PRAJITNO, IRA YULIANI (2018) THE EFFECTS OF EXTRACTION TEMPERATURE AND TIME ON THE BIOACTIVE COMPONENTS OF Muntingia calabura L. LEAVES USING ULTRASONIC AND ITS APPLICATION ON JELLY CANDY. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Muntingia calabura L. (MC) leaf is a plant with rich bioactive components which have various pharmacological effects, but yet to be used optimally in Indonesia. One of the commonly used method to get the pharmacological effect of MC leaf is by using its extract. Conventional extraction methods, such as maceration or using soxhlet have some disadvantages like the need of a long period of process, high operational cost and the probability of losing its thermolabile bioactive components due to the prolonged heat exposure. More advanced extraction methods that give high quality product and environmentally safe have been developed. One of them is ultrasound-assisted extraction (UAE). Utilization of MC leaf by its extract gives a bitter taste and less attractive for consumption. Therefore, jelly candy using MC leaf extract is produced to overcome those problems. The purposes of this study were to analyze the effects of extraction temperature and time on the flavonoid content, total phenolic content and antioxidant activity (bioactive components) of MC leaf and the bioactive components of jelly candy that made from the best MC leaf extract. This research method begins with the production of MC leaf extract using combinations of temperatures (400C, 500C, 600C) and extraction times (30, 45, 60 minutes) of UAE. The obtained extracts then undergo bioactive components analyses. Extract with optimum bioactive component is used to produce jelly candy and then the bioactive components were analyzed again. The results show that as the temperature and extraction duration time increases, the bioactive components of the extract is also increasing. However it will decrease after a certain period of time. Extract with highest bioactive components is obtained from UAE in 600C for 30 minutes. MC leaf jelly candy product has total phenolic contents, flavonoid and antioxidant activity of 61.005±3.881 mg GAE/g; 77.533±5.551 mg quercetin/g; and 21.801±1.948%, respectively.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Apr 2019 10:02 |
| Last Modified: | 16 Apr 2019 10:02 |
| URI: | http://repository.unika.ac.id/id/eprint/18922 |
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