KAJIAN EKSTRAKST ANTOSIANIN KULIT TERUNG JEPANG (SOLANUM MELONGENA L.)

Abstract

The aims of this research were to determine the influence of eggplant variety and the concentration of HCI in ethanol on the physical and chemical quality of the peel pigment of anhtocyanin eggplant. This research was prepared using Factorial Randomized Block Design with two factors, they are the variety of eggplant (T), Kopek and Kraigi and concentration of HCI in ethanol (P) 0,50 N, 1,00 N; and 1,50 N with replication three times to obtain 1B units of the experiment. Data were analyzed by ANOVA and followed up test BNT with o = 5 %. Determining the best treatment using the "Multlple Attribute". The best treatment is obtained from the combined treatment of eggplant Kopek and concentration HCI in ethanol 1,00 N with characteristic pH value'1,03; total anthocyanin 0,56 (mg/ml); anthocyanin yield 15,28 x10-3 %, brightness (1") 31,60; intensity of red color (a+) 33,50 and 1,16 % residual ethanol.