Kajian Ekstraksi Antosianin dari Buah Murbei dengan Metode Sonikasi dan Microwave

Anitarakhmi Handaratri, Yuyun Yuniati


The pigment in mulberry (Morus alba L.), anthocyanin, is a kind of natural pigment for food processing and has functional potential and commercial values. Some investigators have developed a method to obtain high extraction yields in a short time. High yields with Ultrasonic Assisted Extraction method using ultrasonic waves that affect the cell wall and causes the destruction of a thin layer and helps in releasing phenolic compounds that trapped in the cell wall. Microwave Assisted Extraction method uses the energy of microwave radiation to heat the solvent quickly and efficiently. This study concludes and gives an overview advantages of both methods were compared with conventional methods.


anthocyanin; extraction; mulberry; microwave; ultrasonic

Full Text:



Liu X, Xiao G, Chen W, Xu Y, Wu J. Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins. J Biomed Biotechnol. 2004;5:326–31.

Arja FS, Darwis D, Santoni A. Isolasi, Indentifikasi Dan Uji Antioksidan Senyawa Antosianin Dari Buah Sikaduduk (Melastoma malabathricum L.)Serta Aplikasi Sebagai Pewarna Alami. Kim Unand. 2013;2(1).

Wang CC, Chou YY, Sheu SR, Jang MJ, Chen TH. Application of ultrasound thermal process on extracting flavor and caffeine of coffee. Therm Sci. 2011;15(SUPPL.):69–74.

Jahangiri Y, Ghahremani H, Toghabeh JA, Hassani S. The effects of operational conditions on the total amount of anthocyanins extracted from Khorasan’s native fig fruit “Ficus carica.” Ann Biol Res. 2012;3(5):2181–6.

Neliyanti, Idiawati N. Ekstraksi Dan Uji Stabilitas Zat Warna Alami dari Buah Lakum (Cayratia trifolia (L.) Domin). JKK. 2014;3(2):30–7.

Patras A, Brunton NP, O’Donnell C, Tiwari BK. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Technol [Internet]. 2010;21(1):3–11. Available from: http://dx.doi.org/10.1016/j.tifs.2009.07.004

Navas MJ, Jiménez-Moreno AM, Bueno JM, Sáez-Plaza P, G.Asuero A. Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part IV: Extraction of Anthocyanins. Crit Rev Anal Chem. 2010;42(4).

Hidayat N, Saati EA. Membuat Pewarna Alami. 1st ed. Surabaya: Trubus Agrisarana; 2006.

Shirsath SR, Sonawane SH, Gogate PR. Intensification of Extraction of Natural Products Using Ultrasonic Irradiations—A Review of Current Status. Chem Eng Process Process Intensif. 2012;53:10–23.

Babaei R, Jabbari A, Yamini Y. Solid - Liquid Extraction of Fatty Acids of Some Variety of Iranian Rice in Closed Vessel in The Absence and Presence of Ultrasonic Waves. Asian J Chem. 2006;18(1):57–64.

Dolatowski ZJ, Stadnik J, Stasiak D. Applications of Ultrasound in Food Technology. Acta Sci Pol, Technol Aliment. 2007;6(3):89–99.

Winata EW, Yunianta. Ekstraksi Antosianin Buah Murbei (Morus alba L.) Metode Ultrasonik Bath (Kajian Waktu dan Rasio Bahan : Pelarut). J Pangan dan Agroindustri. 2015;3(2):773–83.

Pan Z, Qu W, Ma H, Atungulu GG, McHugh TH. Continuous and Pulsed Ultrasound-Assisted Extractions of Antioxidants from Pomegranate Peel. Ultrason Sonochem. 2011;18(5):1249–57.

Nguyen TNT, Phan LHN, Le VVM. Enzyme-assisted and ultrasound-assisted extraction of phenolics from mulberry (Morus alba) fruit: Comparison of kinetic parameters and antioxidant level. Int Food Res J. 2014;21(5):1937–40.

Alupului A, Calinescu I, Lavric V. Ultrasonic vs. Microwave extraction intensification of active principles from medicinal plants. In: AIDIC Conference Series. 2009. p. 1023–8.

Afoakwah a. N, Owusu J, Adomako C, Teye E. Microwave Assisted Extraction (MAE) of Antioxidant Constituents in Plant Materials. Glob J Bio-science Biotechnol. 2012;1(2):132–40.

Zou T, Wang D, Guo H, Zhu Y, Luo X, Liu F, et al. Optimization of Microwave-Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC-ESI-MS. J Food Sci. 2012;71(1):46–50.

N. Azmi and Yunianta, “Ekstraksi Antosianin dari Buah Murbei (Morus alba L.) Metode Microwave Assisted Extraction (Kajian Waktu Ekstraksi dan Rasio Bahan : Pelarut),” J. Pangan dan Agroindustri, vol. 3, no. 3, pp. 835–846, 2015.

Abstract - Print this article - Indexing metadata - How to cite item - Finding References - Email this article (Login required) - Email the author (Login required)


  • There are currently no refbacks.