ANALISA ANTOSIANIN PADA SEDIAAN MINUMAN EFFERVESCENT SARI BUNGA TELANG (Clitoria ternatea) DAN JERUK RIMAU GERGA LEBONG (Citrus nobilis sp.) MENGGUNKAN METODE pH DIFERENSIAL
DOI:
https://doi.org/10.36387/jifi.v6i2.1653Keywords:
Effervescent drinks, telang flower , rimau gerga lebong orange, differential pH method, anthocyaninsAbstract
Anthocyanin is a compound that forms natural dyes in plants to give color.
Telang flowers are one of the plants that contain anthocyanin compounds that are
beneficial for health in the body and swallowed flowers can also be made in practical
dosage forms, such as effervescent drink preparations. This effervescent drink is also
combined with gerga lebong lime which will produce a fresher taste. This study aims to
determine the content of anthocyanin compounds in processed effervescent drinks. In this
study, the identification of anthocyanins in effervescent beverage preparations, telang
flower juice and oranges gerga lebong using qualitative test methods using HCl 2M and
NaOH 2M reagents, while in quantitative tests using UV-Vis spectrophotometry,
differential pH method with pH 1.0 and pH 4.5 solutions at wavelengths of 510 nm and
700 nm. The results of the qualitative test showed that all samples of processed
effervescent drinks were positive for anthocyanins and the quantitative test results
showed that the anthocyanin levels in formulation 1 were 1,780 mg / L, formulation 2 was
2,225 mg / L, and formulation 3 was 5,899 mg / L. Based on this study on effervescent
beverage formulation 3 had high anthocyanins from formulations 1 and 2.
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