EKSTRAKSI, FILTRASI MEMBRAN DAN UJI STABILITAS ZAT WARNA DARI KULIT MANGGIS (Garcinia mangostana)

Abstract

Mangosteen Fruit (Garcinia mangostana) are tropical fruit that have a lot of advantages that another fuits. One of mangosteen fruit part that can be utilized is its rind, which is as producer of nature pigment. Mangosteen skin (Garcinia mangostana L.) can be used as colouration nature of food because its can resulting purple by anthosianin pigment as cyanidin 3 sophoroside, and cyanidin 3 glucoside. On this research is emphasized on temperature optimum for extracting mangosteen rind pigment with solven water and to know that pigment stability on condition sort. This research consisting of two steps. firs step to extract mangosteen skin pigment with water as a solven on various temperature (30 0 C, 40 0 C, 50 0 C, 60 0 C, 70 0 C, 80 0 C, and 90 0 C ), then membrane filtration is used for makes more concentrate its product by using Reverse Osmosis membrane type . Step II is test resulting pigment stability on condition sort. the Result observationaling to point out that pigment extraction of mangosteen skin (Garcinia mangostana) on temperature 90 0 C get pigment extract that have supreme color intensity with it maximal absorbance 0,100. Membrane purpose on processes concentrating pigment up to 1 hour, pointing out permeat's velocity relatively stable. stability test result e on various condition is as follows: (1 ) stored Influences on cold condition (in refrigerator) up to 2 days have top absorbance 0,252, meanwhile on room temperature has smaller absorbance which is 0,159. (2 ) pH's Influences, pH 4 its absorbance becomes 0,158, pH 3 as 0,362, and on pH 2 its absorbances 0,672 (3 ) sun-shine Influences up to 3 hour have absorbances 0,190 up to 6 its absorbance hours 0,203. (4 ) oxydator's influences on the first day gets absorbance 0,051, second day its absorbance 0.044 (5 ) lighting Influences put off the light absorbance first days 0,289 absorbance second days its 0.269.