Optimization of pandan leaves extract (Pandanus amarillyfolius roxb) with Microwave Assistance Extraction (MAE) using Responce Surface Methodology Qomarudin a* , Erni Sofia Murtini b, Yunianta c , Yuli Witono d
abc Food Science and Biotechnology Department, Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia
a Faculty of Agricultural, Universitas Wisnuwardhana, Malang, 65139. Indonesia
d Agricultural Product Technology, Agricultural Technology, Universitas Jember, Jember 68121, Indonesia
Abstract
The use of the MAE method with various ethanol concentrations, temperatures, and time will make it possible to achieve optimal total phenol, antioxidant activity, and aroma concentration in pandan leaves extract. The purpose of this study was to determine the optimum ethanol concentration, temperature, and time to produce total phenolics and antioxidant activity and aroma concentration by the MAE method using Response Surface Methodology (RSM). Total phenol analysis was used equivalent gallic acid, antioxidant activity analysis was used DPPH (diphenyl picrylhydrazyl) IC50 method. The aroma of pandan leaf extract represented by 2-Acetyl-1-pyrroline was analyzed using Gas Chromatography. Analysis of research data used was Response Surface Methodology Box Behnken design (BBD) using Design Expert 7.1.5 software. Ethanol concentration, temperature and time had a significant effect on total phenols, antioxidant activity and aroma. Optimum point solution on ethanol concentration 80%, temperature 65 C and time 25 minutes. Overall, the extraction process of pandan leaves using the MAE method affects the increase in total phenols from 18.70 mg GAE/g to 34.01 mg GAE/g, a decrease in antioxidant activity from 42235.00 ppm to 14272.00 ppm and an increase in aroma concentration from 3555.00 ppm to 7778.12
