Open AccessOptimization of temperature and time of extraction of kecombrang stem and leaf (etlingera elatior) based on the quality of product bioactive components
Author(s) -
Farah Fatimah,
Natalia Christin Larasati,
Rumpoko Wicaksono,
Rifda Naufalin
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/406/1/012015
Subject(s) - preservative , extraction (chemistry) , response surface methodology , polyphenol , chemistry , central composite design , food science , food industry , raw material , chromatography , biochemistry , organic chemistry , antioxidant
Foodstuffs are perishable due to the nutritional component contained therein. Therefore it is necessary to prevent food damage, one of which is the addition of preservatives in food. One of the natural ingredients that has the potential as a natural preservative is kecombrang plant. Kecombrang (Etlingera elatior) is known to have bioactive compounds including polyphenols, alkaloids, and flavonoids. Extraction is influenced by several factors including temperature and time. These factors need to be controlled so that the extract produced has the best quality. This study aims to determine the optimum temperature and time extraction of kecombrang stems and leaves on the quality of the bioactive components of the product produced. This study uses the Response Surface Methodology (RSM) method with the Design Expert v10 program. The experimental design used is Central Composit Design (CCD). The factors that were tried in this study were temperature and liquid extraction time. The temperature consists of three levels, namely 40°C, 50°C, and 60°C, and time consists of three levels namely 3, 4 and 5 hours. The results showed that the optimum temperature and time in the extraction of kecombrang stem using a temperature of 40°C with a duration of 5 hours produced a pH value of 3.85, a total flavonoid of 239.92 mg QE / 100 g, a total phenol of 111.41 mg TAE / 100 g and optimum temperature and time in kecombrang leaf extraction using a temperature of 51°C with a duration of 3 hours produced a pH value of 4.35, a total phenol of 327.13 mg TAE / 100 g and a total flavonoid of 24.911 mg QE / 100 g. Qualitative test results indicate that positive liquid extracts contain alkaloids, flavonoids, glycosides, saponins, phenolics and triterpenoids.