The influence of scale-up treatment from red color melinjo peels mass on the produced anthocyanin characteristics

摘要

Research on red dye foods containing anthocyanin derived from red color melinjo peels has been done since 2011 in a laboratory scale.However,to increase anthocyanin production to a larger scale(domestic industry)requires further research.The purpose of this study was to determine the effect of scale-up treatment from the amount of red color melinjo peels on the acquisition of anthocyanin extract.The study was conducted by the maceration method for 3 days,using 96% ethanol solvent with the addition of 3% citric acid.Comparison(m/v)of red color melinjo peels/ethanol was 1:5 with red color melinjo peels mass of 100 g,200 g,300 g,400 g,respectively.The results showed that the anthocyanin concentration from a red color melinjo peels mass of 100 g,200 g,300 g,400 g was 2.1709 mg/g,2.3046 mg/g,2.3044 mg/g,2.0039 mg/g with a density of 1.1596 g/ml,1.1604 g/ml,1.1604 g/ml and 1.1596 g/ml,respectively.