APLIKASI RESPONSE SURFACE METHODOLOGY PADA ANALISA KANDUNGAN ASAM ASKORBAT HASIL EKSTRAK CABAI MERAH MENGGUNAKAN EVAPORATOR VAKUM (Application of Response Surface Methodology in Analysis of ascorbic acid content in red chili extract using vacuum evaporation)

Abstract

Aplikasi Response Surface Methodology Pada Analisa Kandungan Asam Askorbat Hasil Ekstrak Cabai Merah Menggunakan Evaporator Vakum AISYA ROHMATUL UMMAH* 21030115060028 Riset ini bertujuan untuk mengembangkan skema proses evaporasi untuk produk pemekatan cabai merah. Pada cabai merah terdapat beberapa vitamin salah satunya vitamin c atau asam asksorbat. Cabai merah di ekstrak kemudian di evaporasi menggunakan evaporator vakum untuk mengurangi kadar air (tekanan pengukur 65 cmHg) dengan variabel meliputi suhu (40-60 °C), konsentrasi (25-45 g/l), dan waktu (30, 45, 60 menit). Selain analisa kadar asam askorbat juga dilakukan analisa ph dan densitas. Penentuan variabel menggunakan metode Response Surface Methodelogy dan dilakukan dengan Central Composite Rotational Design (CCRD). Percobaan menunjukkan bahwa nilai kadar vitamin C lebih dari 0,5 % dicapai pada suhu evaporasi antara 56-58 0 C dengan lama waktu 50-55 menit pada konsentrasi 35 g/l. Kata kunci : evaporasi, cabai merah, asam askorbat ABSTRACT Application of Response Surface Methodology in Analysis of Ascorbic Acid Content in Red Chilli Extract Using Vacuum Evaporator AISYA ROHMATUL UMMAH* 21030115060028 The purpose of this research In to develop the evaporation process for the red chili trigger products. In red chili found some vitamin salahe vitamin c or ascorbic acid. The red chili in the extract is then evaporated using an evaporator to remove the air content (pressure gauge 65 cm-Hg) with variables including temperature (40-60 °C), concentration (25-45 g /l), and time (30, 45, 60 minutes). In addition to analysis of ascorbic acid levels also performed the analysis of ph and density. Determination of variables using Response Surface Methodelogy method and performed with Central Composite Rotational Design (CCRD). The experiment showed that the vitamin C content value was more than 0,5% at evaporation temperature between 50-55 0 C with 45-50 minutes with concentration 35,45 g/l. Keywords: evaporation, red chili, ascorbic acid