Abstract:
The tamarillo seed is usually considered as a
waste in industry, and contains natural pigment, called
anthocyanins. Therefore, anthocyanin is extracted from
tamarillo seeds using a batch extractor with ethanol as
a solvent. The variation in this research is the
extraction temperature (room temperature, 30, 40, 50,
and 60°C) and the F:S ratio (1:3, 1:6, 1:9, 1:12, and
1:15). The purpose of this research is to determine the
effect of temperature, feed to solvent (F:S) ratio, and
the interaction of both toward the yield, the color
intensity, and also the phenolic content of the extract.
The analysis comprises the analysis of water content,
the yield, the color intensity, the phenolic content, and
the color stability test (towards the pH, the oxidizing
agents, the UV light, the storage conditions, the heat,
the sugar level, and the application on white jelly) of the
dyes of tamarillo seeds. The results showed that the
highest yield is 55.82%, obtained at variation of the F:S
ratio=l:3 with the extraction temperature of 60°C. The
oxidizing agents, the pH, the ultraviolet (UV) light, the
storage conditions, the heat, and the sugar level affect
the stability of anthocyanin shown with the decline of
color intensity. The anthocyanin from tamarillo seeds
can be used as dye in the white jelly application. Based
on the experimental design analysis, both F:S ratio and
temperature affect the yield, the color intensity, and the
phenolic test. There is an interaction between the F:S
ratio and the temperature. However, the interaction
only occurs in the color intensity analysis, and does not
occur in the yield and the phenolic content of the
extract.
Description:
Makalah dipresentasikan pada The 22nd Regional Symposium on Chemical Engineering: RSCE 2015
"Embracing the Opening of AEC Incorporating with Education, Research, and Industries in Chemical Engineering" Bangkok, Thailand, September 24-25, 2015. p. 1-6.