EKSTRAKSI ANTOSIANIN DARI KULIT BUAH NAGA MERAH SEBAGAI PEWARNA ALAMI
Abstract
The Production of dragon fruits in 2014 in Samarinda especially at Loa Janan KM 2 reached up to 800 Kg of red
dragon fruits. One of the parts of dragon fruits which can utilized is the peel which consists of 30-35 % of the total
weight of the fruit and is usually only wasted while in fact the dragon fruit peel consists of anthocyanin pigment.
Anthocyanin pigment is a red pigment group to blue widespread in plants including dragon fruit. This research aims to
determine the effect of the amount of the volume of solvent at varied temperature comparisons. The method used to
obtain the pigment anthocyanin is by using a solvent extraction process maceration 1.43% citric acid for 24 hours. The
Dependent variable in this research is the volume of solvent 400 mL, 500 mL, 600 mL, 700 mL, and 800 mL and the
comparison between the use of 29oC and 40 ° C. The results showed the best treatment is at room temperature with a
volume of 400 mL with concentration of anthocyanin pigments is 77.7092 ppm at 27oC.
dragon fruits. One of the parts of dragon fruits which can utilized is the peel which consists of 30-35 % of the total
weight of the fruit and is usually only wasted while in fact the dragon fruit peel consists of anthocyanin pigment.
Anthocyanin pigment is a red pigment group to blue widespread in plants including dragon fruit. This research aims to
determine the effect of the amount of the volume of solvent at varied temperature comparisons. The method used to
obtain the pigment anthocyanin is by using a solvent extraction process maceration 1.43% citric acid for 24 hours. The
Dependent variable in this research is the volume of solvent 400 mL, 500 mL, 600 mL, 700 mL, and 800 mL and the
comparison between the use of 29oC and 40 ° C. The results showed the best treatment is at room temperature with a
volume of 400 mL with concentration of anthocyanin pigments is 77.7092 ppm at 27oC.
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