The study of spectral uv-vis on coconut water as flour solvent of soybean, black rice and red rice

Abstract

Coconut water (CW) is a nutritious drink containing highly complex components. Therefore, CW has an interesting unique physicochemical nature to investigate. This study aims to know the UV-Vis spectra of CW as flour solvent of soybean, black rice, and red rice. Each flour was homogenized with ratio of 1:10 (w/v) in fresh CW (f-CW) or heated-CW at 50°C (h-CW). The homogenized flour was centrifuged at 4500 rpm, 4°C, for 5 minutes. The supernatant was analyzed based on UV-vis spectra, pH, and turbidity. Flour that dissolved in CW shows peaks only in the UV spectrum, whereas the flour dissolved in water shows peaks in the UV-vis spectrum. Generally, flour component more dissolves in the CW than in the water. Turbidity value of flour dissolved in the CW lower than those dissolved in the water. The flour dissolved in the CW slightly acid than in the water. The flour dissolved in h-CW shows a slight decrease in absorbance value compared to the f-CW, meanwhile, flour dissolved in water generally have relatively the same spectrum profile.