Enhancing The Rate of Process and The Quality of Rice Bran Oil Through The Ultrasonic- Assisted Extraction

Peningkatan Kecepatan Proses dan Mutu Minyak Bekatul melalui Proses Ekstraksi Berbantukan Ultrasonik

Mohamad Djaeni -  Universitas Diponegoro, Indonesia
*Yuniar Luthfia Listyadevi -  Universitas Diponegoro, Indonesia
Diterbitkan: 31 Mei 2019.
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Bagian: Artikel
Bahasa: EN
Teks Lengkap:
Statistik: 156 108
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Minyak bekatul adalah salah satu minyak yang telah banyak digunakan dalam industri kimia, farmasi dan makanan mengingat kandungan esensial tinggi seperti antioksidan, vitamin yang baik untuk tubuh. Ekstraksi minyak bekatul berbantukan ultrasonik merupakan salah satu metode yang digunakan untuk mengurangi waktu ekstraksi. Tujuan dari penelitian ini ialah mengkaji pengaruh metode ekstraksi terhadap perpindahan massa minyak bekatul, kualitas antioksidan, dan kualitas minyak bekatul selama proses ekstraksi pada suhu, waktu ekstraksi, dan rasio pelarut yang tepat. Perpindahan massa minyak bekatul dievaluasi berdasarkan pengaruh berbagai suhu, waktu ekstraksi, dan rasio pelarut untuk memprediksi waktu yang tepat untuk mendapatkan minyak bekatul yang banyak. Kualitas kimia (kandungan antioksidan α-tokoferol) serta kualitas fisik (warna minyak) minyak bekatul dikaji sehingga mampu memprediksi suhu, waktu ekstraksi, dan rasio pelarut yang relatif baik. Hasil penelitian menunjukkan yield meningkat seiring dengan bertambahnya suhu dan waktu ekstraksi. Meski demikian nilai antioksidan α-tokoferol akan menurun seiring bertambahnya suhu, waktu ekstraksi dan pelarut. Kondisi operasi yang direkomendasikan untuk mendapatkan yield dan nilai antioksidan yang cukup tinggi adalah pada suhu 40ºC, rasio bahan/pelarut 1:5 dan waktu ekstraksi 51 menit.

Kata Kunci
minyak bekatul; ekstraksi; ultrasonik;, perpindahan massa; α-tokoferol

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