THE EFFECT OF SOLVING TYPE AND EXTRACTION TIME TOWARDS TOKOFEROL LEVELS IN THE ENKAPSULATION PRODUCT OF Ulva lactuca sp

Bioactive compounds that function as functional food in sea lettuce such as tocopherol and carotenoids can be obtained by extraction using solvents. Tocopherol and carotenoids are types of antioxidants that are non-polar and if the extraction process is carried out it is more appropriate to use non-polar solvents as well (Nisa, 2010). Tocopherol is not soluble in water but can dissolve in ethanol, ether, acetone, vegetable oil, and chloroform. Tocopherol is able to maintain membrane integrity because of its antioxidant properties. This compound works as an oxygen free radical scavenger, lipid peroxide, and singlet oxygen (Winarsi, 2007). In this study extraction of tocopherol compounds from sea lettuce using acetone, chloroform and n hexane solvents with the sohxlet method. The extraction time used was 3, 4, and 5 hours. All extracts obtained were encapsulated with maltodextrin gelatin solution (1: 2) and dried to 8 percent water content. From the treatment of the solvent type and the extraction time, it is expected to get an optimal rendment and tocopherol.

The results showed that the treatment of different types of solvents and extraction time greatly affected the extract yield, but did not affect the yield of encapsulated products. The interaction between the treatment of the solvent type and the extraction time affects the tocopherol levels of encapsulated sea lettuce extract products. The highest levels of tocopherol were obtained in the n-hexane solvent type treatment and extraction time of 4 hours, amounting to 583.34 ± 9.99 ppm in the extract and 24.94 ± 0.99 ppm in the encapsulation product of sea lettuce extract.