AbstrakPendahuluan: Maserasi merupakan metode ekstraksi tanpa pemanasan dimana hasilnya dipengaruhi oleh jenis pelarut serta waktu maserasi. Tujuan penelitian: Dalam penelitian ini dilakukan maserasi kulit buah manggis (Garcinia mangostana L.) menggunakan pelarut etil asetat untuk mengekstraksi senyawa alfa mangosteen namun belum diketahui berapa lama waktu maserasi optimum yang dibutuhkan agar dihasilkan kadar alfa mangosten yang tinggi. Untuk itu dilakukan optimasi waktu maserasi agar diperoleh hasil tersebut. Metode: Kulit buah manggis dimaserasi menggunakan etil asetat dengan memvariasikan waktu maserasi selama 6, 12, 24 dan 48 jam. Ekstrak kemudian dikeringkan dengan metode freeze drying. Waktu maserasi optimum ditentukan berdasarkan kadar alfa mangostin tertinggi dari masing-masing waktu ekstraksi menggunakan metode KLT-Spektrofotodensitometri dengan fase diam silika gel GF254 dan fase gerak kloroform : metanol (10:0,1) v/v. Hasil: Hasil penelitian menunjukkan bahwa variasi waktu maserasi dapat mempengaruhi kadar alfa mangostin yang terdapat dalam ekstrak. Kesimpulan: Waktu maserasi selama 24 jam menghasilkan kadar alfa mangosten tertinggi yakni sebesar 3031,34 ng. Kata Kunci: waktu maserasi, alfa mangostin, etil asetat
Background: 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.
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