PROCESS OF MICROWAVE ASSISTED EXTRACTION (MAE) FOR RHODOMYRTUS TOMENTOSA FRUIT AND ITS BIOACTIVE COMPOUNDS
Mahmuddin Ridlo, Sri Kumalaningsih, Dodyk Pranowo
Department of Agroindustrial Technology – Faculty of Agriculture Technology – University of Brawijaya
Abstract
Karamunting (Rhodomyrtus tomentosa (Ait.) Hassk) including horticulture with superior compounds. The benefit of fruit parts has been used as traditional herbs in Malaysia, Vietnam, Thailand and China. In Indonesia, this plant grows as wild plants in shrubs and forests of Sumatra, Kalimantan and Sulawesi Islands. The degradation of bioactive compounds from karamunting fruit can be minimized by the extraction process. The purpose of research is to obtain the extraction process conditions and the best quality of fruit. The method chosen for the extraction process is the Microwave Assisted Extraction (MAE). MAE is a modern extraction method that utilizes microwaves to increase the effectiveness and efficiency of cell breakdown. The molecular movement of microwaves produces friction and heat energy in the material so that the cell wall and tissue material will be damaged, and the solute can finally come out. The extraction process consists of 2 factor variables, namely extraction time (seconds) and solvent volume (ml). The parameters of the analysis to determine the best conditions of the extraction process were Total Flavonoid Content (TFC), Total Anthocyanin Content (TAC) and extract volume. Permili energy (KJ / ml) was carried out to determine its effect on the three parameters of analysis produced. Based on the results of karamunting fruit extraction, the highest yield of extract was 1.68% (v / b), the highest total flavonoid 2563.79 mg QE / g BK and total anthocyanin 651.26 mg / gram.
Keywords: Anthocyanin, Karamunting Fruit, Flavonoids, Microwave Assisted Extraction, Extract Yield
Topic: AGRICULTURAL PRODUCT TECHNOLOGY