EFEK TERMIK TERHADAP STABILITAS ZAT WARNA DARI KULIT BUAH MANGGIS (Garcinia mangostana L)

Stiadi, Yeni and Aziz, Hermansyah and Admiral, Dedi (2010) EFEK TERMIK TERHADAP STABILITAS ZAT WARNA DARI KULIT BUAH MANGGIS (Garcinia mangostana L). Jurnal Kimia Andalas, 7 (2). ISSN 0853-8018

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Abstract

Study on thermal stability of dyes from rnangosteen husk (Garcinia matigostana L) has been conducted. The adsorption spectra qave maximum peak at 2l 1.3 nm tbr dl.es in water and 261.6 nm for d1'es extract in fennented coconut oil. The heating of mangosteen husk rvill be change the dy'es intensity. The dyes of mangoesteen husk which is soluble in water and fermented coconut oil are relatively stable on heating where at least as l0% of dyes was degradated.

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