Kana plant (Canna coccinea Mill.) widely known by the name of kana lilies, flower beads, arrows india, forest canna, puspa mjindra, Wono canna, canna bed, and canna Leuweung. The main organ kana plant consists of root (rhizome), pseudo stems, leaves, flowers, fruits, and seeds. Kana plant roots called rhizomes (geragih), the trunk containing water (herbaceous) and is formed from the stem-leaf midrib which each cover one another so called "fake stem".
The leaves are arranged in short stalks and grow criss-cross, oval shaped with a pointed tip. Upper leaf surface is green, or dark copper purplefish, while the bottom surface covered with a layer of white powder. Funnel-shaped flowers, consisting of three to five pieces of crown flowers small to large depending on the species. Crown color varies, among other bright yellow, dark yellow, pink, crimson, orange, yellow mottled brown or a combination of these colors.
Bulbs flower beads containing starch (refined flour) and many other substances, namely six substance phenol, two terpenes, and four coumarin. In addition to these substances, other substances are also contained in it is glucose, fats, alkaloids, and sap.
Kana flowers, easy to grow around our pages, so it could be used. Especially lately in several cities including flower planting Batu kana ("kananisasi") along the highway. Though colorful flower crown potentially contain anthocyanin pigments. In 2002 the results of the investigation show that extracts of pigment scarlet flowers kana manifold proven to contain anthocyanins pelargonidin glycosides, the sugar content more than the henna flower water, that is equal to 3.2%. Color can also donate food and drinks (fruit juice, fermented milk, jelly), although only added as much as 1-3%, without using synthetic dyes at all. Because it is soluble in water, the pigment anthocyanin and antosantin relatively easy and opportunity to be exploited as a natural dye.
Even more exciting again is after power tested against nutritional component which is prone to oxidation, such as vitamin C) in fruit juice) and fat (in milk fermentation.) Fat content in fermented milk / yogurt to maintain its 86.7% (with 0.117% concentration, without pigment 0.087%) after being stored for 6 days at cold temperature and room temperature. Even the dark pigment that has been stored for 60 days (cold temperature / cold storage) proved still nice red color contributed to the traditional cake.
Even more exciting again is after power tested against nutritional component which is prone to oxidation, such as vitamin C) in fruit juice) and fat (in milk fermentation.) Fat content in fermented milk / yogurt to maintain its 86.7% (with 0.117% concentration, without pigment 0.087%) after being stored for 6 days at cold temperature and room temperature. Even the dark pigment that has been stored for 60 days (cold temperature / cold storage) proved still nice red color contributed to the traditional cake.
Based on the results of organoleptic or sensory test, the use of flower extracts of red kana is more appropriately used to dye natural beverage products, for example syrup, fruit juice and yogurt. Besides, it feels appropriate, that contribute color and slightly sweet taste sour, as well as the use of citric acid on the extraction time to help a preservative and antioxidant function also is synergistic with anthocyanin pigment
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