EKSTRAKSI ZAT WARNA ALAMI DARI KULIT MANGGIS SERTA UJI STABILITASNYA
| Main Authors: | Niken , Dian Saraswati, Suci , Epri Astutik |
|---|---|
| Format: | Monograph NonPeerReviewed application/pdf |
| Terbitan: |
Diponegoro University
, 2011
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/36701/1/8.ARTIKEL_PENELITIAN_1.pdf http://eprints.undip.ac.id/36701/ |
Daftar Isi:
- In general, dyes that are used in daily life using synthetic dyes. One material that can be used for natural pigment are from mangosteen rind (Garcinia mangostana L.). Mangosteen rind can resulting purple by the pigment named anthosianin. In this research aims to find optimal conditions of ethanol as a solvent for extracting pigment mangosteen rind and to know that pigments stability in condition sort. The first step to extract mangosteen rind with ethanol solvent in a various of variable concentrations (95%, 90%, 85%, 80%, 75%, 70%) and ratio of feed with solvent (F/S 1:20, F/S 1: 15, F/S 1:10). The second step to test the pigment stability in various environmental conditions. Color intensity was observed by spectrophotometric analysis. The results observationaling showed that the extraction of pigment from mangosteen rind with the concentration of ethanol 95% and the ratio F/S 1:15 that have color intensity with the highest absorbance values. The pigment extracted from mangosteen rind with ethanol has a characteristic that is influenced by pH, influenced by storage conditions and storage time, is influenced by warming temperatures, and are influenced by warming time.