Optimization of Hot Kinetic Extraction Temperature of Red Ginger-Red Yeast On Percent Yield and Antioxidant Activity

Extraction temperature is a critical parameter that can influence the yield and antioxidant activity of an extract. The primary antioxidant compounds in red ginger are phenols, while in angkak, they are pigments, both of which can be affected by temperature during the extraction process. This study aims to identify the optimal extraction temperature that provides the highest yield percentage and antioxidant activity. The extraction process was conducted using a heat kinetic method with a hotplate magnetic stirrer at a rotation speed of 800 rpm for 120 minutes, utilizing 96% ethanol in a 1:20 ratio. The temperature variations tested were 25℃, 40℃, and 60℃. Observations included organoleptic analysis, followed by qualitative testing (chromatogram profile analysis of the red ginger–angkak extract) and quantitative testing, which measured the yield percentage and IC50 values using the DPPH method. The extraction results at 25℃, 40℃, and 60℃ produced yield percentages of 11.45±5.96%, 12.65±6.27%, and 14.54±3.52%, respectively. The IC50 values were 140.49±5.79 ppm, 113.04±5.66 ppm, and 112.99±9.05 ppm, respectively. Temperature significantly influenced the yield percentage, with higher extraction temperatures resulting in increased yields. However, temperature had no significant effect on IC50 values. Based on the findings, it can be concluded that 60℃ is the optimal extraction temperature, producing the best yield percentage and IC50 value for the red ginger–angkak extract in this study.