The mass transfer coefficient of red food coloring extraction from rosella

Abstract

Rosella is one of the plant in Indonesia that can be used as natural dyes. The red color in the rosella sourced from the anthocyanin in the petal of the flower. The anthocyanin in the rosella consists of cyanidin-3-sambubioside, delphinidin-3-glucose, and delphinidin-3-sambubioside. Anthocyanin can be used as a safer natural coloring foodstuff to replace synthetic dyes. The purpose of this research is to find out the mass transfer coefficient (kCa) of the dyes extraction. The mass transfer coefficient is the value showed the distribution of mass transfer, occurred in the extraction processes. Isolation of these dyes is conducted by batch extraction method. Batch extraction is accomplished by using RO (Reverse Osmose) water and ethanol 70% as solvent with stirring, with F/S (Feed/Solvent) ratio = 1:5, 1:10, 1:15, and extraction temperature 300C, 500C, and 700C. The higher temperature of extraction will increase the value of kCa. The extraction which uses etanol 70% as the solvent has a greater value of kCa than the extraction which use RO water as the solvent. F/S ratio does not influence the value of kCa.