Mylani, Vera Septyaningrum (2019) Ekstraksi Fenol Dari Daun Zaitun (Olea Europaea L.) Menggunakan Kombinasi Metode Microwave Assisted Extraction (Mae) Dan Maserasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Zaitun (Olea Europaea L.) merupakan tanaman perdu yang banyak ditemukan pada negara dengan iklim panas hingga sedang. Daun zaitun mengandung turunan senyawa fenolik dan terdiri dari fenol, flavonoid serta secoiridoid. Senyawa fenol dapat digunakan sebagai bakterisidal, antiseptik, antioksidan dan sebagainya. Senyawa fenol daun zaitun dapat disintesis menggunakan proses ekstraksi dengan metode Microwave Assisted Extraction (MAE) dan maserasi. Metode Microwave Asissted Extraction (MAE) memiliki kelemahan yaitu terjadinya pemanasan yang tidak merata ketika proses ekstraksi berlangsung. Sedangkan metode maserasi memiliki kelemahan yaitu membutuhkan waktu yang lama dan hasil ekstraksi kurang sempurna. Sehingga, pada penelitian ini digunakan kombinasi metode Microwave Assisted Extraction (MAE) dan maserasi untuk ekstraksi fenol dari daun zaitun. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan variabel percobaan yaitu rasio massa bahan per volume pelarut (rasio pelarut) (1:4, 1:6 dan 1:8 (b/v)) serta lama waktu ekstraksi (2, 3 dan 4 menit). Hasil penelitian menunjukkan bahwa rasio pelarut dan waktu ekstraksi memberikan pengaruh signifikan terhadap total fenol pada α=0,05 dan terjadi interaksi antara kedua faktor. Total fenol tertinggi diperoleh pada perlakuan rasio pelarut 1:6 (b/v) dengan lama waktu 4 menit sebesar 212,198 mg/GAE g DW, hasil FTIR menunjukkan adanya gugus fungsi O-H (alkohol) pada gelombang 3401,03 cm−1 yang melebar. Produk penelitian ini berupa ekstrak kering berwarna hijau kecoklatan, berbau khas, sedikit lengket dan digunakan sebagai bahan pengisi membran
English Abstract
Olive (Olea Europaea L.) is a shrub that is commonly found in hot to moderate climate countries. Olive leaves contains derivatives of phenolic compounds and consists of phenols, flavonoids and secoiridoid. Phenol compounds can be used as bactericidal, antiseptic, antioxidants and so on. Phenol compounds contained in olives’ leaves can be synthesized using extraction process such as the Microwave Assisted Extraction (MAE) and maceration methods. The Microwave Assisted Extraction (MAE) method has the disadvantage of uneven heating when the extraction process takes place. On the other hand, the maceration method also has a weakness in it, which is taking longer time and the results of extraction are imperfect. Therefore, in this study, a combination of Microwave Assisted Extraction (MAE) and maceration method was used to extract phenol from olive leaves. This study used a Randomized Block Design (RBD) with experimental variables are the ratio of material mass per volume of solvent (solvent ratio) (1: 4, 1: 6 and 1: 8 (b / v)) and the length of extraction time (2, 3 and 4 minutes). The result showed that solvent ratio and extraction time had a significant effect on total phenol at α=0,05 and there were interaction between the two factors. The highest total phenol was obtained from the treatment of 1:6 (b/v) solvent ratio with a duration of 4 minutes at 212,198 mg/GAE g DW, the result of FTIR presence of O-H functional groups (alcohol) at wave 3401,03 cm−1 which widens. The product of this study is a dry brown-ish green extract, smells distinctive, slightly sticky and wil be used as a membrane filling material.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/44/052002152 |
| Uncontrolled Keywords: | Daun Zaitun, Maserasi, Microwave Assisted Extraction (MAE), Senyawa Fenol, Olive leaf, Maceration, Microwave Assisted Extraction (MAE), Phenol compounds |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.022 Extraction |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 07:11 |
| Last Modified: | 21 Oct 2021 05:33 |
| URI: | http://repository.ub.ac.id/id/eprint/180157 |
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