OPTIMASI METODE EKSTRAKSI FENOL DARI RIMPANG JAHE EMPRIT (Zingiber Officinalle Var. Rubrum)

Ch. Lilis Suryani

Abstract


Many research showed that phenolic compounds of spices have antioxidant activity. Therefore, it is important to develop extraction method for application in product development. The objectives of this research were to produce ginger extract with high phenol content and to study the effect of solvent type and maceration time on the yield value and phenolic content of the extract. The research was conducted with ethanol variation of : 65, 80, 96% concentration and maceration time of 12,24, 36 hours. The results showed that there was significantly effect of ethanol concentration and maceration time interaction on yield value and phenolic content. The optimum extraction condition that produced high extract and phenolic content was that processed with 95% ethanol concentration and maceration time of 36 hours. The characteristic of the extract were : total phenol 371,12 mg/g GAE (dry matter); yield value 77,63% (dry matter) and EC50 of 51,92 mg/ml. Key words: extraction method, ethanol, maceration, total phenol, reducing power.

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