Ekstrak

Ekstrak is a term used in Indonesian and Malay to refer to a preparation derived from another substance through extraction. In English, it corresponds to “extract.” The concept is ancient and dates back to early medicine and perfumery; etymologically it traces to the Latin extrahere, meaning to pull out or draw forth.

Ekstrak can originate from plants, animals, minerals, or synthetic sources. Botanicals are the most common: plant extracts concentrate aromas, flavors, or bioactive compounds such as phenolics, alkaloids, or terpenes. Extracts can be liquid or solid and are often sold as vanilla extract, green tea extract, or grape seed extract. The production uses various methods, including infusion or maceration (soaking in solvent), percolation, and solvent extraction with water, ethanol, or hydroalcoholic mixtures; steam distillation for essential oils; and newer approaches such as Soxhlet extraction, ultrasonic- or microwave-assisted extraction, and supercritical CO2 extraction.

Uses of ekstrak span culinary, medical, cosmetic, and research contexts. In cooking, extracts provide concentrated flavors. In herbal medicine and nutraceuticals, standardized botanical extracts deliver defined amounts of marker compounds. In cosmetics and fragrances, plant or fruit extracts contribute scent and skin-beneficial constituents. In science, extracts are used to study biological activity and to isolate active substances.

Quality and regulation: commercial extracts may be standardized to specific contents of active ingredients or aroma compounds. The choice of solvent and extraction conditions affects aroma, color, and safety. In foods and medicines, ekstrak are subject to regulatory oversight to ensure identity, purity, and labeling.