Daftar Isi: ISOLASI ANTOSIANIN DENGAN METODE MASERASI DARI BUAH SENDUDUK BULU (Clidemia hirta (L) D.DON) SEBAGAI ZAT PEWARNA PADA AGAR-AGAR

Main Author:	IKHWANI, ANDINA BERLIAN
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2015
Subjects:	TP Chemical technology
Online Access:	http://eprints.polsri.ac.id/1868/1/1.%20Cover-%20Daftar%20Lampiran.pdf http://eprints.polsri.ac.id/1868/2/2.%20BAB%20I.pdf http://eprints.polsri.ac.id/1868/3/3.%20BAB%20II.pdf http://eprints.polsri.ac.id/1868/4/4.%20BAB%20III.pdf http://eprints.polsri.ac.id/1868/5/5.%20BAB%20IV%20fix.pdf http://eprints.polsri.ac.id/1868/6/6.%20BAB%20V%20andina.pdf http://eprints.polsri.ac.id/1868/7/7.%20DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/1868/

Daftar Isi:

One of natural food coloring material that is able to be extracted is Clidemia hirta which is citric acid and solvent water. This observation is meant to isolate the natural dyes from clidemia hirta through saveral stages. Phase I is a red dye extracted clidemia hirta with solvent water and citric acid 20%. Phase II is to analyze the absorbantion with maximum wave length up to 525 nm, testing the pH and the level of antocyanins contained in clidemia hirta, also applying the extracted natural dyes to jelly. The result of the experiment showed that the best treatment with optimume temperature up to 1000C and pH level 2,96. Resulting the level of antocyanins 0,0150 mg/100 gr and the highest stability for 7 days. The application of jelly give out bright color and creating new flavor alternative for jelly. Key words: Clidemia hirta, antocyanins, citric acid