* Corresponding Author
Isolation of Anthocyanidin from Wora-Wari Flowers (Hibiscus rosa sinensis L.) and Its Application As Indicators of Acid-base
https://doi.org/10.22146/agritech.9554 Siti Nuryanti(1*), Indarini Dwi Puspitasari(2), Ratman Ratman(3)
(1) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(2) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(3) Faculty of Teacher Training and Education, University of Tadulako, Jl. Soekarno-Hatta, Palu
(*) Corresponding Author
Abstract
Wora-wari plants are easily cultivated and founded in Indonesia, also their bloomy is not seasonal. Isolation of anthocyanidin from Wora-wari was done by maceration using n-hexane, ethyl acetate and methanol-HCl 1.0% and isolation of anthocyanidin was performed by column chromatography. Identification for structure of anthocyanidin was done by UV-Vis spectrophotometer, FT-IR, 1H- and 13C-NMR along with color reagent. In the Wora-wari flowers, it has been identified the existence of anthocyanidin pelargonidin. The color change of anthocyanidin pelargonidin results in acid solution was red and base solution was green.
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PDF DOI: https://doi.org/10.22146/agritech.9554
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Copyright (c) 2013 Siti Nuryanti, Indarini Dwi Puspitasari, Ratman Ratman
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.