Optimasi Proses Pemisahan Minyak Jintan Hitam Dengan Kualifikasi Food Grade Menggunakan Metode Hydrodistillation Melalui Variasi Treatment Pra-Ekstraksi

Elisabeth Ratnani Wahyu Hapsari, Achmad Ferdiansyah Pradana Putra, Achmad Haris Sofani

Abstract


Jintan hitam memberikan manfaat yang baik bagi tubuh sebagai peningkat imunitas, namun sayang teknologi pengekstrakan jintan hitam masih belum memenuhi standart FDA yang menganjurkan penggunaan pelarut air sewaktu proses ekstraksi agar aman dikonsumsi. Adapun teknologi yang sudah berkembang yaitu metode ekstraksi hidrodistilasi mengunakan pelarut air hanya mampu menghasilkan yield 7,52%, sehingga memerlukan treatiment tambahan agar dihasilkan yield yang lebih maksimal. Metodologi yang dilakukan dalam penelitian ini adalah variasi treatment pra-ekstraksi meliputi : Maceration (M), Maceration Microwave (MW), Maceration Ultrasonic (MU), dan Maceration Ultrasonic Microwave  (MWU) dengan metode ekstraksi hydrodistillation. Variabel waktu pra-ekstraksi divariasikan dari 10, 20, 30, 40, 50, dan 60 menit, sedangkan proses ekstraksi berlangsung selama 9 jam. Hasil penelitian menunjukkan variasi pra-ekstraksi MWU memberikan pemecahan dinding sel jintan hitam yang sempurna, sehingga dihasilkan yield sebesar 20,61% (w/w), dengan 11 komponen bahan aktif. Perlakukan yang dilakukan dengan metode pra ekstraksi MWU juga mampu menghemat konsumsi energi sebesar 81,53% jika dibandingkan dengan metode maserasi saja. Dengan demikian metode pra-ekstraksi MWU terbukti mampu memberikan optimasi proses pemisahan minyak jintan hitam.


Keywords


Pra Ekstraksi; Maserasi; Microwave; Ultrasonic;

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DOI: http://dx.doi.org/10.12962/j25493736.v7i2.14686

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