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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) SAINTEK
Shafira Arini Sundari
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Microwave-assisted extraction (MAE) method for optimization of dates seed (Phoenix dactilifera) extraction Vindhya Tri Widayanti; Dodyk Pranowo; Claudia Gadizza Perdani; Dewi Kurnia Sinta; Shafira Arini Sundari
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 1 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.01.5

Abstract

Dates (Phoenix dactylifera) is a palm-type plant that belongs to the Phoenix genus, which widely grows in the Middle East and South Africa.  The use of date seeds was still limited.  Dates seeds contain high amounts of nutrient and bioactive compounds, such as fiber, phenols, and antioxidants. The microwave-assisted extraction (MAE) method could increase the extract yields in a shorter time and reduces the solvent volume. This research aimed to evaluate the optimal extraction time and material: solvent (w/v)  ratio. The response surface methodology (RSM) with the Central Composite Design (CCD) experimental design with two factors of extraction time (5 - 7 minutes) and the material: solvent ratio (1:10 - 1:50 (w/v)) was employed in this study. The responses were antioxidant activity (IC50), total flavonoid, and density. The results show that the optimum solution was an extraction time of 5.451 minutes and the ratio of material: solvent of 1:10 (w/v). This treatment produced dates seed extract with antioxidant activity IC50 of 28.406 ppm, total flavonoid of 2544.951 mg QE/g, and density of  0.886 g/mL. The  verification of the center point  was antioxidant activity IC50 of 27.849 ppm (98.04%), total flavonoids of 2573.723 mg QE/g (98.87%), and density of  0.8889 g/mL (99.67%), respectively.
Ekstraksi dan Aktivitas Biologis Bawang Dayak (Eleutherine sp.) : Tinjauan Sistematis Shafira Arini Sundari; Vindhya Tri Widayanti; Sukardi
Prosiding Sains dan Teknologi Vol. 2 No. 1 (2023): Seminar Nasional Sains dan Teknologi (SAINTEK) ke 2 - Februari 2023
Publisher : DPPM Universitas Pelita Bangsa

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Abstract

Bawang dayak merupakan salah satu komoditas banyak ditemui di Indonesia. Hingga saat ini, pemanfaatan umbi bawang dayak dilakukan dengan cara diseduh menjadi minuman. Oleh karena itu, berbagai penelitian telah dilakukan dalam rangka mengeksplorasi berbagai kandungan senyawa dalam bawang dayak. Tujuan dari tinjauan sistematik ini adalah untuk mengeksplorasi informasi komprehensif mengenai berbagai proses ekstraksi dan potensi senyawa yang terkandung dalam bawang dayak. Jurnal yang menjadi sumber tinjauan sistematika didapatkan dari Emerald, ProQuest, Science Direct, Researchgate, dan Google Scholar. Metode ekstraksi yang dibandingkan merupakan Maserasi, Microwave-Assisted Extraction (MAE), Penyeduhan, Refluks, Sokhletasi, dan Metode Ultrasonic Assisted Extraction (UAE). Kemudian senyawa yang umum ditemukan pada bawang dayak antara lain adalah senyawa fenolik, Naftokuinon dan turunannya, hingga oligosakarida. Oleh karena itu bawang dayak memiliki potentsi pemanfaatan antara lain sebagai sediaan antioksidan dan antibakteri, prebiotik, bahan penyalut mikroenkapsulasi, hingga anti-kanker.
Co-Authors Claudia Gadizza Perdani Dewi Kurnia Sinta Dodyk Pranowo Sukardi Sukardi Vindhya Tri Widayanti