Zahro, Haifatuz and Zaini, Rifka Sabrina and Ir. Bambang Ismuyanto, M.S., IPM. and Ir. A.S. Dwi Saptati N.H., S.T., M.T. and Vivi Nurhadianty, S.T., M.T. (2022) Pengaruh Pengeringan Daun Stevia rebaudiana dan Jumlah Siklus Soxhletasi terhadap Kadar Gula. Sarjana thesis, Universitas Brawijaya.
Abstract
Stevia rebaudiana merupakan tanaman dengan famili Asteraceae yang berasal dari Paraguay. Rasa manis dalam daun Stevia ditentukan oleh steviol glycoside yang secara umum terdiri atas 5-10% stevioside, 2-5% rebaudioside A, 1% rebaudioside C, 0,5% dulcoside A, dan 0,2 % rebaudioside D-F. Pada umumnya pengeringan daun Stevia di industri masih menggunakan metode konvensional. Dimana proses tersebut memanfaatkan sinar matahari baik langsung maupun tidak langsung. Metode tersebut dirasa kurang efektif sehingga dipilih metode pengeringan dengan menggunakan oven vakum. Penelitian ini bertujuan untuk mengetahui pengaruh pengeringan Stevia rebaudiana dan jumlah siklus soxhletasi terhadap kadar gula. Untuk mendapatkan komponen steviol glycoside dalam daun Stevia dilakukan isolasi berupa ekstraksi. Proses ekstraksi adalah proses pemisahan suatu komponen dari campurannya dengan menggunakan pelarut. Pada penelitian ini menggunakan metode ekstraksi soxhletasi dengan variasi jumlah siklus 1, 3, 5, dan 7 serta menggunakan pelarut etanol 96%. Bahan yang digunakan berupa daun Stevia segar dan kering. Pengeringan daun Stevia menggunakan oven vakum pada suhu 55°C dan tekanan 157 mbar selama 2-3 jam. Hasil penelitian menunjukkan nilai kadar gula ekstrak daun Stevia segar dan kering berkisar antara 28-50 %Brix. Dimana nilai kadar gula tertinggi pada ekstrak daun Stevia kering siklus ke-3 sebesar 50% dengan nilai yield sebesar 12,52%. Pada penelitian ini dilakukan analisa FTIR. Berdasarkan analisa spektroskopi FTIR ditemukan gugus fungsi O�H, C-H, C=C, dan C-O, dimana diduga merupakan gugus fungsi stevioside dan rebaudioside A.
English Abstract
Stevia rebaudiana is a plant in the Asteraceae family originating from Paraguay. The sweet taste in Stevia leaves is determined by the steviol glycoside which generally consists of 5-10% stevioside, 2-5% rebaudioside A, 1% rebaudioside C, 0.5% dulcoside A, and 0.2% rebaudioside D-F. In general, the drying of Stevia leaves in the industry still uses conventional methods. Where the process utilizes sunlight either directly or indirectly. The method was deemed less effective so that the drying method was chosen using a vacuum oven. This study aims to determine the effect of Stevia rebaudiana leaves drying and the number of soxhletation cycles on sugar content. To get the steviol glycoside component in Stevia leaves, isolation is carried out in the form of extraction. The extraction process is the process of separating a component from the mixture using a solvent. In this study using the soxhletation extraction method with variations in the number of cycles 1, 3, 5, and 7 and using 96% ethanol as a solvent. The ingredients used are fresh and dried Stevia leaves. Stevia leaves were dried using a vacuum oven at a temperature of 55°C and a pressure of 157 mbar for 2-3 hours. The results showed that the sugar content of fresh and dried Stevia leaf extract ranged from 28-50 %Brix. Where the value of the highest sugar content in dry Stevia leaf extract 3rd cycle is 50% with a yield value of 12.52%. In this study, FTIR analysis were carried out. Based on the FTIR spectroscopy analysis, functional groups were found O-H, C-H, C=C, and C-O, which were suspected to be the functional groups of stevioside and rebaudioside A.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522070323 |
| Uncontrolled Keywords: | FTIR, Kadar Gula, Soxhletasi, Stevia rebaudiana .- FTIR, Sugar Content, Soxhletasi, Stevia rebaudiana |
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering and related technologies |
| Divisions: | Fakultas Teknik > Teknik Kimia |
| Depositing User: | Endang Susworini |
| Date Deposited: | 05 Apr 2023 06:06 |
| Last Modified: | 05 Apr 2023 06:06 |
| URI: | http://repository.ub.ac.id/id/eprint/198006 |
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