UJI KADAR ANTOSIANIN PADA KULIT BUAH MANGGIS (Garcinia mangostana L.) DENGAN PELARUT ETANOL DAN METODE MASERASI MENGGUNAKAN SPEKTROFOTOMETRI VISIBLE (Assays Anthocyanin Of Mangosteen Peel (Garcinia mangostana L.) With Solvent Ethanol And Maseration Methods Using Spectrophotometry Visible)

Abstract

Anthocyanins are one of the natural dyes with antioxidant properties, and are most commonly found in plant parts. One of the plants that contain antocyanin is the skin of mangosteen (Garciniamangostana L.). The aim of this research is to know the anthocyanin concentration test on mangosteen peel, with maseration method for 24 hours at 32oC with ethanol solvent in various concentration. Mangosteen peel of 5 grams in maceration with 0%, 50% and 70% ethanol. Levels of anthocyanin in the skin of this mangosteen fruit can be calculated from the linear regression equation results from the graph of the relationship of concentration and absorbance of food coloring powder. The results of this study showed the best treatment data of anthocyanin content on 0% ethanol solvent with a value of 0.088. Keywords: Anthocyanin, Mangosteen Peel, Ethanol, Maseration