TY  - JOUR
T1  - Extraction of Anthocyanin Pigments from the Peel of Dragon Fruit for Food Coloring
AU  - Muyassaroh, Anis
AU  - Supriatna, Asep
AU  - Hernani, Hernani
PY  - 2024
DA  - August
Y2  - 2024
DO  - 10.55549/epstem.1519420
JF  - The Eurasia Proceedings of Science Technology Engineering and Mathematics
JO  - EPSTEM
PB  - ISRES Publishing
WT  - DergiPark
SN  - 2602-3199
SP  - 167
EP  - 174
VL  - 28
LA  - en
AB  - Kitchen waste is a source of methane gas which strongly contributes to the greenhouse effect (Lee et al., 2017). One of the organic waste that comes from the kitchen is fruit peel with a large percentage reaching (25-60%) (Nirmal et al., 2023). To increase waste reduction efforts can be done by converting food waste into natural dyes by extraction. This can be a solution to consumer concerns about the insecurity of synthetic dyes that are carcinogenic if consumed excessively. Natural colorants that have the potential to be extracted include anthocyanins. Dragon fruit skin contains a rich source of anthocyanin pigments. The use of natural dyes extracted from dragon fruit peel is suitable with the Sustainable Development Goals (SDGs), this context can be an interesting learning project and grow an understanding of environmental responsibility through direct learning experiences (Andersson et al., 2013). This research aims to identify the optimal method of anthocyanin extraction from dragon fruit peels which can be applied to Education Sustainable Development (ESD) orientated learning. The research method carried out is a laboratory experimental method with qualitative analysis. The parameters observed were the effect of solvent, temperature, pH, and mass on the absorbance of dragon fruit peel extract. Anthocyanin extraction from dragon fruit skin using maceration method. Based on the observation data, the best treatment is the sample with 10% citric acid solvent. Anthocyanins are most optimally stored at a low temperature of 10℃, with an acidic pH of Ph 4 and with a mass: solvent ratio of 250: 100.
KW  - Natural dye
KW  - Anthocyanin
KW  - Waste fruit peel
CR  - Muyassaroh, A., Supriatna, A., & Hernani, H. (2024). Extraction of anthocyanin pigments from the peel of dragon fruit for food coloring. The Eurasia proceedings of science, technology, engineering & mathematics(EPSTEM), 28, 167-174.
UR  - https://doi.org/10.55549/epstem.1519420
L1  - https://dergipark.org.tr/en/download/article-file/4084491
ER  -