Pulsed Electric Field effects on Dayak Onion Extraction Vindhya Tri Widayati, Shafira Arini Sundari, Sukardi, Dodyk Pranowo
Department of Agroindustrial Technology, Faculty of Agriculture, Universitas Brawijaya, Jl Veteran, Malang 65145
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vindhyawidayanti[at]ub.ac.id
Abstract
Dayak onions have medical potential due to their antibacterial and antioxidant content. Dayak onions are currently used by boiling, although this process can harm the beneficial components. As a result, PEF (Pulsed Electric Field) is required to aid in the extraction process. The purpose of this study was to obtain the optimal voltage and time of PEF treatment on Dayak onions by analyzed the yield, phenol content, antioxidant activity, amount of energy required, GC-MS analysis, and color analysis. The research was carried out by optimizing RSM with two factors, voltage (0.5-0.7 kV) and time (90-110 seconds), followed by extraction then verification and validation. The results showed that exposure to PEF with a voltage of 0.7 kV and a duration of 110 seconds on Dayak onion simplicia produced a yield of 12.98%, phenol content of 74.546 mg GAE/g sample, IC50 antioxidant activity of 5.368 ppm, and energy calculation of 2.69 kJ/ kg with a desirability value of 0.929. At the verification and validation stage it is also proven that the model is appropriate based on a difference of less than 5%. Furthermore, it is necessary to perform extraction with a higher PEF voltage range and duration.
Keywords: Dayak Onion- Optimization- Pulsed Electric Field.
Topic: Food biotechnology and bioprocess engineering
