PEMBUATAN ZAT WARNA ALAMI DARI BIJI KESUMBA DALAM BENTUK KONSENTRAT TINGGI UNTUK PEWARNA MAKANAN

Abstract

The use of synthetic dyes for food in Indonesia reached 88%. The synthetic dyes have the negative impact for healthy. This study was conducted to determine how produce bixin natural pigments from annatto seed by extraction process, how the optimum conditions and their application. Bixin extraction from the seeds annatto using acetone (CH₃COCH₃) and sodium hydroxide (NaOH) as solvent. The various of extraction were concentration, extraction temperature, stirring speed and the ratio of material to solvent. The bixin analysis used UV-Vis spectrophotometer at maximum absorbance and FTIR spectrophotometer to determine the groups of bixin. The water content in the bixin seeds is 37%. The optimum conditions of the extraction process of bixin seed is 0.25 N NaOH as solvent, 60 ^oC, 400 rpm stirring speed and weight of material to solvent ratio 1:20.