Open AccessEKSTRAKSI PIGMEN ANTOSIANIN DARI KULIT RAMBUTAN (NEPHELIUM LAPPACEUM) DENGAN PELARUT ETANOL
Author(s) -
Laura Olivia Siahaan,
Elvi Rasida Florentina Hutapea,
Rondang Tambun
Publication year - 2014
Publication title -
jurnal teknik kimia - usu
Language(s) - English
Resource type - Journals
ISSN - 2337-4888
DOI - 10.32734/jtk.v3i3.1640
Subject(s) - rambutan , anthocyanin , chemistry , extraction (chemistry) , absorbance , food science , botany , chromatography , biology
Rambutan fruit (Nephelium lappaceum Linn) is a kind of tropical fruits which come from Malaysia and Indonesia. Their red coloured rinds have not used yet effectively and that coloured may be due to anthocyanin that can be used for natural colours. The purpose of this research is to know the optimal condition of the extraction anthocyanin, they are particle size of rambutan rinds, temperature and extraction time. Analysis of the anthocyanin use spectrophotometer UV-Vis to detect the wavelength and the absorbance of the anthocyanin. The best conditions are rambutan rind milled by blender and extraction time for 8 hours at 70 0 of temperature. These conditions give the highest color intensity having 1,0086 of maximal absorbancy, 120,1601 mg/mL of anthocyanin concentration and 0,6008 % of rendement.