Produksi Asam Levulinat Dari Buah Trembesi Menggunakan Metode Air Subkritis

Syafril, Andrian Rahmanda and Prawira, Yoga (2016) Produksi Asam Levulinat Dari Buah Trembesi Menggunakan Metode Air Subkritis. Undergraduate thesis, Institut Teknologi Sepuluh Nopember Surabaya.

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Abstract

Asam levulinat merupakan produk intermediet yang bisa diturunkan lanjutan sebagai prekursor industri farmasi, bahan tambahan pada bahan bakar, produk pertanian, pelapisan material, pelarut, industri polimer, industri plastik dan lain-lain. Dengan melihat potensi tersebut perlu dikembangkan metode pemrosesan pembuatan asam levulinat, salah satunya dengan memanfaatkan teknologi air subkritis sebagai metode pemrosesan dengan memanfaatkan buah trembesi.. Tujuan dari penelitian ini adalah mempelajari pengaruh waktu reaksi pada kondisi air subkritis dengan temperatur 200 oC dan tekanan 40 Bar yang tetap terhadap konversi glukosa dan yield asam levulinat dari buah trembesi. Variabel yang digunakan adalah waktu reaksi 15, 30, 60, 120, 240 dan 480 menit dengan air subkritis pada tekanan 40 bar temperatur 200 oC dan rasio buah 5 gram dengan pelarut 40 ml. Hasil liquid dianalisa dengan spektrofotometer untuk kandungan glukosa dan analisa asam levulinat dengan LC-MS. Semakin lama waktu reaksi semakin banyak glukosa yang terkonversi, konversi tertinggi didapat pada waktu reaksi 480 menit sebesar 98,74%. Yield produksi asam levulinat semakin lama waktu reaksi yield asam levulinat cenderung semakin tinggi, yield asam levulinat tertinggi didapat pada waktu reaksi 240 menit sebesar 6,249% ================================================================================================= Levulinic acid is an intermediate product which can be lowered further as a precursor to the pharmaceutical industry, additives in fuels, agricultural products, coating materials, solvents, industrial polymers, plastics industry and others. By looking at the potential need to be developed processing methods levulinic acid production, one of them by using subcritical water technology as a method of processing by utilizing a trembesi fruit. The purpose of this research is studying the effect of reaction time on the condition of subcritical water with a temperature of 200°C and a pressure of 40 bar fixed to the conversion of glucose and yield of levulinic acid from trembesi fruit. The variables used were reaction time 15, 30, 60, 120, 240 and 480 minutes with subcritical water at a pressure of 40 bar and a temperature of 200 oC ratio of 5 grams of fruit with 40 ml of solvent. The results were analyzed by a spectrophotometer to liquid glucose content and analysis levulinic acid by LC-MS. The longer reaction time, more glucose is converted, the highest conversion obtained in a reaction time of 480 minutes amounted to 98,74%. Yield acid production levulinic the longer reaction time levulinic acid yield tends to be higher, the highest yield levulinic acid obtained in a reaction time of 240 minutes at 6,249%

Item Type: Thesis (Undergraduate)
Additional Information: RSK 661.802 Sya p
Uncontrolled Keywords: Buah Trembesi, Asam Levulinat, Air Subkritis, Yield
Subjects: T Technology > TK Electrical engineering. Electronics Nuclear engineering > TK2945 Lead-acid batteries.
Divisions: Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24201-(S1) Undergraduate Thesis
Depositing User: EKO BUDI RAHARJO
Date Deposited: 18 Feb 2020 03:57
Last Modified: 18 Feb 2020 03:57
URI: http://repository.its.ac.id/id/eprint/75012

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