ANALISA ZAT PEWARNA ALAMI PADA KULIT MANGGIS PASAR TRADISIONAL DAN KULIT MANGGIS SWALAYAN MENGGUNAKAN SPEKTROFOTOMETER (Analysis Uncertified Colour Substance on Mangosteen Rind Traditional Market and Mangosteen Rind Supermarket Using Spectrophotometer)

Putri, Thesa Anindya (2015) ANALISA ZAT PEWARNA ALAMI PADA KULIT MANGGIS PASAR TRADISIONAL DAN KULIT MANGGIS SWALAYAN MENGGUNAKAN SPEKTROFOTOMETER (Analysis Uncertified Colour Substance on Mangosteen Rind Traditional Market and Mangosteen Rind Supermarket Using Spectrophotometer). Undergraduate thesis, Undip.

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Abstract

Mangosteen (Garcinia mangostana L.) is a kind of green trees abasi of the tropics that are believed to originate from Nuasantara Islands. Grow up to 7 to 25 meters. The fruit is also called mangosteen, purplish red colored when ripe, although there are also variants whose skin is red. The skin of the mangosteen (Garcinia mangostana L.) can be used as natural food colorants because it produces a purple color produced by pigment called anthosianin like cyanidin- 3- sophoroside, and cyanidin- 3- glucoside. Anthosianin are natural pigments that act as antioxidants contained in growing - plants and fruit - fruit. Anthosianin is a pigment from the group of water-soluble flavonoid, red to blue and is widespread in plants, primarily found in fruits and flowers, but also present in the leaves. In this study focused on finding the right temperature for mengektraksi pigment mangosteen rind supermarkets and traditional markets with solvent distilled water and to determine the stability of the pigment in a variety of conditions. This study consisted of two phases: the first phase to extract pigment mangosteen rind with solvent distilled water at various temperatures (35, 40, 45, 50, and 55) ° C with a ratio of 1: 4 for 35 minutes, then filtration membranes for concentrating msing - each product using the Reverse Osmosis membrane. Phase II is to test the stability of the pigment produced in a variety of conditions. The results showed that the extraction of dye from mangosteen kulitt supermarkets and traditional markets at a temperature of 55 ° C produces extracts of dye which has the highest color intensity with maximum absorbance to 0.767 ppm mangosteen skin self-service, while the traditional market for mangosteen peel 0.698 ppm. Results of characterization of the dye in various conditions are as follows: (1) Effect of pH for self mangosteen skin has a pH of 4 maximum absorbance at 0.754 ppm; pH 3 absorbance 0.735 ppm. As for the traditional market mangosteen skin has a pH of 4 maximum absorbance at 0.676 ppm; pH 3 absorbance 0.642 ppm. (2) The effect of oxidizing agents, for self-oxidant skin mangosteen 5 minutes to the maximum absorbance of 0.674 ppm; oxidizer minutes absorbance 0.642 to 10 ppm. As for the traditional market mangosteen peel oxidizing minutes to 5 absorbance 0.665 ppm; oxidizer minutes absorbance 0.632 to 10 ppm. Keywords: extraction, filtration membranes, mangosteen, dye

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
ID Code:48015
Deposited By:Mrs Pudja D3 Teknik Kimia
Deposited On:17 Mar 2016 14:01
Last Modified:17 Mar 2016 14:01

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