PENGARUH KECEPATAN PUTAR PENGADUKAN DAN SUHU OPERASI PADA EKSTRAKSI TANIN DARI JAMBU METE DENGAN PELARUT ASETON

Enny Kriswiyanti Artati, Fadilah Fadilah

Abstract

Cashew has high economic values. Almost all the part of this plant are useful. However, the chasew nut is the most important part  and the cashew apples is just eaten or used for syrup. The extraction of tannin from cashew apples can increase the  economic value of  cashew apples.The objectives of this research were  obtained tannin  and to seek the process and operation condition of extraction of  tannin from cashew apples. The experiment was carried out in a stirred reactor equipped with condenser and mantel heater.Cashew apples was in slab form.  250 ml  aceton and 60 gram chasew apples add to the ractor.  Samples  was drawn at ceratin times and the tannin  concentration was measured by gravimetriv method.

The results  showed that increasing extraction  temperature and stirrer velocity caused increase the tranfer mass(Kc)  and diffusivity  (De) coefficients . The value of Kc and De are from 0.2322 gr / cm2.min  until  1.2678 gr /cm2.min and from 0.031 cm2/min  until 0.079 cm2/min  for the range of stirrer velocity 500 - 800 rpm. The value of Kc and De are from 3.305 gr / cm2.min  until 8.021 gr /cm2.min and from 0.408999 cm2/min  until 0.6678 cm2/min  for extraction temperature range  35 0C until 50 0C. 

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DOI: https://doi.org/10.20961/ekuilibrium.v6i1.49520

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