EKSTRAKSI DAN STABILITAS ANTOSIANIN DARI KULIT BUAH DUWET (Syzgium cumini) [Extraction and Stability of Anthocyanins From Jambolan (Syzgium cumini) Skins]

EKSTRAKSI DAN STABILITAS ANTOSIANIN DARI KULIT BUAH DUWET (Syzgium cumini) [Extraction and Stability of Anthocyanins From Jambolan (Syzgium cumini) Skins]

Anthocyanins were extracted from jambolan skins using neutral solvents e.i water, ethanol, sopropanol, water ; ethanol (1:1), water : isopropanol (1:1), ethanol : isopropanol (1:1), and water, ethanol, isoppropanol (1:1:1) at 5 and 270>C. the stability of the anthocyanins was as effected by pH, h...

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Bibliographic Details
Main Authors: Mukhamad Fauzi1), Unus1), Mukhamad Komar2), Fitria Agustina2), PuspitaSari1), Triana Lindriati1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2005-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Anthocyanins
Jambolan skin
Extraction
pigment stability
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/489

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/489

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