Development of ultrasonic extraction method to increase yield and quality of nutmeg and pepper oleoresin

Oleoresin is one of the processed products (extraction) of agricultural products that has added value compared to conventional export products such as simplicia, seeds or dry powder. So far, conventional extraction methods use maceration techniques which require a long time with limited yield and quality. This ultrasonic assisted extraction research in 2020 aims to develop an ultrasonic-based extraction method to increase the yield and quality of nutmeg and pepper oleoresins. The results showed that the ultrasonic assisted extraction method was able to increase the yield and quality of nutmeg and pepper by 35-50% compared to maceration. The research results provide an opportunity for the use of ultrasonic by industry in order to increase the productivity and quality of oleoresin. This research contributes to the SDGs 8 on economic growth and SDGs 9 on increasing industrial competitiveness and innovation.