ANALISA ANTOSIANIN PADA BUAH STROBERI MENGGUNAKAN SPEKTROFOTOMETER SINAR TAMPAK (Analysis of Anthocyanin on Strawberry Using Spectrophotometer Visible)

Abstract

Anthocyanin is a sub-type organic compound from the family of flavonoids lavonoid pigments water soluble naturally found in various types of plants that provide color in flowers, fruit and leaves of green plants, and has been widely used as a natural coloring agent in various food products and a variety of other applications very useful. Analysis of anthocyanin is generally done with chromatographic methods which tend to require time and high costs. Therefore, to analyze the anthocyanin based spectophotometric method using visible spectrophotometer. In this research has been conducted with strawberries anthocyanin extraction solvent mixture ratio between ethanol, acetic acid and aquadest. Comparison of a solvent mixture of ethanol, acetic acid, and aquadest in the extraction of strawberry anthocyanins, namely 50:10:40; 60:10:30 and 70:10:20 on fixed pH 1, 3, and 5 then measuring absorbance, transmitation, and concentration with a wavelength of 510 nm. The best results showed that the ratio of solvent mixture of ethanol, acetic acid, and aquadest is 50:10:40 to pH 1 with strawberry anthocyanins highest concentration results in the amount of 0.073 mg / 100 ml and the lowest concentration obtained from a mixture of ethanol, acetic acid, and aquadest in the ratio 70:10:20 at pH 5, which is the result of strawberries anthocyanin concentration of 0.029 mg / 100 g. From these data indicate that the ratio of the solvent mixture for the extraction of anthocyanin strawberries the most effective is the ratio of a solvent mixture of ethanol, acetic acid, and aquadest at pH 1 50:10:40. Keywords: strawberryi, anthocyanin, spectrophotometer