Garuda - Garba Rujukan Digital

Co-pigmentation of Anthocyanin Jamblang Fruit (Syzygium cumini) with Acetic Acid and Alum Chintia N. Barani; Siti Nuryanti; Paulus H. Abram
Jurnal Akademika Kimia Vol. 10 No. 4 (2021)
Publisher : Universitas Tadulako

This study aimed to determine the effect of temperature on the stability of anthocyanin jamblang after co-pigmentation with acetic acid and alum. The extraction of Jamblang fruit used the maceration method with n-hexane, ethyl acetate, and ethanol-HCl 0.5% solvents. The total anthocyanin obtained was 70.64 mg/L. Anthocyanin of jamblang fruit was co-pigmented with acetic acid and alum in a concentration of 2.5%; 5%; 7.5%; and 10%, then be heated at various temperatures and heating times. At a temperature of 80 ℃ for 150 minutes, every 30 minutes, absorbance was measured. At a temperature of 60 ℃, the heating was carried out for 225 minutes, and every 45 minutes, absorbance was measured. At a temperature of 40 ℃, the heating was carried out for 300 minutes, and every 60 minutes, absorbance was measured. Absorbance measurements were taken using a UV-VIS spectrophotometer. The results showed that co-pigmentation of anthocyanin occurred proved by shifting λ max from 470 nm (unco-pigmented extract) to 500 nm (co-pigmented extract acetic acid) and 540 nm (co-pigmented extract alum). Acetic acid and alum co-pigments maintained the stability of anthocyanin jamblang at a heating temperature of 60 ℃. It can be seen from decreased absorbance, which is not so significant compared to the decrease at temperatures of 40 and 80 ℃, accompanied by anthocyanin's fading color, which is co-pigmented with acetic acid and alum during the heating process.

The Utilization of Acid as a Color Stabilizer in the Extraction of Anthocyanins from the Lakum (Cayratia trifolia L.) Peel Aryo E. Peluru; Paulus H. Abram
Jurnal Akademika Kimia Vol. 10 No. 4 (2021)
Publisher : Universitas Tadulako

Anthocyanins are a group of natural dyes (pigments) that give many colors to plants’ leaves, flowers, and fruits. Anthocyanins are generally acidic and more stable under acidic conditions. One of the plants that contain anthocyanin is the lakum (Cayratia trifolia L.) fruit ripe with a blackish-purple color. This study aimed to determine the best type of acid used to extract anthocyanins from the lakum fruit peel. The extraction process was carried out by maceration method using 96% ethanol solvent acidified with three types of acids, HCl 1%, citric acid 3%, and acetic acid 3%, with an average level of anthocyanin obtained of 283.88, 220.70, and 226.55 mg/L, respectively. This study indicated that the best acid used to extract anthocyanin from the lakum fruit peel with the highest total anthocyanin results was by adding HCl 1%.

Co-pigmentation of Anthocyanin Jamblang Fruit (Syzygium cumini) with Acetic Acid and Alum Chintia N. Barani; Siti Nuryanti; Paulus H. Abram
Jurnal Akademika Kimia Vol. 10 No. 4 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2021.v10.i4.pp237-246

This study aimed to determine the effect of temperature on the stability of anthocyanin jamblang after co-pigmentation with acetic acid and alum. The extraction of Jamblang fruit used the maceration method with n-hexane, ethyl acetate, and ethanol-HCl 0.5% solvents. The total anthocyanin obtained was 70.64 mg/L. Anthocyanin of jamblang fruit was co-pigmented with acetic acid and alum in a concentration of 2.5%; 5%; 7.5%; and 10%, then be heated at various temperatures and heating times. At a temperature of 80 ℃ for 150 minutes, every 30 minutes, absorbance was measured. At a temperature of 60 ℃, the heating was carried out for 225 minutes, and every 45 minutes, absorbance was measured. At a temperature of 40 ℃, the heating was carried out for 300 minutes, and every 60 minutes, absorbance was measured. Absorbance measurements were taken using a UV-VIS spectrophotometer. The results showed that co-pigmentation of anthocyanin occurred proved by shifting λ max from 470 nm (unco-pigmented extract) to 500 nm (co-pigmented extract acetic acid) and 540 nm (co-pigmented extract alum). Acetic acid and alum co-pigments maintained the stability of anthocyanin jamblang at a heating temperature of 60 ℃. It can be seen from decreased absorbance, which is not so significant compared to the decrease at temperatures of 40 and 80 ℃, accompanied by anthocyanin's fading color, which is co-pigmented with acetic acid and alum during the heating process.

The Utilization of Acid as a Color Stabilizer in the Extraction of Anthocyanins from the Lakum (Cayratia trifolia L.) Peel Aryo E. Peluru; Paulus H. Abram
Jurnal Akademika Kimia Vol. 10 No. 4 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2021.v10.i4.pp254-259

Anthocyanins are a group of natural dyes (pigments) that give many colors to plants’ leaves, flowers, and fruits. Anthocyanins are generally acidic and more stable under acidic conditions. One of the plants that contain anthocyanin is the lakum (Cayratia trifolia L.) fruit ripe with a blackish-purple color. This study aimed to determine the best type of acid used to extract anthocyanins from the lakum fruit peel. The extraction process was carried out by maceration method using 96% ethanol solvent acidified with three types of acids, HCl 1%, citric acid 3%, and acetic acid 3%, with an average level of anthocyanin obtained of 283.88, 220.70, and 226.55 mg/L, respectively. This study indicated that the best acid used to extract anthocyanin from the lakum fruit peel with the highest total anthocyanin results was by adding HCl 1%.

Title

Found 4 Documents
Search

Abstract

Abstract

Abstract

Abstract

Title Search

Found 4 Documents Search

Abstract

Abstract

Abstract

Abstract

Title

Found 4 Documents
Search