EFFECT OF SOLVENT RATIO TO ANTHOCYANIN CONTENT AS A NATURAL DYE ON SWEET PURPLE POTATO EXTRACTION (Ipomoea batatas L. Poir)

Abstract

Sweet Purple Potatoe (Ipomoea batatas L .Poir) has potential as one source of the anthocyanin that could serve as a natural dye, antioxidant, antimutagenic and anticarcinogen. Anthocyanin is water soluble pigment responsibles for blue, purple, violet, magenta, red and orange color. Anthocyanin itself is safe to be consumed, nontoxic and does not cause genetic mutation. This proves that a natural dye especially anthocyanin is safe to be used. Anthocyanin can be damaged at high temperatures (heating) which is commonly used in making some food products. The objective of this research  are making a natural dye of the sweet purple potato, seeking the influence of the solvent ratio and the best ratio to its yield. Research was done with the maceration extraction methode ( simple filtering by immersion sweet violet in 96 %ethanol  and water for 24 hours at room temperature and protected from sunlight ) by using the solvent ratio (1: 4, 1: 5, 1: 6, 1: 7, 1: 8). The extraction then filtered and concentrated with rotary vacuum evaporator and then analyzed using spectrofotometer uv-vis. The  result was compared to standard billberry extract. The best yield was 4,6688 gr at 500C temperature with 2 atm pressure and its solvent  ratio 1: 8. The trendline resulted y = 810,52x - 33,77 equation with R2 = 0,9693. The best anthocyanin content was obtained at 12.5 mg / l  in  500C and 2 atm, 1: 8 ratio presented by y = 2156,4x -89,554 equation with R2 = 0,9638.