Successfully Earning a Bachelor Degree in Agricultural Technology, Sinta Anggraeni Compares Initial pH and Storage Temperature of Natural Coloring Extracts of Cassava Leaves

Sinta Anggraeni, S.TP. who is often called Sinta succeeded in obtaining a Bachelor of Agricultural Technology (S.TP.) degree on November 16th , 2022 at the Undergraduate Program in Agroindustrial Technology at Udayana University by conducting a Stability Study of Cassava Leaf Color Extract (Manihot esculenta C.) at Initial pH and Storage Temperature Treatment under the guidance of Dr. Ir. Ni Made Wartini, M.P. and Mrs. Ni Putu Suwariani, S.TP., M.Biotech

 

The research being carried out is the manufacture of natural dyes from natural ingredients of cassava leaves, this is due to the high chlorophyll content of cassava leaves so that they have the potential as a natural green dye. In the process of making this natural dye is done by maceration extraction method. The maceration method is the process of soaking samples using organic solvents at room temperature and the maceration method can avoid damage to thermolabile compounds.

 

The process of making natural dyes is that cassava leaves are cut, then washed with water to remove dirt. Furthermore, the cassava leaves are blanched. Blanching is carried out in hot water at 100°C for approximately 1 minute. Furthermore, cassava leaves are dried using a food dehydrator at a temperature of 50 ± 2°C. Dried cassava leaves were crushed and sieved using an 80 mesh sieve to form a uniform cassava leaf powder. After obtaining cassava leaf powder, it was extracted using the maceration method with 85% acetone solvent to obtain cassava leaf extract. The extract obtained was then stored by adding a phosphate buffer solution, namely pH 9, 10 and 11 and stored at a cold temperature of 8oC which was kept in the refrigerator and room temperature 28oC which was stored indoors for 7 days. So that the most stable natural dye extract of cassava leaves is obtained.

 

Sinta Anggraeni reported in the resulting research that treatment at an initial pH of 9 and a temperature of 8 ± 2ºC gave the best stability to the cassava leaf coloring extract during storage. Storage of dye extracts for 7 days resulted in a decrease in total chlorophyll content of 48.44%, 46.86% of chlorophyll a, 49.35% of b chlorophyll, 30.87% antioxidant capacity, but caused an increase in the brightness level (L* ) of 29.28%, the value of the level of redness (a*) is 62.91% and the value of the level of yellowness (b*) is 49.02% of the control.