FUNCTIONAL NATURAL COLOR EXTRACTION FROM KENOP FLOWERS (Gomphrena globosa L.) FOR FOOD

Food coloring needs continue to increase along with the development of the food industry. For this reason, efforts should be made towards providing dyes by finding alternative sources of natural dyes that are safe to use for food. One of the plant material as a source of natural dyes is the knob link. The long-term goal of this research is to provide purplish red natural dyes for food obtained from the knob. Specific research targets are: to determine the effect of the extraction conditions on the characteristics of the natural dyes of the knob and determine the best extraction conditions to produce natural dyes from the knob. This experiment used a factorial Randomized Block Design with 2 factors. Factor I is solvent pH which consists of 3 levels, 3.5 and 7. Factor II is particle size consisting of 4 levels, 40, 60, 80, and 100 mesh. Each treatment combination (12 combinations) was made in 3 groups so that 36 experimental units were obtained. Characteristic extracts of knobs were analyzed for their characteristics, namely yield, total betacyanin, color intensity, antioxidant capacity, and their constituent compounds. The outputs of this research include: (1) scientific publications in scientific journals indexed at least in SINTA 2 or international journals, (2) scientific articles published in international proceedings, and (3) development of teaching materials.