PENGARUH pH DAN LAMA PEMANASAN TERHADAP PERUBAHAN WARNA DAN INTENSITAS WARNA PADA KAYU SECANG (Caesalpinia sappan L.)

PENGARUH pH DAN LAMA PEMANASAN TERHADAP PERUBAHAN
WARNA DAN INTENSITAS WARNA PADA KAYU SECANG (Caesalpinia
sappan L.)
Oleh: BETTY YUNI PRASTIWI ( 02330103 )
Biology
Dibuat: 2008-05-17 , dengan 3 file(s).

Keywords: pH media, Stabilitas warna, Kayu secang

Food dye is an important additional food material, because it represents the first factor which
visible from the product. By development of food processing industry and the limited amount of
natural dye essence is cause an increasement in the use o synthetic dye, even textile dye is used
for colouring food that is very dangerous to health. One of the alternative to solve the problem is
to use natural dye from secang wood (Caesalpinia Sappan L.) as an alternative for additional
food material. The existence of natural dye product can avoid generated impacts of use of
synthetic dye and be used to introduce alternative for an natural food dye to society as a
substitution of synthetic dye.
This research was executed on January 29th until Februari 23th, 2008 at Chemical Laboratory of
Muhammadiyah University Malang. Target of this research is to know the influence of various
combinations of media pH and warm-up duration and also to know the combination of media pH
and the best warm-up duration to natural colour stability from to secang bark (Caesalpinia

Sappan L.). The sample that is used a 100gr old secang bark. The technique to take the sample is
Simple Random Sampling. And the Method is Complete Random Device. Using media pH 2, 4,
6 and warm-up duration 12´, 15´, 18´, 21´. Each treatment has 3 times repetition. The change of
research data colour is analysed by test of Friedman, and the Intensity data colour analysed anava
2 direction continued by test of Duncan 1%.
The result of analysis of Friedman indicates that media pH influences the vision of natural wood
colour of secang (Caesalpinia Sappan L). while the colour intensity analyses two direction
variant with Fhitung>Ftabel level of signifikant 1%. In order To know the best treatment, it is
test Duncan'S used an 1%
The result of this research can be concluded that there is influence of various combination of
media pH and warm-up duration to bark the stability of secang colour (Caesalpinia Sappan L.).
in addition media pH and best warm-up duration stability bark of secang colour is pH 6 and
warm-up duration 21´.