Rahmawati, Kavita Angel (2024) Pengaruh Konsentrasi Asam Sitrat Terhadap Karakteristik Ekstrak Buah Kecombrang (Etlingera elatior) Dan Stabilitas Warnanya. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Along with the development of the food industry, the use of coloring ingredients in food is increasingly varied. One material that has the potential to be used as a natural colorant is kecombrang fruit. Kecombrang fruit contains anthocyanin pigments that can be utilized as natural dyes that can be extracted using the maceration method. This study aims to determine the effect of citric acid concentration on the characteristics of kecombrang fruit extract and its color stability. This study used a one-factor completely randomized design (CRD) consisting of two stages of research. Stage I was anthocyanin extraction using citric acid solvent at various concentrations (2%, 4%, 6%, 8%, 10%). Phase II was color stability testing with the influence of temperature, heating time and pH, as well as FTIR analysis to determine the anthocyanin functional groups in the kecombrang fruit extract. Data were analyzed using ANOVA and DMRT test at 5% level. The results showed that kecombrang fruit contains flavonoids, saponins, tannins and alkaloids. Extraction results using citric acid concentration of 10% produced the best extract with pH 1.30, yield 72.17%, total anthocyanins 37.91 mg/L, L 24.47, a* 2.17, and b* 4.87. Color stability of kecombrang fruit extract was obtained at a temperature of 30°C - 50°C, heating time of 15 - 30 minutes, and pH 1 - 5. Kecombrang fruit extract contains anthocyanins characterized by the presence of O-H, C=C, C=O, C-O, C-N, and C-H functional groups.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Kavita Angel Rahmawati | ||||||||||||
| Date Deposited: | 03 Jun 2024 04:34 | ||||||||||||
| Last Modified: | 03 Jun 2024 04:34 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23807 |
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