Pengaruh temperatur dan f:s terhadap perolehan yield dan rendemen pada isolasi zat warna dari ubi ungu

Abstract

Dyes are usually used in foods, drinks, textile, cosmetics, household tools and any other things. The use of these dyes are required to produce various products and to add artistic value of products. Problems occur when synthetic dyes are used in foods. The use of synthetic dyes in foods, usually used by cadgers, could cause various of diseases such as skin cancer, mouth cancer, brain damage and other diseases. Therefore, the use of synthetic dyes should be substituted by natural dyes, one of which could be obtained from purple sweet potato. Natural dyes contained in purple sweet potato named anthocyanin. Purple sweet potato contains between 14,68 – 210 mg anthocyanin /100 gr raw material. Anthocyanin isolation can be done with solid-liquid extraction methods. Extraction process used is stirred batch extraction. 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 best rendement and yield are produced from extraction process using water as solvent. Temperature used is 50 oC and F:S = 1:10.