Penerapan Response Surface Methodology dalam Optimasi Kadar Total Fenol Buah Andaliman (Zanthoxylum acanthopodium DC.) yang Diekstraksi secara Microwave Assisted Extraction

Abstract

Background: Andaliman is a peculiar spice plant from North Sumatra which contains many benefits and secondary metabolites, one of which is phenolic compounds. Objective: This study aims to determine the extraction conditions, namely solvent concentration, microwave power and extraction time which produces optimum total phenolic content. Methods: The andaliman fruit simplicia was characterized by examining water content, total ash and acid insoluble ash content, water soluble extract content and ethanol soluble extract content. Identification of metabolite compounds was carried out on alkaloids, flavonoids, glycosides, saponins, steroids/triterpenoids, tannins. Extraction was conducted using microwave-assisted extraction with conditions designed using Design Exper!®13 software, total phenolic content was analyzed colorimetrically. Results: The characterization of andaliman fruit simplicia meets all requirements. The metabolite compounds obtained includes alkaloids, flavonoids, glycosides, saponins, steroids/triterpenoids, tannins. Total phenolic content results varied, highest result being 152.41 mgGAE/g sample obtained at 50% solvent concentration, 450 watt microwave power, 8.5 minutes extraction time. Statistical analysis results suggest that the model used is quadratic (p-value <0.05). Analysis of variance shows model provides significant influence with significant lack of fit. The R! obtained was 86.25%. The optimum total phenolic content with application of response surface methodology was obtained at 450 watt microwave power, 50% solvent concentration, 8.5 minutes extraction time with maximum desirability and estimated total phenolic content of 155,013 mg GAE/g sample. Conclusion: Extraction conditions that produced optimum total phenolic content were obtained at 50% solvent concentration, 450 watt microwave power, 8.5 minutes extraction time.