Optimasi Ekstraksi dari capsicum frutescens L dengan Microwave-Assisted Soxhlet Extraction (MASE) Menggunakan Response Surface Methodology (RSM)
DOI:
https://doi.org/10.30595/jrst.v5i2.10677Keywords:
Capsaicin, MASE, RSM, yieldAbstract
Capsicum Frutescens L. memiliki senyawa aktif berupa rasa pedas yang disebut capsaicin. Senyawa ini telah banyak dimanfaatkan di berbagai sektor industri dan farmasi. Proses pengambilan senyawa melalui ekstraksi dengan microwave-assisted soxhlet extraction (MASE). Pada penelitian ini menggunakan parameter siklus ekstraksi (2, 6, 10 siklus), daya microwave (300, 450, 600 W) dan massa cabai rawit (20, 60, 100 g). Parameter tersebut didesain berdasarkan optimasi response surface methodology (RSM). Hasil penelitian menunjukkan bahwa yield ekstraksi tertinggi pada kondisi 6 siklus, 400 W, dan 20 g sebesar 7,7285. Kemudian model optimasi menunjukkan 6,33 siklus, 405,33 W dan 20,46 g sebagai yield tertinggi dengan hasil 7,7708. Kedua hasil tersebut menyatakan bahwa persentase kesalahan antara data penelitian dengan model optimasi yaitu <0,05%. Selanjutnya, analisis varian (ANOVA) memberikan respon signifikan berdasarkan p-value <0,01%. Respon ini mengindikasikan bahwa parameter-parameter yang telah didesain oleh RSM dapat digunakan sebagai model untuk mengetahui titik-titik optimum dan yield tertinggi. Selain itu, hasil ekstrak dilakukan analisis menggunakan spektrofotometer UV-VIS dan SEM energy dispersive x-ray (EDX) untuk mengetahui panjang gelombang dan morfologi capsaicin.
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