TEKNOLOGI EKSTRAKSI MINYAK BAWANG BOMBAI (ALLIUM CEPA L.) MENGGGUNAKAN METODE MICROWAVE HYDRO-DIFFUSION GRAVITY (MHG) DAN SOXHLET
DOI:
https://doi.org/10.61844/jtkm.v2i1.450Kata Kunci:
Allium cepa L., MHG, Soxhlet, YieldAbstrak
Umumnya, bawang bombai (Allium cepa L.) diekstraksi sebagai bahan penyedap masakan dan obat-obatan. Akan tetapi, proses ekstraksi masih terbatas pada yield yang dihasilkan dengan metode tradisional. Pada penelitian ini digunakan metode ekstraksi microwave hydro-diffusion and gravity (MHG) untuk mengevaluasi bagaimana mempengaruhi yield minyak yang dihasilkan dari bawang bombai. Selain itu, adanya metode sokletasi sebagai teknik ekstraksi konvensional sebagai pembanding terhadap kinerja dan kuantitas ekstrak. Selanjutnya, metode ekstraksi MHG tidak memerlukan penggunaan pelarut, melainkan menggunakan air yang terdapat di dalam material sebagai pelarut internal. Dalam penelitian ini, bawang bombai diperlakukan dengan dua (2) cara yaitu dengan penjemuran sinar matahari (sun dying) selama 1 hari dan tanpa pretreatment. Parameter ekstraksi dengan MHG digunakan daya microwave sebesar 600 W, waktu ekstraksi 75 menit, dan ukuran material 1 cm. Hasil penelitian menunjukkan yield lebih tinggi diperoleh dari bahan melalui sun drying sebesar 2,78% dibandingkan dengan bahan yang tidak di pretreatment yaitu 1,76%. Hasil recovery minyak yang dihasilkan dari metode soxhlet sebesar 4,98% selama 5 jam. Oleh karena itu, metode MHG dapat dijadikan sebagai salah satu metode ekstraksi yang ramah lingkungan, waktu ekstraksi lebih cepat, dan konsumsi energi yang lebih sedikit sehingga dapat diterapkan pada skala yang lebih besar.
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