Kinetic optimization of angkak – red ginger extraction and its impact on antioxidant activity
Felesia Missy,
Andhi Fahrurroji,
Fajar Nugraha
et al.
Abstract:A mixture of angkak and red ginger is a Chinese herbal concoction with potential as an antioxidant. This herbal combination can be extracted using the kinetic hot maceration method by optimizing the stirring speed to be more efficient. Previous studies have shown that using 400, 600, and 800 rpm stirring speeds provides the best IC50 and yield. Based on these problems, this research aims to determine the effect of increasing stirring speed on IC50 and % yield in the extraction of angkak and red ginger, as well… Show more
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