The difference in antioxidant capacity and tannin level in the production of parijoto fruit extract based dodol (sweet toffeelike sugar palm-based confection) using 4 different types of solvent

Abstract

The use of parijoto/showy Asian grape fruit (Medinella speciosa L) extract in the making of dodol ganyong (sweet canna tubers sugar palm-based confection) can increase its shelf life up to more than 6 months. In the next study, dodol with additional red fermented rice extract up to 100% of the basic ingredients which was extracted using water as the solvent increased the beta carotene content up to 87 µg and the antioxidant capacity by around 10%. These conditions indicate that adding antioxidant sources can improve the quality of dodol. However, the addition must be significant enough so that it does not only increase the antioxidant capacity, but also preserves the life. The up to 10% increase in the antioxidant capacity is sufficient to prevent dodol from rancidity but is unable to avoid the microbial growth on the dodol. The ineffectiveness of the antioxidant use in the previous study is suspected due to the incompatibility of the extraction solvent used. Antioxidant compounds can be optimally dissolved in the extraction process if it uses a solvent with compatible electronegativity. In previous research, the making of dodol using parijoto fruit which was extracted using water successfully preserved the dodol and avoided rancidity and xerophilic fungi growth. This study re-examined the use of 4 different solvents in the extraction of Parijoto fruit in the making of sticky rice dodol. The solvents are water, 3% of soda water, 96% of ethanol and 96% of acetone. To have a good quality dodol, the extraction of Parijoto fruit using each solvent was examined by observing the level of extraction efficiency, tannin level as the indicator of anti-microbial and antioxidant capacity. The research data showed that the highest extraction efficiency level of Parijoto fruit was found in the extraction using water and soda water 3% (79% and 78%). The highest tannin level was found in the extraction of parijoto fruit using 96% ethanol (30mgTAE /100g), while the lowest was found in the extraction with water (3.5 mg TAE/100g) as the solvent. Sequentially, the highest antioxidant capacity level of Parijoto fruit extract is produced when 96% of ethanol (75%), 96% of acetone (72%), 3% of soda water (60%) and water (53%) are used as solvents. The extractions of antioxidant capacity from Parijoto fruit using 4 types of solvents were all classified as “satisfactory”.