Studi Efektivitas Ekstraksi (Capsaicin) dari Cabai (Capsicum) Dengan Metode MASE (Microwave Assisted Soxhlet Extraction)

Handoko, Lutvianto Pebri and Variyana, Yeni (2017) Studi Efektivitas Ekstraksi (Capsaicin) dari Cabai (Capsicum) Dengan Metode MASE (Microwave Assisted Soxhlet Extraction). Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Cabai merupakan salah satu jenis komoditi holtikultura yang penting dan digemari oleh masyarakat dalam kehidupan sehari-hari. Cabai dapat digunakan untuk bumbu masak sehari-hari, Industri makanan dan obat-obatan. Namun masalah yang terjadi adalah ketika adanya fluktuasi harga yang sangat merugikan petani cabai. Terlebih apabila hasil panen sedang meningkat sehingga ketersediaan komoditas ini semakin banyak, tentu hal ini dibarengi dengan turunnya harga yang membuat hasil penjualan petani tidak mampu menutup biaya produksi yang digunakan. Oleh karena itu, melalui serangkaian proses penelitian ini diharapkan mampu menghasilkan proses ekstraksi cabai yang digunakan sekelompok petani cabai untuk mengekstraksi produk cabai yang melimpah pada saat musimnya sehingga bisa diubah menjadi produk yang memiliki nilai jual tinggi. Pada penelitian ini akan dilakukan beberapa tahap yaitu meliputi tahap persiapan berupa studi literatur dan observasi laboratorium; perancangan alat dimana alat yang akan digunakan adalah MASE ( Microwave Assisted Soxhlet Extraction). Untuk treatment bahan baku diambil sampel cabai rawit segar dilanjutkan dengan proses ekstraksi yaitu dengan menggunakan metode MASE dan tahap analisa dengan variabel-variabel massa cabai dengan jenis bahan baku Cabai Rawit segar yaitu massa cabai rawit (0,04; 0,08; 0,12; 0,16; dan 0,2 gram). Daya microwave (400 W, 600 W, dan 800 W). Siklus proses di microwave ( 2; 4; 6; 8; dan 10 cycle). Kemudian uji kadar ekstrak cabai dengan secara kuantitatif; dan menghitung yield yang dihasilkan sehingga dapat diketahui kondisi yang paling tinggi. Hasil Penelitian menghasilkan yield ekstrak cabai rawit segar dengan metode Microwave Assisted Soxhlet Extraction (MASE) adalah 400 W dengan 8 extraction cycle, massa cabai rawit 20 gram menghasilkan yield sebesar 8,4824%. Hasil Uji High Performance Liquid Chromatography (HPLC) mengandung capsaicin sebesar (0,453±0,004) %b/b atau sebesar (45.3±0,4) ppm. ================================================================= Chili is one type of horticultural commodity that is important and favored by society in everyday life. Chili can be used for everyday cooking spices, Food industry and medicine. But the problem that occurs is when the price fluctuations are very detrimental to chili farmers. Especially if the yield for increasing so the availability of this commodity, of course this is coupled with the decline in prices that make the sale of farmers unable to cover the cost of production was used. Therefore, through a series of research process is expected to produce a process of chili extraction used a group of chili farmers to extract chili products in abundance during the season so it can be converted into products that have high for selling value. In this research will be done several stages that include preparation phase in the form of literature study and laboratory observation; Design tools where the tool to be used is MASE (Microwave Assisted Soxhlet Extraction). For treatment of raw material was taken sample of fresh cayenne pepper is followed by extraction process that is by using method of MASE and analysis phase with variables of mass of chili with type raw material of fresh chili Rawit is mass of cayenne pepper (0,04,0,0; 0,12 ; 0.16; and 0.2 gram). Microwave power (400 W, 600 W, and 800 W). Process cycles in microwave (2; 4; 6; 8; and 10 cycle). Then test the content of chili extract with a quantitative; And calculate for resulting in yield so it can know the highest condition. The result of this research yield yield of fresh chilli extract with Microwave Assisted Soxhlet Extraction (MASE) method is 400 W with 8 extraction cycle, mass of 20 gram of cayenne pepper yield yield of 8,4824%. High Performance Liquid Chromatography (HPLC) test results was contained capsaicin (0.453 ± 0.004)% w / w or (45.3 ± 0.4) ppm.

Item Type: Thesis (Undergraduate)
Additional Information: RSK 661.4 Var i
Uncontrolled Keywords: Cabai Rawit, Microwave, Soxhlet, Capsaicin
Subjects: T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions.
Divisions: Faculty of Industrial Technology > Chemical Engineering > (S1) Undergraduate Theses
Depositing User: Yeni Variyana .
Date Deposited: 16 Nov 2017 08:29
Last Modified: 06 Mar 2019 03:01
URI: http://repository.its.ac.id/id/eprint/43807

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