The regresion model obtained is Fe content = 34,6075-(0,54775T)-29,0551+0,548Tt, where T  is temperature and t is time of chelating process. However, absorbent concentration and stirring speed variables have significant influent for decreasing volume. Konsentrasi asam sitrat 7,5 b/v efektif menghambat non-enzimatik browning jus buah Pir Yali dengan penurunan indeks browning sebesar 21. Regresion model obtained is Eugenol =74,45 + 0,10325 temperature. Decreasing of Fe content from initial content 22,98mg/L down to l,86 - 2l,26mg/L. The result shows that temperature and time are significant variable for decreasing Fe content. Data treatment obtained using Design Expert software. The research uses design of experiment: factorial design 24 with variables: citric acid concentration (1- 2%b), temperature (50oC – 70oC), time (l - 2 hours) and stirring speed (300-600 rpm). Analysis of Fe content uses Spectrofotometry. The research conducts with initial Fe content, chelating process, and final analysis of Fe content. The objective of research is to obtain the significant variable for content and volum response. Furthermore, it needs to improve the value of clove leaf oil through chelating process with citric acid. It was caused by Fe content in the oil, so the oil has dark color. The oil is still dark color and low eugenol content, generally. Abstract  Clove leaf oil is essential oil produced by distillation of clove leaf.
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