The objectives of this study were to determine the solution that could extract highest anthocyanin from banana bract, to determine the concentration of banana bract extract in jelly which preferred best by panelists, to determine color degradation rate in jelly colored with banana bract against light on various light intensity, and to determine the maximum light intensity which could be accepted by the panelists based on the hedonic test. Anthocyanin of banana bract was extracted by tartaric acid, citric acid, and acetate acid. Anthocyanin content of banana bract was measured by pH differential method. For the hedonic test, jelly with concentration of banana bract 15%, 20%, 25%, 30%, 40% and 50%, were used with 20 panelists. Then jelly with 25% concentration of banana bract was used for determination of color degradation rate caused by light with the intensity of 780, 1,850, 2,214 dan 10,340 lux. The results showed thatthe best solution that extracted highest anthocyanin was tartaric acid, the concentration of banana bract extract in jelly that preferred best by panelists was 25%, the color degradation rate was increased along with the increasing of light intensity, with the k value 0.0042 – 0.0096 AU/hour. After 10 hours under light with intensity of 780-2,214 lux, the jelly colored with 25 % of banana bract extract was still could be accepted by panelists, whereas under light intensity of 10,340 lux could not be accepted by panelists.Keywords: Anthocyanin, banana bract, jelly, light intensity, color degradation rate ABSTRAKTujuan dari penelitian ini adalah untuk menentukan larutan pengekstrak jantung pisang kepok yang menghasilkan antosianin tertinggi, menentukan konsentrasi ekstrak jantung pisang kepok dalam agar-agar yang paling disukai panelis, menentukan laju degradasi warna agar-agar dengan pewarna jantung pisang kepok akibat penyinaran pada berbagaiintensitas cahaya, dan menentukan intensitas cahaya maksimum yang masih dapat diterima oleh panelis berdasarkan uji hedonik setelah penyinaran. Antosianin jantung pisang kepok diekstraksi menggunakan pelarut asam tartarat, asam sitrat, dan asam asetat. Kadar antosianin diukur dengan metode perbedaan pH. Untuk uji hedonik digunakan agar-agar dengan kadar ekstrak jantung pisang kepok 15%, 20%, 25%, 30%, 40% dan 50 %. Uji stabilitas warna dilakukan terhadap agar-agar dengan pewarna jantung pisang kepok 25%, dan disinari selama 10 jam dengan intensitas cahaya 780, 1.850, 2.214, dan 10.340 lux. Hasil penelitian menunjukkan bahwa larutan pengekstrak yang menghasilkanantosianin tertinggi adalah asam tartarat. Konsentrasi ekstrak jantung pisang kepok dalam agar-agar yang paling disukai panelis adalah 25 %. Laju degradasi warna agar-agar dengan pewarna jantung pisang kepok meningkat seiring dengan meningkatnya intensitas cahaya, dengan nilai k berkisar antara 0,0042 - 0,0096 AU/Jam. Agar-agar dengan pewarnajantung pisang kepok yang disinari dengan intensitas 780-2.214 lux selama 10 jam masih disukai panelis, sedangkan yang disinari dengan intensitas 10.340 sudah tidak disukai panelis.Kata kunci: Antosianin, jantung pisang, agar-agar, intensitas cahaya, laju degradasi warna
Use of tartaric acid–citric acid–sucrose as chemical modifier for the determination of lead in several matrices employing ET AAS
