KARAKTERISTIK EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN PENAMBAHAN BERBAGAI KOSENTRASI ASAM SITRAT SEBAGAI PEWARNA ALAMI MAKANAN
2020
Addion Nizori | Nola Sihombing | Surhaini
Nowadays, the use of natural colorant and additives is very important for increasing consumer acceptability in processed foods. Anthocyaninsare commonly used as natural colorants in the food industry. As unstable natural pigments they need protection. This study aimedto determine the characteristics of red dragon fruit peel extracts by adding various concetrations of citric acids as natural food colorants. Research design used was randomized complete design with sixtreatments, i.e.0%, 2%, 4%, 6%, 8%,and 10% concentrationswithfourreplicates. The results showedthat varying citric acid concentration hada significant effect on pH, anthocyanin content, antioxidant activity and colour change. Increasing of citric acid was also observed which was correlated with colour lightness and anthocyanin content.The best results showed in addition of 2% citric acid concentration with pH value of2.75, anthocyanin total content of6,38 mg/50g, antioxidant activity value of80,71% and colours valuesof L*, a*, and b* were 49, 59 and 14,respectively.
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