Optimasi Ekstraksi Total Flavonoid dan Kapasitas Antioksidan Krokot (Portulaca grandiflora Hook.) Menggunakan Metode Two-half Factorial Design

Abstract

Krokot (Portulaca grandiflora Hook.) merupakan tanaman liar yang memiliki potensi sebagai antioksidan. Penelitian bertujuan mengidentifikasi faktor rasio cairan/padatan, suhu, konsentrasi etanol, waktu, dan pH, selama proses ekstraksi krokot yang berkontribusi signifikan terhadap nilai total flavonoid dan kapasitas antioksidan FRAP. Faktor rasio cairan/padatan menunjukan pengaruh paling signifikan (p<0.0001) untuk mengasilkan nilai total flavonoid dan kapasitas antioksidan FRAP. Kadar total flavonoid (TFC) dihitung menggunakan metode AlCl3 dan kapasitas antioksidan menggunakan metode FRAP. Kadar total flavonoid tertinggi terdapat pada perlakuan 14 (22,4262 ± 3,192 mg QE/g BK). Kapasitas antioksidan FRAP tertinggi terdapat pada perlakuan 13 (511,8949 ± 6,030 µmol TE/g BK). Hasil optimasi menunjukan kondisi ekstraksi yang direkomendasikan sebagai solusi kombinasi perlakuan optimum dengan rasio cairan/padatan 100 ml/g, suhu 68°C, konsentrasi etanol 80%, waktu 300 menit dan pH 2 dengan nilai desirability 0,839. Verifikasi solusi optimasi dilakukan secara triplo menghasilkan TFC dengan nilai %RSE 3,349 dan FRAP dengan %RSE sebesar 0,003%. Two-half factorial Design mampu mengoptimalkan proses ekstraksi krokot dengan respon kadar total flavonoid dan kapasitas antioksidan.

Purslane (Portulaca grandiflora Hook.) is a wild plant with potential as an antioxidant. This study aimed to identify the factors of liquid/solid ratio, temperature, ethanol concentration, time, and pH during the purslane extraction process, which significantly contributed to total flavonoid value and antioxidant capacity of FRAP. Of all the factors, the liquid/solid ratio showed the most significant effect (p<0.0001) on producing total flavonoid value and antioxidant activity of FRAP. Total flavonoid content (TFC) was calculated using the AlCl3 method, and antioxidant activity using the FRAP method. The highest levels of total flavonoids were found in treatment 14 (22.4262 ± 3.192 mg QE/g DM). The highest antioxidant activity of FRAP was found in Treatment 13 (511.8949 ± 6.030 µmol TE/g DM). The optimization results show the recommended extraction conditions as the optimum treatment combination solution with a liquid/solid ratio of 100 ml/g, temperature of 68°C, 80% ethanol concentration, time of 300 minutes, and pH 2 with a desired value of 0.839. The verification solution was verified in triplicate to produce a TFC with a %RSE value of 3.349% and a FRAP with a %RSE of 0.003%. The two-half factorial design can optimize the purslane extraction process in response to total flavonoid levels and antioxidant activity.