Article Sidebar

Submitted
July 22, 2021
Accepted
November 17, 2021
Published
December 3, 2021
Download
PDF
Statistic
Read Counter : 537 Download : 2811

Main Article Content

Abstract

Anthocyanins present in the red dragon fruit peel (Hylocereus polyrhizus) can be used as natural dyes. An extraction procedure can be used to acquire anthocyanins. The maceration method was used to isolate anthocyanin dyes in this analysis. The aim of this study was to see how the solvent ratio affected the total anthocyanin content in the skin of red dragon fruit. This research used laboratory experimental method using descriptive analysis. The solvent ratios used were (1:30, 1:40, 1:50 and 1:60) with a mixture of distilled water with 10% citric acid as the solvent. Parameters observed were total yield, pH, residual solvent content, spesific gravity and total anthocyanin content.  The best treatment was found to be red dragon fruit peel with a solvent ratio of 1:30, which produced the highest total anthocyanin content of 4.73 mg/L. This treatment resulted total yield 7.40%, residual solvent content 0.05%, spesific gravity 1.30, and pH 1.05, respectively.  It was proven that the more solvent added could linearly decrease the effectiveness of anthocyanin extraction of dragon fruit peel extracts.

Keywords

anthocyanin extraction maceration natural dyes red dragon fruit peels

Article Details

License

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Author Biography

Asri Widyasanti, Fakultas Teknologi Industri Pertanian Unpad Jl. Raya Bandung Sumedang KM 21, Jatinangor Bandung 40600

How to Cite
Widyasanti, A., Arsyad, M. Z., & Wulandari, E. (2021). ANTHOCYANIN EXTRACTION OF RED DRAGON FRUIT PEELS (Hylocereus polyrhizus) USING MACERATION METHOD. Jurnal Agroindustri, 11(2), 72–81. https://doi.org/10.31186/j.agroindustri.11.2.72-81
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Badan Pengawas Obat dan Makanan Republik Indonesia. (2013). PERKABPOM Nomor 37 Tahun 2013 Tentang Batas Maksimum Penggunaan Bahan Tambahan Pangan Pewarna. 80.
  2. Hidayah, T. (2013). Uji Stabilitas Pigmen dan Antioksidan Hasil Ekstraksi Zat Warna Alami dari Kulit Buah Naga (Hylocereus undatus). Skripsi, 29(18), 2616–2627.
  3. Jamilah, B., Shu, C. E., Kharidah, M., Dzulkifly, M. A., & Noranizan, A. (2011). Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. International Food Research Journal, 18(1), 279–286.
  4. Lindy, T. E. N. 2008. Aplikasi Ekstrak Antosianin Buah Duwet (Syzigium cumini) Pada Produk Jelly, Yogurt dan Minuman Berkarbonasi. Skripsi. Institut Pertanian Bogor, Bogor.
  5. Ramli, N.S., Ismail, P., & Rahmat, A. 2014.Influence of Conventional and Ultrasonic-Assisted Extraction on Phenolic Contents, Betacyanin Contents, and Antioxidant Capacityof Red Dragon (Hylocereuspolyrhizus). The Scientific World Journal, vol. 2014, Article ID 964731, 7 pages, 2014. https://doi.org/10.1155/2014/964731
  6. Saifudin, A. 2014. Senyawa Alam Metabolit Sekunder Teori, Konsep, dan Teknik Pemurnian. Edisi Pertama. Cetakan Pertama. Deepublish. Yogyakarta.
  7. Simanjuntak, L., C. Sinaga., dan Fatimah. (2014). Ekstraksi Pigmen Antosianin dari Kulit Buah Naga Merah (Hylocereus polyrhizus). Jurnal Teknik Kimia USU. Vol 3 (2) : 25-29.
  8. Sudarmi, S., Subagyo, P., Susanti, A., & Wahyuningsih, A. S. (2015). Ekstraksi Sederhana Antosianon dari Kulit Buah Naga (Hylocereus polyrhizus) sebagai Pewarna Alami. Eksergi, 12(1), 05.
  9. Wibawanto, N. R., Ananingsih, V. K., & Pratiwi, R. (2014). Produksi Serbuk Pewarna Alami Bit Merah (Beta vulgaris L.) Dengan Metode Oven Drying. Universitas Katolik Soegijapranata, 38–43.
  10. Widyasanti.A, Nurlaily, N., dan E. Wulandari. (2018). Karakteristik Fisikokimia Antosianin Ekstrak Kulit Buah Naga Merah Menggunakan Metode UAE. Jurnal Ilmiah Rekatasa Pertanian dan Biosistem. 6(1) : 27-38
  11. Winata, E. W. (2015). Ekstraksi Antosianin Buah Murbei ( Morus Alba L . ) Metode Ultrasonic Bath ( Kajian Waktu Dan Rasio Bahan?: Pelarut). Jurnal Pangan Dan Agroindustri, 3(2), 773–783.