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Email this article Optimasi Ekstraksi Flavonoid dari Ulva lactuca dengan Kombinasi Cell Disruption dan Ultrasound-Assisted Hot Water
Abstract
Ulva lactuca merupakan biota laut yang berpotensi sebagai sumber bahan aktif kosmetik karena kandungan bioaktifnya seperti flavonoid, alkaloid, saponin, terpenoid, dan tanin. Penelitian ini bertujuan mengekstraksi flavonoid serta menganalisis nilai Sun Protection Factor (SPF) U. lactuca menggunakan kombinasi metode cell disruption dan ultrasound-assisted hot water (UAHW). Tiga metode perlakuan cell disruption (tanpa perlakuan, osmotic shock, dan hidrotermal dengan autoklaf) dikombinasikan dengan variabel UAHW yaitu suhu ultrasonik (40, 60, 80 °C) dan waktu ultrasonik (5, 10, 15 menit). Ekstraksi dilakukan menggunakan pelarut etanol 96% pada serbuk U. lactuca berukuran 60 mesh. Optimasi dilakukan menggunakan Response Surface Methodology (RSM) dengan Box–Behnken Design (BBD). Hasil menunjukkan bahwa total flavonoid dan nilai SPF tertinggi (33,23 mg QE/g dan SPF 20,80) diperoleh tanpa perlakuan cell disruption, pada suhu 80 °C dan waktu ekstraksi 10 menit. Penelitian ini menegaskan bahwa metode UAHW efektif meningkatkan ekstraksi flavonoid dan SPF meskipun tanpa cell disruption. Selain itu, pendekatan RSM terbukti efisien dalam optimasi proses. Studi ini memberikan kontribusi pada pengembangan bahan aktif alami U. lactuca untuk aplikasi kosmetik, khususnya sebagai agen pelindung sinar UV.
Optimization of Flavonoid Extraction from Ulva lactuca Using a Combination of Cell Disruption and Ultrasound-Assisted Hot Water. Ulva lactuca is a marine organism with significant potential as a source of active ingredients for cosmetic applications, owing to bioactive compounds such as flavonoids, alkaloids, saponins, terpenoids, and tannins. This study aimed to extract flavonoids and evaluate the Sun Protection Factor (SPF) of U. lactuca using a combination of cell disruption methods and ultrasound-assisted hot water (UAHW) extraction. Three cell disruption treatments (no treatment, osmotic shock, and hydrothermal using an autoclave) were combined with UAHW variables, including ultrasonic temperature (40, 60, 80 °C) and ultrasonic time (5, 10, 15 minutes). The extraction was conducted using 96% ethanol as a solvent on U. lactuca powder sieved to 60 mesh. Optimization was performed using Response Surface Methodology (RSM) with a Box–Behnken Design (BBD). The highest total flavonoid content (33.23 mg QE/g extract) and SPF value (20.80) were obtained without cell disruption, at 80°C for 10 minutes. The study confirms that UAHW effectively enhances flavonoid extraction and SPF, even without cell disruption. Furthermore, the RSM approach proved efficient for process optimization. This study contributes to developing natural active ingredients from U. lactuca for cosmetic applications, particularly as UV-protective agents.
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