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

Joni Kusnadi, Dian Wuri Andayani, Elok Zubaidah, Estri Laras Arumingtyas

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.


Keywords


Bioaktif; Cabai Rawit; Ekstraksi; Ultrasonik

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DOI: http://dx.doi.org/10.21776/ub.jtp.2019.020.02.1

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