Selection and Application of Annato (Bixa orellana L.

) Dye
Formulations in Some Traditional Sweetmeat and Savoury Product
A Review
Prasetyo Pamungkas / F24120027

This researchs purpose is to analyze and obtain an optimum

formulation of Annato dye in order to substitute the synthetic colorant
which are commonly used in Indians traditional sweetmeats products
such as kesari bath, coconut burfi, double-ka-meeta, and savoury
products such as murukulu, besan coated with peanut, and vegetable
manchurian. Annato itself is a natural food colorant obtained from the
outer layer of the seed coat of tropical tree Bixa orellana L. With bixin as
the main pigment. Bixin is naturally soluble in oil, but it can be converted
in to water soluble by alkali treatment. Therefore, this research analyzed
oil soluble annato and water soluble annato (carbonat formulation and
sugar formulation) and also the optimum concentration that give similar
result with commercial product contain synthetic colorant using R (red)
and Y (yellow) parameter from Lovibond Tintometer instrument.
The analysis using Lovibond Tintometer showed the R and Y
parameter from commercial product of kesari bath ranging between 5.86.6 R units and 20 Y units. Between the three type of annato dye, water
soluble sugar formulation showed the highest R and Y unit while oil
soluble annato and water soluble carbonate formulation showed similar
result with commercial products. Applied concentration that shows similar
results from those two are 20 mg/kg. This concentration yielded 5.0-6.0 R
units and 20.0-20.1 Y units. Further observation with sensory analysis
showed that oil soluble formulation are more prefered by consumer due to
its bright and glossy appearance.
Commercial coconut burfi has 1.9-5.1 R units and 11.3-13.9 Y units.
Based on the analysis, coconut burfi coloured with oil soluble formulation
at 25 mg/kg showed the nearest R and Y unit value to the commercial
coconut burfi with 3.9 R units and 14.0 Y unit. For double-ka-meeta, it was
observed that the optimum annato dye is water soluble sugar formulation
at 25 mg/kg which yielded the nearest R and Y value (R 8.7 and Y 21.0) to
commercial product (R 8.1 and Y 21.0).
For savoury products, the oil soluble formulation was not selected
due to the preparation of murkulu and besan coated with peanut involved
deep fat frying. This process could lead to the leaching of dye into oil
medium. Based on the analysis, it was observed that the optimum
concentration of water soluble carbonate formulation is 40 mg/kg for
murukulu, 150 mg/kg for besan coated peanut, and 100 mg/kg for
vegetable manchurian.

It was not only color analysis applied in this research. Sensory

analysis and storage analysis were applied also. The result showed the
application of annato dye were found to be good and has appealing color.
During storage, it was observed that there was no significant change in
flavor. All these analysis indicated that the application of annato dye is
very promising to traditional sweetmeats and savoury products.