Khairuddin., Joy Noldy Baciang, Indriani, Nov Irmawati Inda
{"title":"从红色菠菜(Alternanthera amoena Voss)中提取和测试天然色彩物质的稳定性","authors":"Khairuddin., Joy Noldy Baciang, Indriani, Nov Irmawati Inda","doi":"10.22487/kovalen.2020.v6.i3.13670","DOIUrl":null,"url":null,"abstract":"Research on the extraction and stability test of natural dye from red spinach (Alternanthera amoena Voss) has been carried out. This study aims to determine the effect of pH and length of sun exposure on the stability of the dye from red spinach. Extraction using the maceration method with ethanol solvent and measurement using a UV-Vis spectrophotometer. Stability testing is carried out at pH 2-5 and sun exposure for 1-4 hours using a dark and light container. The results obtained, at pH 2 and pH 3, anthocyanins were more stable, compared to pH 4 and 5 which had greater color degradation. In exposure to sunlight, dark containers with a degradation percentage of 31.70% were better than clear containers with a percentage of 48.78%. \nKeywords: Anthocyanin, red spinach, natural dyes stability.","PeriodicalId":17905,"journal":{"name":"KOVALEN: Jurnal Riset Kimia","volume":"43 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Bayam Merah (Alternanthera amoena Voss)\",\"authors\":\"Khairuddin., Joy Noldy Baciang, Indriani, Nov Irmawati Inda\",\"doi\":\"10.22487/kovalen.2020.v6.i3.13670\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Research on the extraction and stability test of natural dye from red spinach (Alternanthera amoena Voss) has been carried out. This study aims to determine the effect of pH and length of sun exposure on the stability of the dye from red spinach. Extraction using the maceration method with ethanol solvent and measurement using a UV-Vis spectrophotometer. Stability testing is carried out at pH 2-5 and sun exposure for 1-4 hours using a dark and light container. The results obtained, at pH 2 and pH 3, anthocyanins were more stable, compared to pH 4 and 5 which had greater color degradation. In exposure to sunlight, dark containers with a degradation percentage of 31.70% were better than clear containers with a percentage of 48.78%. \\nKeywords: Anthocyanin, red spinach, natural dyes stability.\",\"PeriodicalId\":17905,\"journal\":{\"name\":\"KOVALEN: Jurnal Riset Kimia\",\"volume\":\"43 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"KOVALEN: Jurnal Riset Kimia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22487/kovalen.2020.v6.i3.13670\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"KOVALEN: Jurnal Riset Kimia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22487/kovalen.2020.v6.i3.13670","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Bayam Merah (Alternanthera amoena Voss)
Research on the extraction and stability test of natural dye from red spinach (Alternanthera amoena Voss) has been carried out. This study aims to determine the effect of pH and length of sun exposure on the stability of the dye from red spinach. Extraction using the maceration method with ethanol solvent and measurement using a UV-Vis spectrophotometer. Stability testing is carried out at pH 2-5 and sun exposure for 1-4 hours using a dark and light container. The results obtained, at pH 2 and pH 3, anthocyanins were more stable, compared to pH 4 and 5 which had greater color degradation. In exposure to sunlight, dark containers with a degradation percentage of 31.70% were better than clear containers with a percentage of 48.78%.
Keywords: Anthocyanin, red spinach, natural dyes stability.