Optimasi Ekstraksi Antioksidan Dan Fenolik Total Daun Salam (Syzygium polyanthum) Menggunakan Metode Ultrasound-Assisted Extraction Dengan Pendekatan Response Surface Methodology

Amirah, Rizkiyah (2026) Optimasi Ekstraksi Antioksidan Dan Fenolik Total Daun Salam (Syzygium polyanthum) Menggunakan Metode Ultrasound-Assisted Extraction Dengan Pendekatan Response Surface Methodology. S1 thesis, Universitas Andalas.

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Abstract

Degenerative diseases are increasingly being discussed in healthcare circles due to the growing number of patients. These diseases are caused by free radicals and reactive oxygen species (ROS) that form naturally as a result of the body’s metabolic processes. Antioxidants play a vital role in inhibiting the activity of free radicals. Bay leaves (Syzygium polyanthum) are a plant commonly used as a flavoring agent and possess other benefits, such as antioxidant, antimicrobial, antidiarrheal, antihypertensive, and anti-inflammatory properties. Antioxidant capacity was tested using the DPPH method, and total phenolic content was determined using the Folin-Ciocalteu method. This study aims to optimize the extraction conditions for bioactive compounds from bay leaves using the Ultrasound-Assisted Extraction (UAE) method with a One Factor at a Time (OFAT) approach, varying the temperature, time, and sample-to-solvent ratio; to determine the optimal extraction conditions using Response Surface Methodology (RSM); and to determine the antioxidant capacity and total phenolic content. The extraction method used was UAE, an extraction technique that utilizes ultrasonic waves to accelerate the transfer of active compounds from the material into the solvent. The results of the optimization of extraction conditions using the OFAT method—specifically at a temperature of 50°C, a time of 30 minutes, and a sample-to-solvent ratio of 1:15 g/mL—were used to determine the center points for the Central Composite Design (CCD) experimental design. Using the RSM method, the optimal extraction conditions were determined to be a temperature of 48 °C, a time of 28 minutes, and a sample-to-solvent ratio of 1:18 g/mL. The antioxidant capacity of the bay leaf extract was 155.3066 mg AAE/g FW, and the total phenolic content was 22.8085 mg GAE/ g FW, which is close to the predicted values of 154.213 mg AAE/g FW for antioxidant capacity and 22.4638 mg GAE/g FW for total phenolic content. This indicates that RSM is an effective method for optimizing the extraction process to maximize antioxidant capacity and total phenolic content from bay leaves.

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