Abstract
<p>Abstract: Since the invention of synthetic dyes, the use of natural dyes became decreased.<br />The synthetic dyes was cheaper and more profitable than natural dyes. However, the use of<br />synthetic dyes for foods and beverages has the negative impact. Therefore the use of natural<br />food dyes is recommended because it is harmless. Carrots are one kind of foods that produced<br />natural dyes. The aims of this research were to determine the influence of temperature and time<br />extraction for the optimum yield. This research used the batch extraction method, using a threeneck</p><p>flask and stirrer at 400 rpm. The extraction was set at (30, 60, 80, 100)˚C and time (20,<br />40, 60, 80) minutes, with a weight ratio of material to solvent volume is 1 g : 10 ml. In this<br />research, the optimum extraction conditions was at 80 ˚C.<br />Keywords: extraction, carrots, dye, yield</p>
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