EKSTRAKSI ZAT WARNA ALAMI WORTEL (DAUCUS CAROTA)MENGGUNAKAN PELARUT AIR

Margono Margono

Abstract


Abstract: Since the invention of synthetic dyes, the use of natural dyes became decreased.
The synthetic dyes was cheaper and more profitable than natural dyes. However, the use of
synthetic dyes for foods and beverages has the negative impact. Therefore the use of natural
food dyes is recommended because it is harmless. Carrots are one kind of foods that produced
natural dyes. The aims of this research were to determine the influence of temperature and time
extraction for the optimum yield. This research used the batch extraction method, using a threeneck

flask and stirrer at 400 rpm. The extraction was set at (30, 60, 80, 100)˚C and time (20,
40, 60, 80) minutes, with a weight ratio of material to solvent volume is 1 g : 10 ml. In this
research, the optimum extraction conditions was at 80 ˚C.
Keywords: extraction, carrots, dye, yield


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DOI: http://dx.doi.org/10.20961/ekuilibrium.v13i2.2160

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