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Kenji MISHIMA,* Yusraini Dian Inayati SIREGAR, Hirofumi KAWAMURA, 2 Ryo KAWAKAMI, Shota ITO, Yuuta INOUE, Tetsuya HIROTA, Takunori HARADA, Takafumi KATO, Makoto MISUMI, Tadashi SUETSUGU, Keiichi IRIE, Kenichi MISHIMA, Salim MUSTOFA, Fauziyah HASANAH, Hilyatuz ZAHARO, Lily Surayya Eka PUTRI and Agus SALIM Department of Chemical Engineering, Faculty of Engineering, Fukuoka University, 8-19-1, Nanakuma Jonan-ku, Fukuoka 814-0180, Japan Department of Seasoning & Foods Division, San-Ei Gen F.F.I., Inc., 1-1-11, Sanwa-cho, Toyonaka, Osaka 561-8588, Japan Department of Electronics Engineering and Computer Science, Faculty of Engineering, Fukuoka University, 8-19-1, Nanakuma Jonan-ku, Fukuoka 814-0180, Japan Department of Neuropharmacology, Faculty of Pharmaceutical Sciences, Fukuoka University, 8-19-1, Nanakuma Jonanku, Fukuoka 814-0180, Japan Research Center for Technology of Nuclear Industrial Material, Indonesia Nuclear Energy Agency, Gedung 42, Kawasan PUSPIPTEK Serpong, Tangerang Selatan, Banten 15419, Indonesia Faculty of Science and Technology, Syarif Hidayatullah State Islamic University (UIN) Jakarta, JL.Ir.H.Juanda Ciputat, Tangerang, Indonesia (Received September 1, 2014; Accepted October 21, 2014)

Extraction of Resveratrol from Melinjo (<i>Gnetum gnemon L</i>.) Seeds Using Mixtures of Liquid Carbon Dioxide and Ethanol