EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI

The aim of this research was to know most effective solvent comparison (ethanol, ethanol:HCL, ethanol: Citric Acid) on the betacyanin extract properties from Beet Peel. The characteristic of Beet Peel contain 82,85 percent water, fiber 5,95 percent, ash 1,33 percent, and lipid 0,31 percent. The res...

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Main Authors: Martinus Andree Wijaya Setiawan, Erik Kado Nugroho, Lydia Ninan Lestario
Format: Article
Language:Indonesian
Published: Universitas Kristen Satya Wacana 2016-03-01
Series:Agric
Subjects:
Online Access:http://ejournal.uksw.edu/agric/article/view/214
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spelling doaj-f39f70b86f2a41ac990ed1e8d21fd6642020-11-25T02:46:49ZindUniversitas Kristen Satya WacanaAgric0854-90282549-93432016-03-0127110.24246/agric.2015.v27.i1.p38-43214EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMIMartinus Andree Wijaya Setiawan0Erik Kado Nugroho1Lydia Ninan Lestario2Magister Agroekoteknologi Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana Jl. Diponegoro 52-60 SalatigaMagister Agroekoteknologi Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana Jl. Diponegoro 52-60 SalatigaProgram Studi Kimia Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana Jl. Diponegoro 52-60 Salatiga The aim of this research was to know most effective solvent comparison (ethanol, ethanol:HCL, ethanol: Citric Acid) on the betacyanin extract properties from Beet Peel. The characteristic of Beet Peel contain 82,85 percent water, fiber 5,95 percent, ash 1,33 percent, and lipid 0,31 percent. The research was also aimed to know potential of Beet Peel for narutal dyes. This research was conducted only to compare effectivity of three different solvent that use to extract Beet Peel, temperature that use for extraction are the same at 30oC for 40 minute. The best characteristic of extract was obtained from the ethanol:HCL with betalain of 2,4535 mg/100g. http://ejournal.uksw.edu/agric/article/view/214beet peelbetacyaninsolvent
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Martinus Andree Wijaya Setiawan
Erik Kado Nugroho
Lydia Ninan Lestario
spellingShingle Martinus Andree Wijaya Setiawan
Erik Kado Nugroho
Lydia Ninan Lestario
EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI
Agric
beet peel
betacyanin
solvent
author_facet Martinus Andree Wijaya Setiawan
Erik Kado Nugroho
Lydia Ninan Lestario
author_sort Martinus Andree Wijaya Setiawan
title EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI
title_short EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI
title_full EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI
title_fullStr EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI
title_full_unstemmed EKSTRAKSI BETASIANIN DARI KULIT UMBI BIT(Beta vulgaris) SEBAGAI PEWARNA ALAMI
title_sort ekstraksi betasianin dari kulit umbi bit(beta vulgaris) sebagai pewarna alami
publisher Universitas Kristen Satya Wacana
series Agric
issn 0854-9028
2549-9343
publishDate 2016-03-01
description The aim of this research was to know most effective solvent comparison (ethanol, ethanol:HCL, ethanol: Citric Acid) on the betacyanin extract properties from Beet Peel. The characteristic of Beet Peel contain 82,85 percent water, fiber 5,95 percent, ash 1,33 percent, and lipid 0,31 percent. The research was also aimed to know potential of Beet Peel for narutal dyes. This research was conducted only to compare effectivity of three different solvent that use to extract Beet Peel, temperature that use for extraction are the same at 30oC for 40 minute. The best characteristic of extract was obtained from the ethanol:HCL with betalain of 2,4535 mg/100g.
topic beet peel
betacyanin
solvent
url http://ejournal.uksw.edu/agric/article/view/214
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AT erikkadonugroho ekstraksibetasianindarikulitumbibitbetavulgarissebagaipewarnaalami
AT lydianinanlestario ekstraksibetasianindarikulitumbibitbetavulgarissebagaipewarnaalami
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