STABILITAS WARNA MERAH EKSTRAK BUNGA ROSELA UNTUK PEWARNA MAKANAN DAN MINUMAN
ABSTRACT: Natural dye
(pigment) is naturally present in plants and animals. Natural dyes can be
classified as green, yellow, and red. Red dye obtained from extract of rosella
flowers is very potential as food and beverage colorant. However, the suitable
solvents for extraction and the stability the extract to pH, sugar, salt,
heating and in some foods and beverages was still unknown. The purpose of this study was to determine
the most suitable solvent for the extraction of red pigment in flower calyx and
to know the stability of the extract on various conditions. The study consisted of two steps: rosella
pigment extraction with water : acetic acid : ethanol in ratios of 1:0:0,
2:1:2, 1:0:1, and 2:0:1; and the test of color stability of red rosella on
various pH, sugar, salt, heating temperature, heating time, that resemble to
food products or beverages. The results
showed that the best treatment was extraction of dyes with solvent water:
acetic acid: ethanol = 1:0:0 that produced extract with anthocyanin content of
3.07%. Red colorant from rosella extract is less stable to pH changes. The changes in sugar levels was stable at up
to 50%, stable in salt levels up to 10%, less stable at temperatures up to 100
°C and heating time up to 90 minutes.
Keywords: red color,
stability, rosella extract
Penulis: Sri Winarti,
Abdurrozaq Firdaus
Kode Jurnal: jppertaniandd100017
