments uncoated and coated with 2%, 3%, 4% carrageenan, and tempeh without addition of pigments as a control. Antioxidant activity was analyzed using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at 0 and 48 hours of fermentation. Meanwhile, water content was analyzed using gravimetry method at 48 hours of fermentation. Results showed that the addition of uncoated and coated pigments and fermentation time was able to increase antioxidant activity of tempeh compared to control. The IC50 value of control at 0 hour was 197.50±35.94 mg/ml which changed to 62.52±9.71 mg/ml after 48 hours of fermentation. The activity was stronger in tempeh with pigment, namely 22.49±4.30 mg/ml on the addition of uncoated pigments, and successively 22.10±6.68 mg/ml, 22.88±6.16 mg/ml, 35.35±12.30 mg/ml on the addition of pigments coated with 2%, 3%, and 4% carrageenan. Coating treatment is able to decrease the water content on tempeh with the lowest water content obtained from the addition of pigment coated with 4% carrageenan. The addition of pigments and fermentation time increased the antioxidant activity of tempeh. Coating treatment with carrageenan was able to maintain the pigment color from degradation and decrease the water content in tempeh.

Flower color digitizing and pigment distribution in garden pansy

The garden pansy (Viola × wittrockiana) is a large hybrid flower and most popular for its abundant flower colors. The flower colors of 12 pansy accessions were measured by using colorimeter and the pigments distribution within their petal cells were investigated. The result indicated a vast majority of the visual color of flower was consistent with the result surveyed by colorimeter in pansy. The pigments were mainly distributed in the upper and dorsal epidermal cells and most of them show the similar colors to those measured using colorimeter. The red pigment was found to be distributed in the visual blue petals and yellowish brown or khaki pigment in visual white petals. The results suggested the flower color of pansy can be objectively and accurately measured with colorimeter, and investigating pigment color and distribution in petals can help understanding pansy flower color better.

The Usage of Extract of Purple Fleshed Sweet Potato (Ipomoea batatas L.) as Color of Lipstick

Purple fleshed sweet potato (Ipomoea batatas L.) is one of the natural ingredients that contain natural colour pigments are anthocyanin. Anthocyanin is a water soluble pigments which is naturally found in various type of plants. This study aims to make lipstick preparations using the purple fleshed sweet potato extract (Ipomoea batatas L.) as a natural dye. The method is used to get anthocyanin as a color of lipstick by using maceration extraction method. The weight of sample is 250 grams of dried fleshed purple sweet potato. The liquid for maceration used of 95% ethanol. The condition of maceration is acid by using 2% of citric acid. The filtrate of maceration process must be thickened. The basis of lipstick components consisted of cera alba, lanolin, cetyl alcohol, paraffin solid, oleum ricini, propylene glycol, and nipasol. The concentration of fleshed purple sweet potato extract is 0%, 2.4%, 4.5% and 14.6%. The result of research is that the lipstick is easy to apply, unstable color, homogenous, melting point above 500C, pH of 6 and all lipstick have an breaking point when load at 330 grams. Extract of purple fleshed sweet potato can’t be used as a pigment color in the manufacture of lipstick but additional material is needed that can keep the lipstick color from being degraded by pH, storage temperature, light, enzymes, oxygenation, sugar, structural differences in anthocyanins and concentrations of anthocyanins.

Evaluation of Antioxidant Activity On Plum Fruit (Prunus domestica L.) Skin Extract Applied For Natural Acid-Base Indicator

Plum peel was extracted through the maceration method with 100 mL ethanol. This process obtained 5% (50 µg/µL) skin extract. The UV-Vis spectrum of the extract displayed the major absorption peak at λmax = 526 nm in acid media, this assigned by the electronic transition from flavylium which as characteristic of anthocyanin compounds. The of anthocyanins stability on temperature effect showed the absorbance decreases with the heating time, while the level of pigment color loss, or the percentage of color loss, gradually increases. The pigment was maintained at 100oC for 100 min with the loss rate reaches 58.5%. Therefore, The loss of anthocyanin color in the plum peel is relatively stable at lower temperatures. Then, The plum peels extract shown the red color at pH 1-3, almost colorless at pH 4-7, and violet color at pH 12. Finally, plum peels extract was potentially used as the acid-base indicator.

Image Analysis-Based Estimation of Metallic and Pearl Add-Ons Concentrations in Automotive Paints

The paper reports results of preliminary research on automotive paint dopant concentration assessment based on microscopic image segmentation. The considered task is illconditioned due to the richness and diversity in contents of images to be analyzed. The proposed procedure involves two main phases: image segmentation, where focal-plane paint addons are extracted from the background, and object analysis and classification. The results of experimental verification of the proposed method on a set of eighteen paint pigmented images (black and yellow) show that the estimation can be done with approximately 5% accuracy for paints doped with only single addon type. For add-on mixtures, the results were strongly dependent on pigment color and mutual add-on proportions.