EFFECT OF MICROWAVE-ASSISTED EXTRACTION TIME ON THE COLOR AND ANTI-YEAST ACTIVITY OF ANNATTO EXTRACTS FOLLOWING MACERATION

Nova Aprilia Putri; Aisyah Tri Septiana; Karseno Karseno; Retno Setyawati; Budi Sustriawan; Ita Amalia; Isti Handayani

doi:10.20884/2.procicma.2025.1.1.20761

Nova Aprilia Putri Department of Agricultural Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, 53123, Central Java, Indonesia
Aisyah Tri Septiana Department of Agricultural Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, 53123, Central Java, Indonesia
Karseno Karseno Department of Agricultural Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, 53123, Central Java, Indonesia
Retno Setyawati Department of Agricultural Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, 53123, Central Java, Indonesia
Budi Sustriawan Department of Agricultural Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, 53123, Central Java, Indonesia
Ita Amalia Department of Agricultural Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, 53123, Central Java, Indonesia
Isti Handayani Department of Agricultural Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, 53123, Central Java, Indonesia

DOI: https://doi.org/10.20884/2.procicma.2025.1.1.20761

Abstract

Annatto is a natural pigment with known antimicrobial properties. This study investigates the color characteristics and anti-yeast activity of annatto extracts produced via maceration followed by microwave-assisted extraction (MAE) at varying MAE times. Maceration was performed at 70°C for 5 minutes. The subsequent MAE was performed at a power of 100 W for 1 to 5 minutes, with 0.5-minute intervals. The anti-yeast activity was evaluated against Candida albicans. Color was measured using a colorimeter to determine L (lightness), a* (redness), and b* (yellowness). Anti-yeast activity was assessed by measuring the clear zone, the minimum inhibitory concentration (MIC), and the total cell count. The results show that increasing the MAE duration led to a higher level of redness but a decrease in both lightness and yellowness. A 2-minute MAE duration was found to be optimal, yielding an extract with an L value of 36.42, an a* value of 16.28, and a b* value of 13.58. The highest clear zone diameter was 6.05 mm (classified as moderate inhibition). The MIC was achieved at a concentration of 5%, with a ΔOD value of 0.114 and a colony count of 7.141 log.