PENGARUH LAMA WAKTU EKSTRAKSI DENGAN CARA MASERASI TERHADAP KARAKTERISTIK PEWARNA DARI KUNYIT (CURCUMA LONGA L.)

ALAMANDA, FELYCHA and Hermanto, Hermanto (2025) PENGARUH LAMA WAKTU EKSTRAKSI DENGAN CARA MASERASI TERHADAP KARAKTERISTIK PEWARNA DARI KUNYIT (CURCUMA LONGA L.). Undergraduate thesis, Sriwijaya University.

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Abstract

One of the plants that has potential as a natural dye is turmeric (Curcuma longa L.). This study aims to analyze the difference in maceration time on the chemical characteristics of dyes from turmeric (Curcuma longa L.). This study used a Non-Factorial Completely Randomized Design (CRD) consisting of 5 treatments. Each treatment was carried out with three replications. The treatment factor of maceration time was 6 hours, 12 hours, 18 hours, 24 hours and 30 hours. The parameters observed were antioxidant activity, flavonoids and color stability test (storage condition, length of sun exposure, and addition of oxidizer). The results showed that the treatment of dye maceration time from turmeric had a significant effect on the analysis of antioxidant activity, flavonoids, color stability with 15°C storage, but had no significant effect on color stability with 30°C storage, color stability with long sun exposure and color stability with the addition of oxidizers. Keywords : turmeric, maceration, natural dye

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kunyit, maserasi, pewarna alami
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Felycha Alamanda
Date Deposited:	25 Jun 2025 06:05
Last Modified:	25 Jun 2025 06:05
URI:	http://repository.unsri.ac.id/id/eprint/175954

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