ANALYTICAL STUDIESOF RED PIGMENT CRUDE EXTRACT (BETACYANINS) FROM BEETROOT AS NATURAL FOOD COLOURING

• Main Author: Manuela Esperanca, Flavia
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/34496
• Institution: Institut Teknologi Bandung

Beetroot is often used as food colouring agent. Soxhlet extraction method was used to obtain the desired compound . For this research, the extraction is done using a mixed solvent of water:ethanol (1:1, %v/v) at 78-80oC until crude extract of betacyanine is obtained. The sampel contains 20,0899% water and 1,1807 % total ash. Crude extract contains 0,1527 ppm of cuprum, 2,7904 ppm of calsium, 0,3251 ppm of zink, 2,0795 ppm of ferrum and 0,4251 ppm of magnesium. Through the heating process of betacyanine crude extract, the extract was degraded which was indicated by decrease in its colour intensity. Maximum absorbance of crude extract appears at 478nm. Slope on graphic (concentration vs absorbance) shows the decreasing of extinction coefficient by the heating process. Determination of each extinction coefficient (without heating process, 15 minutes of heating process, 30 minutes of heating process and 45 minutes of heating process) were 0,0566; 0,0502; 0,0496; and 0,039. From UV/Vis spectrophotometry, it can be concluded that betacyanine pigment has high sensitivity. From infrared spectrophotometry, it can be concluded that betacyanine pigment has aromatic, amine and carbonyl groups. Thin Layer Chromatography (TLC) identification with ethanol p.a as solvent gave Rf yield of 0,25.