PERBANDINGAN METODE EKSTRAKSI ASAM LEMAK PADA AMPAS KOPI MENGGUNAKAN METODE SOXHLET DAN MASERASI
Abstract
Pada penelitian ini dilakukan ekstraksi asam lemak pada bubuk kopi dengan metode sokhletasi (S) dan maserasi (M) terhadap ampas serta bubuk kopi sehingga menghasilkan minyak kopi. Tujuan pada penelitian ini adalah membandingkan prosentase kelimpahan asam lemak di dalam bubuk kopi melalui perbandingan metode ekstraksi. Perhitungan yang dilakukan diantaranya adalah %rendemen, %Asam lemak bebas (ALB). Sedangkan karakterisasi produk hasil ekstraksi dilakukan dengan analisis KLT, spektroskopi FTIR serta analisis GC-MS. Hasil rendemen yang didapatkan pada sampel S (sokletasi ampas kopi), M1 (maserasi ampas kopi , dan M2 (maserasi bubuk kopi) berurutan adalah 18,69%; 5,62%; 5,95%. Sedangkan hasil analisis GC-MS didapatkan % kelimpahan asam lemak oleat dan palmitat secara berurutan pada sampel M1 adalah 18%; 82%. Untuk sampel M2 adalah 71,7%; 16,6%. Untuk sampel S adalah 54,6%; 45,4%. Sedangkan %ALB pada sampel M1, M2, dan S secara berturut adalah 29,3%; 1,1%; 3,2%. Karakterisasi FTIR menunjukkan interaksi vibrasi yang muncul pada semua sampel adalah vibrasi tekuk ikatan C=C alkena (722 cm-1), vibrasi Streching ikatan C-O alkohol tersier (1163 cm-1), vibrasi tekuk ikatan CH alkana (1460 cm-1), vibrasi Streching ikatan C=O karboksilat (1744 cm-1), vibrasi Streching ikatan CH alkana (2926 cm-1), dan vibrasi Streching ikatan O-H asam karboksilat (3007 cm-1).
Kata Kunci: ekstraksi, bubuk kopi, GC-MS, maserasi, soklet.
ABSTRACT
In this study, the extraction of fatty acids in coffee powder by soxhlet (S) and maceration (M) methods was carried out to produce coffee oil. The purpose of this study was to compare the percentage of fatty acid abundance in coffee grounds through a comparison of extraction methods. The calculations performed including % yield and % free fatty acids (ALB). Meanwhile, the characterization of the extracted product was carried out by TLC analysis, FTIR spectroscopy, and GC-MS analysis. The yield obtained for the samples S, M1, and M2 was 18.69%; 5.62%; 5.95%, respectively. The GC-MS analysis results showed that the percentage of abundance of the oleic and palmitic fatty acids in the sample M1 was 18% and 82%, in the sample M2 was 71.7% and 16.6%, as well as in the sample S was 54.6% and 45.4% , respectively. While the percentage of ALB on samples M1, M2, and S was 29.3%; 1.1%; 3.2%, respectively. FTIR characterization showed that the vibrational interaction appeared in all samples were the bending vibration of the C=C alkene bond (722 cm-1), the stretching vibration of the tertiary CO alcohol bond (1163 cm-1), the bending vibration of the CH alkane bond (1460 cm-1), the stretching vibration of the C=O carboxylate bond (1744 cm-1), the stretching vibration of the CH alkane bond (2926 cm-1), and the stretching vibration of the OH bond of the carboxylic acid (3007 cm-1).
Keywords: extraction, coffee powder, GC-MS, maceration, soxhlet.
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