OPTIMIZATION OF MICROWAVE ASSISTED EXTRACTION PROCESS ON OLEORESIN OF KUWENI MANGO PEELS EXTRACTS USING SURFACE RESPONSE METHODOLOGY

Abdurrahman Hanif (Program Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran)
Asri Widyasanti (Laboratorium Pasca Panen dan Teknologi Proses, Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran (kampus Jatinangor) Jalan Raya Bandung Sumedang km 21 Jatinangor, kab. Sumedang 45363, Jawa Barat)
Selly Harnesa Putri (Program Studi Teknik Industri Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran)

Agrointek
Vol 15, No 4 (2021)

Mango peel is a byproduct that is wasted when processing the fruit into certain products. One mango peel utilization is by extracting the oleoresin content in it. Oleoresin is a spice extractive that contains the main components of flavoring in the form of volatile and non-volatile substances. The research objective was to determine the optimum microwave-assisted extraction (MAE) process condition to produce oleoresin yield of the kuweni mango peel using a combination of two variables: the volume of solvent and length of extraction. The optimization method used was the response surface method (RSM) application. The extraction was carried out in two solvents namely n-hexane and 96% food-grade ethanol. The parameters measured in this study were the yield, residual solvent content, and specific gravity. The results showed that the optimum solution for the extraction process using n-hexane solvent had a combination of 7 minutes extraction time and 200 ml of solvent with the mathematical equation Y = 0.04A + 0.69B - 3.09. The optimum solution for the extraction process using ethanol solvent is in a combination of 3 minutes extraction time and 200 ml of solvent with the mathematical equation Y = 0.07A - 0.46B + 3.14.