Effect of Extraction Time and Plant Part Variations on the Characteristics of Crude Stevia Extracts

Luthfi Kurnia Dewi, Puteri Az Zahrawaani, Hafiizh Alviohan Susilo, A.S Dwi Saptati Nur Hidayati

Abstract

ABSTRACT. Stevia is a natural, high-intensity sweetener that has gained increasing attention as a promising alternative for the production of low-calorie sweeteners. Maceration extraction is a simple and cost-effective method for recovering steviol glycosides from stevia. This study investigated the effects of extraction time and different stevia plant parts on the extraction performance, as evaluated by yield and Brix value. Distilled water was used as the extraction solvent, while extraction time (30, 60, 90, and 120 min) and plant part (leaves, stems, and a mixture of leaves and stems) were employed as experimental variables. Prior to extraction, the stevia samples were dried in a vacuum oven to a moisture content below 10%. Maceration extraction was performed at 60°C with continuous stirring at 100 rpm. The extract was subsequently concentrated using a rotary evaporator to obtain crude stevia extract. The results demonstrated that both extraction time and plant part significantly affected the extraction yield and °Brix value. The highest extraction yield (60.14%) was obtained from leaf samples extracted for 90 min, whereas the highest Brix value (89.5%) was achieved from leaf samples extracted for 30 min. These findings indicate that stevia leaves are the most suitable plant part for aqueous maceration extraction, with longer extraction favoring higher yield and shorter extraction preserving higher soluble solids. 

Keywords:

Crude stevia extract, Maceration, Plant part variations, Time of extraction 

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DOI: https://doi.org/10.20961/equilibrium.v10i1.97770

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