Red food coloring extraction from rosella

Abstract

The increasing use of natural dyes in food industry encouraged to find new alternative food coloring. Rosella is one of the sources of natural dyes. Rosella also has a lot of benefits and is also widely cultivated and sold all over Indonesia. The purposes of this research were to determine the yield of red dyes from rose/la flower, to know FIS ratio optimum which used for yield of dyes, to find out the optimum temperature of extraction of the dyes, and to know the suitable solvent for the production of dyes. The red dye of the rosella flower was extractded using batch extraction method with different solvents (RO water and ethanol), F/S ratio (1:5, 1:10, 1:15), and extraction temperature (30°C, 50°C, and 70°C). The product was analyzed for infra red spectrometry, UV spectrometry, the irifluence of pH, sunlight, and storage condition. The results showed that the most suitable solvent is RO water and the best condition of extraction is at 50°C and F/S= 1/15. The highest yield obtained from extraction is 99, 58%. The product has poor stability in alkaline conditions, sunlight, and storage at room temperature, but good stability at refrigerator temperature (l5°C).