THE 5 TH AASIC 2017 398 The Effect of Citric Acid on Teak Leaves Anthocyanin Extraction Process (Tectona grandis L.) and The Teak Leaves Extract Proportion to The Physical and Chemical Syrup Characteristics Devi Dwi Siskawardani , Silvia Khilmi, Irvan Ramadhana Putra, Ririn Agustin, and Selvy Triskiana Wista University of Muhammadiyah Malang, Raya Tlogomas 246 Malang, Indonesia Email : devi_dhania@yahoo.com ABSTRACT Teak (Tectona grandis L.) is one of tropical native herbs from Indonesia, which tubers development has been focused and the leaves become wastes. Nowadays, the teak leaves compound has been investigated alike its phenolic compound for coloring agent, mosquito larvicidal, and organic fertilizer composite. This research aimed to analyze the effect of citric acid addition to the teak leaves extraction process and the impact of teak leaves extract proportion to the physical, chemical, and organoleptic syrup characteristics. This research consisted of 2 main steps. The first was citric acid addition (2%, 3%, 4%, 5% and 6%) on extraction process and the second was teak leaves extract addition on syrup production. The Completely Randomized Design (CRD) with 4 levels of factors (30%, 40%, 50%, and 60%) and 3 replications were applied to analyze the parameter. The citric acid addition gave very significant effect (p>0.01) on pH, antioxidant, and color (L), while it gave not significant effect on color (a and b) and anthocyanin of teak leaves extract. The result showed that the effect of teak leaves extract addition was very significant (p>0.01) on the pH, color (L and a), viscosity, and sugar content of syrup. While it was also significant (p>0.05) on anthocyanin content and insignificant on color (b) of syrup. The best treatment was proved by 50% addition of teak leaves with the value of pH (3.86), viscosity (1.57), sugar content (23), color (L= 31.3; a=2.66; b=-0.4), anthocyanin (0.05), and antioxidant (0.728). Keywords : teak leaves; anthocyanin; antioxidant; syrup I. INTRODUCTION The awareness of natural healthy is growing, and it was proved by the spices and herbs usage as natural medicine [1]. Teak leaf extract (Tectona grandis L.) contains natural pigment called anthocyanin, which produces maroon [2]. Teak leaf also consists antimicrobial such as flavonoids, alkaloids, tannins, anthraquinone and naphthoquinone that obstruct bacteria growth [3]. Altogether teak leaf is promoting for food coloring and food preservation [4]. Anthocyanin is well known as flavonoids [5]. Anthocyanin is polyphenols with known antioxidant activity and is generally accepted as the largest and most important group of water-soluble pigments [6]; [7]. Major sources of anthocyanin are blueberries, cherries, raspberries, strawberries, black currants, purple grapes and red wine [5]. The diversity of anthocyanin depends on the number and position of hydroxyl and methoxy groups on the basic skeleton; the identity, number and positions at which sugars are attached; and the extent of sugar acylation and the acylating agent identity [6]; [8]; [9]. Anthocyanin colour intensity is affected by hydroxyl and methoxyl groups numbers. If hydroxyl groups predominate the color goes more bluish, but if more methoxyl then redness is increased [10]; [11]. II. METHODS First up to third teak leaves from top position at University of Muhammadiyah Malang field were collected for this study. This research was consisted on two main procedure, there were teak leaves extraction and followed by teak leaves extract addition on the syrup. Then teak leaves were extracted used citric acid CORE Metadata, citation and similar papers at core.ac.uk Provided by ASEAN / Asian Academic Society International Conference (AASIC) Proceeding Series