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meli, Meilianti
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Chemical Engineering, Chemistry & Bioengineering Chemistry

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THE ISOLATION OF NATURAL PIGMENT (ANTHOCYANIN) FROM SENDUDUK AKAR FRUIT (Melastoma Malabathricum L.) WITH MACERATION EXTRACTION METHODE USED ETHANOL SOLVENT meli, Meilianti
Jurnal Distilasi Vol 3, No 1 (2018): Jurnal Distilasi
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jd.v3i1.1873

Abstract

In general, dyes that used in daily life are using synthetic dyes. This is because the limited quality and sources of natural dyes developed rapidly, so the alternative search is required for natural dyes. The natural pigment that potential developed is anthocyanin. Senduduk Akar fruits are a type of fruits that grow in the forest wich can be found a lot around but the use of these are still limited. Therefore. By using senduduk akar fruits as natural food colouring, we can increased more values for senduduk akar fruits. In this research aims to find the best condition of ethanol solvent for extracting fruits pigment and find out that pigment stability in condition sort. Senduduk akar fruits extracted by maceration with ethanol solvent in a various of variable concentrations (75%, 80%, 85%, 90%, 95%) with ratio 1:10 (feed:solvent). The extract of senduduk akar fruits are obtained in wavelength (?) 540 nm with magenta colour. The best result showed that extraction of pigment from senduduk akar fruits with the concentration of solvent 95%, the absorbance values 1,1800, anthocyanin 202,7245 mg/L and pH is 3,02. The extract of senduduk akar fruits can be applied as a dye product in the form of pasta and powder.
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