Article Per Year (5 Year)
p-Index From 2021 - 2026
1.99
P-Index
This Author published in this journals
All Journal Trikonomika: Jurnal Ekonomi Jurnal Terapan Abdimas Martabe : Jurnal Pengabdian Kepada Masyarakat Journal of Social And Economics Research Journal of Scientech Research and Development Journal of Community Service al Kimiya : Jurnal Ilmu Kimia dan Terapan journal of social and economic research
Dwi Purliantoro
Fakultas Sains Dan Teknologi, Universitas Muhammadiyah Bandung
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
The Effect of pH and Temperature on The Stability of Anthocyanins from Black Soybean Skin Extracts Sunarya, Risa Rahmawati; Subarkah, Cucu Zenab; Purliantoro, Dwi; Taskinih, Taskinih; Islamiati, Fitri Nur
al Kimiya: Jurnal Ilmu Kimia dan Terapan Vol. 11 No. 1 (2024): al Kimiya: Jurnal Ilmu Kimia dan Terapan
Publisher : Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ak.v11i1.35861

Abstract

Anthocyanins are natural dyes of purple and red. Anthocyanin dyes are applied in various industries as a drink or food coloring. As natural dyes, anthocyanins have an important role in human health. This research aimed to analyze the stability of anthocyanins from black soybean skin extract at varying pH and temperature. Anthocyanins from black soybean skins are macerated using two kinds of solvents. The solvents are distilled water + 30% citric acid and 70% ethanol + 1% HCl. Maceration was carried out at a temperature of 4℃. Then the anthocyanin was treated at a temperature range of 40-90℃ and pH of 5-9 and its absorbance was measured using UV-Vis’s spectrometry. The concentration of anthocyanin from black soybean skins is from the solvent distilled water + 30% citric acid of 1.992 mg/L, while from the solvent 70% ethanol + 1% HCl it was 1.936 mg/L. The color stability temperature t of black soybean skin extract was carried out at temperatures of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C. with respective absorbance of 0.274; 0.247; 0.237; 0.227; and 0.214. The higher the temperature, the anthocyanin content decreases. pH test was carried out at pH 5, 6, 7, 8, and 9 with respective absorbance values of 1.831; 1,759; 1,229; 1,118; and 1,066. The pH test showed that the higher the pH, the anthocyanin content was reduced, while the application of additional anthocyanin to white agar as food coloring showed that the anthocyanin content was only 0.125. It can be concluded that anthocyanins have good stability at low temperatures and acidic pH.
Co-Authors Afandi, Imam Afifah Surya Deswara, Laila Amrullah, Sultan Ayuningtyas Hapsari, Ayuningtyas Cucu Zenab Subarkah Dian Kusumawati Fathiha, Nurul Fikri N.F.H, Moch Hanim, Wasifah Hasna Salsabila Hasna Salsabila Hikmatul Insani Putri, Siti Imam Afandi Imam Afandi Imam Afandi Irianti Usman Islamiati, Fitri Nur Ivonne Ayesha Ivonne Ayesha Khairunisya, Nurriska Laila Afifah Surya Deswara Laila Afifah Surya Deswara Moch Fikri N.F.H Muhamad Taufik R Muhammad Rafi Hadiansyah Muhammad Rafi Hadiansyah Mutia Nurfaddilah, Putri Nenny Kencanawati Nurfaddilah, Putri Mutia Nurriska Khairunisya Nurriska Khairunisya Nurul Fathiha Nurul Fathiha Putri Mutia Nurfaddilah Qamri, Ghulam Rafi Hadiansyah, Muhammad Ratih Rahmawati Ratih Rahmawati Ratih Rahmawati Ratih Rahmawati Salsabila, Hasna Siti Hikmatul Insani Putri Siti Hikmatul Insani Putri Sultan Amrullah Sunarya, Risa Rahmawati Taskinih, Taskinih Taufik R, Muhamad Yudawisastra, Helin