OPTIMASI WAKTU MASERASI UNTUK MANGGIS (GARCINIA MANGOSTANA L.) RIND MENGGUNAKAN PELARUT ETIL ASETAT
ABSTRACT: Maceration is a
non-heating extraction method the result of which is affected by the type of
solvent and the maceration time. Objective: To get the higher alpha-mangostin
concentration (Garcinia mangostana L.) rind that was macerated using ethyl
acetate solvent and to determine the optimum maceration time needed to produce
high concentration of alpha-mangostin. Methods: the mangosteen rind was
macerated using ethyl acetate with the variation of the maceration time of 6,
12, 24 and 48 hours. The extract was then dried using the freeze drying method.
The optimum maceration time was determined by looking at the highest
concentration of alpha-mangostin from each extraction time using TLC-densitometry
method with a silica gel stationary phase of GF254 and a mobile phase of
chloroform—methanol (10:0.1, v/v). Results: The results showed that the
difference in the maceration time can affect the concentration of
alpha-mangostin compound contained in the extract. Conclusions: It was found
out that the 24-hour maceration time produced the highest concentration of
alpha-mangostin that is 3031.34 ng.
KEYWORDS: maceration time,
alpha-mangostin, ethyl acetate
Penulis: Ni Putu Ayu Dewi
Wijayanti, Dewi LPMK, Astuti KW, Fitri NPE
Kode Jurnal: jpfarmasidd160727
