PENGARUH KONSENTRASI ENZIM SELULASE DAN WAKTU EKSTRAKSI TERHADAP RENDEMEN, pH DAN KADAR ANTOSIANIN DARI BUAH SENGGANI (Melastoma malabathricum L.)

Abstract

Senggani (Melastoma malabathtricum L.) is a wild plant and the fruit contains anthocyanin
pigment. Usually, anthocyanin pigment is extracted by a maceration method. Increasing the yield and
shortening the extraction time can be used by enzymes as catalysts. The research goals determine the
effect of cellulase enzyme concentration and extraction time on the fruit pH, yield, and anthocyanin
levels. The research was arranged in a completely randomized design with two factors, namely enzyme
concentration (0.1%, 0.2%, 0.3% v/v) and extraction time (50, 70, 90 minutes), by three repetitions. The
research results obtained showed that the enzyme concentration and extraction time had a significant
effect on yield, pH, and anthocyanin levels, but the interaction was not significant. The anthocyanin
yield obtained was 50.98%-65.70% with anthocyanin levels of 120.06-510.99 mg/L. The enzyme
concentration of 0.3% and extraction time of 90 minutes were the best treatments.

Keywords: anthocyanin, enzyme, extraction, senggani