EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI
DOI:
https://doi.org/10.24246/agric.2015.v27.i1.p38-43Keywords:
beet peel, betacyanin, solventAbstract
The aim of this research was to know most effective solvent comparison (ethanol, ethanol:HCL, ethanol: Citric Acid) on the betacyanin extract properties from Beet Peel. The characteristic of Beet Peel contain 82,85 percent water, fiber 5,95 percent, ash 1,33 percent, and lipid 0,31 percent. The research was also aimed to know potential of Beet Peel for narutal dyes. This research was conducted only to compare effectivity of three different solvent that use to extract Beet Peel, temperature that use for extraction are the same at 30oC for 40 minute. The best
characteristic of extract was obtained from the ethanol:HCL with betalain of 2,4535 mg/100g.
Downloads
References
Castellar, R., Obon, J.M., Alacid,M., Lopes, J.A.F. 2003. Color properties and stability of betacyanin from Opuntia fruits. J. Agric. Food Chem. 51: 2772-2776.
Coultate, T.P. 1996. Food The Chemistry of Its Components. 3rd edition. The Royal Society and Chemistry Company. Cambridge.
Effendi, W. 1991. Ekstraksi, Purifikasi dan Karakterisasi Antosianin dari Kulit Manggis (Garcinia mangostana L.). Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.
Escribano, J., Pedreno, M.A., Garcia-Carmona, F., Munoz, R. 1998. Characterization of the antiradical activity of betalains from Beta vulgaris L. Roots. Phytochem. Anal. 9:124-127.
.
Geankoplis C.J. 1991. Transport Processess and Unit Operations, 2nd Ed, Allyn and Bacon, Inc, Toronto.
.
Hardojo, L. 1995. Teknologi Kimia Bagian II. Cetakan Pertama, Penerbit PT. Prandnya Paramita, Jakarta.
Havlikova, L.K., Mikova, K. 1983. Heat Stability of Betacyanins. Lebensm Unters Forsch 177: 247-250
Herbach, K.M., Stinizing, F.C., Carle, R. 2006. Betalain stability and degradation structural and chromatic aspects. J. Sci. of food. Vol. 71.Nr.4.
Jackman, R.L., Smith, J.L. 1996. Anthocyanins and Betalains in Natural Food Colorants. Blackie Academic and Professional. London.
Marwati, S. 2010. Aplikasi Beberapa Bunga Berwarna sebagai Indikator Alami Titrasi Asam Basa. Prosiding Seminar Nasional Penelitian. Pendidikan dan Penerapan MIPA FMIPA UNY
Metriva, M. 1995. Mempelajari Ekstraksi Antosianin dari Kulit Buah Manggis (Garnicia mangostana L) Menggunakan Pelarut Metanol yang Diasamkan . (Skripsi) Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.
Reid, M., Jack, S., Paul, L., Young, R.E. 1980. Effects of pH and ethephon on betacyanin leakage from beet root discs . Plant Physiol 66: 1015-1016.
Stintzing, F.C., Carle, R. 2007. Betalainsemerging prospects for food scientists. Tends Food Sci. Technol. 18: 514 – 525.
Sudarmadji, S.B., Haryono, S. 1997. Prosedur Analisa untuk Bahan Makanan dan Pertanian.Yogyakarta: Penerbit Liberty
Vogel, A.C. 1987. Textbook of Practical Organic Chemistry. Fourth Edition. Pp.130-136.
Wirakusumah, E. 2007. Cantik Awet Muda Dengan Buah Sayur dan Herbal. Jakarta: Penebar Swadaya.
Wrolstad, R.E., Giusti, M.M. 2001. Unit F1.2: anthocyanins.Characterization and measurement with UV-visible spectroscopy. In: Wrolstad, RE, editor. Current protocols in food analytical chemistry. New York: John Wiley & Sons. p. F1.2.1– 1.2.13.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
