Pengaruh Voltage Gradient Dalam Ohmic Heating Pada Ekstraksi Antosianin Bayam Merah (Alternanthera Amoena Voss.)

Asy Syukri, Khoirul Anam (2018) Pengaruh Voltage Gradient Dalam Ohmic Heating Pada Ekstraksi Antosianin Bayam Merah (Alternanthera Amoena Voss.). Sarjana thesis, Universitas Brawijaya.

Abstract

Penggunaan pewarna alami saat ini mulai banyak digunakan karena relevansinya dengan kesehatan. Pewarna alami dapat diperoleh melalui proses ekstraksi dari pigmen tumbuhan atau sumber pigmen organik lainnya. Salah satu teknologi ekstraksi yang mulai banyak digunakan saat ini adalah ohmic heating. Ohmic heating merupakan ekstraksi dengan cara mengalirkan arus listrik ke dalam bahan sehingga timbul panas internal dari bahan tersebut. Penelitian ini bertujuan mengetahui pengaruh variasi gradien voltase pada proses ekstraksi menggunakan ohmic heating terhadap kandungan antosianin bayam merah. Penelitian ini menggunakan studi optimasi penentuan perlakuan terbaik dari gradien voltase 20, 30, 40, 50, dan 60 V/cm dengan 3 kali ulangan. Berdasarkan penelitian dapat diketahui bahwa arus meningkat dan waktu proses menurun seiring dengan pertambahan gradien voltase. Perlakuan terbaik didapatkan dari gradien voltase 60 V/m dengan nilai total antosianin 288,014 mg/L dan rendemen 14,4%. Penggunaan ohmic heating dengan gradien voltase 60 V/cm mampu meningkatkan total antosianin 36,71% dibandingkan dengan metode maserasi 7 jam.

English Abstract

Nowadays, the used of natural dye has been applied in the food industry because of the health concern. A natural dye can be obtained through extraction process from a pigment of plants and other organics substrates. One of the developed technology for extraction is ohmic heating. Ohmic heating is extraction process by flowing electricity into substrates until generating internal heat. This research aims to identify the effect of voltage gradient through extraction process using ohmic heating. The ohmic heating was used to extract anthocyanins content from red spinach. This research used voltage gradient of 20,30,40,50, and 60 V/cm. During the experimentation, the sample was analyzed triplicate. The result showed that electricity flow was increased and timing process was decreased during the increasing of the voltage gradient. The best treatment was found from voltage gradient of 60 V/m with anthocyanins total value was about 288,014 mg/L, and the rendement was 14,4%. Using ohmic heating with a voltage gradient of 60 V/cm was able to increase 36,71% of total anthocyanins than using 7 hours of maceration method.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2018/96/051802935
Uncontrolled Keywords:	Ekstraksi, Ohmic heating, gradien voltase, antosianin /Extraction , Ohmic heating, Voltage gradient, anthocyanins
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency > 338.162 Agricultural methods
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Endang Susworini
Date Deposited:	29 Oct 2019 02:12
Last Modified:	23 Mar 2022 04:00
URI:	http://repository.ub.ac.id/id/eprint/165612

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