Isni Salma Salsabillah

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

Rossi Agnessi Pebriana

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

Bekti Palupi

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

Ditta Kharisma Yolanda Putri
Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

Istiqomah Rahmawati

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

DOI: https://doi.org/10.19184/jobc.v4i1.822  

ABSTRACT 

Turmeric leaves (Curcuma longa L.) contain phytochemical compounds that can be utilized as natural food preservatives or bioformalin due to their antibacterial properties. The extraction method used in this study is Ultrasound-Assisted Extraction (UAE), to determine the effect of variable sample-solvent ratio, time, and particle size on total flavonoid, tannin, and alkaloid compounds, as well as to determine the optimal shelf life of fresh tuna. This study used sample-solvent ratio variables of 1:10, 1:15, and 1:20; time variables of 10, 20, and 30 minutes; and particle size variables of 60, 80, and 100 mesh. The highest total flavonoid compound was obtained in the variable sample-solvent ratio of 1:20, the particle size of 100 mesh, and the time of 20 minutes at 98.076 mg/L. The highest total tannin compound was obtained in the variable sample-solvent ratio of 1:15, the particle size of 60 mesh, and the time of 10 minutes at 41.697 mg/L. The highest total alkaloid compound was obtained in the variable sample-solvent ratio of 1:10, the particle size of 100 mesh, and the time of 20 minutes at 10.092 mg/L. The optimum curing time for tuna is 36 hours at room temperature with a variable sample-solvent ratio, time, and particle size of 1:20 g/mL, 20 minutes, and 100 mesh with 20% concentration. Running has the highest flavonoid compounds, so it can be concluded that flavonoid compounds have a major effect on the preservation process of tuna.

Keywords: turmeric leaves, phytochemical compounds, ultrasound-assisted extraction, and natural food preservatives

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