EKSTRAKSI ANTIOKSIDAN ( LIKOPEN ) DARI BUAH TOMAT DENGAN MENGGUNAKAN SOLVEN CAMPURAN, n – HEKSANA, ASETON, DAN ETANOL

Abstract

Tomato (Solanum lycopersicum) is one of the potential horticultural products, healthy and has a promising market prospect. Tomato contain karetenoid element which called lycopene. Lycopene was one of yellow dark to red dark pigment which included at karotenoid groups that influence to the red colour of tomato. Carotenoid compounds is well known as compounds which have high antioxidant power, this compound is able to fight free radicals caused by pollution and UV radiation. Antioxidant separation by extraction method of tomato fruit in liquid phase using the mixture of ethanol, hexana and aceton. The purpose of this study was to obtain liquid extract antioxidant-rich from tomatoes (lycopene) as an intermediate product that has many benefits to be used as industrial raw materials. In this study, using the variable ratio of F/s = ( 1/1, 1/2, 1/3, 1/4, 1/5 ), extraction temperature T = (30, 40, 50, 60, 70, 80)oC, and extraction time t = (30, 40, 50, 60, 70, 80, 90, 100, 110, 120) minutes. Next determine the concentration of antioxidants were calculated using the UV-VIS spectrophotometric analysis. From the results of this study indicate that the optimum condition of lycopene extraction operation using solvent mixture of n-hexane, ethanol, and acetone is the ratio of F/s, 4:1 at the operating temperature of 70 oC and 90 minutes for the extraction time variable. In this condition, lycopene is extracted by 5.14 mg/100gram or equal to 40.15%.