OPTIMIZATION OF ANTHOCYANIN EXTRACTION PROCESS FROM PURPLE SWEET POTATO PEEL (Ipomoea batatas L.) USING ULTRASOUND-ASSISTED ENZYMATIC EXTRACTION METHOD
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no1E.347Keywords:
Optimization, anthocyanin, purple sweet potato peel, enzyme, ultrasound.Abstract
This article presents the results of research on optimizing the anthocyanin extraction process from utilizing waste materials - purple sweet potato peels, using the ultrasound-assisted enzymatic extraction method. The study investigated single factors such as solvent type (ethanol, methanol, water); solvent system ethanol:water (100:0, 30:70, 50:50, 70:30, 100:0) and acidifying type (acetic, hydrochloric, citric acid). At the same time, using the response surface methodology with a central composite design (RSM-CCD) to optimize the anthocyanin extraction process from purple sweet potato peels. The model is designed with 17 experiments with 5 experiments at the center to build for 3 survey factors using the ultrasound-assisted extraction method inclusive of time (15 to 45 min), machine amplitude (20 to 60%) and material:solvent ratio (from 1:10 to 1:30); by ultrasound-assisted enzymatic extraction method inclusive of activation pH (pH 4 to 6), activation time (15 to 45 min) and activation temperature (40 to 60C). The ANOVA analysis results show a high R2 coefficient and p <0.0001, proving that the model is statistically significant, validated model was achieved at the highest anthocyanin result of 0.8474%. FTIR spectrum of anthocyanin shows the existence of functional groups OH, C=O, C=C and C-O-C characteristic of anthocyanin.
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