%A NIM.: 18106030018 Rafida
%O Pembimbing: Dr. Maya Rahmayanti, M.Si
%T EKSTRAKSI KULIT BUAH KAKAO (Theobroma cacao L.) SEBAGAI ZAT WARNA ALAMI INDUSTRI BATIK YANG RAMAH LINGKUNGAN
%X Extraction of cocoa pod (Theobroma cacao L.) as a natural dye for the batik industry that is environmentally friendly has been carried out. This study aims to utilize cocoa pod as a natural dye applied to silk fabric using a lime fixation, to test the stability and fastness of cocoa pod skin dyestuff. The extraction method used to obtain these natural dyes is the maceration method using 96% ethanol solvent with a ratio of 1: 10 for 3 x 24 hours. The phytochemical test used included checking the tannin compound, while the dye stability test was carried out on the effect of temperature and storage time. The condensed extract of cocoa pod from the evaporation was obtained as much as 94.95 grams so that the percentage yield was 47.48%, while the phytochemical test showed that the cocoa pod contained tannins with a total tannin content of 78.21 mg/L. The results of the dye stability test showed that the stability of the dye was affected by temperature and storage time. The results of the color fastness of cocoa pods against dry and wet rubbing on average showed good results (4-5) so that they had good quality and the scale was in accordance with the minimum standard of fabric staining value based on SNI.0288-2008.
%K Ekstraksi, Kulit Buah Kakao, Zat Warna Alami, Fiksasi, Jeruk Nipis
%D 2022
%I UIN SUNAN KALIJAGA YOGYAKARTA
%L digilib54435