EKSTRAKSI DAN IDENTIFIKASI SENYAWA ANTOSIANIN DARI JANTUNG PISANG RAJA (Musa x paradisica L.) SERTA UJI AKTIVITAS ANTIOKSIDANNYA

Abstract

Anthocyanin compound have been successfully extracted from plantain bud (Musa x paradisiaca L) which can used as natural colorant and antioxidant. Anthocyanin compound was extracted using maceration method with solvent ethanol that has been acidified with acetic acid and citric acid until pH 1.5. The extract anthocyanin is identified by UV-Vis spectrophotometer (260-800 nm) and retrieved two peaks that are 277 nm (UV) and 533 nm (Visible). Further treatment is carried out with KCKT-DAD at a wavelength 516 nm. Anthocyanin treatment given temperature and pH. Total anthocyanin monomeric obtained for ethanol + acetic acid was 30.22 mg/L; ethanol + citric acid was 18.20 mg/L. The warming influence of the anthocyanin compound lead to degradation of color is highest for ethanol + acetic citric on temperature 100 o C with percentage degradation of 61.97 %. The antioxidant activity of the extract was measured by 1,1-difenil-2-pikrilhidrazil (DPPH) the result showed that the anthocyanin extracts from Plantain bud has antioxidant activity ethanol + acetic citric acid extract is very active as an antioxidant with IC 50 values of 3,74 mg/L.

Chewing gum supplemented with Brassica oleracea var. capitata f. rubra extract for pH detecting of artificial saliva

“…The thick extract was kept in light-isolated container at 4 °C. 13 Anthocyanin content determined by using pH differential method referring to Giusti and Wrolstad. The extract was diluted using pH 1 (0.025 M KCl) and pH 4.5 (0.4 M CH 3 COONa) buffer with dilution factor (DF) of 100.…”

Ultrasonication Treatment Improves Butterfly Pea Flower’s (Clitoria ternatea L.) Anthocyanin Extraction as a Natural pH Indicator

“…The extract is greener, and the blue color begins to disappear as its buffer pH value increases to pH 11 because the quinoidal base degraded to a colorless chalcone. The pH 13 buffer changes the color of the extract to yellow because all of the anthocyanin is not stable at high alkaline; therefore, it has been degraded and the color disappears [46]. The green color that appeared in pH 9 until pH 11 buffer is chlorophyll pigment.…”

Physicochemical Study of Mangosteen (Garcinia mangostana L.) peel Extract as Coloring Agent in Tablet Formulation

“…Larutan ekstrak kulit buah manggis dipanaskan pada variasi temperatur 30 °C, 50 °C, 70 °C, 90 °C dan 100 °C dalam waktu 30 menit kemudian ukur kembali absorban sampel terhadap variasi suhu. (Alvionita et al, 2016).…”

“…Ukur absorban sampel pada panjang gelombang 200-600 nm catat sebagai absorban kontrol (tanpa variasi pH). Larutan ekstrak kulit buah manggis pada variasi pH 1, 3, 5, 7, 9, dan 11 dilakukan dengan cara menambahkan larutan NaoH atau HCl selanjutnya didiamkan selama 30 menit kemudian ukur kembali absorban sampel terhadap variasi pH (Alvionita et al, 2016).…”

“…Hasil uji stabilitas terhadap suhu pemanasan dengan variasi suhu menunjukan bahwa adanya peningkatan absorban pada suhu 50 0C hal ini disebabkan karena pengaruh pemanasan yang tidak stabil seharusnya semakin meningkatnya suhu pemanasan maka nilai absorban akan semakin menurun. Dengan semakin lamanya suhu pemanasan maka akan mengakibatkan pigmen warna mengalami dekomposisi dan nilai absorbannya menurun (Alvionita et al, 2016).Selanjutnya uji stabilitas pH dilakukan dengan cara pipet 10 mL dari larutan induk 1000 ppm ekstrak kulit buah manggis dimasukkan ke dalam tabung reaksi pada variasi pH 1, 3, 5, 7, 9, dan 11 didiamkan selama 30 menit kemudian diukur absorbannya menggunakan spektrofotometer UV-Vis.…”