Abstract

Nita Aryanti and Aininu Nafiunisa

DOI : http://dx.doi.org/10.13005/ojc/330663

This research investigated the effect of extraction method, the addition of NaHCO₃ and degradation rate of the chlorophyll extraction from suji leaves.  It was confirmed that the ultrasound-assisted extraction obtained superior result than the maceration. A product having high total chlorophyll was extracted in a shorter time by using the ultrasound-assisted extraction. Based on the degradation rate analysis, it was presented that the chlorophyll degradation reaction follows the first-order kinetic models.

Chlorophyll; Degradation; Ultrasound-assisted extraction

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