Comparison Physico-chemical properties Anthocyanin solution Extraction of Red Rice and Black Soybean

Abstract

This research was carried out to determine the comparison of anthocyanin extraction of red rice and black soybean regarding density, turbidity, viscosity, pH and color changes. Futher studies could be conducted after knowing several properties of the two anthocyanin extractions. The results showed that the density of black soybean anthocyanin solution was 0.95 gram/mL higher than 0.92 gram/mL antosiani red rice solution. The viscosity value of 0.91 cP red rice anthocyanin solution is more significant than 0.72 cP black soybean. Analysis of turbidity in both black and red soybeans showed clarity, under LOD Sulphate. The color of the red rice anthocyanin solution is red when it is in a strong acid state, orange when it is neutral, and brown when it is in the healthy alkaline state. Meanwhile, the color of the black soybean anthocyanin solution is red, when it is in a weak acid, brown when it is the neutral state, and dark-green and when the alkaline condition is weak.