Preparation of Mangosteen Rind Samples Preparation of Crude Extract of Mangosteen Rind Tests on the Mangosteen Rind Extract 1. Preliminary Test

Sci Pharm. 201X; 8X: XXX –XXX of all looking at the distribution and homogeneity of the data using the Shapiro-Wilk test and Levene test. From the result of the Shapiro-Wilk test, it was found out that the data distribution was not normal where the value of P 0.05 was significant. Therefore, the statistical analysis was followed by the Kruskal-Wallis non-parametric analysis with a confidence level of 95 to demonstrate statistically whether there was any effect of different extract drying methods on the difference between the total anthocyanin content of the extract after drying and followed by the Mann-Whitney test to clarify the difference in each drying method. From the result of Kruskal-Wallis analysis, the significant value of P 0.05 obtained indicates that different drying methods have an effect on the difference in the total anthocyanin content of the extract. Further test using the Mann-Whitney test showed that the three applied methods of drying gave the effect of a significant difference in the value of the total anthocyanin content of the extract namely P 0.05. The result of the statistical analysis showed that the freeze drying method was able to provide the least and different reductionin the amount of total anthocyanin content compared to the other two methods. This was because the temperature used was very low -15 °C to dry the extract. Meanwhile, the fluidized bed drying method and oven used a highertemperature of 35 ºC. Based on this, it can be said that the difference in drying methods have an effect on the total anthocyanin content of the extract of mangosteen rind in which drying with the freeze drying method gives the smallest decrease of total anthocyanin content of the extract compared to the fluidized bed drying method and oven drying method. Of the three drying methods used, only the fluidized bed drying and freeze drying method which produced dry extract powder. Experimental A. Materials Materials used in this study is the mangosteen rind, citric acid Brataco, distilled water Brataco, Ethanol 70 technical, Brataco, HCl p.a., Merck, NaOH p.a., Merck, butanol p.a., Merck , concentrated acetic acid p.a., Merck, NaCl p.a., Merck, CH3COONa.3H2O p.a., Merck, KCl p.a., Merck.

B. Preparation of Mangosteen Rind Samples

Mangosteen fruits were obtained from Luwus Village, Sub-district of Baturiti, Tabanan Regency, Bali. Determination of plants was done at UPT Balai Konservasi Tumbuhan Plant Conservation Center of Kebun Eka Karya Bedugul, Tabanan, Bali. The collected mangosteen fruitswereeach split into two and their flesh was removed. The rind was then sorted wet under running water then drained and aerated briefly. The mangosteen rind was then cut into small pieces.

C. Preparation of Crude Extract of Mangosteen Rind

Mangosteen rind that had been cut into small pieces and was macerated with solvent of mixture of citric acid 3 in 70 ethanol for 1 day protected from light while frequently stirred. The liquid extract obtained was then filtered using filter paper and stored in a refrigerator in a glass container and protected from light [1]. Sci Pharm. 201X; 8X: XXX –XXX

D. Tests on the Mangosteen Rind Extract 1. Preliminary Test

The preliminary test was conducted to determine the presence or absence of anthocyanin compounds in the sample. The test was carried out on the crude extract, liquid extract, and dry extract of each drying method. The testwas carried out with the color test method and Thin Layer Chromatography test method. - Color Test The color test was carried out by adding to the sample HCl heated and the result is positive if it the red color appears. NaOH was also added to the sample while observing the color changes which occurred. The result is positive if the slowly fading green-blue color appears [15] - Thin Layer Chromatography Test The extract was spotted on a TLC plate of silica gel GF 254 and eluted by using different mobile phase, i.e.HCl 1 and BAA butanol: acetic acid: water at the ratio of 4: 1: 5 vv. The given Rf value was calculated. The Rf value of anthocyanin in the mobile phase ofHCl 1 is in the range of low to mid and the Rf value of anthocyanin in the mobile phase of BAA is moderate 0.10 to 0.40 [15]. E. Extract Drying Liquid extract of mangosteen rind was divided into three parts. One part was dried using a freeze dryer at a temperature of -15 ° C with a pressure of 0.5 atm. The dry extract obtained was then weighed. Another part was dried using a fluidized bed dryer with the addition of lactose to obtain dry extract. The dry extract obtained was then weighed. The other one partwas dried using a vacuum oven at a temperature of 30ºC and a pressure of 0.5 atm. The dry extract obtained was then weighed.

F. Measuring the Total Anthocyanin Content