Authors:

Ni Wayan Ayuk Yuliantari, I Wayan Rai Widarta, I Dewa Gede Mayun Permana

Abstract:

“This research was conducted to determine temperature and time exraction effect onflavonoid content and antioxidant activity of soursoup leaf extract. The experimental designused in this research was a factorial completely randomized design which consisted of twofactors. The first factor was temperature of extraction that consists of temperature 35C,45oC, and 55oC. The second factor was the time of extract namely 10, 20, and 30 minuts.The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzedwith analysis of variance, followed by Duncan test. The results showed that the besttreatment of soursoup leaf extract temperature of 450C and extraction time 20 minutesresulted in yield 19.14%, total flavonoids 903.90 mgQE /g extract and IC 50 value was 258.155 mg / L.”

Keywords

Keyword Not Available

Downloads:

Download data is not yet available.

References

  • Adjie, S. 2011. Dahsyatnya Sirsak
  • Tumpas Penyakit.Pustaka Bunda,
  • Jakarta.
  • AOAC. 2005. Offficial Methods of
  • Analyss of The Associaion of
  • Analytical Chemists, Washington
  • D.C.
  • Bainiwal, L. K.,V. Pratima., V. Tekha.
    1. Determination of Preliminary
  • Phytoconstituents, Total Phenolic and
  • Flavonoids Contents in The Roots,
  • Leaves and Stems of Cleome Viscosa
  • L. International Jurnal of Biological
  • & Pharmaceutical Research
  • 4(12):891-895.
  • Budiyanto, A and Yulianingsih. 2008.
  • Pengaruh Suhu dan Waktu Ekstraksi
  • terhadap Karakter Pektin dari Ampas
  • Jeruk Siam (Citus nobilis L). J.
  • Pascapanen 5(2):37-44.
  • Handayani, H., and F.H. Sriherfyna.
    1. Ekstraksi Antioksidan Daun
  • Sirsak Metode Ultrasonik Bath(Kajian Rasio Bahan : Pelarut dan Lama
  • Ekstraksi). Jurnal Pangan dan
  • Agroindustri 4(1):262-272.
  • Ibrahim, A.M., Yunita, H.S. Feronika. 2015.
  • Pengaruh Suhu Dan Lama Waktu
  • Ekstraksi Terhadap Sifat Kimia Dan Fisik
  • Pada Pembuatan Minuman Sari Jahe
  • Merah Dengan Kombinasi Penambahan
  • Madu Sebagai Pemanis. Jurnal Pangan
  • Dan Agroindustri. 3 (2):530-541.
  • Jayanudin, A.Z., F. Lestari., and Nurbayanti.
    1. Pengaruh Suhu dan Rasio Pelarut
  • estraksi Terhadap Rendemen dan
  • Viskositas Natrium Alginat dari Rumput
  • Laut Cokelat (Sargassum sp). Jurnal
  • Integrasi Proses. 5(1):51-56
  • Mahanom, H., A.H. Azizah, and M.H.
  • Dzulkifly. 1999. Effect of Different
  • Drying Methods on Concentrations of
  • Several Phytochemicals in Herbal
  • Preparation of 8 Medicial Plants Leaves.
  • Mal. J. Nurt 5:47-54.
  • Margaretta, S., Handayani., N.Indraswati.,
  • and H. Hindraso. 2011. Estraksi Senyawa
  • Phenolics Pandanus Amaryllifolius Roxb.
  • Sebagai Antioksidan Alami.Widya Teknik.
  • 10 (1):21-30.
  • Molyneux, P. 2004. The Use of Stable Free
  • Radikal Diphenyl-picrylhydrazyl (DPPH)
  • for Estimating Antioxidant Activity.
  • Journal Science of Technology. 26
  • (2):211-219.
  • Perwiratami,C., M.Suzery., B.Cahyono.2014.
  • Korelasi Total Fenolat dan Total
  • Flavonoid dengan Antioksidan dari
  • Beberapa sediaan Ekstrak Buah Tanjung
  • (Mimusoup elengi).7(1):34-38.
  • Sari, D. K., D.D.H. Wardhani., and A.
  • Prasetyaningrum 2012. Pengujian
  • Kandungan Total Kappahycus alvarezzi dengan Metode Ekstraksi Ultrasonik
  • dengan Variasi Suhu dan Waktu.
  • 19(1):209-215.
  • Singh, R., P.K. Verma, dan G. Singh.
    1. Total Phenolic, Flavonoids and
  • Tannin Contents in Different Extracts
  • of Artemisia Absinthium. J. Intercult.
  • Ethnopharmacol. 1(2):101-104.
  • Sompong. R., S.E.Siebenhandl., G.
  • Linsberger-Martin and E. Berghofer
    1. Physicochemical and
  • Antioxidative Properties of Red and
  • Black Roce Varieties From Thailand,
  • China, and Srilanka. J. Food
  • Chem.104:132-140.
  • Steel, R.G.D dan J.H. Torrie. 1993. Prinsip
  • dan Prosedur Statistika Suatu
  • Pendekatan Biometrik. Penerjemah B.
  • Sumantri. PT. Gramedia Pustaka,
  • Jakarta.
  • Syahida, M., M.Y. Maskat., R.Suri.,
  • S.Mamot., and H. Hadijah 2012.
  • Soursop (Anonamuricata L.): Blood
  • Hematology and Serum Biochemistry
  • of Sparague-Dawley rats. International
  • Food Research Journal. 19(3):955-959.
  • Wijayanti, W.A. dan Z. Yulfi.2006.
  • Minyak Atsiri Dari Kulit Batang
  • Cinnamomum butmannii (Kayu
  • Manis) Sebagai Intektisida Alam,
  • Antibakteri, Dan Antioksidan. Jurusan
  • Kimia Fakultas Matematika dan Ilmu
  • Pengetahuan Alam Institut Teknologi
  • Sepuluh November. Tugas Akhir.
  • Winata, E. dan Yunianta. 2015. Ekstraksi
  • Antosianin Buah Murbei (Morusalba
  • L.) Metode Ultrasonic Batch (Kajian
  • Waktu dan Rasio Bahan : Pelarut).
  • Jurnal Pangan dan Agroindustri. 3(2)
  • 773-783.

PDF:

https://jurnal.harianregional.com/pangan/full-29815

Published

2017-03-31

How To Cite

AYUK YULIANTARI, Ni Wayan; RAI WIDARTA, I Wayan; MAYUN PERMANA, I Dewa Gede. Pengaruh Suhu dan Waktu Ekstraksi Terhadap Kandungan Flavonoid dan Aktivitas Antioksidan Daun Sirsak (Annona muricata L.) Menggunakan Ultrasonik.Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 4, n. 1, p. 35-42, mar. 2017. ISSN 2477-2739. Available at: https://jurnal.harianregional.com/pangan/id-29815. Date accessed: 28 Aug. 2025.

Citation Format

ABNT, APA, BibTeX, CBE, EndNote - EndNote format (Macintosh & Windows), MLA, ProCite - RIS format (Macintosh & Windows), RefWorks, Reference Manager - RIS format (Windows only), Turabian

Issue

Vol 4 No 1 (2017)

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License