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Scholars Journal of Engineering and Technology | Volume-8 | Issue-01
Physical, Chemical and Microbiology Characteristics of Kinang Extract Powder with Maceration Extraction Method
Wida Priyanka Savira, Agus Wijaya, Rindit Pambayun
Published: Jan. 25, 2020 |
139
103
DOI: 10.36347/sjet.2020.v08i01.004
Pages: 18-22
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Abstract
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.