Pengaruh Variasi Waktu Ekstraksi terhadap Rendemen dan Total Kurkuminoid Ekstrak Etanol 96% Temu Giring (Curcuma heyneana) menggunakan Metode Microwave-Assisted Extraction
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Penelitian ini bertujuan untuk mengetahui pengaruh variasi waktu ekstraksi terhadap rendemen dan kadar total kurkuminoid ekstrak etanol 96% temu giring (Curcuma heyneana) menggunakan metode Microwave-Assisted Extraction (MAE). Proses ekstraksi dilakukan dengan empat variasi waktu yaitu 20, 60, 120, 150 detik menggunakan microwave 800 watt dengan perbandingan pelarut 1:10 (b/v). Rendemen dihitung berdasarkan total padatan, sedangkan kadar total kurkuminoid ditetapkan menggunakan spektrofotometri UV-Vis pada panjang gelombang maksimum469 nm. Hasil penelitian menunjukkan peningkatan rendemen dari 2.40% (20 detik) menjadi 7.52% (150 detik) dan kadar kurkuminoid dari 2.3962 µg/mL menjadi 5.9593 µg/mL. Analisis statistik menunjukkan perbedaan signifikan antar perlakuan (****p < 0,0001). Waktu 150 detik merupakan kondisi optimum karena mampu memaksimalkan ruptur sel dan difusi pelarut tanpa menurunkan stabilitas termal kurkuminoid. Dengan demikian, durasi ekstraksi menjadi faktor kunci dalam optimasi ekstraksi temu giring berbasis teknologi hijau.
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Referensi
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