Ekstraksi Flavonoid Kedelai (Glycine Max (L.)) Varietas Anjasmoro Dengan Pretreatment Blanching

Abstract

Soybean (Glycine max L.) is a food commodity rich in flavonoids with high antioxidant activity and potential to prevent various chronic diseases such as cancer, heart disease, and type 2 diabetes mellitus. This study aims to determine the effect of extraction time and solvent ratio on the yield and total flavonoid content (TFC) of blanched Anjasmoro soybean extract, and to determine the best treatment combination. Soybeans were blanched at 80°C for 3 minutes to inactivate the polyphenol oxidase (PPO) and peroxidase (POD) enzymes, then dried at 40°C until the water content reached ≤10% and ground into a powder with a particle size of 60 mesh. Extraction was carried out using the maceration method with 70% ethanol based on a two-factor Completely Randomized Design, consisting of extraction time (18, 24, and 30 hours) and solvent to material ratio (1:10, 1:20, and 1:30 w/v). The parameters observed included yield (%) and TFC measured using UV-Vis spectrophotometry with quercetin as a standard. The results showed that the yield ranged from 8.44–11.40% and TFC ranged from 0.118–0.683 mg QE/g extract. The results of Two-Way ANOVA showed that extraction time and solvent ratio each had a very significant effect on yield and TFC, while the interaction of the two did not show a significant difference. The best treatment combination was A3B3 (extraction time 30 hours, solvent ratio 1:30 w/v) with a yield of 11.40% and TFC of 0.683 mg QE/g extract.