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Prof. Dr. Ir. Elfi Anis Sa'ati, MP (Photo: Special). |
In the world of food and beverages, color is one of the key factors that influence consumer appeal. Food coloring not only impacts the aesthetic aspect, but can also indicate the quality, freshness, and even safety of the food. One color that attracts attention in the food industry is carmine, which is derived from Cochineal insects.
A food technology expert from the University of Muhammadiyah Malang (UMM), Prof. Dr. Ir. Elfi Anis Sa'ati, MP, explains that carmine is a natural dye widely used in various food and beverage products. This dye is extracted from the Cochineal insect (Dactylopius coccus), which lives in Central and South America. There has even been discussion about its halal and haram status.
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Elfi, as she is commonly known, revealed that according to BPOM regulation no. 10/2019, carmine food dye is declared safe for consumption. However, its use must still adhere to established limits. According to Elfi, carmine dye does not pose significant health risks when used long-term if within the recommended dosage.
"Therefore, it is also necessary to check, especially in the extraction process, whether safe solvents are used, as this also has an impact," Elfi said.
In line with this, Elfi elaborated on several advantages of using carmine dye. Among them are that it is a natural, non-synthetic coloring option, it can provide a bright and attractive red color to food products, and it has good color stability, especially in food products that undergo heating or long-term storage. This allows food products to retain their original color during their shelf life. Additionally, the carmine dye can be used in various types of food and beverage products, including candies, carbonated drinks, yogurt, and desserts.
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"However, if there are doubts about whether the carmine dye is halal or not, several alternatives can be chosen in the food industry. Among them are using anthocyanin pigment dyes and the like, which contribute natural red, pink, to purple colors. Examples include extracts from butterfly pea flowers, red roses, purple or blue flowers, rosella, purple sweet potatoes, black plums, dragon fruit and its skin, and grapes. Other pigments or carotenoids can also be obtained from natural sources such as tomatoes, carrots, and others," she concluded. (rev/wil/fajr)
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