The study of microwave power and irradiation time towards antioxidant extraction of black nightshade (solanum nigrum l.) and its comparison with maceration = Studi daya microwave dan waktu iradiasi pada ekstraksi antioksidan dari buah leunca (solanum nigrum l.) serta perbandingannya dengan metode maserasi

Nathasia, Nathasia (2012) The study of microwave power and irradiation time towards antioxidant extraction of black nightshade (solanum nigrum l.) and its comparison with maceration = Studi daya microwave dan waktu iradiasi pada ekstraksi antioksidan dari buah leunca (solanum nigrum l.) serta perbandingannya dengan metode maserasi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Black nightshade (Solanum nigrum L.) is a fruit commonly consumed and it is known to have potential as antioxidant source. However method to extract antioxidant compound from black nightshade had not been optimally studied. Thus, this research was designed to study the effect of microwave power and irradiation time on Microwave-Assisted Extraction (MAE) towards antioxidant extraction of black nightshade ant the results were compared with maceration. In MAE method, the fruit was extracted with four different microwave power (85, 340, 585, and 850 Watt) for 3, 6, 9, and 12 minutes by using ethanol 80%. The extracts were evaluated for its yield, total phenolic, total flavonoid and antioxidant activity. There was correlation between two extraction factors that influenced the antioxidant activity of black nightshade. Extraction process using 850 Watt microwave power for 9 minutes resulted in the highest antioxidant activity, which IC50 value is 1959.61 ppm. In maceration, the fruit was extracted with four different extraction time, which were 2, 4, 6, and 8 hours. The results showed that the increace of extraction time impacted the antioxidant activity of black nightshade. Fruit extracted under high temperatur maceration for 8 hours gave the highest antioxidant activity (IC50=2058.27 ppm), total phenolic and total flavonoid. The best extract from each method was compared and it showed that the two methods gave the same result, but MAE was more time-efficient than maceration method.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Nathasia, NathasiaNIM03420080022N_THENO@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Uncontrolled Keywords: black nightshade; Solanum nigrum L.; microwave-assited extraction; antioxidant; maceration
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:56
Last Modified: 22 Jul 2020 05:54
URI: http://repository.uph.edu/id/eprint/1683

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