Extraction time optimization of antibacterial activities of kecombrang flower extract with microwave assisted extraction (MAE) method

Kecombrang belongs to the Zingiberaceae group and is a type of spice plant that has long been used as a cooking ingredient. This research was conducted to determine the effect of optimal power and extraction time on the antibacterial activity of kecombrang flower extract using the microwave assisted...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-04, Vol.746 (1), p.12008
Main Authors: Naufalin, R, Erminawati, Herliya, N, Latifasari, N
Format: Article
Language:English
Subjects:
Alkaloids
Antibacterial activity
Cooking
Design of experiments
E coli
Experimental design
Experimental research
Flavonoids
Glycosides
Hydroquinone
Microwaves
Optimization
Phenols
Qualitative analysis
Response surface methodology
Saponins
Steroid hormones
Tannins
Triterpenoids
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Summary:Kecombrang belongs to the Zingiberaceae group and is a type of spice plant that has long been used as a cooking ingredient. This research was conducted to determine the effect of optimal power and extraction time on the antibacterial activity of kecombrang flower extract using the microwave assisted extraction (MAE) method. This research is an experimental research type with the experimental design used is Response Surface Methodology (RSM) with Central Composite Design (CCD) using the Design Expert application ver 10. The factors studied were the extraction power with 3 levels, namely 200, 250, 300 watts and extraction time consisting of 3 levels, namely 3, 5, 7 minutes. Based on these 2 factors, there are 13 optimization formulas. The variables observed consisted of qualitative analysis, namely phytochemicals (alkaloids, flavonoids, saponins, steroids and triterpenoids, tannins, phenol hydroquinone, and glycosides), antibacterial activity, and extract characteristics (pH, color). The results showed the optimum conditions for inhibitory zone of Escherichia coli 8.256 mm and Staphylococcus aureus 7.987 mm. The qualitative test results showed that the kecombrang flower positively contained alkaloid compounds, flavonoids, saponins, triterpenoids, tannins, phenol hydroquinone, and glycosides.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/746/1/012008