EKSTRAKSI SENYAWA BIOAKTIF CABAI RAWIT (CAPSICUM FRUTESCENS L.) MENGGUNAKAN METODE EKSTRAKSI GELOMBANG ULTRASONIK

Authors

  • Joni Kusnadi Universitas Brawijaya
  • Dian Wuri Andayani Universitas Brawijaya
  • Elok Zubaidah Universitas Brawijaya
  • Estri Laras Arumingtyas Universitas Brawijaya

DOI:

https://doi.org/10.21776/ub.jtp.2019.020.02.1

Keywords:

Bioaktif, Cabai Rawit, Ekstraksi, Ultrasonik

Abstract

ABSTRAK  Cabai rawit (Capsicum frutenses L.) memiliki kandungan senyawa bioaktif seperti capsaicinoid, fenol, flavonoid dan vitamin C yang tinggi, sehingga berpotensi sebagai sumber antioksidan. Tujuan penelitian ini untuk mengetahui pengaruh rasio bahan:pelarut dan lama ekstraksi dengan gelombang ultrasonik/Ultrasonic Assisted Extraction (UAE) terhadap kandungan fitokimia dan aktivitas antioksidan dari ekstrak cabai rawit. Faktor rasio bahan:pelarut (1:5; 1:10; dan 1:15) dan lama waktu ekstraksi (5, 10, dan 15 menit) diamati agar diperoleh karakteristik ekstrak cabai rawit terbaik. Hasil penelitian menunjukkan bahwa rasio bahan:pelarut dan lama waktu ekstraksi memberikan pengaruh nyata terhadap kandungan capsaicinoid, total fenol dan flavonoid. Perlakuan terbaik metode ekstraksi UAE diperoleh dari perbandingan bahan:pelarut = 1:10 dan lama waktu ekstraksi 15 menit dengan kandungan capsaisin 102,89 mg/g bk, total fenol 56,75 mg GAE/g bk, total flavonoid 208,89 mg QE/g bk dan kandungan vitamin C 27,57 mg/g bk. ABSTRACT  Chilli pepper (Capsicum frutenses L.) has high content of bioactive compounds such as capsaicinoid, phenol, flavonoids and vitamin C, so that potentially as a source of antioxidants. The aim of this study to determine the effect of materials:solvent and extraction time of ultrasonic assisted extraction (UAE) to phytochemical content and antioxidant activity of the chilli pepper extract. The ratio of material:solvent (1:5; 1:10; and 1:15) and time of extraction (5, 10, dan 15 min) were observed to obtain the best characteristics of chilli pepper extract. The results showed that the ratio of material:solvent and time of extraction gave a significant effect on capsaicinoid content, total phenol and flavonoids. The best treatment was obtained from the material:solvent ratio of 1:10 and extraction time of 15 minutes with capsaisin content of 102.89 mg/g dw, total phenol of 56.75 mg GAE/g dw, total flavonoid of 208.89 mg QE/g dw and vitamin C of 27.57 mg/g dw.

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2019-08-01

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