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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Niken Ayu Permatasari
PS Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, IPB University
Agriculture, Biological Sciences & Forestry

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Pembuatan dan Pengujian Stabilitas Bubuk Pewarna Alami dari Daun Bayam Merah (Alternanthera amoena Voss.) Niken Ayu Permatasari; Fitri Afifah
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (513.334 KB) | DOI: 10.24843/JRMA.2020.v08.i03.p10

Abstract

Redleaf amarant (Alternanthera amoena Voss.) is a kind of leaf that used as natural dye because its composition consists anthocyanin which produce red color in low pH condition. The aims of this research was to produce natural dye powder from readleaf amaranth and to test its stabilized during the storage. The experimental design that used Completed Randomized Design (CRD) with two factors were concentration of maltodextrin (15%, 20%, 25%) and the solvent (aquadest, aquadest+HCl 1%, aquadest+ citric acid 5%). The result showed that the best treatment of natural dye powder from redleaf amaranth was found in the addition of maltodextrin concentration of 15% and aquadest+citric acid 5% with resulted in yield of 15,69%, moisture content 4,36%, total anthocyanin 0,587 mg/g substance, 99,00% of solubility, and 0Hue 6,34 (red-purple). The higher concentrations of maltodextrin caused higher yield and solubility that resulted, the lower moisture content and total of anthocyanin, and also paler color that resulted. The testing of the stability of natural dye powder to light, pH, and temperature produces a good stability and a less significant quality reduction until day 10. The longer the storage caused higher moisture content, the lower solubility and total antocyanin, and paler color that resulted. Key words: anthocyanin, maltodextrin, natural dye powder, redleaf amarant
Co-Authors Fitri Afifah