Pengaruh Rasio Bahan:Pelarut dan Waktu Ekstraksi dengan Gelombang Mikro terhadap Ekstrak Etanol Kulit Buah Kopi Robusta Sebagai Sumber Antioksidan
Abstrak
This research was conducted to determine effect of material:solvent ratio and extraction time with microwaves on ethanol extract of robusta coffee husk and to obtain the best material:solvent ratio and to extraction time wich can produce ethanol extract of robusta coffee husk as a source of antioxidants. The experimental design used in this research was a factorial randomized block design, which were grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was material:solvent ratio which consisted of 3 level that namely 1:20 ; 1:30 ; 1:40. The second factor was extraction time which consisted of 3 level namely 5, 10, and 15 minutes. The data were analyzed by analysis of variance and continued with Tukey test. The result showed that the solid to solven ratio and extraction time had a very significant effect on yield, total phenolic, total flavonoid, and antioxidant activity (IC50). Interaction between treatments had a very significant effect on antioxidant activity (IC50) and total flavonoid. And had significant effect on total phenolic content. The solid to solvent ratio and extraction time did not significant effect of robusta coffee husk husk yield. The best treatment showed that the solid to solvent ratio 1:30 for 10 minutes using microwaves which characteristic yield was 8,86±0,08%, total phenol was 8,55±0,13 mg GAE/g extract, total flavonoid was 6,87±0,12 mg QE/g extract, and antioxidant activity (IC50) was 102,06±0,14 ppm extract.
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