Optimization of Anthocyanin Extraction Time from Banana Blossom (Musa spp) with Ultrasonic Assisted Extraction
Dianasri Widyapuri(a*), Condro Wibowo(a), Ike Sitoresmi Mulyo Purbowati (a)

a) Faculty of Agriculture Jenderal Soedirman University, Purwokerto, Central Java
*dianasri.widyapuri[at]mhs.unsoed.ac.id

Abstract

Banana blossom is a by-product of the of banana plants which limited utilization for human. It contains of anthocyanin that is potentially as natural dyes in the food industry. Anthocyanin from banana blossom can be extracted using Ultrasonic Assisted Extraction (UAE) method. UAE is a non-conventional extraction method with ultrasonic waves. In addition to the frequency applied during the treatment, UAE is affected by the duration of sonication for producing the high yield. Therefore, this study aimed to determine the effect of the duration of sonication treatment on anthocyanin yield in banana blossom extract. Experimental design applied in this research is randomized group design with five treatments namely maceration for 24 hour, sonication: 5 minutes, 10 minutes, 15 minutes and 20 minutes. Sonication was carried out at 40 kHz. Parameters determined were anthocyanin yield and color (L*, a*, b*). The results showed that the appropriate treatment for producing the anthocyanin from the banana blossom is UAE with 5 minute sonication treatment. This treatment produces a total anthocyanin of 87.31 mg/L with color parameters: L*, a*, and b* values of 28.67- 12.54 and 17.92, respectively.

Keywords: banana blossom- anthocyanin- ultrasonic assisted extraction- sonication

Topic: Food and Nutrition Security