Pengambilan zat warna alami Dari Kayu Secang (Caesalpinia Sappan Linn) Untuk Pewarna Makanan

Oleh :
Anna Nur Hidayati - I8307051 - Fak. Teknik

ANNA NUR HIDAYATI, KARINA MEY PRASTANTRI, 2011, FINAL ASSIGMENT “THE TAKING OF NATURAL PIGMENTS FROM SECANG WOOD (Caesalpinia sappan Linn) FOR FOOD COLORING”, CHEMICAL ENGINEERING DIPLOMA III STUDY PROGRAM OF SURAKARTA SEBELAS MARET UNIVERSITY. Secang wood (Caesalpinia sappan Linn) is one of natural dyes for food as an alternative food additives. Some people are process the secang wood with just of boiling the wood to get a brown color for drinks or food dyeing. It is not practical in the processing and storage of dyes contained in the secang wood, so that the necessary processing product dye from a secang wood into powder. The chemical constituents of secang wood are tannin (tannat acid), galat acid, resins, brazilin and essential oil. Brazilin with structure C16H14O5 are soluble in water and sweet taste, but when oxidized will produce brazilein compound a red-brown colored. Taking the natural pigments from secang wood obtained directly is batch extraction. Previously conducted preliminary experiments to determine the operating conditions include the volume of solvent, time and temperature process. The optimum condition obtained from the experiment was 50 grams a secang wood extracted with 700 ml of aquadest, stirred with a speed of 200 rpm, at boiling temperature for 3 hours. The result of this process is 3,322 grams of secang wood powder pigment. The implementation of the domestic industry size, used pan capacity 10 liters. Materials used 500 grams of secang wood in extracts with 7 liters of water with manual stirring for 3 hours at the boiling temperature of solution. The result is 32,422 grams of secang wood powder pigment. These natural dyes is tested on a steamed food such as bolu kukus cake will give red-brown color and bakpao cake will give yellow-brown color. In making jelly without added flavor of fruit (fruit acid) will give dark purple color, but if the jelly is added to fruit acid, it will change to yellow color. The addition of dye in rengginan and ice cream will give a brown color. Organoleptic test carried out on 21 respondents include the categories of color, flavor, and aroma. For the color category, the majority of the respondents rated food (jelly, rengginan, bolu kukus cake and ice cream) looks attractive,except for bakpao cake the majority of respondents rated the food color is less attractive. The category of taste, most respondents rated the food is delicious. As for the aroma category, most respondents liked the aroma of food colored with pigment of the secang wood.