P-ISSN: 2827-9832
E-ISSN: 2828-335x
http://ijsr.internationaljournallabs.com/index.php/ijsr
931
CHARACTERISTICS OF STAR FRUIT EXTRACT (Averrhoa Bilimbi
Linn) AT ETHANOL SOLVENT TREATMENT AND EXTRACTION
TEMPERATURE
Yemima Maria Lasma Roha Sitompul, Ni Made Wartini, I Made Sugitha
Faculty of Agricultural Technology, Universitas Udayana
yemimasitompul36@gmail.com, md_wartini@unud.ac.id, madesugitha@unud.ac.id
ABSTRACT
Starfruit is a type of plant that contains a lot of acids. In addition to containing acids, star fruit also
contains bioactive compounds such as polyphenols, flavonoids, alkaloids, saponins, and tannins that have
the potential to inhibit bacterial activity. This study aims to determine the effect of ethanol solvent
concentration and extraction temperature on the characteristics of star fruit extract, to determine the
ethanol solvent concentration and the best extraction temperature to produce star fruit extract. The
experiment conducted was a factorial experiment with two factors designed using a Randomized Design
Group (RAK). The factor I is the concentration of ethanol solvents which consists of two types, namely 96%
ethanol and 70% ethanol. Factor II is the extraction temperature consisting of 3 types, namely 30oC, 40oC,
and 50oC. The data were analyzed using variance analysis and further tested with Honest Real Differences.
The results showed that ethanol solvent concentration and extraction temperature and their interactions
affected the amendment, total flavonoids, total tannins, and total acids. The highest yield, total flavonoids,
tannins and acids were shown at the treatment with an ethanol concentration of 96% and an extraction
temperature of 30°C. The conclusion of this study is that the treatment with an ethanol solvent concentration
of 96% and an extraction temperature of 30 °C is the best treatment to obtain star fruit extract with yield
characteristics of 71%, total flavonoids of 7.10%, tannins total 0.914 mg QE /g, and total acid 34.24%.
Keywords: star fruit wuluh (Averrhoa bilimbi L), extract, ethanol, extraction temperature
This article is licensed under CC BY-SA 4.0
INTRODUCTION
Starfruit is a type of plant that contains a lot of acids, which function as an antimicrobial.
Acidic substances can disrupt bacterial metabolism. Acidic conditions will make many bacteria
not metabolize (not adapting well to the acidic atmosphere) so that bacterial growth does not
occur (Sulistyo, 2019). Some organic acids include acetic, citric, formic, lactic, and oxalic
acids. In addition, star fruit contains a lot of natural vitamin C which is useful as an immune
enhancer and protection against various diseases.
Research by Sitompul et al (2020) showed that the citric acid content in star fruit can
improve the characteristics of cob fish, including chemical characteristics (moisture content
71.5%, pH value 2, total volatile base 21.56 mg N/100g) and sensory characteristics, namely
color, smell, texture and scales, eye state, gills, and body surface mucus that can be accepted
by the panelists as well as the overall preferred acceptance. The results of the research
Andayani et al (2014), showed that star fruit contains antibacterial compounds such as
triterpenoids, saponins, tannins, flavonoids, and alkaloids. This study was conducted to
examine the factors that affect the characteristics of star fruit extract produced by the
maceration method. The solvent used is ethanol because ethanol is a safe and non-toxic solvent.
Irawan (2014) states that patikan kebo leaf extract is very optimal using 70% ethanol
solvent compared to 96% ethanol solvent with the highest flavonoid content of 4.33%.
Research by Sulistyo (2019) showed that the highest total flavonoid levels in sawo duren leaf
Characteristics of Star Fruit Extract (Averrhoa Bilimbi Linn) at Ethanol Solvent Treatment and Extraction
Temperature
932 2., 3., February 2023
extract were obtained using 85% ethanol solvent compared to methanol solvent, which was
0.0079 mg QE.
Generally, the maceration extraction method uses room temperature in the process, but
using room temperature has the disadvantage that the extraction process is less than perfect
which causes the compound to become less perfectly dissolved. Research Putri (2016) showed
that the extraction process using the maceration method using ethanol solvent at 40
o
C for 24
hours resulted in higher levels of ginger extract flavonoids at 6.7% compared to 30
o
C
temperature of 3.11%. Research Hradaya & Husni (2021) also showed that the extraction
process using the maceration method with a temperature of 55 ° C for 24 hours quantitatively
produced higher flavonoid levels of E. spinosum extract of 789.21 mg QE / g compared to a
temperature of 65 ° C which was 587.43 mg QE / g.
This study aims to determine the effect of ethanol solvent concentration and extraction
temperature on the characteristics of star fruit extract, to determine the ethanol solvent
concentration and the best extraction temperature to produce star fruit extract.
METHOD
Materials and Tools
The materials used in the study consist of raw materials and chemicals. The raw material
is star fruit that has been prepared (green color, size 3-5cm), with the criteria of green fruit skin
obtained from Jimbaran Village, Badung Regency. The chemical used as a solvent is an ethanol
(Merck bratachem) with a concentration of 96% and 70%. Akuades, NaNO2, AlCl3, NaOH.
The equipment used is equipment for the blender extraction process (Phillips), extraction
flask, hot plate, magnetic stirrer, stainless steel knife, oven (Blue M, USA), rotary evaporator
(Janke & Kunkel RV 06 – ML, Switzerland), UV-Vis spectrophotometer (Thermo Scientific,
USA), colorimeter (PCE-CSM4, Spain), analytical scales (Mattler Toledo AB 204 and
Shimadzu, Japan), sieve 60 mesh (Retsch, Germany), pH meter (Hanna HI98107) and
glassware (Pyrex).
Method
The experimental design used in the phase I study was the Group Randomized Design
(RAK). This experiment is a factorial experiment with two factors. The first factor is the
concentration of solvent (P) which consists of 2 levels, namely: P1 (Ethanol 96%), P2 (Ethanol
70%). The second factor is the extraction temperature (S) which consists of 3 levels, namely
S1 (30 o C), S2 (40 o C), and S3 (50
o
C). Based on both factors, 6 treatment combinations were
obtained and grouped into 3 based on the time of implementation so that 18 experimental units
were obtained.
Star fruit wuluh (Averrhoa bilimbi L) is prepared which is green, size 3-5 cm, and cleaned
of inherent impurities using running water, the sample is sliced first and then dried using an
oven at a temperature of 50
o
C until the star fruit is marked easily broken. Furthermore, crushing
is carried out using a blender and then sifted using a 60-mesh sieve to obtain a homogeneous
powder. The manufacture of star fruit extract is carried out using maceration. A sample of 10
g was put into a 1000 ml Niemeyer plus a 200 ml solvent, then macerated at a temperature
according to the treatment for 24 hours. During extraction, stirring is carried out with a
magnetic stirrer at a speed of 300 rpm. Next is carried out filtering with coarse filter paper. The
filtrate is accommodated (filtrate I) while the pulp is added solvent until a volume of 100 ml is
Characteristics of Star Fruit Extract (Averrhoa Bilimbi Linn) at Ethanol Solvent Treatment and
Extraction Temperature
933 2., 3., February 2023
shaken and filtered with coarse filter paper (filtrate II). Filtrates I and II are mixed and filtered
with Whatman No. 1 filter paper. The filtrate has then evaporated the solvent with a rotary
vacuum evaporator at a temperature of 40
o
C, a pressure of 110 bar at a speed of 100 rpm until
all the solvents evaporate and a viscous extract is obtained (Naufalin, 2005).
The star fruit extract that has been obtained is then analyzed. The variables analyzed were
amendment, total flavonoids, total tannins, and total acids. Based on the results of the analysis,
an effectiveness test was then carried out to determine the best treatment.
Data Analysis
The data obtained were analyzed by a variety of analyses and further tests with Tukey's
real difference test (BNJ) with a 95% confidence interval with Minitab 17 software. The best
treatment is selected from the highest value of each treatment.
RESULTS AND DISCUSSION
Amendments
The results of the various analysis showed that the ethanol concentration treatment and
extraction temperature had a very noticeable effect (P<0.01), while the interaction between
treatments had no real effect (P>0.01) on the yield of star fruit extract. The average value of
the yield of star fruit extract is shown in Table 1.
Table 1. The average yield value (%) of star fruit extract was at ethanol concentration
treatment and extraction temperature.
Ethanol
Concentration
Temperature
30
o
C
40
o
C
50
o
C
Ethanol 96%
0.77 ± 0.025a
0.73 ± 0.000a
0.61 ± 0.015c
70% ethanol
0.65 ± 0.036b
0.52 ± 0.036s
0.47 ± 0.064e
Description: Different letters behind the average value indicate a noticeable difference in
the BNJ Tukey test with a 95% confidence interval.
Table 1 shows a 96% ethanol concentration treatment with a temperature of 30 o C resulting
in the highest yield of 77%, but it does not differ markedly from a 96% ethanol concentration
treatment with a temperature of 40 o C, while 70% ethanol with a temperature of 50
o
C produces
the lowest yield of 47%. The extracted star fruit powder has a moisture content of 17.18%
(Andayani et al., 2014b).
The higher the ethanol concentration results in a higher average value of the amendment,
but the higher the extraction temperature the lower the average value of the amendment. This
is likely because the compounds in star fruit have a polarity that is most similar to the polarity
of 96% ethanol. The results of this study are in accordance with the results of research
conducted by Lydia (2001) on the extraction of rambutan fruit peel using ethanol solvents with
various concentrations. In the use of 95% ethanol solvent, the highest yield was 13.67%
compared to 70% ethanol solvent (11.86%), 75% ethanol (7.39%), 80% ethanol (10.74%), 85%
ethanol (6.42%), and 90% ethanol (9.62%). The more components of the compound dissolved
in the solvent will result in a higher yield. According to the research of Lidiyawati et al (2013)
The percentage of amendments obtained from sweet potato extraction at the use of 65% ethanol
Characteristics of Star Fruit Extract (Averrhoa Bilimbi Linn) at Ethanol Solvent Treatment and Extraction
Temperature
934 2., 3., February 2023
solvent was 2.98%, 75% ethanol was 3.75%, 85% ethanol was 3.80% and 95% ethanol resulted
in the highest yield of 4.08% with the same extraction time of 24 hours.
Table 1 also shows that at the extraction temperature treatment of 30 o C produces a
markedly different average value of amendment compared to a temperature of 50 o C, but the
solvent treatment of temperatures of 30 o C and 40
o
C does not differ markedly. The increasing
temperature decreases the resulting amendment. This is caused by the destruction of
compounds contained in materials, namely compounds that are not resistant to high
temperatures. The results of this study are in accordance with the results of research conducted
by Cahayanti et al (2016) on the extraction of natural dyes of pandanus fruit, the highest
amendment was produced at a temperature treatment of 60 o C of 3.48%, 75 o C of 3.29% and
the lowest amendment obtained at a temperature of 90
o
C of 1.92%.
Total Flavonoids
The results of the various analysis showed that the solvent concentration treatment and
extraction temperature had a very noticeable effect (P<0.01) and the interaction of the two
treatments had a real effect (P>0.01) on the total flavonoids of star fruit extract. The average
value of total flavonoids of star fruit extract is shown in Table 2.
Table 2. The average value of total flavonoids (%) of star fruit extract was at ethanol
concentration treatment and extraction temperature.
Ethanol
Concentration
30
o
C
50
o
C
Ethanol 96%
7.10 ± 0.65a
4.38 ± 0.38s
70% ethanol
6.60 ± 0.24b
6.47 ± 1.35b
Description: Different letters behind the average value show a noticeable difference in the
BNJ Tukey test with a 95% confidence interval
The highest average total flavonoid value was obtained from a combination of 96% ethanol
concentration treatment at a temperature of 30 o C of 7.10% and the lowest average total
flavonoid value was obtained from a combination of 96% ethanol concentration treatment at a
temperature of 50 o C with a value of4.38%. Based on Table 3 on the treatment of 70%
concentration of 30 o C and 40 o C temperatures, it did not differ markedly from the
temperature treatment of 50
o
C but a significant decrease in total flavonoids occurred in the
ethanol solvent treatment concentrations of 96% and 70%. This is thought to occur because
differences in ethanol concentrations can result in changes in solvent polarity, thus affecting
the solubility of bioactive compounds such as flavonoids. According to Harborne (1987), each
type of flavonoid has a different polarity depending on the amount and position of the hydroxyl
group of each type of flavonoid so it will affect the solubility of flavonoids in the solvent.
Table 2 shows a decrease in total flavonoids that occurs with the addition of ethanol
concentrations above 70% with increasing extraction temperatures. This is thought to occur
because the addition of ethanol concentration above 70% followed by an increase in extraction
temperature causes the polarity level of ethanol solvents to decrease so that the binding of
flavonoid compounds to star fruit extract is not optimal due to incompatibility of polarity levels.
Total flavonoids decrease with the increasing temperature of the extractions used. The total
Characteristics of Star Fruit Extract (Averrhoa Bilimbi Linn) at Ethanol Solvent Treatment and
Extraction Temperature
935 2., 3., February 2023
flavonoids in an extract can decrease in levels as the extraction temperature increases, this can
happen because flavonoids are easily damaged at high temperatures (Sa’adah & Nurhasnawati,
2017). The results of this study are in accordance with the results of research conducted by
Hradaya & Husni, (2021) on the effect of extraction temperature on E. spinosum extract (red
algae) total flavonoids of E. spinosum extract extracted with temperatures of 55 °C, 65 ° C, and
75° C respectively are 789.21±17.25; 587.43±10.63; and 403.50±49.09 mg QE / g. A decrease
in total flavonoid compounds along with increasing temperatures can also occur because high
temperatures can damage the structure cell material so that existing components are easily
migrated and become easily damaged by various chemical reactions that include light and
oxygen (Zainol, 2009).
Total Tannins
The results of the various analysis showed that the extraction temperature treatment had a
very noticeable effect (P<0.01), but the solvent concentration and the interaction of the two
treatments had a real effect (P>0.01) on the total tannins of star fruit extract. The average value
of total tannins of star fruit extract is shown in Table 3.
Table 3. The average value of total tannins (mg QE/g) of star fruit extract was at ethanol
concentration treatment and extraction temperature.
Ethanol
Concentration
Temperature
30
o
C
40
o
C
50
o
C
Ethanol 96%
0.914 ± 0.022a
0.646 ± 0.092c
0.434 ± 0.088s
70% ethanol
0.802 ± 0.134b
0.794 ± 0.128b
0.683 ± 0.080b
Description: Different letters behind the average value show a noticeable difference in the
BNJ Tukey test with a 95% confidence interval
The highest total tannin mean value was obtained from the combination of 96% ethanol
concentration treatment at 30 o C of 0.914 mg QE/g and the lowest total tannin average value
was obtained from the combination of 96% ethanol concentration treatment at 50 o C with a
value of 0.434 mg QE/g. A significant decrease in total tannins at a concentration of 96%
accompanied by an increase in extraction temperature was in line with a decrease in total
flavonoids caused by the level of solvent polarity getting more and more Decreased. The
polarity of the ethanol solvent of each concentration also affects the solubility level of the
tannin compound so the total tannins produced will be different.
Table 3 shows that the higher the extraction temperature, the more tannin compounds are
extracted decrease. According to the research of Andriani et al (2019), total tannins obtained
from the extraction of star fruit leaves with temperatures of 40 o C and 50
o
C respectively
amounted to 402.27 mg TAE / g and 356.81 mg TAE / g. This is caused because tannins are
damaged due to the hydrolysis process during the extraction and heating process that takes
place continuously. The results of this study are also in accordance with the results of research
conducted by Sumarni (2018), on the extraction of tannins from guava leaves as vegetable
tanning materials. At a temperature of 65 o C, the highest total tannins were obtained, namely
54.73% compared to a temperature of 70 o C of 52.80% and 75
o
C of 48.08%.
Characteristics of Star Fruit Extract (Averrhoa Bilimbi Linn) at Ethanol Solvent Treatment and Extraction
Temperature
936 2., 3., February 2023
In general, with the increase in the concentration of ethanol solvents used to extract star
fruit, the total tannins obtained are increasing, but as the total tannin extraction temperature
increases, it decreases. The results of this study are also in accordance with the results of
research conducted by Engel (2014), regarding the effect of ethanol solvent concentration on
the characteristics of kesambi bark tannin extract, the total tannins obtained at the use of 20%
ethanol solvent of 10.53 g, 40% ethanol of 18.83g and 60% ethanol of 20.21 g.
Total Acid
The results of the variance analysis showed that the extraction temperature treatment had a
very noticeable effect (P<0.01), but the solvent concentration and the interaction of the two
treatments had a real effect (P>0.01) on the total acid of star fruit extract. The average value of
the total acid of star fruit extract is shown in Table 4.
Table 4. The average value of total acid (%) star fruit extract was at ethanol concentration
treatment and extraction temperature.
Ethanol
Concentration
Temperature
30
o
C
40
o
C
50
o
C
Ethanol
96%
34.24 ± 0.554a
30.08 ± 1.109b
32.96 ± 0.554a
70%
ethanol
10.88 ± 1,466s
13.44 ± 0.960c
14.40 ± 0.000c
Description: Different letters behind the average value show a noticeable difference in the
BNJ Tukey test with a 95% confidence interval
The highest total acid means a value obtained from the combination of 96% ethanol
concentration treatment at 30 o C of 34.24% did not differ markedly from the treatment of 96%
ethanol concentration at 50 o C of 32.96% and the lowest total tannin average value obtained
from the combination of 70% ethanol concentration treatment at 30
o
C with a value of 10.88%.
Table 5 shows the higher the extraction temperature the more the total acid increases despite a
statistical decrease at 40
o
C by 30.08%. This is because the increasing extraction temperature
triggers intracellular evaporation of water which will generate pressure in the cells. The
pressure will cause a rupture of the cell wall so that it can increase the diffusion compound to
the solvent.
However, extraction temperatures exceeding the optimal time result in the degradation of
compounds by such heat Silaban et al (2013). The results showed that the total acid in star fruit
extract tends to be more effectively extracted in solvents with lower polarity as opposed to the
increasing extraction temperature. According to the research of Krisanta et al (2021), total acids
obtained from the extraction of waste leaves with ethanol concentrations of 60%, 70%, 80%,
and 90% respectively amounted to 69.54 mg AAE/g, 79.01 mg AAE/g, 79.85 mg AAE/g, and
81.45 mg AAE/g. A solvent will effectively extract compounds if it has the same polarity as
the solvent used (like dissolves) (Sulistyo, 2019).
Best Treatment
In this study, an ethanol solvent concentration of 96% at a temperature of 30
o
C got the
highest value of all treatments. This treatment is the best treatment to produce star fruit extract.
Characteristics of Star Fruit Extract (Averrhoa Bilimbi Linn) at Ethanol Solvent Treatment and
Extraction Temperature
937 2., 3., February 2023
CONCLUSION
Based on the results of the study, several things were concluded as follows:
1. The treatment of ethanol solvent concentration and extraction temperature and its
interactions affect yield, total flavonoids, total tannins, and total acids.
2. The treatment of 96% ethanol solvent concentration and extraction temperature of 30°C
is the best treatment to obtain star fruit extract with yield characteristics of 77%, total
flavonoids 7.10%, total tannins 0.914 mg QE/g, and total acid 34.24%.
Suggestion
Based on the study's results, it is recommended to use a solvent concentration of 96% ethanol
with an extraction temperature of 30 °C to manufacture star fruit extract.
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