PENGARUH BLANCHING DAN UKURAN PERMUKAAN BAHAN TERHADAP EKSTRAK ANTHOSIANIN DARI KULIT BATANG ROSELLA (Hibiscus sabdariffa Linn.)

The purpose of this study was to determine the effect of blanching and the size of the surface material to generated extract anthosianin from the bark of Rosella. Benefits of the research include providing alternative food coloring food grade, safe, and natural, as well as increased economic value Rosella bark. Anthocyanin obtained by extraction from the bark of Rosella. The study was conducted using a randomized block design, a 2x3 factorial with four replications. The first factor is composed of b1 (blanching) and b2 (non blanching). The second factor is the size of the surface of the material consists of p1 (60 mesh), p2 (1 cm), and p3 (5 cm). The result of data analysis showed that the treatment of blanching significantly affect the total yield of anthocyanins and anthocyanin extract form the bark of Rosella. The treatment of the material surfice size significantly affect total anthocyanin, anthocyanin extract yield and color of anthocyanin extract from the bark of Rosella. The interaction between blanching and the size of the surface material significantly affect total anthocyanin, anthocyanin extract yield and color of anthocyanin extract from the bark of Rosella. The selected samples of the analysis (b1p3) has a total value of anthocyanin 68,041 mL/L, extract yield 45,250%, and preferably in color