The effect of the temperature and the feed to solvent ratio toward the yield, the color intensity, and the phenolic content of the dyes of tamarillo seeds

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.