Optimasi Kondisi Ekstraksi terhadap Kadar Total Flavonoid dari Ekstrak Etanol Buah Kemloko (Phyllanthus emblica L.) dengan Pemodelan Box Behnken Design

Abstract

Background: Kemloko (Phyllanthus emblica L.) is a fruit that contains flavonoid compounds that have potential as antioxidants. To produce optimal flavonoid levels, optimisation in extraction is needed so that it can be known the best variation of extraction conditions that will produce the highest yield and total flavonoid levels using Box Behnken Design. Objective: This study aims to determine the optimum conditions for kemloko fruit extraction using Box Behnken Design. Methods: The extraction process uses the Microwave Assisted Extraction (MAE) method and optimisation of extraction conditions using Response Surface Methodology with a three-variable design, namely Box Behnken Design. The variables used are microwave power, material and solvent ratio, and extraction time with the optimised response being yield and determination of total flavonoid content by visible spectrophotometer colorimetric method. Results: Optimization using the Box Behnken Design method resulted in 17 variations of different extraction conditions so that of these 17 variations it can be seen that the best extraction condition variation is at 450 watts power, material and solvent ratio of 1:20 g/mL and extraction time of 14 minutes. Conclusion: The best extraction condition variation is at 450 watts power, material and solvent ratio of 1:20 g/mL and extraction time of 14 minutes, which produces a yield of 51,29% and total flavonoid content of 6.8144±0,02mgQE/g.