Azizah, Fitrotul (2019) Studi Penentuan Koefisien Transfer Massa Pada Ekstraksi Tanin Biji Pinang (Areca Catechu L.) Dengan Kajian Suhu Dan Waktu Ekstraks. Sarjana thesis, Universitas Brawijaya.
Abstract
Pinang (Areca catechu L.) merupakan tanaman kelompok Palma yang dapat tumbuh baik di Indonesia. Produksi pinang dari tahun 2012-2015 mengalami peningkatan, yaitu 42-47,1 ribu ton. Biji pinang mengandung beberapa senyawa kimia penting seperti tanin, alkaloid, lemak, minyak atsiri, air dan gula. Namun, senyawa kimia yang kadarnya cukup tinggi adalah tanin. Senyawa tanin dapat diperoleh dengan cara ekstraksi maserasi kinetik-digesti. Pada proses ekstraksi terjadi proses transfer massa dimana proses transfer massa berkaitan dengan besarnya nilai koefisien transfer massa. Besarnya koefisien transfer massa dapat dipengaruhi oleh suhu dan waktu ekstraksi. Tujuan dari penelitian ini yaitu untuk mengetahui ada tidaknya pengaruh suhu dan waktu ekstraksi terhadap kualitas hasil ekstraksi tanin biji pinang, dan mengetahui besarnya koefisien transfer massa pada ekstraksi tanin biji pinang. Dua faktor yang digunakan dalam penelitian ini adalah suhu dan waktu ekstraksi. Suhu dibagi menjadi 3 level (40oC, 60oC, dan 80oC) dan waktu ekstraksi dibagi menjadi 5 level (4 jam, 6 jam, 8 jam, 10 jam, dan 12 jam) sehingga terdapat 15 kombinasi perlakuan. Pengulangan setiap perlakuan dilakukan sebanyak 2 kali sehingga didapat 30 satuan percobaan. Parameter yang diukur meliputi kadar air, rendemen ekstrak, kadar tanin, dan aktivitas antioksidan. Metode Rancangan Acak Kelompok (RAK) digunakan untuk analisa pengaruh suhu dan waktu terhadap rendemen ekstrak, kadar tanin, dan aktivitas antioksidan, sedangkan perhitungan koefisien transfer massa dilakukan dengan menggunakan model matematis. Penentuan koefisien transfer massa didasarkan pada kadar tanin mula-mula dan kadar tanin akhir.viii Berdasarkan hasil penelitian, terdapat pengaruh nyata suhu dan waktu ekstraksi terhadap rendemen, kadar air, kadar tanin, dan aktivitas antioksidan. Perlakuan terbaik pada ekstraksi tanin biji pinang didapatkan pada kondisi ekstraksi suhu 60oC dengan waktu ekstraksi 4 jam dengan nilai rendemen 10,61%, kadar air 8,54%, kadar tanin 407,89 mg GAE/g, dan nilai IC50 sebesar 40,88 ppm. Nilai koefisien transfer massa tertinggi pada ekstraksi tanin biji pinang diperoleh pada kondisi ekstraksi 60oC dengan waktu ekstraksi 4 jam dengan nilai koefisien transfer massa sebesar 1,20/jam
English Abstract
Areca nut (Areca catechu L.) is a Palma group plant that grows well in Indonesia. Areca nut production from 2012-2015 has increased, namely 42-47.1 thousand tons. Areca nuts contain many important chemical compounds such as tannins, alkaloids, fats, essential oils, water, and sugar. However, tannin has the chemical compound which level is quite high. Tannin compounds can be obtained by kinetic-digestion maceration extraction. In the extraction process, mass transfer process occurs where it is related to the weight of the mass transfer coefficient. The magnitude of the mass transfer coefficient can be influenced by temperature and extraction time. The purpose of this study is to determine the effect of extraction time and temperature on the quality of extraction results, and to determine the magnitude of the mass transfer coefficient on extraction of tannin from areca nut. Two factors used in this study were temperature and extraction time. The temperature was divided into 3 levels (40oC, 60oC, and 80oC) and the extraction time is divided into 5 levels (4 hours, 6 hours, 8 hours, 10 hours, and 12 hours), so that there are 15 treatment combinations. Repetition of each treatment was carried out 2 times to obtain 30 experimental units. The parameters measured include water content, extract yield, tannin content, and antioxidant activity. The Randomized Block Design Method (RBD) for the analysis of the effect of temperature and time on extract yield, tannin content, and antioxidant activity, while the calculation of the mass transfer coefficient was performed using a mathematical model. The determination of the mass transfer coefficient was based on the initial tannin content and the final tannin content.x Based on the results of the study, temperature and extraction time have a real influence on yield, water content, tannin content, and antioxidant activity. The best treatment of extraction of tannin from areca nut was obtained at a temperature extraction condition of 60oC with an extraction time of 4 hours which resulted to a yield of 10,61%, a moisture content of 8,54%, a tannin content of 407,89 mg GAE/g, and an IC50 value of 40,88 ppm. The highest mass transfer coefficient value of extraction of tannin from areca nut was obtained at extraction conditions of 60oC with extraction time of 4 hours and a mass transfer coefficient of 1,20 / hour.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/254/052002236 |
| Uncontrolled Keywords: | Biji Pinang, Tanin, Transfer Massa, Areca Nuts, Mass Transfer, Tannin |
| 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 06:40 |
| Last Modified: | 21 Oct 2021 06:43 |
| URI: | http://repository.ub.ac.id/id/eprint/181221 |
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