Mellina, Arin Pashadiera (2024) Extraction Of Essential Oils From Black Cumin (Nigella sativa) and ANISE (Pimpinella anisum) Using Microwave Hydrodistillation Method With Pre-Treatment Maceration And Ultrasonic. Masters thesis, Institut Teknologi Sepuluh Nopember.
![[thumbnail of ACCESS CLOSED BY AUTHOR]](http://repository.its.ac.id/style/images/fileicons/text.png) |
Text (ACCESS CLOSED BY AUTHOR)
6008221025-Master_Thesis.pdf - Accepted Version Restricted to Repository staff only Download (3MB) | Request a copy |
Abstract
Indonesia has great potential in the production of essential oils from aromatic plants such as black cumin and anise. However, the essential oil industry in Indonesia still faces obstacles in efficient extraction. Conventional methods tend to be slow and low-yielding. To address this, the study proposes a more efficient microwave hydrodistillation method . The study also considered pretreatments such as maceration and ultrasonics, as well as factors such as microwave power and raw material to solvent ratio. Thus, this study aims to improve the yield and quality of essential oils from black cumin and anise through an innovative approach.
The purpose of this study was to study and compare the extraction process of black cumin essential oil (Nigella sativa) and anise (Pimpinella anisum) using microwave hydrodistillation method with pre-treatment variations, determine optimal operating conditions (microwave power, ratio between raw materials to be extracted with solvents used, pre-treatment time and extraction time) from the extraction of essential oils of both ingredients. In addition, this study also determined the kinetic model for the extraction of black cumin oil and anise. Comparing the compound content in the extracted oil with various pre-treatments. Thus, this study aims to provide new insights in the development of effective and efficient essential oil extraction methods.
In this study, the ingredients used were black cumin (Nigella sativa) and anise (Pimpinella anisum) which had been pre-treated. Maceration pre-treatment uses operating conditions of 50°C temperature and 500 rpm stirring speed for 1 hour. While the ultrasonic pre-treatment uses operating conditions of 50°C temperature, 40 kHz frequency, and 110 W power for 1 hour. Extraction by microwave hydrodistillation method was carried out at a power of 300, 450, and 600 W with a ratio of raw material to solvent for black cumin 0.25; 0.29; and 0.33 g/mL while anise 0.14; 0.17; and 0.2 g/mL. The extraction time for black cumin and anise is 3 hours, with observation every 20 minutes.
The results of this study showed an increase in the yield of black cumin and anise essential oils along with the smaller F/S ratio and the increase in power used. However, in anise, there is a decrease in yield at a power of 600 W. Extraction of anise and black cumin by the ultrasonic microwave hydrodistillation (USMHD) method produces a larger yield. Black cumin was obtained under operating conditions with a power of 600 W and an F/S ratio of 0.25 g/mL which produced a yield of 2.7100%, while anise was obtained under operating conditions with a power of 450 W and an F/S ratio of 0.14 g/mL resulting in a yield of 3.488%. The kinetic model that can represent the results of experiments in black cumin oil extraction research is the power's law model with an R² value of 0.9998 while in the anise oil extraction research shows the best match using Elovich's model with an R² value of 0.9978. The optimization of the extraction process using the response surface methodology (RSM) with a box-behnken design (BBD) experimental design on black cumin was achieved under the operating conditions of F/S ratio of 0.25 g/mL, power of 600 W, and extraction time of 60 minutes, a maximum yield of 2.5754% was obtained, close to the predicted value of 2.5651% with an R² value of 0.9885. Meanwhile, in anise achieved at a power of 450 W, an F/S ratio of 0.14 g/mL, and an extraction time of 60 minutes, a maximum yield of 2.1593% was obtained, close to the predicted value of 2.1652% with an R² value of 0.9955. The quality of black cumin oil is in accordance with the ISO 9001:2015 quality standard in terms of specific gravity, oil solubility in ethanol, refractive index, and color. Meanwhile, the quality of anise oil is in accordance with the quality standards of SDS Eden Botanical in terms of oil solubility in ethanol and color, but the specific gravity and bias index show inconformity with quality standards. Testing of the chemical properties of black cumin and anise essential oils was carried out by identifying the composition of compounds using GC-MS analysis. In black cumin essential oil, 61 components were found with the main component thymoquinone (53.96%), while in anise, 82 components were found with the main component trans-anethole (50.48%). The comparison of black cumin and anise components has some of the same components, namely α-Thujene in black cumin 5.02% and anise 0.52%, in addition to α-Pinene in black cumin 13.65% and anise 9.75%.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | microwave hydrodistillation, maceration, ultrasonic, black cumin oil (Nigella sativa), sweet cumin oil (Pimpinella anisum) |
| Subjects: | T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions. |
| Divisions: | Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24101-(S2) Master Thesis |
| Depositing User: | ARIN PASHADIERA MELLINA |
| Date Deposited: | 08 Aug 2024 02:20 |
| Last Modified: | 12 Aug 2024 08:10 |
| URI: | http://repository.its.ac.id/id/eprint/112426 |
Actions (login required)
 |
View Item |