Optimasi Metode Microwave-Assisted Extraction (MAE) untuk Menentukan Kadar Flavonoid Total Alga Coklat Padina australis

Bina Lohita Sari, Triastinurmiatiningsih Triastinurmiatiningsih, Tri Saptari Haryani

Abstract

Metode Microwave-Assisted Extraction (MAE) digunakan untuk mengekstraksi senyawa flavonoid dari simplisia alga coklat Padina australis. Sampel diperoleh dari Pantai Bayah, Banten Indonesia. Kondisi optimal ekstraksi ditentukan dengan Response Surface Methodology (RSM). Desain Box-Behnken (BBD) digunakan untuk mengevaluasi pengaruh 3 faktor dengan 3 level yaitu daya microwave (300, 450, 600 watt), konsentrasi etanol  (30, 50, 70%), dan waktu ekstraksi (7, 8 dan 9 menit) dengan 15 perlakuan yang berbeda. Hasil disain eksperimen dengan BBD menunjukkan kondisi ekstraksi optimum yaitu pada daya microwave 414 watt, konsentrasi etanol 50,33% dan waktu ekstraksi 7,89 menit menghasilkan kadar prediksi flavonoid sebesar nilai 0,2963%. Nilai ini mendekati nilai kadar flavonoid yang diperoleh secara eksperimental sebesar 0,2961%, pada kondisi menggunakan daya microwave sebesar 450 watt, konsentrasi etanol 50% dengan lama ekstraksi 8 menit. Berdasarkan hasil penelitian, kadar flavonoid total dapat meningkat secara signifikan dengan melakukan optimasi proses MAE menggunakan RSM.

Optimization of Microwave-Assisted Extraction for Total Flavonoid Content of Padina australis Brown Algae.  Microwave-Assisted Extraction (MAE) was done to extraction flavonoid from Padina australis brown algae simplicial. The sample collected from Bayah coastal waters, Banten Indonesia. Optimum extraction condition was determined by the response surface methodology (RSM). The Box-Behnken design (BBD) was used to evaluate the influence of 3 factors with 3 levels extraction that is microwave power (300, 450, 600 watts), ethanol concentration (30, 50, 70%), and extraction time (7, 8 and 9 minutes) with 15 different runs. The research showed that optimum extraction condition was at 414 watts of microwave power, 50.33% ethanol concentration, and time extraction of 7.89 minutes yielded a predicted value of total flavonoid content of 0.2963%. This value approaches to the flavonoid content obtained experimentally at 0.2961% under condition of 450 watts microwave power, 50% ethanol concentration, and time extraction of 8 minutes. Based on the result, total flavonoid content can be significantly increased by optimizing the MAE process use RSM.

Keywords

Microwave-Assisted Extraction; kadar flavonoid total; alga coklat; Padina australis

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DOI: https://doi.org/10.20961/alchemy.16.1.34186.38-49

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