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ITS » Undergraduate Theses » Teknik Kimia
Posted by achmad88 at 08/12/2009 13:08:56  •  3229 Views


EKSTRAKSI POLIFENOL DARI BIJI KAKAO UNFERMENTED DENGAN FLUIDA CO2 SUPERKRITIS

SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF POLYPHENOL FROM UNFERMENTED COCOA BEANS

Created by :
HONARTA, DHANI; EFFENDI, JIMMY  



Subjectfluida CO2 superkritis
Alt. Subject Supercritical fluid extraction
Keywordbiji kakao
polifenol
fluida CO2 superkritis
pemodelan

Description:

Kandungan polifenol yang tinggi memberi pengaruh negatif terhadap cita rasa, berupa rasa pahit dan sepat yang berlebihan. Sehingga dengan ekstraksi superkritis disamping mendapatkan polifenol juga membantu dalam proses penghilangan polifenol dari bubuk kakao. Penelitian ini mempelajari pengaruh tekanan dan suhu pada waktu ekstraksi tertentu terhadap yield polifenol dengan fluida CO2 sperkritis, kemudian melakukan perhitungan teoritis dengan ‘Shrinking Core Model’. Ekstraksi dilakukan dalam unit alat ekstraksi superkritis (buatan Thermo Separation Product, USA) dengan kapasitas ekstraktor 100 cc. Percobaan dilakukan dengan sampel 10 g bubuk kakao unfermented dan telah mengalami penghilangan lemak . Ekstraksi dilakukan pada suhu 40,50 dan 60oC dengan tekanan ekstraktor 22,24 dan 28 MPa, waktu ekstraksi 2,3 dan 4 jam. Hasil ekstrak yang diperoleh kemudian dianalisa kandungan polifenolnya dengan spektrofotometri sebagai polifenol. Hasilnya menunjukkan bahwa perolehan polifenol cenderung mengalami peningkatan seiring dengan kenaikan tekanan pada berbagai suhu konstan. Polifenol tertinggi tertinggi sebesar 12,3 % diperoleh pada tekanan 28 MPa dan suhu 50 oC. Kelarutan dan densitas polifenol dalam CO2 superkritis cenderung mengalami peningkatan dengan kenaikan tekanan pada suhu konstan.


Alt. Description

High content of Polyphenol on cocoa beans has negative influence of bittern flavor. Supercritical extraction not only result polyphenol but also help reduce polyphenol from cocoa powder. This experiment supposes to know influence of pressure, and temperature extraction to yield of polyphenol. Supercritical extraction unit (made Thermo Separation Product, USA) is used for extraction. Experiment process use 10 gr of unfermented cocoa powder with temperature are 40, 50, 60 oC and the extractor pressure are 22, 24, 26 and 28 Mpa, resident time of extraction are 120, 180, and 240 minute, rate of carbon dioxide ± 110 litre/h. Result is analyzed using spectrophotometer to calculate total of polyphenol. Experiment results show that higher pressure in constant temperature increasing yield total polypheol). The best result is reached at pressure 28 Mpa and temperature 50 oC about 12,3 % of polyphenol. Solubility dan density of polyphenol in supercritical CO2 fluid are increase with the increasing of pressure in the constant temperature.

Contributor:
  1. Ir. Margono, MT
Date Create:08/12/2009
Type:Text
Format:pdf
Language:Indonesian
Identifier:ITS-Undergraduate-3100007029368
Collection ID:3100007029368
Call Number:RSK 660.284 2 Hon e


Source :
Undergraduate Thesis, Chemical Engineering, RSK 660.284 2 Hon e, 2007

Coverage :
ITS Community Only

Rights :
Copyright @2007 by ITS Library. This publication is protected by copyright and permission should be obtained from the ITS Library prior to any prohibited reproduction, storage in a retrievel system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. For information regarding permission(s), write to ITS Library.


Publication URL :
http://digilib.its.ac.id/ekstraksi-polifenol-dari-biji-kakao-unfermented-dengan-fluida-co2-superkritis-5834.html




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  1. ITS-Undergraduate-5834-2301100054-2301100057-Judul.pdf - 134 KB
  2. ITS-Undergraduate-5834-2301100054-2301100057-Bab1.pdf - 80 KB
  3. ITS-Undergraduate-5834-2301100054-2301100057-Bab2.pdf - 639 KB
  4. ITS-Undergraduate-5834-2301100054-2301100057-Bab3.pdf - 249 KB
  5. ITS-Undergraduate-5834-2301100054-2301100057-Bab4.pdf - 153 KB
  6. ITS-Undergraduate-5834-2301100054-2301100057-Kesimpulan.pdf - 76 KB
  7. ITS-Undergraduate-5834-2301100054-2301100057-Lampiran.pdf - 477 KB



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