PENGARUH SUHU DAN WAKTU EKSTRAKSI TERHADAP KANDUNGAN FLAVONOID DAN AKTIVITAS ANTIOKSIDAN DAUN SIRSAK (Annona muricata L.) MENGGUNAKAN ULTRASONIK

This research was conducted to determine temperature and time exraction effect on flavonoid content and antioxidant activity of soursoup leaf extract. The experimental design used in this research was a factorial completely randomized design which consisted of two factors. The first factor was temperature of extraction that consists of temperature 35 C, 45 o C, and 55 o C. The second factor was the time of extract namely 10, 20, and 30 minutes. The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results showed that the best treatment of soursoup leaf extract temperature of 45 0 C and extraction time 20 minutes resulted in yield 19.14%, total flavonoids 903.90 mgQE /g extract and IC 258.155 mg / L. 50 o value was