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ITS » Undergraduate Theses » Teknik Kimia
Posted by achmad88 at 08/12/2009 13:08:56  •  4007 Views


EKSTRAKSI POLIFENOL DARI BIJI KAKAO UNFERMENTED DENGAN FLUIDA CO2 SUPERKRITIS

SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF POLYPHENOL FROM UNFERMENTED COCOA BEANS

Author :
HONARTA, DHANI; EFFENDI, JIMMY  




ABSTRAK

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 4050 dan 60oC dengan tekanan ekstraktor 2224 dan 28 MPa waktu ekstraksi 23 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 123 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.


ABSTRACT

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 litreh. 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 123 of polyphenol. Solubility dan density of polyphenol in supercritical CO2 fluid are increase with the increasing of pressure in the constant temperature.



Keywordsbiji kakao; polifenol; fluida CO2 superkritis; pemodelan,
 
Subject:  fluida CO2 superkritis
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

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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.




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ITS-Undergraduate-3100007029368 -5834.pdf




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