EKSTRAKSI KLOROFIL DAUN KATUK, BAYAM, DAN KANGKUNG SERTA UJI STABILITAS WARNA MENGGUNAKAN SPEKTROFOTOMETER VIS

EXTRACTION CHLOROPHYLL OF KATUK LEAVES, SPINACH AND WATER SPINACH AND COLOUR STABILITY TEST USING SPEKTROFOTOMETER VIS (Deby Theresia, 2014, 65 pages, 12 Tables, 18 Pictures, 11 attachments) Chlorophyll is natural pigmet involved in plants which has been used as natural green dye and food suplement. Chlorophyll source consumed now is from alfalfa’s leaves besides algae such as Spirulina and Chlorella. Chlorophyll content find in all kinds of plant especially vegetables so that have potent to be source of chlorophyll. The aims of this research are first to explore another chlorophyll source beside Leguminosae, from vegetables such katuk leaf, spinach and water. The purpose of the research is to determine optimum of comparison of feed and solvent (F:S) to get chlorophyll pigmen from katuk leaf, spinach and water spinach. to get chlorophyll, do the extractiono plants with etanol. This research use variable of feed and solvent comparison (F:S) = (1:5) (1:6) (1:7) (1:8) (1:9) and the various of storage time (the result of extraction) until five weeks with dark and light condition. From this research the spinach has the highest content of chlorophyll extract with comparison (1:8) is 36,626 mg/L and the lowest content of chlorophyll extract from water spinach with comparison F:S (1:9) 20,03882 mg/L. Keywords : Chlorophyll, natural dye substances, katuk leaf, spinach and water spinac