ANALISA ZAT PEWARNA ALAMI PADA DAUN PANDAN WANGI (Pandanus amaryllifolius) dan DAUN PANDAN SUJI (Dracaena angustifolia) MENGGUNAKAN SPEKTROFOTOMETER (Analysis Uncertified Colour Substance on Pandanus Wangi Leaves (Pandanus amaryllifolius) and Pandanus Suji Leaves (Dracaena angustifolia) Using Spectrophotometer)

Abstract

Pandanuswangi leaves (Pandanusamaryllifolius) and pandanussuji leaves (Dracaena angustifolia) is kinds of pandanus leaves plant. A second of time both of them is same, however on pandanuswangi leaves commonly use as fragrances traditional cake, beverage although food, however commonly use as uncertified colour of food too. Whereas pandanussuji leaves more commonly use as uncertified colour of food, however utilization under producing as aroma because less of aroma than pandanuswangi leaves. Both of them can be used as uncertified colour of food, to know pandanussuji leaves or pandanussuji leaves which more effective use as uncertified colour of food is need research continuation. This research was conductedby meansextract the pandanuswangi leavesandpandanussuji leaves withaquadest solventat a temperaturevaryingheating(65, 70, 75, 80, 85 ° C) for 30minutes ofheating. Afterthesecondfiltrationboth of extract pandanus leaves, andresearchingabsorbance, transmitasiandconcentrationusing aspectrophotometer.The research results uncertified colour both of pandanus leaves, thepandanuswangi leavesoptimumheatingat 75° C, while inpandanussuji leaves 70oC. These results indicatethattheoptimumheating, greencolored moreextractionresults, especiallyinpandanussuji leaves. Key words :Pandanuswangi leaves, pandanussuji leaves, uncertified colour of food, Spectrophotometer.