Extraction equilibrium curve of red food coloring from rosella

Abstract

Rosella is one of a plant in Indonesia that usually used as a beverage with refreshing sour taste. This beverage is made from rosella petal and red coloured. 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 safe natural coloring foodstuff replacing synthetic dyes. The purpose of this research is to find out the equilibrium curve of the red food coloring extraction from rosella. The isolation of these dyes is done by batch extraction method. The curve will be made for RO water and ethanol 70% as the solvent. The focus of the curve is at F/S ratio = 1:5, 1:10, 1:15, and extraction temperature 300C, 500C, and 700C. The curve which is obtained can be used for the other experiment related to the red food coloring extraction from rosella.