Kopigmentasi Antosianin Buah Jamblang (Syzygium Cumini) Dengan Asam Asetat Dan Alum

This study aimed to determine the effect of temperature on the stability of anthocyanin java plum after co-pigmentation with acetic acid and alum. The extraction of java plum used the maceration method with n-hexane, ethyl acetate, and ethanol-HCl 0.5% solvents. Anthocyanin of java plum was co-pigmanted with acetic acid and alum in a concentration of 2,5%; 5%; 7,5%; and 10%, then be heated at various temperatures and heating times. At a temperature of 80 ? for 150 minutes, every 30 minutes an absorbance was measured. At a temperature of 60 ?, the heating was carried out for 225 minutes, and every 45 minutes an absorbance was measured. At a temperature of 40 ?, the heating was carried out for 300 minutes, and every 60 minutes an absorbance was measured. Absorbance measurements were taken using a UV-VIS spectrophotometer. The results showed that co-pigmentation of anthocyanin occurred proved by shifting ? max from 470 nm (unco-pigmented extract) to 500 nm (co-pigmented extract acetic acid) and 540 nm (co-pigmented extract alum). The total anthocyanin obtained was 70,64 mg/L. Acetic acid and alum co-pigments maintained the stability of anthocyanin java plum at a heating temperature of 60 ?. This can be seen from the decrease absorbance which was not so significant compared to the decrease at temperatures of 40 and 80 ?, which are accompanied by the fading color of anthocyanin of those co-pigmented with acetic acid and alum during the heating process.