Abstract
Anthocyanin is the pigment that still attracts attention from food industries because of its abundance in Indonesian plants. Anthocyanins are produced in a variety of colors with unique stability properties. Through a systematic review, this review studied 40 scientific reports conducted in Indonesia over the last 10 years. The research objects included fruits, flowers, seeds, peels, and roots from the islands of Java, Sumatra, Kalimantan, Sulawesi, and Nusa Tenggara. Several methods are used to extract solvent-based anthocyanin compounds, including maceration, microwave, and reflux-soxhlet extraction. Microwave extraction, including ultrasonic extraction, is recommended for anthocyanin extraction. Spectrophotometry with the pH differential method was chosen as the anthocyanin quantification procedure, using 500 and 700 nm wavelenghts.
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