ANALISA ANTOSIANIN PADA SEDIAAN MINUMAN EFFERVESCENT SARI BUNGA TELANG (Clitoria ternatea) DAN JERUK RIMAU GERGA LEBONG (Citrus nobilis sp.) MENGGUNKAN METODE pH DIFERENSIAL

Abstract

Anthocyanin is a compound that forms natural dyes in plants to give color.Telang flowers are one of the plants that contain anthocyanin compounds that are beneficial for health in the body and swallowed flowers can also be made in practical dosage forms, such as effervescent drink preparations. This effervescent drink is also combined with gerga lebong lime which will produce a fresher taste. This study aims to determine the content of anthocyanin compounds in processed effervescent drinks. In this study, the identification of anthocyanins in effervescent beverage preparations, telang flower juice and oranges gerga lebong using qualitative test methods using HCl 2M and NaOH 2M reagents, while in quantitative tests using UV-Vis spectrophotometry,differential pH method with pH 1.0 and pH 4.5 solutions at wavelengths of 510 nm and 700 nm. The results of the qualitative test showed that all samples of processed effervescent drinks were positive for anthocyanins and the quantitative testesults showed that the anthocyanin levels in formulation 1 were 1,780 mg / L, formulation 2 was 2,225 mg / L, and formulation 3 was 5,899 mg / L. Based on this study on effervescentbeverage formulation 3 had high anthocyanins from formulations 1 and 2.