Ekstraksi Bunga Telang Dengan Metode Ultrasonic Batch Untuk Pewarna Alami-HAMIDAH
Keywords:
Anthocyanins, Telang Flower, Solvent, Extraction TimeAbstract
Telang flowers have a high anthocyanin content, so there are various preparations made from telang flowers. Anthocyanins can be extracted by maceration or ultrasonic bath. Anthocyanins are natural pigments that belong to the flavonoid group. This study aims to determine the optimum conditions for extracting telang flowers, where we compare the solvent between 5% acetic acid and 80% ethanol, and the extraction time. Then the determination of anthocyanin levels using the DPPH method with a spectrophotometer. The results of this study indicate that the anthocyanin yield in 80% ethanol solvent and 5% acetic acid at 60 minutes extraction time is higher than the extraction time of 90 minutes and 120 minutes, this is likely due to the long heating process so that damage to anthocyanins occurs.References
Andriani, D., & Murtisiwi, L. (2020). Uji Aktivitas
Antioksidan Ekstrak Etanol 70% Bunga
Telang (Clitoria ternatea L) dari Daerah
Sleman dengan Metode DPPH. Pharmacon:
Jurnal Farmasi Indonesia, 17(1), 70–76.
https://doi.org/10.23917/pharmacon.v17i1.9
Budiasih, K.S. 2017. Kajian Potensi Farmakologis
Bunga Telang (Clitoria ternatea). Di dalam:
Sinergi Penelitian dan Pembelajaran untuk
Mendukung Pengembangan LiterasiKimia
pada Era Global. Prosiding Seminar Nasional
Kimia. Ruang Seminar FMIPA UNY, 14
Oktober 2017. Jurnal Prosiding (4): 201–206.
Retrieved
Hanggawati, Puspita Mayangsari (2020) Optimasi Dan
Penetapan Kadar Kuersetin Dalam Ekstrak
Bunga Telang (Clitoria Ternatea L) Dengan
Metode Kromatografi Cair Kinerja Tinggi.
Other thesis, Sekolah Tinggi Ilmu Kesehatan
Nasional.
Marpaung, A. M., Andarwulan, N., Hariyadi, P., &
Faridah, D. N. (2018). The Wide Variation of
Color Stability of Butterfly Pea (Clitoria
ternatea L.) Flower Extract at pH 6-8 the wide variation of color stability of butterfly pea
(clitoria ternatea L.) flower extracts at PH 6-
S. F. Sulaiman, A. A. B. Sajak, K. L. Ooi, Supriatno, and
E. M. Seow, “Effect Of Solvents In
Extracting Polyphenols andAntioxidants of
Selected Raw Vegetables,” J. Food Compos.
Anal., vol. 24, no. 4–5, pp. 506–515, 2011,
doi: 10.1016/j.jfca.2011.01.020.
