Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.7099

Karakteristik Fisik-Kimia dan Aktivitas Antioksidan Ekstrak Etanolik Kulit Bawang Merah (Allium ascalonicum L.) yang Diekstrak Menggunakan Microwave-Assisted Extraction

*Erryana Martati orcid scopus  -  Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Brawijaya Malang, Indonesia
Gabriella Maharani Simamora  -  Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Brawijaya Malang, Indonesia

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Abstract

Kulit bawang merah (Allium ascalonicum L.) mengandung senyawa fitokimia yang bisa berfungsi sebagai antioksidan. Tujuan penelitian ini adalah mempelajari pengaruh konsentrasi etanol dan lama ekstraksi terhadap karakteristik fisik-kimia ekstrak kulit bawang merah menggunakan microwave-assisted extraction. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu faktor konsentrasi etanol (70, 80, dan 90%) dan lama waktu ekstraksi (10, 20 dan 30 menit). Setiap kombinasi perlakuan diulang tiga kali. Hasil penelitian menunjukkan konsentrasi etanol memberikan pengaruh yang nyata (α=0,05) terhadap total fenol, total flavonoid, aktivitas antioksidan, sifat kemerahan (a*) dan kekuningan (b*). Kondisi ekstraksi yang optimum untuk kulit bawang merah adalah 70% etanol dan lama ekstraksi 20 menit. Ekstrak yang dihasilkan mempunyai karakteristik sebagai berikut: total fenol 31,34±2,28 mg GAE/g; total flavonoid 26,12±0,75 mg QE/g; dan aktivitas antioksidan sebesar 65,94±0,55 %, nilai kecerahan (L*) 26,2 ± 0,12; nilai kemerahan (a*) -1,0 ± 0,44; nilai kekuningan (b*) 3,6 ± 0,17. Kesimpulannya, konsentrasi etanol dan lama ekstraksi mempengaruhi sifat fisik-kimia ekstrak kulit bawang merah.

Abstract

Shallot skin (Allium ascalonicum L.) contains phytochemicals that can be a source of natural antioxidants. This research was done to study ethanol concentration and extraction time on the physicochemical characteristic of shallot skin extract using microwave-assisted extraction. This research used Randomized Block Design with two factors that were ethanol concentration (70, 80 and 90%) and extraction time (10, 20 and 30 min.). Each combination of the treatment was repeated in three times. The results showed that ethanol concentration and extraction time gave significant effect (α=0.05) on total phenol, total flavonoids, antioxidant activity, redness (a*), and yellowish (b*). The optimum extraction condition for shallot skin was 70% ethanol and 20 min of extraction. The extract had characteristics as follows: total phenol 31.34±2.28 mg GAE/g; total flavonoid 26.12±0.75 mg QE/g; antioxidant activity 65.94±0.55 %, brightness value (L*) of 26.2 ± 0.12; redness value (a*) of -1.0 ± 0.44; yellowish value (b*) of 3.6 ± 0.17. As conclusion, ethanol concentration and extraction time affected physicochemical characteristic of shallot skin extract.

 

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Keywords: extraction; shallot skin; antioxidant compounds; microwave-assisted extraction

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