Utilization of Anthocyanin Extract from Rambutan Fruit Rind (Nephelium lappaceum l.) as an Indicator of the Quality on Freshness Meat

摘要

Chicken meat is the most consumed food. In Indonesia, meat is one of the contributors to poisoning because meat has a high protein and nitrogen content and environmental conditions suitable for the growth of microorganisms. Both dyes from nature and synthesis have been developed as the detection for the presence of substances or the occurrence of a process. One of the dyes from nature is anthocyanin. Making indicators containing anthocyanin dyes can be an alternative for identifying chicken meat safety. The purpose of this study was to know the ability of rambutan fruit rind extract as an indicator of chicken meat spoilage based on color changes. Rambutan fruit rind was extracted using the maceration method with methanol: HCl (9:1) solvent. The indicator solution was made from extract as much as 5%, to be applied to filter paper by soaking for 24 hours and centrifuging for 15 minutes, each room temperature dried and 60°C for overnight. Testing is based on observing the color changes in the indicator that have been applied to chicken meat at various storage times, and then compared to the litmus paper. The results showed that anthocyanin-based indicators can be used as an indicator of chicken meat spoilage, but are less sensitive compared to litmus paper.