Koefisien transfer massa tsolasi zat warna dari ubi ungu

Abstract

The addition of additve substance such as synthetic dyes in foods has negative impact on health if consumed in long term. Therefore, need to be sought the substitue of this synthetic dyes. Natural dyes are safer to use especially as an additive in foods. One source of natural dyes can be found in the purple sweet potato, namely anthocyanin. The more purple the color of purple sweet potato, the higher the anthocyanin content. Anthocyanin isolation can be done with solid-liquid extraction method. Solid-liquid extraction, known also as leaching, is a separating process of one or more constituent from a solid material by contacting it with a liquid solvent. This research aims to determine the mass transfer coefficient of the stirred batch extraction process. This process is used with solvent variations (water and acid ethanol), F:S variations (1:5, 1:10, and 1:20), and temperatute variations (30oC, 50oC, and 70oC). The result obtained with such variation shows that the greatest value of kca is 0,0445 for water solvent and 0.0564 for acid ethanol solvent.