UJI KADAR BETASIANIN PADA BUAH BIT (Beta Vulgaris L.) DENGAN PELARUT ETANOL MENGGUNAKAN SPEKTROFOTOMETRI VISIBLE (Assays Betacyanin Of Fruit Beet (Beta Vulgaris L.) With Solvent Ethanol Using Spectrophotometry Visible)

Abstract

Betacyanin is one of the red or red-violet pigments that can be used as a natural dye in food and can be extracted from plants. One of the plants in Indonesia that has the potential as a source of natural dye is beet fruit (Beta Vulgaris L.) or often also known as beetroots. The aim of this research is to know betasianin content on red beet, which is macerated for 24 hours by using ethanol solvent in various concentration. 5 grams of beetroot in maceration with ethanol 70%, 50%, and 0%. The betacyanin content of this beet, can be calculated from the linear regression equation resulting from the graph of the relationship of concentration and the absorbance of the food coloring powder. The results of this study showed that the best treatment data on betacyanin lies in ethanol with a percentage of 70% with a value of 0.096. Keywords : Beet fruit, Betacyanin, Ethanol