Characteristics Of Cassava Leaves (Manihot Esculenta) Extracts As a Natural Dyes On Type Solvent Type And Maserating Temperature

Abstract

This study aims to determine the effect of type of solvent and maceration temperature on the characteristics of  cassava leaves extracts as a natural dyes leaves and determine the type of solvent for cassava leaf powder and  the best maceration temperature to obtain the extract of natural cassava leaves. This study used a factorial  randomized block design with 2 factors, namely the type of solvent (85% ethanol, 85% acetone and mixture  (85% ethanol: 85% acetone) and maceration temperature (35 ° C, 45 ° C and 55 ° C). The data obtained were  analyzed with variance and if the treatment had a significant effect, then continued with the Tukey test. The  results showed that the treatment interactions had a very significant effect on yield, chlorophyll b, brightness  (L *), yellowish level (b *), total chlorophyll, chlorophyll a. , redness (a *), but had no significant effect on the  interaction at the level of redness (a *). The treatment of 85% acetone solvent and 55 ° C maceration  temperature was the best treatment to produce acetone extract of natural dye of cassava leaves with yield  characteristics of 14, 04%, total chlorophyll 12.10%, chlorophyll a 4.39%, chlorophyll b 7.71%, brightness  (L *) 16.46, redness (a *) 9.77 yellowish (b *) of 5.70.brightness level (L*) of 11.03, redness level (a*) of  10.29, yellowish level (b*) of 2.83.