PEMBUATAN KONSENTRAT ZAT WARNA UNTUK BAHAN MAKANAN DARI DAUN PANDAN (Pandanus Amaryllifolius Roxb.) DAN BIJI KESUMBA (Bixa orellana Linn) BESERTA PENERAPANNYA

HAPSARI, LINDA and MULYANI, WAHYU (2010) PEMBUATAN KONSENTRAT ZAT WARNA UNTUK BAHAN MAKANAN DARI DAUN PANDAN (Pandanus Amaryllifolius Roxb.) DAN BIJI KESUMBA (Bixa orellana Linn) BESERTA PENERAPANNYA. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Pandanus and Kesumba are extractable plants in colourant. Pandanus leaf and Kesumba seed can be used as natural colourant. This natural colourant has a beautiful colour effect and hardly to be imitated by synthetic colourant. Extraction is for obtaining concentrate of the natural colourant and then distillation is for separating between pigment and water. The making of substance, natural colourant concentrate from pandanus leaf and Kesumba seed, is tested into soaked food and dried food as well in order for this natural colourant can increase food quality. Raw material of this natural colourant uses pandanus leaf and Kesumba seed with water as solvent. Process of extracting natural colourant from pandanus leaf and Kesumba seed consists of two steps, i.e. extraction and distillation. The extraction uses extractor. Afterwards, the distillation is for separating colourant from solvent. The analysis to do is absorbency analysis and pH. Absorbency value can be calculated by spectrophotometer. The colourant is treated before in order to differ ray influence towards absorbency value. From the experimentation, extraction, 1 kg of raw material and 5 litres of solvent go into the extractor and heated at 100oC meanwhile stirring in 30 minutes in order to produce a thin colourant substance. Distillation, the thin colourant substance is boiled at 100 oC and take the distillate apart from 80% of colourant solution that is from 300 millilitres of extraction product volume. The obtained concentrate is then tested into food. One kilogram of pandanus leaves produce 60,66 grams of colourant substance and one kilogram of kesumba seeds produce 119,148 grams. The analysis at 520 nm the length of wave and pH 5-6 gets ratio colourant concentration between pandanus leaf and kesumba seed which is immediately seen from absorbency value. Higher concentration gets higher absorbency value as well. The concentration of kesumba seed is higher than pandanus leaf’s. Experiment of liquid colourant substance both pandanus leaf and kesumba seed into food give different colours. The colourant substance of pandanus leaf and kesumba seed are tested into soaked and dried food. The soaked food as tester is Bolu Kukus cake and Klepon. The chosen dried food is Rengginang. Liquid colourant substance of pandanus leaf gives colours i.e. brown and dark green with fragrance whereas of kesumba seed gives dark yellow and dark red colour with distinctive smell

    Item Type: Thesis (Other)
    Subjects: T Technology > TP Chemical technology
    Divisions: Fakultas Teknik > D3 - Teknik Kimia
    Depositing User: Users 848 not found.
    Date Deposited: 12 Jul 2013 22:48
    Last Modified: 12 Jul 2013 22:48
    URI: https://eprints.uns.ac.id/id/eprint/2819

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