EKSTRAKSI PIGMEN ANTOSIANIN DARI KULIT BUAH NAGA MERAH (Hylocereus costaricensis) SEBAGAI PEWARNA ALAMI MAKANAN DENGAN MENGGUNAKAN MICROWAVE (KAJIAN WAKTU PEMANASAN DENGAN MICROWAVE DAN PENAMBAHAN RASIO PELARUT AQUADES DAN ASAM SITRAT)

WINDHA INGRATH

Abstract


Indonesia has a lot of plants that can be used, one of them is red dragon fruit peel potential as natural food coloring, because it has a red anthocyanin pigments that give color to food. Extraction of anthocyanins from red dragon fruit peel using microwave machines. The solvent used is aqudest and citric acid 10%. The purpose of this study was to determine the effect of heating time in the microwave and adding solvent ratio (aqudest : citric acid) on the characteristics of a red dragon fruit peel anthocyanin. This study is composed of two factors, namely treatment with microwave heating time (2, 4, 6 minutes) and the addition of solvent ratio Aqudest : Citric Acid 10% (4: 1 and 9: 1). Each treatment was repeated 3 times. The results showed that the best treatment was obtained at the time of extraction treatment with 6 minutes and the addition ratio (Aqudest : Citric Acid 10%) (4: 1), that produce the yield 0,5681 g/g; anthocyanin content of 28.109 mg / 100 grams; at a pH of 2.73 and the value of R (Red) 57; G (Green) 17,67; B (Blue)18.

 

Keywords: red dragon fruit peel, anthocyanins, extraction, microwave


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References


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