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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Gusti Ayu Ita Purnami
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Jenis Pelarut dan Waktu Ekstraksi Pada Metode Microwave Assisted Extraction Terhadap Karakteristik Pewarna Ekstrak Kulit Buah Naga Kuning (Selenicereus megalanthus) Gusti Ayu Ita Purnami; Gusti Ayu Kadek Diah Puspawati; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (2022): 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 | DOI: 10.24843/itepa.2022.v11.i02.p13

Abstract

This study aimed to determine the effect of the type of solvent and extraction time using the extraction method of Microwave Assisted Extraction (MAE) on the pigment characteristics of the yellow pitaya peel extract and to find the right type of solvent and extraction time to produce yellow pitaya peel extract with the best colorant characteristics. The research design used was a randomized block design with 2 factors. First factor was type of solvent (ethanol, ethyl acetate, and n-hexane). Second factor in extraction time of MAE (6,8, and 10 minutes). The treatment was repeated twice to get 18 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The results showed that the interaction of the type of solvent and extraction time had a very significant effect (P<0.01) on yield, total carotenoids, total suspended solids (TSS), L *, a *, b * values, total phenolic, antioxidant activity, and IC50. The best treatment was found in n-hexane and 10 minutes extraction time with characteristics yield 10.00%, total carotenoids 33.40 mg/g, total dissolved solids 19.54%, the brightness (L*) 41.25, redness (a*) 19.86, yellowness (b*) 53.87, total phenolic 3.09 mg GAE/g, antioxidant activity 65.97%, and IC50 777.773 ppm.
Co-Authors Gusti Ayu Kadek Diah Puspawati