BETTY, BETTY (2008) PENGARUH pH DAN LAMA PEMANASAN TERHADAP PERUBAHAN WARNA DAN INTENSITAS WARNA PADA KAYU SECANG (Caesalpinia sappan L.). Other thesis, University of Muhammadiyah Malang.
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Food dye is an important additional food material, because it represents the first factor which visible from the product. By development of food processing industry and the limited amount of natural dye essence is cause an increasement in the use o synthetic dye, even textile dye is used for colouring food that is very dangerous to health. One of the alternative to solve the problem is to use natural dye from secang wood (Caesalpinia Sappan L.) as an alternative for additional food material. The existence of natural dye product can avoid generated impacts of use of synthetic dye and be used to introduce alternative for an natural food dye to society as a substitution of synthetic dye. This research was executed on January 29th until Februari 23th, 2008 at Chemical Laboratory of Muhammadiyah University Malang. Target of this research is to know the influence of various combinations of media pH and warm-up duration and also to know the combination of media pH and the best warm-up duration to natural colour stability from to secang bark (Caesalpinia Sappan L.). The sample that is used a 100gr old secang bark. The technique to take the sample is Simple Random Sampling. And the Method is Complete Random Device. Using media pH 2, 4, 6 and warm-up duration 12´, 15´, 18´, 21´. Each treatment has 3 times repetition. The change of research data colour is analysed by test of Friedman, and the Intensity data colour analysed anava 2 direction continued by test of Duncan 1%. The result of analysis of Friedman indicates that media pH influences the vision of natural wood colour of secang (Caesalpinia Sappan L). while the colour intensity analyses two direction variant with Fhitung>Ftabel level of signifikant 1%. In order To know the best treatment, it is test Duncan'S used an 1% The result of this research can be concluded that there is influence of various combination of media pH and warm-up duration to bark the stability of secang colour (Caesalpinia Sappan L.). in addition media pH and best warm-up duration stability bark of secang colour is pH 6 and warm-up duration 21´.
|Item Type:||Thesis (Other)|
|Subjects:||Q Science > Q Science (General)|
|Divisions:||Faculty of Teacher Training and Education > Department of Biology Education|
|Depositing User:||Anggit Aldila|
|Date Deposited:||01 May 2012 02:33|
|Last Modified:||01 May 2012 02:33|
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