Ihsana, Finka (2019) Optimasi Perbandingan Bahan Dan Pelarut Serta Waktu Ekstraksi Kulit Buah Jeruk Purut (Citrus Hystrix Dc) Menggunakan Metode Microwave Assisted Hydrodistillation. Sarjana thesis, Universitas Brawijaya.
Abstract
Kebutuhan minyak atsiri semakin meningkat seiring dengan perkembangan industri modern seperti industri parfum, kosmetik, makanan, aromaterapi dan obat-obatan. Sekitar 40 jenis tanaman penghasil minyak atsiri di Indonesia sudah banyak dikembangkan dan 12 diantaranya menjadi komoditas ekspor. Salah satu tanaman genus Citrus yang berpotensi untuk dikembangkan sebagai sumber penghasil minyak astiri adalah jeruk purut (Citrus hystrix DC). Pada umumnya ekstraksi minyak jeruk purut diproses menggunakan teknik penyulingan konvensional yang membutuhkan waktu lama. Penelitian terdahulu mengaplikasikan microwave untuk memperbaiki kondisi operasi karena minimnya penggunaan pelarut, waktu proses yang singkat, dan tingginya mutu minyak. Microwave melibatkan pemanasan iradiasi yang mengakibatkan transfer energi berlangsung cepat dan berpontensi meningkatkan mutu minyak jeruk purut. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh faktor perbandingan bahan dan pelarut serta waktu ekstraksi menggunakan metode Microwave Asissted Hydrodistillation (MAHD) terhadap hasil dan kualitas minyak kulit buah jeruk purut. Proses ekstraksi minyak kulit buah jeruk purut metode MAHD dirancang menggunakan Response Surface Methodology (RSM) model Central Composite Design (CCD) dengan variasi dua faktor dan tiga respon. Rancangan percobaan menghasilkan 13 perlakuan dari faktor perbandingan bahan dan pelarut (X1) yakni 1:2; 1:3; dan 1:4 (w/v) dan faktor waktu ekstraksi (X2) yakni 90, 110, dan 130 menit. Minyak hasil ekstraksi dilakukan pengujian berdasarkan respon yang diinginkan yakni rendemen, indeks bias,dan densitas, serta uji lanjutan berupa GCMS untuk mengetahui komponen kimia minyak jeruk purut. Kondisi optimum ekstraksi minyak kulit buah jeruk purut diperoleh pada faktor perbandingan bahan dan pelarut 1:2,937 (w/v), serta waktu ekstraksi 116:19 menit yang menghasilkan rendemen sebanyak 0,8651%, indeks bias 1,4684, dan densitas 0,8651 g/ml. Akurasi nilai respon hasil optimasi pada rendemen sebesar 119,01%, indeks bias 100,04%, dan densitas 99,99%.
English Abstract
The demand of essential oils is increasing along with the development of modern industries such as perfume, cosmetics, food, aromatherapy, and medicine. Around 40 types of aromatic plants in Indonesia have been developed and 12 of them have become export commodities. One of the potential plants of genus Citrus that is developed as a source of essential oil is kaffir lime (Citrus hystrix DC). Generally, the extraction of kaffir lime oil is using a conventional refining method that requires a long extraction time. Previous studies applied the microwaves to improve operating conditions due to the lack of solvent use, short processing time, and high oil quality. Microwave involves irradiation heating which is effected by rapid energy transfer and potentially to improved the kaffir lime oil quality. This research was conducted purpose to determine the effect of solid-to-solvent ratio and extraction time using the Microwave-Assisted Hydrodistillation (MAHD) method on the yield and quality of kaffir lime oil. The extraction process of Kaffir Lime fruit with the MAHD method was designed using Response Surface Methodology (RSM) by using Central Composite Design (CCD) model with a variation of two factors and three responses. The experimental design conducted in 13 treatments of solid-to-solvent ratio (X1) are 1:2; 1:3; and 1:4 (w/v) and extraction time (X2) are 90, 110, and 130 minutes. Kaffir lime oil was analyzed for its response on yield, refractive index, density, Essential oil composition was analyzed by Gas Chromatography to Mass spectrometry (GC-MS) to determine the chemical components of kaffir lime oil. The optimum conditions of kaffir lime oil conducted of a solidto-solvent ratio of 1:2,937 (w/v), and extraction time of 116.19 minutes obtained yield was 0.8651%, refractive index was 1.4684,and density was 0,8651 g/ml. The accuracy of the response value of the optimization gave the yield of 119.01%, the refractive index is 100.04%, and the density is 99.99%
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/10/052002338 |
| Uncontrolled Keywords: | kulit buah jeruk purut, microwave, minyak atsiri, response surface methodology, essential oil, kaffir lime peels, microwave, response surface methodology |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.022 Extraction |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 06:51 |
| Last Modified: | 21 Oct 2021 08:07 |
| URI: | http://repository.ub.ac.id/id/eprint/180435 |
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