The Effect Of Temperature Variations And Extraction Duration On The Quality Of Ashitaba (Angelica Keiskei) Leaf Extract Using The Ultrasonic Assisted Extraction (UAE) Method Arie Febrianto Mulyadi*, Fadilla Nur Azizah, Beauty Suestining Diyah Dewanti
Department of Agro-Industrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran No.1, Malang 65145, Indonesia
*Email: arie_febrianto[at]ub.ac.id
Abstract
Ashitaba (Angelica keiskei) or Japanese celery is an herbal plant rich in flavonoids, vitamins, and minerals that are useful as antioxidants, anti inflammatory, and anticancer. Ashitaba leaves contain 56 flavonoid compounds, including chalcones, flavones, and flavonones. The extraction process is used to separate active compounds, supporting their use in herbal medicine and health supplements. This study used the Ultrasonic Assisted Extraction (UAE) method that utilizes ultrasonic waves. The study used a Randomized Block Design (RBD) with two factors, namely temperature (30, 35, 45 Celcius degree) and extraction time (20 minutes, 25 minutes, 30 minutes) to extract active compounds, analyzed through yield, antioxidant activity, total phenols, total flavonoids, and bacterial inhibition. The results showed that temperature had a significant effect on almost all parameters, extraction time had an effect on total phenols and flavonoids, and there was an interaction between the two. The best treatment was achieved at a temperature of 35 Celcius degree for 20 minutes with a yield of 7.67%, IC₅-₀- 45.27 ppm, total phenol 3917.03 mg GAE/100g, total flavonoid 428.31 mg EQ/100g, and bacterial inhibition power 27.67 mm.
