Effect of Ethanol and Triacetin as Extraction Solvent on the Preparation of Turmeric (Curcuma longa) Formulated Oleoresin Dewi Sulistyaningtyas (a), Eka Chandra Nur Rani (b), Widiastuti Setyaningsih (a,c), Tutik Dwi Wahyuningsih (b*,c)
a) Department of Food and Agricultural Food Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
b) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
*tutikdw[at]ugm.ac.id
c) Indonesia Natural Dye Institute (INDI), Integrated Research and Testing laboratory (LPPT), Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
Abstract
Oleoresin is usually used in the industry as a food coloring and flavoring agent because it is easy to homogenize and handle with a low risk of contamination. Oleoresin is extracted from herbs and spices by organic solvent. This study aimed to determine the effect of ethanol and triacetin as the extraction solvent on the formulated turmeric oleoresin characteristics such as curcumin content, viscosity, water solubility, and color factors (LAB). The turmeric powder sample was macerated by solvent 1: 10 (w/v) with 70% ethanol, 96% ethanol, and triacetin mixed with ethanol and water. The utilization of triacetin achieved higher curcumin content of 5319.1 mg L-1 for a maceration time of 6 h. Whereas the same maceration time of ethanolic extracts resulted in 1513.02 mg L-1 (70% ethanol) and 4952.63 mg L-1 (96% ethanol). However, the evaporation condition used was not applicable for triacetin, thus preparation was continued with 96% ethanol. Formulation to obtain optimized formulation generated by Design Expert Software. Turmeric oleoresin, polysorbate 80, and propylene glycol have a positive effect which increases curcumin content. Turmeric oleoresin and polysorbate 80 also increase the viscosity of the formula. While propylene glycol has a negative effect on viscosity that indicates the addition will decrease viscosity.
