Ekstraksi Dan St Abilit As Antosianin Dari Kulit Buah Duwet (Syzygium Cumim)

Abstract

Anthocyanins were extracted from jambolan skins using neutral solvents e.i water, ethanol, isopropanol, water : ethanol (1 : 1), water : isopropanol (1 : 1), ethanol : isopropanol (1 : 1), and water : ethanol : isopropanol (1 : 1 : 1) at 5 and 27°C. The stability of the anthocyanins was as affected by pH, heat, oxidator, and light was investigated. The extraction using combinalion of water and isopropanol at 27°C showed the highest lotal yield, i.e. 71 .54 % (db). Furthermore, tile highest anthocyanin concentration and yield were obtained in the extracts using combination of water and ethanol at 27°C i.e. 10 007.03 mglL (db) and 2.78 % (db). respectively. At low pH, the pigment extracts showed high slability; and gradually decreased and lost colour when the pH was increased. The greatest colour intensity (red) was obtained at pHs values less than 3. 5. The anthocyanins were relatively stabie during heating at temperature of 40 dan 60'C in which more than 80% of pigment could be maintained for 4 hours of heating. Heating at high temperatures (80 and 100 'C) decreased the colour stability of more than 80%. Presence of oxidator H707 reduced the stability up to 73.52%. The UV and fluoresecent light exposure for 7 days also reduced the stability by 11. 47% and 1062%, respectively