* Corresponding Author
Preliminary Study of Sonication Time for Extracting Natural Dye and Antioxidant from Sargassum duplicatum
https://doi.org/10.22146/agritech.71404 Ummi Roudhoh(1), Romadhon Romadhon(2*), Ahmad Suhaeli Fahmi(3)
(1) Fisheries Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang 50275
(2) Fisheries Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang 50275
(3) Fisheries Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang 50275
(*) Corresponding Author
Abstract
Sargassum duplicatum is a brown seaweed containing various chemical compounds with potential applications as a natural dye and antioxidant. These compounds include alginate, protein, vitamin C, tannins, iodine, phenols, and pigments such as chlorophyll a, chlorophyll c, fucoxanthin, xanthophyll, and carotene. Therefore, this study aimed to determine the effect of varying extraction times on the color and antioxidant quality of Sargassum duplicatum extract. One of the methods used to extract Sargassum duplicatum is ultrasonication, which involves using ultrasonic waves to break down the cell walls of the material and facilitate efficient compound extraction. The extraction was carried out at 15 (A), 30 (B), and 45 minutes (C), with three repetitions for each treatment. The assessed parameters included yield calculation, total carotenoids, antioxidant activity, and color intensity. Parametric data were analyzed using ANOVA and Tukey HSD follow-up tests. The extraction process used an 80% ethanol solvent at 40 °C and a frequency of 42 kHz. This study employed an experimental laboratory approach using a completely randomized design (CRD) with different extraction times. The results showed significant differences (p<5%) in yield value, total carotenoids, antioxidant activity, and color intensity of Sargassum duplicatum extract at different extraction times. The best results were obtained at 45 minutes, yielding 86.66%, with 9.62% total carotenoids, an IC50 value of 1241.02 ppm, and lightness (L*), redness (a*), and yellowness (b*) values of 4.44, -3.46, and 37.90, respectively.
Keywords
Full Text:
PDFReferences
Almey, A. A. A., A. J. C. Khan, S. I. Zahir, M. K. Suleiman, M. R. Aisyah, & K. K. Rahim. (2010). Total phenolic content and primary antioxidant activity of methanolic and ethanolic extracts of aromatic plants leaves. International Food Research Journal, 17, 1077–1084.
Amaya, D. B. R. (2016). Natural food pigments and colorants. Current Opinionin Food Science, 7, 20–26.
AOAC. (2005). Official Methods of Analysis. Association of Official Agriculture Chemistry, Inc. Virginia.
Aryanti, N., Nafiunisa, A. & Wilis, F. M. (2016). Ekstraksi dan karakterisasi klorofil dari daun suji (Pleomele angustifolia) sebagai pewarna pangan alami. Jurnal Aplikasi Teknologi Pangan, 5(4), 129–135.
Dey, S. & Rathod, V. K. (2013). Ultrasoundassisted Extraction of β-Carotene from Spirulina platensis, Ultrasonics Sonochemistry, 20, 271–276.
Dhinakaran, Isaac, D., & Geetha, P. (2015). Antioxidant activities of marine algae Valoniopsis pachynema and Sargassum swartzii from the South East Coast of India. Int. J. Fish. Aqua. Stud. 3(2): 426–430.
Erviana, L., Malik, A. & Najib, A. (2016). Uji aktivitas antiradikal bebas ekstrak etanol daun kemangi (Ocimum basilicum L.) dengan Menggunakan Metode DPPH. Jurnal Fitofarmaka Indonesia, 3(2), 164–168.
Ginting, E. (2013). Carotenoid extraction of orange-fleshed sweet potato and its application as natural food colorant. J. Teknol. dan Industri Pangan, 24.
Husni, A., Putra, D. R., & Lelana, I. Y. B. (2014). Aktivitas antioksidan Padina sp. pada berbagai suhu dan lama pengeringan. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 9(2), 165–173.
Khuluq, A. D., Widjanarko, S. B., Murtini, E. S. (2007). Ekstraksi dan stabilitas betasianin daun darah (Alternanthera dentata) (kajian perbandingan pelarut air : etanol dan suhu ekstraksi). Jurnal Teknologi Pertanian, 8(3), 172–181.
Koo. S. Y., Cha, K. H., & Song, D. G. (2012). Optimization of pressurized liquidextraction of zeaxanthin from Chlorella ellipsoidea. J. Appl. Phycol., 24, 725–730.
Liu, J., Wu, S. Y., Chen, L., Li, Q. J., Shen, Y. Z., Jin, L., Zhang, X., Chen, P. C., Wu, M. J., Choi, J. I. & Tong, H. B. (2020). Different extraction methods bring about distinct physicochemical properties and antioxidant activities of sargassum fusiforme fucoidan. Int. J. Biol. Macromol., 155, 1385–1392. https://doi.org/10.1016/j.ijbiomac.2019.11.113
Maleta, H. S., Indrawati, R., Limantara, L., & Brotosudarmo, T. H. P. (2018). Ragam metode ekstraksi karotenoid dari sumber tumbuhan dalam dekade (telaah literatur). Jurnal Rekayasa Kimia dan Lingkungan, 13(1), 40–50. https://doi.org/10.23955/rkl.v13i1.10008
Menkes RI. (1985). Peraturan Menteri Kesehatan RI Nomor 239/MENKES/PER/V/85 tentang Zat Warna Tertentu yang Dinyatakan sebagai Bahan Berbahaya.
Novientari, N. P., Suhendra, L. & Wartini, N. M. (2017). Pengaruh ukuran partikel bubuk dan konsentrasi pelarut aseton terhadap karakteristik ekstrak warna Sargassum polycystum. Jurnal Rekayasa dan Manajemen Industri, 5(3), 102–112.
Nuraisah, E. S. (2010). Pengoptimuman Ekstraksi Andrografolida dari Sambiloto dengan Rancangan Fraksional Faktorial. [Skripsi]. Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor, Bogor, 21 hlm.
Nursid, M., Wikanta, T. & Susilowati, R. (2013). Aktivitas antioksidan, sitotoksisitas dan kandungan fukosantin ekstrak rumput laut coklat dari pantai binuangeun, Banten. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 8(1), 73–84.
Pratista, I. M. I., Suhendra, L. & Wrasiati, L. P. (2017). Karakterisasi pewarna alami ekstrak Sargassum polycystum dengan konsentrasi pelarut etanol dan lama maserasi yang berbeda. Jurnal Rekayasa dan Manajemen Agroindustri, 5(4), 51–60.
Sari, D. I. & Triyasmono, L. (2017). Rendemen dan Flavonoid Total Ekstrak Etanol Kulit Batang Bangkal (Nauclea subdita). Jurnal Phamascience, 4(1), 48–53.
Satriyanto, B., Widjanarko, S. B., & Yunianta (2012). Stabilitas warna ekstrak buah merah (Pandanus conoideus) terhadap Pemanasan sagai Sumber Potensial Pigmen Alami. Jurnal Teknologi Pertanian, 13(3), 157–168.
Saviti, I., Suhendra, L., & Wartini, N. M. (2017). Pengaruh jenis pelarut pada metode maserasi terhadap karakteristik ekstrak Sargassum polycystum. Jurnal Rekayasa dan Manajemen Agroindustri, 5(3), 93–101.
Sholihah, M., Ahmad, U. & Budiastra, I. W. (2017). Aplikasi gelombang ultrasonik untuk meningkatkan rendemen ekstraksi dan efektivitas antioksi dan kulit manggis. Jurnal Keteknikan Pertanian, 5(2), 161–168.
Takaichi, A. (2013) Distributions, biosynthesis and functions of carotenoidsin algae. Agro Food Industry Hi Tech., 24(1), 55–58.
Vinatoru, M. (2001). An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrason Sonochem Journal, 8, 303–313.
Wang, L. & Weller, C. L. (2006). Recent advances in extraction of nutraceuticals from plants. Journal of Trends in Food Science & Technology, 17, 300–312.
Wijngaard, H., Hossain, M. B., Rai, D. K., & Brunton, N. (2012). Techniques to Extract Bioactive Compounds From Food by Product of plant Origin. Dalam: Food research International.
Wrolstad, R. E. & Culver, C. A. (2012). Alternatives to those artificial FD&C food colorants, Annu. Rev. Food Sci. Technol., 3, 59–77.
Wuryantoro, H. & Susanto, W. H. (2014). Penyusunan standard operating procedures industri rumah tangga pangan pemanis alami instan sari stevia (Stevia rebaudiana). Jurnal Pangan dan Agroindustri, 2(3), 76–87.
DOI: https://doi.org/10.22146/agritech.71404
Article Metrics
Abstract views : 721
| 
views : 696
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Ummi Roudhoh
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.