The making of natural food colours from roselle flowers (Hibiscus sabdariffa)

Ong, Nilem, Sugianto, Roby, Retnoningtyas, Ery Susiany and Lourentius, Suratno (2009) The making of natural food colours from roselle flowers (Hibiscus sabdariffa). In: National Seminar on Applied Technology, Science, and Arts (1st APTECS), December 22, 2009, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Teknologi Sepuluh Nopember, Surabaya.

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Nilem Ong, Roby Sugianto, Ery S. Retnoningtyas, Suratno Lourentius (2009), Judul The Making of Natural Food Colours from Roselle Flowers (Hibiscus Sabdariffa).pdf

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Abstract

Roselle flowers (Hibiscus sabdariffa) is a flower with red colour from the tropis area. The red colour from the roselle flowers can use for the natural food colour and can stop use the synthetic food colour can cause the bed healthy for human. The red colours from the roselle flowers is pigment antocyanin. The pigment of anthocyanin can use for the natural food colour and healthy for human. The research objective is to search the optimum condition for extrak the anthocyanin from the roselle flowers to make a natural food colour. This research through three point. First is extraction of anthocyanin with the various concentration of solvent ethanol (80%, 85%, 90%, 95% and absolute Ethanol) with variation of temperature (30oC, 45oC, 50oC, and 55oC). The second is purification, purification objective is to get more pure anthocyanin from the ekstraction. Third is test in the food, to make a colour in food for example in nutrijell and yoghurt. The result of the research is in the consentration solvent 80% and the temperature of extraction 30oC is the high anthocyanin for axtraction. The consentration of antocyanin for this condition is 15,53 mg/L.

Item Type: Conference or Workshop Item (Speech)
Uncontrolled Keywords: Anthocyanin, rosella, natural food colour
Subjects: Engineering
Engineering > Chemical Engineering
Divisions: Faculty of Engineering > Chemical Engineering Study Program
Depositing User: Dr.Ir., MS Suratno . Lourentius
Date Deposited: 24 Mar 2017 09:09
Last Modified: 24 Mar 2017 09:09
URI: http://repository.wima.ac.id/id/eprint/10567

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