EKSTRAKSI DAN PENGARUH SUHU TERHADAP STABILITAS ZAT WARNA DAUN SINGKONG (Manihot esculenta) MENGGUNAKAN SPEKTROFOTOMETER (Extaction And Effect Temperature of Color Nutrient Stability of Manihot (Manihot esculenta) Using Spectrophotometer)

Abstract

Cassava (Manihot esculenta crantz.) Is a plant species of the family Euphorbiaceae dikotil. The leaves are an important component in the tradition of cuisine Indonesia and countries in Southeast Asia as a dish or vegetable. Cassava leaves produce green color resulting from the pigment chlorophyll. In this study emphasized on finding the right temperature to extract the cassava leaves with water solvents to determine the stability of these pigments in a variety of conditions. This study consists of two stages. Phase I to extract the cassava leaf pigment with solvent water at various temperatures (800C, 900C, 100 0C, 1100C, and 1200C). Phase II is to test the stability of the pigment produced at various temperatures. The results showed that the extraction of dyes from leaves of cassava (Manihot esculenta crantz.) At a temperature of 1200C produces dye extract having a color intensity with the highest absorbance value of 0.80. It is directly proportional to the concentration of the obtained values are also getting bigger. Key words: extraction, cassava leaves, dye