UMM Lecturer Developed Natural Food Coloring from Rose

Author : Humas | Monday, August 12, 2019 11:56 WIB
Dr. Ir. Elfi Anis Saati, MP on the International Seminar Forum PATPI 2019 in Bandung, West Java (Photo: Special)

The use of non-food coloring is still the second-highest violation of food products after artificial sweeteners. As for non-food coloringthat is still used and circulating freely in the market such as Rhodamin B, yellow Methanyl and Pounceau. This certainly threatens public health.

This background makes the concern of the Head of the Central Laboratory and Halal Center of the University of Muhammadiyah Malang (UMM) Dr. Ir. Elfi Anis Saati, MP to create research entitled Potential Pigmentsfor Food Coloring and Natural Antioxidants to Support the Supply of Healthy Food and Empowering Regions.

Elfi is currently focusing on taking rose samples as pigment-based natural coloring (anthocyanins, carotenoids, chlorophyll). Elfi used Pigments samples from plant organs found in flowers, fruit and tubers, and seaweed as an alternative to reducing the use of synthetic coloring.

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"Excessive use of harmful coloring ingredientsin food can endanger human health. The problem caused by the society ignorance regarding the rules of the level and types of artificial coloring permitted, made me aware of the local biological wealth," Elfi said when interviewed on Monday (12/8).

Elfi Anis Saati Products (Photo: Special)

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This research was divided into 3 stages, namely exploration of local biological wealth as a source of pigment contributing to the red-purplish color, characterization of pigments of some local biological wealth, as a substitute for Rhodamin B, and testing the effectiveness of the levels of its use in several food products such as juice, jam, and yogurt

This woman who was born in Pasuruan claimed that her research was inspired from the Qur'an An-Nahl verse 68-69 where the drink that is removed from the stomach of a bee or what we call honey comes from a variety of colors, which we commonly refer to as pigments have proven to be beneficial tocure diseases.

Through her research, Elfi won the Second Champion representing the Association of Indonesian Food Technology Experts (PATPI) Malang Branch of the 14 proposed prospective PATPI Award recipients by the Indonesian Food Technology Expert Association 2019 PATPI on the International Seminar Forum in Bandung, West Java. (joh)

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