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Effect of Various Concentrations of Red Dadap Flower Extract (Erythrina crista-galli L.) as Natural Dyes on the Quality of Maseration Preparations for the Green Betel Rod (Piper betle L.)

Islakhul Kharoir, Kharoir Islakhul (2019) Effect of Various Concentrations of Red Dadap Flower Extract (Erythrina crista-galli L.) as Natural Dyes on the Quality of Maseration Preparations for the Green Betel Rod (Piper betle L.). Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The use of synthetic dyes has color absorption properties in slow tissues and relatively expensive prices, so development is needed by exploiting natural potential. Natural coloring of various plant extracts has often been done, but in determining the concentration is not optimal for the quality of preparations. The purpose of this study was to determine the effect of various concentrations of red dadap flower extract (Erythrina crista-galli L.). The type of research used is a true experiment. The method of this research is the preparation stage, the implementation includes, making red dadap flower extract (Erythrina crista-galli L.) with a variety of concentrations (30%, 50%, 70%, 90%, and 100%) and the making of green betel stem maceration preparations (Piper betle L.). The number of trial units was 24 samples. The sampling technique is simple random sampling. The preparations are assessed on the basis of quality which includes clarity of the preparations, color contrast, and completeness of the components of the tracheal tissue. Data analysis techniques used the Kruskal-Wallis and Mann-Whitney tests. The results showed that there was an effect of various concentrations of red dadap extract as a natural dye on the quality of maceration stems preparation of green betel (Piper betle L.) with different assessment scores for each treatment. The preparations that have the best effect on quality are shown in the concentration of 70% red dadap extract which has an average rating score of 4.55 with a probability value of 0.240> 0.05 so that it has no real difference with the safranin coloring agent.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201510070311031
Thesis Advisors: Eko Susetyarini (0006086501), Sri Wahyuni (0013046202)
Keywords: red dadap, extract, maceration preparation, green betel (Piper betle L.), quality.
Subjects: L Education > L Education (General)
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: 201510070311031
Date Deposited: 22 Aug 2019 04:44
Last Modified: 22 Aug 2019 05:11
URI : http://eprints.umm.ac.id/id/eprint/50657

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