| dc.description.abstract | Background: Andaliman is a spice plant native to North Sumatra that belongs to the Rutaceae family which contains many secondary metabolite compounds, one of which is flavonoid compounds.
Objective: This study aimed to determine the optimal conditions of solvent concentration, microwave power and extraction time which produces optimum total flavonoid content.
Methods: The dry powder derived from andaliman fruit was characterized by examining water content, total ash and acid-insoluble ash content, water-soluble extractive content and ethanol-soluble extractive content. Spesific chemical reagents are used to identify secondary metabolite compounds was obtained of on alkaloids compounds, flavonoids, glycosides, saponins, steroids/triterpenoids, and tannins. Extraction was carried out using microwave assisted extraction with conditions designed by Design Expert software version 13, and the total flavonoid content was determined using the colorimetric method.
Results: The characterization of andaliman fruit met all requirements. The metabolite compounds identified in the simplicia included alkaloids, flavonoids, glycosides, saponins, steroids/triterpenoids, and tanins. The total flavonoid content varied, with the highest result being 20.18 mg QE/g of the sample at a solvent concentration of 100%, microwave power of 300 watts, and extraction time of 3 minutes. The results of statistical analysis suggested a quadratic model (p-value < 0.05). The results of the analysis of variance of the model showed a significant effect with a significant lack of fit. The obtained R2 was 60.41%.
Conclusion: The optimal total flavonoid content of andaliman fruit extract based on the application of response surface was obtained at a solvent concentration of 100%, microwave power of 300 watts, and extraction time of 3 minutes, with a total flavonoid content of 18.415 mg QE/g sample. | en_US |
