DOI: 10.36347/sjet.2020.v08i01.004

Pages: 18-22

The objective of the research was to determine chemical and antimicrobial characteristics of kinang extract powder produced with maceration method. The study used a factorial randomized block design. Two factors were investigated, namely maceration time (24, 48 and 72 hours) and sieve size (60, 80 and 100 mesh). All experiment was conducted in triplicates. The following parameters were observed, including chemical (antioxidant activity, total phenol, moisture content and bulk density) and microbial (antibacterial activity). The result showed that maceration time had significant effects on antioxidant activity, total phenol, antibacterial activity, moisture content and bulk density, whereas sieve size significantly affected moisture content and bulk density. Moreover, interaction of the two factors had significant effects on antibacterial activity and bulk density.