The Application of Extracted Colorant from Waste Purple Waxy Corn Husks in Fermented Rice Vermicelli
Abstract
The purpose of this research was to extract the colorant from waste purple waxy corn husks and to study the stability of this extracted colorant. This colorant would be applied in fermented rice vermicelli. The proper solvent which extracted this colorant was the mixed solvent between ethanol and citric acid, which the ratio 2:1 with total percent yield of crude anthocyanin of 22.71 % from the purple waxy corn peel 100 grams, whereas ethanol, water and citric acid could extracted the colorant with percent yield of 3.43, 3.41 and 1.97 % respectively. From the colorant heat stability studied found that, the temperature increased the absorbance of anthocyanin in this colorant become lower. After this colorant had used with fermented rice vermicelli with the appropriate pH and temperature. That colored fermented rice vermicelli were paler and appearance were softer. That was the reason of using more time for fermented rice vermicelli to be cooked. In the other study found that the stability of this colorant in dark state more stable than in the light state. The research findings was this extracted colorant could be applied as a colorant in fermented rice vermicelli in the room temperature as well as the commercial colorant products. After comparing between using and non-using extracted colorant in fermented rice vermicelli and keep them in the room temperature, it’s not show significantly different results.
Keywords: colorant, purple waxy corn husks, Anthocyanin, fermented rice vermicelli, extract
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