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%
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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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