DAFTAR ISI

Halaman
ABSTRAK ...................................................................................................... i
ABSTRACT .................................................................................................... ii
KATA PENGANTAR .................................................................................... iii
DAFTAR ISI ................................................................................................... iv
DAFTAR GAMBAR ...................................................................................... v
DAFTAR TABEL .......................................................................................... vi
DAFTAR LAMPIRAN .................................................................................. vii
BAB I PENDAHULUAN
1.1 Latar Belakang ............................................................................ 1
1.2 Rumusan Masalah ....................................................................... 2
1.3 Tujuan Penelitian ........................................................................ 3
1.4 Manfaat Penelitian ...................................................................... 3
BAB II TINJAUAN PUSTAKA
2.1 Cabai Merah ................................................................................ 4
2.1.1 Klasifikasi Tanaman........................................................... 4
2.1.2 Morfologi Tanaman ........................................................... 5
2.1.3 Kandungan Kimia ............................................................. 5
2.2 Zat Pewarna ................................................................................. 6
2.2.1 Zat Pewarna Alami ............................................................. 6
2.2.2 Kapsantin ........................................................................... 6
2.2.3 Zat Pewarna Sintetik .......................................................... 7
2.2.4 Stabilitas ............................................................................. 7
2.3 Ekstraksi ...................................................................................... 8
2.3.1 Macam-macam Metode Ekstraksi ...................................... 8
2.4 Spektrofotometri UV-Visibel ...................................................... 9
2.4.1 Komponen Spektrofotometer UV-Visible ......................... 10

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BAB III METODOLOGI PENELITIAN

3.1 Alat dan Bahan ............................................................................ 12
3.1.1 Alat ..................................................................................... 12
3.1.2 Bahan ................................................................................. 12
3.2 Sampel Penelitian ........................................................................ 12
3.3 Prosedur Penelitian...................................................................... 13
3.3.1 Determinasi ........................................................................ 13
3.3.2 Preparasi Sampel ................................................................ 13
3.3.3 Optimasi Pelarut Zat Warna Dari cabe Merah ................... 13
3.3.4 Optimasi Waktu Ekstraksi Zat Warna Dari Cabe Merah ... 14
3.3.5 Optimasi Ekstraksi dan Uji Stabilitas Zat Warna
Dari Cabe Merah Terhadap pH .......................................... 14
3.3.6 Optimasi Ekstraksi dan Uji Stabilitas Zat Warna
Dari Cabe Merah Terhadap Suhu Pemanasan .................... 15
3.4 Waktu dan Tempat Penelitian ..................................................... 15
BAB IV HASIL DAN PEMBAHASAN
4.1 Hasil Determinasi ........................................................................ 17
4.2 Preparasi Sampel ......................................................................... 17
4.3 Optimasi Pelarut Zat Warna Dari cabe Merah ............................ 18
4.4 Optimasi Waktu Ekstraksi Zat Warna Dari cabe Merah ............. 19
4.5 Optimasi Ekstraksi dan Uji Stabilitas Zat Warna
Dari Cabe Merah Terhadap pH ................................................... 20
4.6 Optimasi Ekstraksi dan Uji Stabilitas Zat Warna
Dari Cabe Merah Terhadap Suhu Pemanasan ............................. 22
BAB V KESIMPULAN DAN SARAN ......................................................... 25
5.1 Kesimpulan ................................................................................. 25
5.2 Saran ............................................................................................ 25
DAFTAR PUSTAKA .................................................................................... 26

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