THE EFFECT OF TIME EXTRACTION DURING LLE (LIQUID LIQUID EXTRACTION) ON THE CONTENT OF COUMARIN COMPOUNDS IN CINNAMON WATER EXTRACT POWDER PREPARATIONS

Abstract

Cinnamon is a plant that is widely processed and utilized. However, the presence of coumarin in cinnamon causes negative trade issues. This study aimed to determine the adequate solvent volume to remove the coumarin compound content in cinnamon water extract powder. The extraction method used was digestion and Liquid-Liquid Extraction (LLE) with variations in extraction time of 5, 10, 15, 20, and 25 minutes, while the method for identifying coumarin compounds was Thin Layer Chromatography (TLC). The results showed that the yield of extract powder for each variation carried out was ± 3.0%, the drying shrinkage test obtained a result of ± 0.9%, and the TLC test obtained a negative band result at the best time of 20 minutes. The resulting extract powder was slightly reddish brown, had a distinctive cinnamon odor, and a slightly astringent taste. The greater the solvent used, the smaller the amount of coumarin compounds in the extract.