Optimasi Kadar Flavonoid Ekstrak Kulit Melinjo: Kajian Lama Ekstraksi Dan Konsentrasi Etanol

Husna, Ismi Fadilla Ainur (2019) Optimasi Kadar Flavonoid Ekstrak Kulit Melinjo: Kajian Lama Ekstraksi Dan Konsentrasi Etanol. Sarjana thesis, Universitas Brawijaya.

Abstract

Melinjo (Gnetum gnemon) adalah tumbuhan asli Asia tropis dan Pasifik Barat. Pemanfaatannya masih terbatas, salah satunya adalah kulit. Kandungan flavonoid bagian tersebut berperan dalam menghambat enzim xantin oksidase sebagai katalisator pembentukan senyawa asam urat. Flavonoid dalam kulit melinjo dapat diperoleh dengan ekstraksi. Pada penelitian ini digunakan maserasi dengan pemanasan serta pengadukan. Komponen kimia suatu ekstrak dipengaruhi oleh beberapa faktor seperti lama ekstraksi dan perbedaan konsentrasi pelarut. Akurasi waktu berpengaruh pada efisiensi proses ekstraksi, sedang konsentrasi etanol berpengaruh terhadap kekuatan penarikan senyawa aktif pada bahan. Tujuan penelitian ini adalah ditemukan kondisi optimum ekstraksi flavonoid dari kulit melinjo dengan variasi waktu serta konsentrasi etanol. Metode yang digunakan adalah response surface methodology (RSM), dengan rancangan penelitian central composite design (CCD). Variabel independen berupa lama ekstraksi dengan batas bawah 60 menit dan batas atas 120 menit, serta konsentrasi etanol dengan batas bawah 30% dan batas atas 70%. Kombinasi kedua faktor tersebut diharapkan memberikan respon optimal terhadap total flavonoid, kadar air, dan rendemen. Model persamaan optimal diperoleh dari program Design Expert DX 7.1.5. Hasil solusi optimum pada lama ekstraksi 95,11 menit dan konsentrasi etanol 70% dengan nilai prediksi total flavonoid 5,07251 mg QE/g, kadar air 5,49854% dan rendemen 33,4704%. Verifikasi kondisi optimal diperoleh: total flavonoid 5,255 mg QE/g, kadar air 5,766%, dan rendemen 33,657%, dengan simpangan dari prediksi program masing-masing adalah 3,47%, 4,63%, dan 0,55%.

English Abstract

Melinjo (Gnetum gnemon) is a native plant of Tropical Asia and Western Pacific. Its utilization of each part is still limited, for one is the peel. The flavonoid content of these parts has been proven to inhibit the performance of the xanthine oxidase enzyme as a catalyst for the formation of uric acid. Flavonoids in melinjo peel can be obtained by extraction. In this study, the maceration method with heating and stirring was used. The chemical composition of an extract is influenced by several factors such as extraction time and the difference in solvent concentration. The time accuracy affects the efficiency of the extraction process, while ethanol concentration influences the strength of the withdrawal of the active compounds in the material. The purpose of this study was to find an optimum condition for flavonoid extraction from melinjo peel with variations in time and ethanol concentration. The response surface methodology (RSM) with a central composite design research design was used. The independent variable is extraction time (X1) with a lower limit of 60 minutes and an upper limit of 120 minutes, and ethanol concentration (X2) with a lower limit of 30% and an upper limit of 70%. The combination of these two factors is expected to provide an optimal response to total flavonoids (Y1), water content (Y2), and yield (Y3). Optimal model equations are obtained from the Design Expert DX 7.1.5 program. The optimum solution results in extraction time of 95,11 minutes and 70% ethanol concentration with a predicted value of total flavonoids 5,07251 mg QE/g, water content 5,49854%w/ and yield 33,4704%. Verification of optimal conditions was obtained: total flavonoids 5,255 mg QE/g, water content 5,766%, and yield 33,657%, with deviation from the program predictions respectively 3,47%, 4,63%, and 0,55%.

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/145/02002103
Uncontrolled Keywords:	Anti Asam Urat, Ekstraksi, Etanol, Flavonoid, Kulit Melinjo, RSM, Waktu Ekstraksi, Anti-Gout, Ethanol, Extraction, Extraction Time, Flavonoids, Melinjo Peel, RSM
Subjects:	600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.022 Extraction
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Nur Cholis
Date Deposited:	10 Aug 2020 06:34
Last Modified:	21 Oct 2021 04:16
URI:	http://repository.ub.ac.id/id/eprint/181339

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