Sanbari, Eka Putra and Fauziyah, Laili Ellya (2018) Ekstraksi Minyak Atsiri Bawang Putih (Allium sativum L.) dengan Menggunakan Metode Microwave Hydrodistillation dan Solvent-Free Microwave Extraction. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Studi telah menunjukkan bahwa bawang putih dapat menghambat pertumbuhan berbagai mikroorganisme. Namun, metode pengambilan garlic oil saat ini masih dilakukan dengan menggunakan metode konvensional. Pada penelitian ini digunakan penyempurnaan metode yang sudah ada, sehingga menghasilkan yield yang lebih tinggi serta biaya operasional yang rendah, yaitu microwave hydrodistillation (MHD) dan Solvent-Free Microwave Extraction (SFME) yang memiliki laju ekstraksi yang lebih cepat, yield, dan juga kemurnian ekstrak yang lebih tinggi. Tujuan dari penelitian tugas akhir ini adalah membandingkan pengaruh penggunaan metode, menentukan kondisi operasi optimum, dan kualitas minyak bawang putih yang dihasilkan. Variabel yang digunakan pada ekstraksi ini, yaitu ukuran bahan baku, daya microwave, rasio feed to distiller, dan rasio feed to solvent. Pada metode microwave hydrodistillation dilakukan waktu ekstraksi selama 1 jam, 2 jam, dan 3 jam dengan, sedangkan metode solvent-free microwave extraction dilakukan waktu ekstraksi selama 30 menit, 60 menit, dan 90 menit. Dari hasil penelitian dapat dilihat bahwa ekstraksi minyak atsiri bawang putih menggunakan metode microwave hydrodistillation menghasilkan yield 0,6804% yang lebih tinggi dari metode solvent-free microwave extraction, yaitu 0,0128%.
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Studies have shown that garlic can inhibit the growth of various microorganisms. However, garlic oil retrieval method is still done using the conventional method. In this research, the use of existing methods is improved, resulting in higher yield and lower operational cost, ie microwave hydrodistillation (MHD) and Solvent-Free Microwave Extraction (SFME) which have faster extraction rate, yield, and also purity higher extracts. The purpose of this final research is to compare the influence of the use of methods, determine the optimum operating conditions, and the quality of garlic oil produced. The variables used in this extraction are raw material size, microwave power, feed to distiller ratio, and feed to solvent ratio. In the microwave hydrodistillation method extraction time for 1 hour, 2 hours, and 3 hours with, while the solvent-free microwave extraction method performed extraction time for 30 minutes, 60 minutes, and 90 minutes. From the research results can be seen that the extract of essential oil of garlic using microwave hydrodistillation method yielded a 0.6804% higher yield than the solvent-free microwave extraction method, which is 0,0128%.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSK 660.284 2 San e-1 |
| Uncontrolled Keywords: | Bawang putih, Microwave hydrodistillation, Solvent-free Microwave Extraction, Minyak atsiri |
| Subjects: | Q Science > QD Chemistry > QD63 Extraction T Technology > TP Chemical technology T Technology > TP Chemical technology > TP370 Food processing and manufacture |
| Divisions: | Faculty of Industrial Technology > Chemical Engineering > 24201-(S1) Undergraduate Thesis |
| Depositing User: | Eka Putra Sanbari |
| Date Deposited: | 15 Feb 2021 02:48 |
| Last Modified: | 15 Feb 2021 02:48 |
| URI: | http://repository.its.ac.id/id/eprint/53765 |
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