Vernanda, Renna Yulia (2026) Optimasi Ekstraksi Senyawa S-allyl-L-cysteine (SAC) Dari Bawang Putih Tunggal (Allium sativum Linn.) Yang Diperam Dengan Menggunakan Metode Ekstraksi Hidrotermal Dan CO₂ Superkritis Sebagai Antioksidan Dan Antibakteri. Doctoral thesis, Institut Teknologi Sepuluh Nopember.
![[thumbnail of 7008221002_Doctoral.pdf]](http://repository.its.ac.id/style/images/fileicons/text.png) |
Text
7008221002_Doctoral.pdf - Accepted Version Restricted to Repository staff only Download (2MB) | Request a copy |
Abstract
Bawang putih (Allium sativum Linn.) dibudidayakan secara luas di seluruh dunia dan digunakan tidak hanya dalam masakan tetapi juga sebagai obat selama berabad-abad. Banyak kandungan yang terdapat dalam bawang putih, diantaranya senyawa organosulfur, fenolik, dan polisakarida. Oleh sebab itu, bawang putih dikenal sebagai agen profilaksis dan terapeutik karena khasiatnya. Diantara berbagai produk olahan bawang putih yang tersedia secara komersial, black garlic (bawang putih yang diperam) telah dikenal dan banyak disukai. Bau bawang putih segar yang menyengat dan tajam diubah menjadi tekstur kenyal dan rasa manis selama proses pemeraman. Black solo garlic diperoleh dari bawang putih segar melalui proses pemeraman via reaksi Maillard pada suhu 80±5°C dengan kelembaban relatif 80±5 % selama 14, 21, dan 28/30 hari. Proses pemeraman ini tidak hanya memodifikasi atribut nutrisi dan sensorik black garlic tetapi juga meningkatkan bioaktivitasnya. Salah satu kandungan utama dalam black garlic adalah S-allyl-L-cysteine (SAC). Beberapa penelitian menyebutkan bahwa kandungan SAC, total polifenol, dan total flavonoid meningkat dibandingkan pada bawang putih segar. Meskipun asal-usul black garlic masih diragukan, produk ini diyakini telah dikonsumsi di Korea, Jepang, dan Thailand sejak zaman kuno. Indonesia memiliki varietas bawang putih yang disebut bawang putih solo/bawang putih tunggal karena hanya memiliki satu siung. Banyak penelitian yang sudah dilakukan dengan menggunakan bawang putih solo/tunggal atau black solo garlic. Beberapa metode ekstraksi juga telah digunakan, seperti maserasi, dekok, Ultrasound-assisted extraction (UAE), dan Microwave-assisted extraction (MAE). Pada penelitian ini akan dilakukan proses optimasi senyawa S-allyl-L-cysteine (SAC) dengan menggunakan metode ekstraksi modern yaitu hidrotermal dan CO2 superkritis. Kemudian dilihat juga kandungan lainnya, seperti total polifenol dan total flavonoid serta aktivitas antioksidan dan antibakteri. Pada penelitian pendahuluan dilakukan ekstraksi dengan menggunakan metode soxhlet pada sampel black solo garlic dengan dan tanpa kulit untuk diperam pada kondisi yang disebutkan di atas. Sampel yang paling baik kandungan dan aktivitasnya kemudian dipilih untuk selanjutnya diekstraksi menggunakan metode hidrotermal dan CO2 superkritis dengan sebelumnya dilakukan perlakuan pendahuluan dengan menggunakan freeze dry untuk menghilangkan kandungan air dalam black solo garlic. Sebagai pembanding maka dilakukan juga ekstraksi dengan metode maserasi. Pada ekstraksi menggunakan soxhlet, dilakukan pada sampel black solo garlic dengan (DK) dan tanpa kulit (TK). Keberadaan kulit menunjukkan kandungan SAC (66,396±0,510 µg SAC/g sampel), total fenolik (64,548 ±0,189 mg GAE/g ekstrak), dan total flavonoid (9,777±0,420 mg QAE/g ekstrak) tertinggi. Ekstrak black solo garlic dengan kulit juga menunjukkan aktivitas antioksidan sedang dengan nilai IC50 192,863±4,270 mg/L. Selanjutnya, pada ekstraksi maserasi, hidrotermal, dan CO2 superkritis dilakukan pada sampel black solo garlic dengan kulit. Metode maserasi menggunakan pelarut etanol 96% dan etanol:air (50:50, v/v). Hasil ekstraksi maserasi menunjukkan ekstrak etanol 96% memiliki kandungan SAC (13,245 mg SAC/g sampel) dan total polifenol (71,028±2,362 mg GAE/g ekstrak) yang tinggi. Sedangkan, ekstrak etanol:air memiliki kandungan total flavonoid (6,687 ± 0,118 mg QAE/g ekstrak) yang tinggi. Keduanya memiliki aktivitas antioksidan kuat (47,398±1,451 dan 49,888±2,804 ppm). Proses ekstraksi hidrotermal dilakukan secara semi batch pada suhu 120, 140, dan 160°C dan tekanan 1, 3, dan 5 MPa dengan laju aliran air 1 mL/menit selama 180 menit. Kandungan total fenolik dan total flavonoid tertinggi masing-masing adalah 166,315±2,097 mg GAE/g dan 28,764±1,055 mg QAE/g ekstrak. Ekstrak black solo garlic memiliki aktivitas antioksidan (88,344±1,866 ppm) yang kuat. Pada ekstraksi dengan CO2 superkritis dilakukan pada suhu 40, 60, dan 80oC; tekanan 15, 20, dan 25 MPa; co-solvent etanol:air (50:50); waktu ekstraksi 3 jam; laju alir CO2 4 mL/min, dan laju alir entrainer 0,2 mL/min. SAC paling tinggi pada suhu 80oC dan tekanan 15 MPa dengan nilai 2,810 mg SAC/ g sampel. Total polifenol dan total flavonoid masing-masing 74,429±0,709 mg GAE/ g ekstrak dan 13,422±0,637 mg QAE/g ekstrak. Keempat metode ekstraksi ini memiliki aktivitas antibakteri tinggi terhadap bakteri E. coli berdasarkan zona hambat pertumbuhannya, soxhlet (26,660±0,620 mm), maserasi (27,543±0,248 mm), hidrotermal (26,387±0,585 mm), dan CO2 Superkritis (27,707±1,339 mm). Metode ekstraksi maserasi dan CO2 superkritis memiliki nilai Kadar Hambat Minimum/KHM (1,858 g/100 mL) dan Kadar Bunuh Minimum/KBM (2,374 g/100 mL) pada E.coli paling baik dibandingkan metode yang lain. Setiap metode ekstraksi memiliki kelebihan dan kekurangan masing-masing. Secara umum hasil dalam penelitian ini, menunjukkan bahwa metode ekstraksi modern lebih efektif dan efisien. ==================================================================================================================================
Garlic (Allium sativum Linn.) is widely cultivated all over the world and has been used for ages, not only in cooking but also as a medicinal agent. It contains numerous constituents, including organosulfur compounds, phenols, and polysaccharides. Consequently, garlic has been recognized for its prophylactic and therapeutic properties. Among the various commercially available garlic products, black garlic (aged garlic) has gained popularity and is widely accepted. During aging, the pungent, sharp odor of fresh garlic is transformed, resulting in a chewy texture and sweet taste. Black solo garlic is produced from fresh garlic through an aging process driven by the Maillard reaction, conducted at 80±5°C and 80±5% relative humidity for 14, 21, and 28 or 30 days. This aging process not only alters the nutritional and sensory attributes of garlic but also enhances its bioactivity. A key constituent of black garlic is S-allyl-L-cysteine (SAC). Studies have indicated that the levels of SAC, total polyphenols, and total flavonoids are higher in black garlic than in fresh garlic. Although the exact origin of black garlic remains uncertain, it is believed to have been consumed in Korea, Japan, and Thailand since ancient times. Indonesia possesses a specific garlic variety known as "solo garlic" or "single-clove garlic," characterized by its single cloves. Extensive research has been conducted on garlic and black garlic using various extraction methods, including maceration, decoction, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). This study aimed to optimize the extraction of S-allyl-L cysteine (SAC) using modern techniques, namely hydrothermal extraction and supercritical CO2 extraction. Additionally, this study will assess other constituents, such as total polyphenols and flavonoids, as well as antioxidant and antibacterial activities. Preliminary research involved Soxhlet extraction of black solo garlic samples (with and without skins) that had been aged under the aforementioned conditions. The sample exhibiting the best content and activity was selected for subsequent extraction using hydrothermal and supercritical CO2 methods, following a freeze-drying pretreatment to remove moisture from black garlic. For comparison, the maceration method was also used. Soxhlet extraction was performed on black solo garlic samples, with and without the skin. The highest concentrations of SAC (66.396±0.510 µg SAC/g sample), total phenolics (64.548±0.189 mg GAE/g extract), and flavonoids (9.777±0.420 mg QAE/g extract) were found in the samples with skin. The extract from black solo garlic with skin also demonstrated moderate antioxidant activity, with an IC50 value of 192.863±4.270 mg/L. Subsequently, maceration, hydrothermal, and supercritical CO2 extractions were performed on black solo garlic samples with skin. 96% ethanol and a 50:50 v/v ethanol-water mixture served as the solvents for the maceration process. According to maceration results, 96% ethanol extract had high SAC content (13.245 mg SAC/g sample) and total polyphenol content (71.028±2.362 mg GAE/g extract), whereas the ethanol-water extract exhibited high flavonoid content (6.687±0.118 mg QAE/g extract). Both extracts demonstrated strong antioxidant activity (47.398±1.451 and 49.888±2.804 ppm). The hydrothermal extraction process was conducted in semi-batch mode at temperatures of 120, 140, and 160°C and pressures of 1, 3, and 5 MPa, with a water flow rate of 1 mL/min for 180 min. The highest total phenolic and flavonoid contents were 166.315 ± 2.097 mg GAE/g and 28.764 ± 1.055 mg QAE/g, respectively. Strong antioxidant activity was demonstrated by the black solo garlic extract (88.344 ± 1.866 µg/mL). Supercritical CO2 extraction was conducted at temperatures of 40, 60, and 80°C; pressures of 15, 20, and 25 MPa; using an ethanol:water (50:50) co-solvent; an extraction time of 3 h; and a flow rate of CO2 4 mL/min; and flow rate of entrainer 0,2 mL/min. The highest SAC content was achieved at 80°C and 15 MPa, yielding 2.810 mg SAC/g of sample. The total polyphenol and flavonoid contents were 74.429 ± 0.709 mg GAE/g of extract and 13.422 ± 0.637 mg QAE/g of extract, respectively. All four extraction methods demonstrated high antibacterial activity against E. coli based on growth inhibition zones: Soxhlet (26.660 ± 0.620 mm), Maceration (27.543 ± 0.248 mm), Hydrothermal (26.387 ± 0.585 mm), and Supercritical CO2 (27.707 ± 1.339 mm) extraction. The maceration and Supercritical CO2 extraction methods produced the best Minimum Inhibitory Concentration (MIC) (1.858 g/100 mL) and Minimum Bactericidal Concentration (MBC) (2.374 g/100 mL) values against E. coli. Each extraction method has its own advantages. Overall, the results of this study indicate that modern extraction methods are more effective and efficient than traditional methods to extract SAC in black solo garlic.
| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | bawang putih tunggal yang diperam, S-allyl-L-cysteine, hidrotermal, CO2 superkritis, soxhlet, black solo garlic, S-allyl-L-cysteine, Hydrothermal, Supercritical CO2, soxhlet |
| Subjects: | Q Science > QD Chemistry > QD63 Extraction |
| Divisions: | Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24001-(S3) PhD Thesis |
| Depositing User: | Renna Yulia Vernanda |
| Date Deposited: | 04 Aug 2026 03:41 |
| Last Modified: | 04 Aug 2026 03:41 |
| URI: | http://repository.its.ac.id/id/eprint/142844 |
Actions (login required)
 |
View Item |