PENGARUH SUHU EKSTRAKSI RIMPANG JAHE TERHADAP HASIL KADAR GINGEROL DAN SHOGAOL MENGGUNAKAN EKSTRAKTOR BERPENGADUK (The Effect of Temperature of Ginger Rhizome Extraction on The Results of Gingerol and Shogaol Content by Using Stirred Extractor)

Hafidz, Muchamad (2018) PENGARUH SUHU EKSTRAKSI RIMPANG JAHE TERHADAP HASIL KADAR GINGEROL DAN SHOGAOL MENGGUNAKAN EKSTRAKTOR BERPENGADUK (The Effect of Temperature of Ginger Rhizome Extraction on The Results of Gingerol and Shogaol Content by Using Stirred Extractor). Undergraduate thesis, undip.

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Abstract

Pengaruh Suhu Ekstraksi Rimpang Jahe terhadap Hasil Kadar Gingerol dan Shogaol Menggunakan Ekstraktor Berpengaduk Ekstraksi merupakan proses pemisahan dan isolasi zat dari suatu zat dengan penambahan pelarut tertentu untuk mengeluarkan komponen campuran dari zat padat atau zat cair. Pada penelitian ini dilakukan ekstraksi kandungan gingerol dan shogaol dari rimpang jahe untuk mengetahui pengaruh jumlah pelarut dan suhu ekstraksi terhadap hasil kadar gingerol dan shogaol. Ekstraksi kandungan gingerol dan shogaol dilakukan dengan alat ekstraktor berpengaduk yaitu dengan menggunakan bahan serbuk rimpang jahe sebanyak 500 gram untuk setiap percobaan kemudian diekstraksi dengan pelarut air sebanyak 4 liter pada setiap percobaannya. Karakteristik ekstrak gingerol dan shogaol dianalisa menggunakan spektrofotometer untuk mengetahui nilai absorbansi gingerol dan shogaol dalam suatu variabel ekstrak. Pengaruh suhu ekstraksi terhadap hasil kadar gingerol dan shogaol yang optimum yaitu pada percobaan III sebesar 2,844% dengan menggunakan jumlah pelarut 4 liter air, pH= 6, dan suhu 100°C, dimana semakin meningkatnya suhu maka difusi yang terjadi akan semakin besar, sehingga kontak antara solvent dengan solute akan semakin cepat dan proses pelarutan kandungan gingerol dan shogaol oleh solvent akan terus terjadi sampai solvent jenuh terhadap solute. Berdasarkan hasil praktikum yang telah dilakukan dapat disimpulkan bahwa suhu ekstraksi mengalami kenaikan yang signifikan terhadap hasil kadar gingerol dan shogaol. Kata Kunci: Ekstraksi, Rimpang Jahe, Gingerol, Shogaol, Spectrofotometer, Suhu The Effect of Temperature of Ginger Rhizome Extraction on The Results of Gingerol and Shogaol Content by Using Stirred Extractor Extraction is the process of separating and isolating substances from a substance by adding certain solvents to remove a mixture of solid or liquid substances. In this study extraction of gingerol and shogaol content from ginger rhizome was conducted to determine the effect of solvent amount and extraction temperature on the results of gingerol and shogaol levels. Extraction of gingerol and shogaol content was carried out with a stirred extractor device using 500 grams of ginger rhizome powder for each experiment and then extracted with 4 liters of water in each experiment. The characteristics of gingerol and shogaol extract were analyzed using a spectrophotometer to determine the absorbance value of gingerol and shogaol in an extract variable. The effect of extraction temperature on the optimum results of gingerol and shogaol levels is in experiment III of 2.844% by using the amount of solvent 4 liters of water, pH = 6, and temperature of 100 ° C, where the temperature increases the greater the diffusion, so contact between the solvent and the solute will be faster and the dissolution process of gingerol and shogaol content by the solvent will continue to occur until the solvent is saturated with the solute. Based on the results of the practicum that has been carried out, it can be concluded that the extraction temperature has a significant increase in the yield of gingerol and shogaol. Keywords: Extraction, Ginger Rhizome, Gingerol, Shogaol, Spectrophotometer, Temperature

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:66722
Deposited By:Ms Siti Sundari Vokasi
Deposited On:21 Nov 2018 09:32
Last Modified:21 Nov 2018 09:32

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