<![CDATA[Curcuma longa L. is a major source of curcuminoids, bioactive compounds known for their antioxidant, anti-inflammatory, and antimicrobial activities. The efficiency of curcuminoid extraction is governed by key process parameters, particularly the solid-to-solvent ratio and extraction time. This study evaluated the effects of these parameters on extraction yield and physicochemical properties of turmeric extract, followed by curcuminoid characterization using high-performance liquid chromatography (HPLC). A factorial experimental design was employed using 96% ethanol as the extraction solvent. Maceration was performed at solid-to-solvent ratios of 1:7, 2:7, and 3:7 (w/v) for 24, 48, and 72 h. Extraction yield, pH, viscosity, and density were determined, while curcuminoid content was analyzed in the selected extract using HPLC. Data were analyzed using two-way ANOVA at a 95% confidence level. Both solid-to-solvent ratio and maceration time significantly affected extraction yield, pH, viscosity, and density (p 0.05). Significant interaction effects were observed for pH and viscosity, whereas no significant interaction effects were found for extraction yield and density (p 0.05). The highest extraction performance was obtained at a solid-to-solvent ratio of 3:7 (w/v) and a maceration time of 72 h, resulting in an extraction yield of 16.37%, pH of 7.01, viscosity of 148.00 cP, and density of 1.0497 g/mL. HPLC analysis revealed a dominant curcumin peak at a retention time of 5.11 min and a curcuminoid content of 17,964.24 mg/kg (1.80% w/w). These findings demonstrate that increasing the solid-to-solvent ratio and extending maceration time improve extraction performance and influence the physicochemical characteristics of turmeric extract. ]]>
