<![CDATA[Kulit buah manggis (KBM) merupakan bagian terbesar dari buah manggis (Garcinia mangostana L.) yang dikategorikan sebagai limbah. KBM mengandung berbagai senyawa antioksidan, terutama xanthone, antosianin dan fenolik. Ekstraksi antioksidan KBM banyak dilakukan dengan pelarut kimia non-foodgrade, sedangkan dengan pelarut yang foodgrade yang masuk dalam kelompok GRAS (Generally Recognized as safe) belum banyak dilakukan. Tujuan dari penelitian ini adalah untuk mengetahui kadar dan kapasitas antioksidan yang mampu diekstrak dari tepung KBM oleh pelarut air, etanol 70%, etanol 96%, aseton 72% dan aseton 90% dengan metode maserasi. Hasil penelitian menunjukkan bahwa tepung KBM yang digunakan mengandung kadar air 5,87%, abu 2,17%, lemak 6,45%, protein 3,02%, total gula 2,10% dan karbohidrat by different 82,50%. Kadar xanthone tertinggi ekstrak tepung KBM terdapat pada pelarut aseton 90% sebesar 78,52 mg/g tepung KBM. Kadar antosianin dan fenolik tertinggi terkandung pada ekstrak pelarut air masing-masing sebesar 6,22 mg/g tepung KBM dan 154,57 mg/g tepung KBM. Analisa DPPH (1,1-diphenyl-2-piercrylhydrazil) menunjukkan bahwa pelarut aseton 72% dan etanol 70% memiliki kapasitas antioksidan yang tinggi yaitu masing-masing 89,31 % dan 86,63%. Rata-rata kapasitas antioksidan pada seluruh perlakuan pelarut lebih tinggi 8,75% dari kapasitas antioksidan standar pembanding vitamin C (asam askorbat) 800 ppm. Jenis pelarut foodgrade (air dan etanol) memiliki potensi yang baik untuk digunakan dalam mengekstrak antioksidan pada tepung KBM dan pelarut yang optimum menghasilkan antioksidan adalah pelarut etanol 70%. Concentration and Antioxidant Capacities of Mangosteen Pericarp Extracts in Various Solvents with Maceration MethodMangosteen pericarp (KBM) is the largest part of the mangosteen fruit (Garcinia mangostana L.) which were categorized as waste. KBM containing various antioxidant compounds, especially xanthones, anthocyanins and phenolics compound. KBM antioxidant extraction is mostly done by non-foodgrade chemical solvents, whereas with the incoming solvent foodgrade (Generally Recognized as Safe) has been not done a lot. The aim of this study was to determine levels and antioxidant of capacity that could be extracted from the KBM powder by various solvents (water, ethanol 70%, ethanol 96%, acetone 72% and acetone 90%) with the maceration method. The results showed that the KBM powder used containing of 5.87% of moisture contents, ash 2.17%, fat 6.45%, protein 3.02%, total sugars 2.10% and carbohydrate (by different) 82.50%. Highest levels xanthone found in extracts of KBM powder was in acetone 90% solvent about 78.52 mg/g KBM powder. The highest levels of anthocyanin and phenolic contained in water solvent extracts about 6.22 mg/g KBM powder and 154.57 mg/g KBM powder, respectively. In addition, DPPH analysis showed that acetone 72% and ethanol 70% have high antioxidant capacities of the respective 89.31 % and 86.63%. Antioxidant capacities average in all solvents treatment were higher 8.75% than the Vitamin C (ascorbic acid) 800 ppm. The foodgrade solvents (water and ethanol) have a good potential for extracting antioxidant compouds, and ethanol 70% is the best solvent to produce extract of KBM flour which have good concentration and antioxidant capacity level.]]>
