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All Journal Jurnal Media Pertanian Journal of Functional Food and Nutraceutical
Septiana, Aisyah
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Agriculture, Biological Sciences & Forestry Languange, Linguistic, Communication & Media Nursing

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Journal : Journal of Functional Food and Nutraceutical

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Effect of Ethanol Concentration and Extraction Time with Microwave Assisted Extraction on Antioxidant Activity of Temulawak-Extract (Curcuma Xanthorrhiza.Roxb) Septiana, Aisyah; Wuryatmo, Erminawati
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i2.86

Abstract

Temulawak (Curcuma xanthorrhiza Roxb) is commonly used as traditional medicine. This study aimed at determining the effect of ethanol concentration and of the duration of microwave-assisted extraction (MAE) on antioxidant activity of C. xanthorrhiza ethanol extract. C. xanthorrhiza rhizomes were extracted using 70%, 80% and 90% (v/v) ethanol for 5, 7 and 9 minutes. compared to control (without microwave extraction) and analyzed for curcumin content, total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RSA). Increasing the ethanol concentration from 70% to 90% as solvent and increasing the extraction time from 0 to 7 minutes at 240 watt caused an increase in curcumin content, TPC, and DPPH RSA. Curcumin, TPC, and DPPH RSA of C. xahorrhiza extract using 90% ethanol solvent for 7 minutes were the largest compared to other treatments, namely 184 mg/g, 319,5 mg/g and 71.08%; respectively.
Co-Authors Andriyani, Lizyanti Ridawati Marpaung, Ridawati Wuryatmo, Erminawati Yulistiati Nengsih