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Submitted
July 4, 2022
Accepted
November 28, 2022
Published
November 30, 2022
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Abstract

Stevia (Stevia rebaudiana Bertoni) is one of the natural sweeteners which contains low calories and can be used as a substitute for sugar. The objective of this study was to determine the effects of solid-solvent ratio and extraction time on the physicochemical characteristics of stevia leaf liquid extract using microwave-assisted extraction. The observed characteristics were yield of extraction, total soluble solids content, specific gravity, and color. The method used in this research was a laboratory experiment with descriptive analysis using 3 different extraction times, which were 4, 5 and 6 minutes. The solid-solvent ratio used in this study was 3 levels, which were 1:30; 1:35 and 1:40 (g/ml). The result of this study indicated that extraction variations with a solid-solvent ratio of 1:30 (gml) and extraction time of 6 minutes produced the best total soluble solid contents 2oBrix and the highest specific gravity namely 1.0068, meanwhile, extraction variations with the solid-solvent ratio of 1:40 (g/ml) and extraction time of 4 minutes produced the best yield of extraction 87.95%.

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Author Biographies

Asri - Widyasanti, Fakultas Teknologi Industri Pertanian Unpad Jl. Raya Bandung Sumedang KM 21, Jatinangor Bandung 40600

Agnes Klarasitadewi, Program Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran

Program Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran

Sarifah Nurjanah, Program Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran

Program Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran

How to Cite
Widyasanti, A. .-., Klarasitadewi, A., & Nurjanah, S. (2022). THE EFFECTS OF SOLID-SOLVENT RATIO AND EXTRACTION TIME TO THE PHYSICOCHEMICAL CHARACTERISTICS OF STEVIA LEAF EXTRACT (Stevia rebaudiana Bertoni). Jurnal Agroindustri, 12(2), 86–95. https://doi.org/10.31186/jagroindustri.12.2.86-95
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