Study of Anthocyanin Extraction from Red Banana (Musa sapientum L. var Rubra) Waste and Characteristics of Light Effects

Anthocyanins are compounds responsible for plants’ blue, purple, violet, magenta, red, and orange colours. found in tropical fruits. Generally, anthocyanins the peel tissues of plants. The increasing interest anthocyanins, especially field food health, supports development anthocyanin exploration research. One uses that widely developed today is addition as indicators smart packaging. For application on packaging, to extraction techniques, it also necessary assess characteristics environment. This study aims examine potential red banana waste effect light stability. observed result from bracts using maceration method. solvent used water acidified with citric acid. results showed total content extract was higher than peel. A concentrated a contains 114.26 μg/g FW anthocyanins. In comparison, 110.27 Identification extracts flower through FTIR test, maximum wavelength test UV-Vis discolouration compounds. Irradiation 25-watt bulb lamp, UV lamp sunlight degraded content. this show bananas have be source