KOEFISIEN TRANSFER MASSA VOLUMETRIS EKSTRAKSI ZAT WARNA ALAMI DARI RIMPANG KUNYIT (KURKUMINOID) DI DALAM TANGKI BERPENGADUK

Abstract

publications state that coloring substance in food products has negative impact on health. The negative impact occurs if the synthetic dye is added in excess amount into the food or in small amount but is consumed continuously in long term. Body resistance factor that is different with age, sex and other physical factors, as well as certain society consumption culture also contribute to the effect resulted from the food dye substance. Turmeric (Curcuma domestica Vahl) is one of natural coloring substance that has been used widely. This research aims to determine the coloring substance content in the material (oleoresin) with extraction method by using mixing-tank with mixing rate and turmeric weight variables. The procedure of research was as follows: a. To determine coloring substance concentration in original turmeric rhizome (Xo) b. To determine Henry constant in extraction process c. Extraction process using mixing tank d. To analyze the sample produced by using spectrophotometer The result is obtained with mixing rate of 1000 rpm in operating temperature 95oC for 2.5 hours extraction time, with sampling interval of 15 minutes the kca value is 0.0061875. he research results an equation that links speed turn around of agitation with kca value in the speed turn around of agitation range between 200 to 1000 rpm