THE EFFECT OF POWER, DURATION OF MICROWAVE EXPOSURE, AND ETHANOL CONCENTRATION ON β-CAROTENE, α-TOCOPHEROL, AND ANTIOXIDANT ACTIVITY OF PUMPKIN EXTRACT

KUNCORO, JULIUS SEBASTIAN (2019) THE EFFECT OF POWER, DURATION OF MICROWAVE EXPOSURE, AND ETHANOL CONCENTRATION ON β-CAROTENE, α-TOCOPHEROL, AND ANTIOXIDANT ACTIVITY OF PUMPKIN EXTRACT. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Pumpkin (Cucurbita moschata) is one of the plant sources of food that has a high nutrient content including β-carotene and α-tocopherol. Many methods are used in the process of extracting these compounds. The simplest method is to use solvents, stirring, conditioning at room temperature and evaporating to increase solubility and increase mass transfer. However, this method will require a lot of time and the extraction results are not fully efficient in getting the desired compound. Microwave assisted extraction (MAE) is an extraction method that utilizes heat due to molecular friction from microwave radiation to accelerate the extraction process with certain solvents in order to run effectively. The aim of this study was to determine the effect of variations in microwave power and duration and the effect of the concentration of ethanol solution of microwave assisted extraction (MAE) on yield, β-carotene, α-tocopherol and antioxidant activity in pumpkin fruit. Pumpkin fruit samples were processed into flour, then dissolved in ethanol with a concentration of 20%, 30%, and 40%, then were microwaved at 180 watts, 300 watts, 450 watts for 4 minutes and time variations ( 3 minutes, 4 minutes and 5 minutes) at 300 watts. Levels of β-carotene, α-tocopherol, and antioxidant activity were measured by a spectrophotometer and calculated using a predetermined formula. The design is Randomized Block Design (RBD) with 2 factors: (1) extraction time (3, 4, and 5 minutes) and solvent concentrations (20, 30 and 40%), (2) extraction power (180, 300, and 450 watts) and solvent concentration (20, 30, and 40%). The results showed that increased concentration, power, and duration caused β-carotene levels, α-tocopherol levels, and antioxidant activity in pumpkin fruit to increase optimally. There was no interaction between the time treatment and the difference in the concentration of solvent used and between the treatment of the power and the difference in the concentration of solvent used. Microwave oven extraction is more effective with the higher contents and faster than the control treatment using the soxhlet method. The use of MAE 450 watts for 5 minutes at the solvent concentration of 40% ethanol was the most effective for producing β-carotene levels, α-tocopherol levels, and antioxidant activity.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 09 Jul 2019 07:39
Last Modified: 09 Jul 2019 07:39
URI: http://repository.unika.ac.id/id/eprint/19591

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