EKTRAKSI ZAT WARNA ALAMI ANTOSIANIN DARI DAUN BAYAM MERAH (Amaranthus tricolor L.) DENGAN MENGGUNAKAN PELARUT ETANOL DAN METANOL
Daftar Isi:
- The natural colour has a potential to replace the uses of synteticcolour. Other than being a vegetable plant, red spinach is one of the plant that can be used as colouring. The colour can be obtained by the extraction process. The purpose of this study was to know the effect of the type of solvent and maceration time on the physical and chemical properties of red spinach leaf (Amaranthus tricolor L) anthocyanin extract. The research were conducted in Agriculture Chemistry Laboratory of Agriculture Technology Department of Agriculture Faculty and Chemistry Laboratory of Math and Science Faculty of Sriwijaya University. The research data were obtained by using complete randomized factorial design method (CRFD) with two treatment factors and were repeated three times. The first factor was solvent (ethanol and methanol) and the second factor was time of maceration (20 minutes, 30 minutes, and 40 minutes). The observed parameters included physical characters (colour) and chemical (pH, anthocyanin, and antioxidant activity). Results showed that etanol solvents with 30 minutes maceration time of extract red spinach had a significant increase effect on redness, anthocyanin and antioxidant activity, while methanol solvents with 30 minutes maceration time of extract red spinach only had a significant increase effect on anthocyanin.