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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Yessica Kristanti
Mahasiswa Program Studi Imu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI ETANOL MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RAMBUT JAGUNG (Zea mays L.) Yessica Kristanti; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.033 KB) | DOI: 10.24843/itepa.2019.v08.i01.p11

Abstract

This research was conducted to determine effect of the extraction time and ethanol concentration on antioxidant activity of corn silk extract and to obtain extraction time and ethanol concentration using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant activity. The experimental design used in this research was a completely randomize design, which consisted of two factors. The fisrt factor was the concentration of ethanol which consisted of 5 level that namely ethanol 30%, 45%, 60%, 75%, and 90%. The second factor was the time of extraction which consisted of 3 level namely 8, 13 and 18 minutes. Data were analyzed with analysis of variance that followed by Duncan test. The result showed that the best treatment of corn silk extract is extraction by ethanol 90% for 18 minutes using MAE which the highest resulted rendemen was 24.54%, total phenol was 159.65 mg GAE/g extract, total flavonoid was 149 mgQE/g extract, antioxidant activity was 70.18%, and the IC50 value 64.806 ppm.
Co-Authors I Dewa Gde Mayun Permana I Wayan Rai Widarta