Correlation Analysis between Total Chlorophyll Content and Color Intensity in Bambu duri (Bambusa blumeana) Leaf Extract

Ni Wahyuni, Luh Wrasiati, Amna Hartiati

Abstract

Bambu duri leaves are known to contain many bioactive compounds, one of which is chlorophyll. Chlorophyll is a green pigment found in leaves which is often used as a natural food colorant. This study aims to: (i) determine the effect of temperature and maceration time on total chlorophyll content and color intensity of bambu duri leaf extract, (ii) determine the correlation between total chlorophyll content and color intensity (L*a*b*). This study used a factorial randomized block design with two factors. The first factor is the maceration temperature consisting of 30, 45, and 60C̊. The second factor is the maceration time consisting of 24, 36, and 48 hours. Data were analyzed by analysis of variance and continued with the Tukey's test. Correlation analysis using Pearson correlation analysis. The results showed that the interaction between temperature and maceration time had a very significant effect on the total chlorophyll content and color intensity (L*a*b*) of the bambu duri leaf extract. Correlation analysis between total chlorophyll content and color intensity (L*a*b*) showed r = -0.989, r = -0.983, and r = 0.981. These results indicate that there is a very strong relationship between total chlorophyll content and color intensity (L*a*b*) of bambu duri leaf extract.

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Paper Citation


in Harvard Style

Wahyuni N., Wrasiati L. and Hartiati A. (2020). Correlation Analysis between Total Chlorophyll Content and Color Intensity in Bambu duri (Bambusa blumeana) Leaf Extract. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 145-151. DOI: 10.5220/0010547000003108


in Bibtex Style

@conference{6th fiac20,
author={Ni Wahyuni and Luh Wrasiati and Amna Hartiati},
title={Correlation Analysis between Total Chlorophyll Content and Color Intensity in Bambu duri (Bambusa blumeana) Leaf Extract},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={145-151},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010547000003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - Correlation Analysis between Total Chlorophyll Content and Color Intensity in Bambu duri (Bambusa blumeana) Leaf Extract
SN - 978-989-758-540-1
AU - Wahyuni N.
AU - Wrasiati L.
AU - Hartiati A.
PY - 2020
SP - 145
EP - 151
DO - 10.5220/0010547000003108