PEMBUATAN ZAT WARNA ALAMI DARI BIJI KESUMBA DALAM BENTUK KONSENTRAT TINGGI UNTUK PEWARNA MAKANAN

Abstract

<p>Abstract: The use of synthetic dyes for food in Indonesia reached 88%. The synthetic dyes<br />have the negative impact for healthy. This study was conducted to determine how produce bixin<br />natural pigments from annatto seed by extraction process, how the optimum conditions and<br />their application. Bixin extraction from the seeds annatto using acetone (CH<br />3<br />) and<br />sodium hydroxide (NaOH) as solvent. The various of extraction were concentration, extraction<br />temperature, stirring speed and the ratio of material to solvent. The bixin analysis used UV-Vis<br />spectrophotometer at maximum absorbance and FTIR spectrophotometer to determine the<br />groups of bixin. The water content in the bixin seeds is 37%. The optimum conditions of the<br />extraction process of bixin seed is 0.25 N NaOH as solvent, 60<br />C, 400 rpm stirring speed and<br />weight of material to solvent ratio 1:20.<br />Keywords: Extraction, bixin, annatto, bixa orellana, sodium hydroxide<br />o<br />COCH<br />3</p>