Kinetika Ekstraksi Minyak Atsiri Lada Hitam (Piper nigrum) Secara Hidrodistilasi

Shintawati Shintawati; Analianasari Analianasari; Zukryandry Zukryandry

doi:10.25273/cheesa.v3i2.7388.63-70

Kinetika Ekstraksi Minyak Atsiri Lada Hitam (Piper nigrum) Secara Hidrodistilasi

Shintawati Shintawati, Analianasari Analianasari, Zukryandry Zukryandry

Abstract

Lada hitam dikenal dengan nama King of Spices yang merupakan salah satu komoditi unggulan ekspor asal Provinsi Lampung. Lada hitam memiliki aroma dan rasa pedas yang khas. Kontribusi aroma berasal dari senyawa volatile yang terkandung pada minyak atsiri dalam lada hitam. Minyak atsiri lada diperoleh dari ekstraksi pelarut, hidrodistilasi, distilasi uap, distilasi fluida super kritik dan hidrodistilasi menggunakan microwave. Nilai konsentrasi minyak atsiri selama ekstraksi serta laju ekstraksi dapat diprediksi dari model kinetika. Tujuan penelitian ini adalah mempelajari ekstraksi minyak atsiri lada hitam dan mengetahui model kinetika ekstraksi minyak atsiri lada hitam secara hidrodistilasi. Hidrodistilasi dilaksanakan selama 5 jam dengan pengambilan data setiap 15 menit. Hasil penelitian memperlihatkan kinetika ekstraksi lada hitam mengikuti model kinetika ekstraksi orde kedua. Nilai parameter kinetika orde kedua dari ekstraksi minyak atsiri lada hitam yaitu kapasitas ekstraksi minyak atsiri lada,Cs, laju awal ekstraksi, h, dan konstanta laju ekstraksi, k masing-masing adalah 4,9 gL^-1, 0,206 g L^-1menit^-1 dan 0,0086 g^-1L menit^-1 dan nilai determinasi sebesar 99,97%. Hasil eksperimen didapat perolehan ekstraksi sebesar 5,14%.

Keywords

ekstraksi; hidrodistilasi; kinetika; lada hitam; orde dua

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