Skip to main navigation menu Skip to main content Skip to site footer
Page Header Logo

Research article

Vol 6 No 1 (2012): Volume 6, Number 1, 2012

Pembuatan zat warna alami dalam bentuk serbuk untuk mendukung industri batik di Indonesia

DOI
https://doi.org/10.22146/jrekpros.2454
Submitted
November 14, 2023
Published
June 30, 2012

Abstract

Synthetic dyes are very practical to use and can lead to a striking color on the products. However, synthetic dye effluent may pollute the environment. For this reason, currently natural dyes have been used again for coloring. In order to ease the use of natural dyes, the liquid form of the dyes is dried into powder. In the present study, natural dyes extracted from kesumba seeds were dried using a spray dryer to form a powder. The Kesumba dye was extracted in an alkaline solutions of NaOH and Ca(OH)2. Drying was carried out with a feed having an average rate of 0.13 ml/sec at a temperature of 70°C. Meanwhile, dryer temperature was 120°C. Experimental results showed that extraction using NaOH solution offered better results than that using Ca(OH)2 solution. The extraction using NaOH solution was optimum at NaOH concentration of 0.4 M, temperature of 90°C and duration of 180 min. With this condition, the resulting powder was 19.6 g/L extract solution.

References

  1. Anonim, 2009. Biji Kesumba, www.republika.co.id
  2. Balaswamy, K., Rao, P. G. P. dan Satyarayanaya, A., 2005. Stability Bixin in Annato Oleoresin and Dye Powder During Stirage, Swiss Society of Food Science and Technology, LWT, 39, pp. 952-956.
  3. Bergas STS., 2007. Pembuatan Oleoresin Berkualitas Pewarna dari Biji Galenggem, Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  4. Kwartiningsih, E., 2009. Pembuatan Zat Warna Alami Tekstil dari Kulit Manggis, Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  5. Mastuti, E., 2008. Pemekatan dan Pembuatan Zat Warna dari Kayu Nangka sebagai Pewarna Tekstil, Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  6. Nobre, B. P. dan Mendes, R. L., 2006. Supercritical Carbon Dioxide Extraction of Pigment from Bixa Orellana Seeds (Experiment and Modeling), Brazillian Journal of Chemical Engineering, Vol 23, No 2, pp. 151-258.
  7. Nunik SW, 2007. Mengekstraksi Zat Warna Alami dari Cincau Hitam, Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  8. Nur A, 2007. Mengekstraksi Zat Warna Alami Tekstil dari Biji Buah Pinang, Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  9. Nur A, 2007. Mengekstraksi Zat Warna Alami Tekstil dari Biji Jarak, Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  10. Paryanto, 2007. Pembuatan Zat Warna dari Kunyit Secara Batch Sebagai Pengganti Pewarna Sintetis, Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  11. Paryanto, 2008. Pembuatan Zat Warna dari Ketela Ungu dari Tawangmangu Secara Batch, Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  12. Rao P.G.P. dan Jyothirmayi T., 2005. Effect of Processing on the Stability of Annato (Bixa Orellana L) Incorporated into some Food, Swiss Society of Food Science and Technology, LWT, 38, pp.779-784.
  13. Setyowardani D.A., 2008. Pengambilan Zat Warna Alami dari Bunga Rosella. Laporan Penelitian Teknik Kimia, UNS, Surakarta.
  14. Shuhama, I. K. dan Aguiar, M. L., 2003. Experiment Production of Annato Powder in Spouted Bed Dryer, Juornal Of Food Engineering, 59, 93-97.
  15. Suryowinoto, S. M. 1997, Flora Eksotika, Tanaman Peneduh, Kanisius Press, Yoyakarta.