ISOLASI MINYAK KEMIRI
I.
TUJUAN PERCOBAAN
Mahasiswa dapat mengetahui [rpses ekatraksi suatu zat dari bahan yang terdapat dialam.
II.
ALAT DAN BAHAN YANG DIGUNAKAN
Alat yang digunakan : 1. Alat ekstraksi dan destilasi 2. Labu leher 2 3. Termometer 4. Gelas Kimia
Bahan yang digunakan : 1. Kemiri 2. Etanol
III.
DASAR TEORI
Minyak kemiri dapat dipisahkan dari ampas bijinya secara kimia (ekstraksi-destilasi) dan secara fisika (pengepresan).
Secara kimia :
Ekstraksi
Ekstraksi adalah suatu proses pemisahan dari bahan padat maupun cair dengan bahan pelarut. Pelarut yang digunakan harus dapat mengekstrak substansi yang diinginkan tanpa melarutkan material lainnya.
-
Ekstraksi padat-cair Merupakan transfer difusi komponen terlarut dari padatan inert kedalam pelarutnya. Proses ini merupakan proses yang
SATUAN PROSES
1
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bersifat
fisik
karenakomponen
terlarut
kemudian
dikembalikan lagi ke keadaan semula tanpa mengalami perubahan kimiawi. Ekstraksi dari bahan padat dilakukan jika bahan yang diinginkan dapat larut dalam solven pengekstraksi. Ekstraksi berkelanjutan diperlukan apabila padatan hanya sdikit larut dalam pelarut. Namun sering juga
digunakan
pada
padatan
yang
larut
karena
efektivitasnya.
Destilasi Destilasi atau penyulingan adalah suatu metode pemisahan bahan kimia berdasarkan percobaan kecepatan atau ata u kemudahan menguap (volatilitas) bahan dalam pemyulingan campuran zat dididihkan
sehingga
menguap
dan
uap
ini
kemudian
didinginkan kembali dalam bentuk cairan. Zat yang memiliki titik didih lebih rendah akan menguap lebih dulu. Metode ini merupakan termasuk unit operasi kimia jenis perpindahan massa. Destilasi juga bisa dikatakan sebagai proses pemisahan komponen yang ditunjukkan untuk memisahkan pelarut dan komponen pelarutnya. Hasil destilasi disebut destilat dan sisanya disebut residu. Prosedestilasi dapat dibagi menjadi bebarapa jenis : a. Destilasi bertingkat Teknik atau pemisahan campuran berupacairan yang bertujuan untuk memproses lebih dari satu jenis komponen. komponen. b. Destilasi fraksional Teknik pemisahan campuran berupa cairan heterogen yang bertujuan untuk memisahkan fraksi-fraksi / komponen yang
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c. Destilasi vakum Destilasi tanpa pemanasan dan berlangsung pada tekanan rendah. Tekanan diturunkan sampai terjadi pendidihan. p endidihan.
Secara Fisika : Pengepresan Minyak kemiri Komposisi kimia biji dan miyak kemiri
Biji kemiri Setiap 100 gr daging biji kemiri mengandung 636 kal
-
19 gr protein
-
63 gr lemak
-
8 gr karbohidrat
-
80 mg kalsium
-
200 mg fosfor
-
2 mg besi
-
0,06 mg vitamin B
-
7 gr air
Minyak kemiri Bagian buah (biji) mengandung minyak sebesar 55-65 % dan kadar minyak dalam tempurung sebesar 60 %.
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Komposisi kimia minyak kemiri Asam lemak
Jumlah %
Asam lemak jenuh Asam palmitat
55
Asam stearat
6,7
Asam lemak tak jenuh
Asam oleat
10,5
Asam linoleat
48,5
Asam linilenat
28,5
Sifat fisik dan kimia Karakteristik
Nilai
Bilangan Penyabunan
188-202
Bilangan Asam
6,3-8
Bilangan Iod
136-167
Bilangan Thiocynogen
97-107
Bilangan Hidroksil
Tidak ada
Bilangan reichert meisst
0,1-0,8
Bilangan polenske
Tidak ada
Indeks bias pada 25 C
1,473-1,479
Komponen tidak tersabunkan
0,3-1%
Bobot jenis pada 15 C
0,924-0,929
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-
Sebagai bahan dasar cat dan pembuatan sabun
-
Sebagai tinta cetak
-
Sebagai minyak rambut
-
Sebagai bahan pembatik
-
Sebagai penerangan
Minyak kemiri mempunyai sifat-sifat khusus, dimana minyak ini mudah mengering bila dibiarkan diudara terbuka. Oleh karena itu minyak kemiri dapat digunakan sebagai minyak pengering dalam industri minyak dan vanish.
IV.
LANGKAH KERJA
1. Menimbang 60 gr kemiri yang telah diiris dan dihaluskan. Kemudian dimasukkan dalam soxlet. 2. Menyiapkan alat ekstraks soxlet dan kemiri yang telah dibungkus lalu dimasukkan kedalam alat ekstraktor. 3. Pada labu leher 2 dimasukkan alkohol sebanyak 250 ml dan melakukan ekstraksi selama 3 jam. 4. Ekstrak yang diperoleh kemudian di destilasi, destilat yang diperoleh ditampung. 5. Residu dikeringkan dalam oven, kemudian dikeringkan pula dalam desikator yang telah diisi kalium klorida anhidrid. 6. Menentukan kandungan lemak yang terbentuk.
V.
DATA PENGAMATAN
Berat Labu ukur
: 172 gram
Berat Labu + Minyak kemiri
: 360 gram
Berat Minyak kemiri
:188 gram
Warna kemiri sebelum percobaan
: kekuningan
Warna kemiri setelah percobaan
: putih kekuningan
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Ekstraksi Minyak Kemiri Sirkulasi
Waktu (menit)
Temperatur ( ºC )
1.
13
70
2.
18
70
3.
22
69
4.
25
69
5.
31
69
6.
41
69
7.
47
69
8.
51
69
9.
56
69
10.
60
69
11.
65
69
12.
71
69
13.
76
69
14.
80
69
15.
84
69
16.
88
69
17.
92
69
18.
96
69
19.
100
69
20.
105
69
21.
110
69
22.
117
69
23.
124
69
24.
135
69
25.
153
69
26.
171
69
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Data Percobaan Perlakuan
Pengamatan
- Mengambil kemiri dan
-
menghaluskan kemiri sebanyak 60 gr
- Memasukkan kemiri ke dalam
- kemiri harus padat sehingga
kertas soxklet dan memadatkannya.
dapat terjadi penyaringan yang baik.
- Memasukkan kemiri ke dalam
- Alkohol mendidih pada suhu
tabung alat ekstraksi yang telah
70-75 ºC dan air mendidih pada
dirangkai dengan labu leher dua yang
suhu 100 ºC. Kemudian terjadi
berisi etanol dan disambungkan
sirkulasi antara alcohol dengan
dengan pendingin. Mengukur suhu
minyak kemiri. Sehingga
alcohol dengan thermometer (labu
minyak kemiri menetes ke dalam
leher dua dicelupkan pada air yang
alcohol.
dipanaskan).
- Proses destilasi dilakukan untuk
- Terjadi pendidihan pada
memisahkan campuran antara
alcohol dengan suhu 70-75 ºC,
minyak kemiri dan alcohol. Hasil
kemudian setetes demi setetes
tersebut dimasukkan ke dalam labu
alcohol mulai menetes pada
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VI.
PERHITUNGAN
1. minyak = =
= 1,264 gr/ml
2.Kadar minyak = massa awal kemiri- massa kemiri = 60-47,46 = 12,54 %
3. Neraca massa total ekstraksi material balance input
= output
kemiri + etanol
= H₂O + residu
60 gr + 197,25 gr = 65 gr + 188 gr
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Methanol = .v = 0,78 gr/ml . 250 ml = 197,25 gr M H₂O
= .v = 1 gr/ml . 65 ml = 65 gr
4. Neraca massa total destilasi input = output residu = etanol + minyak kemiri 188 gr = 132,2 gr + 47,46 gr 188 gr = 179,66 gr ( tidak balance )
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VII.
KESIMPULAN
Dari percobaan yang telah dilakukan dapat disimpulkan bahwa:
Ekstraksi adalah suatu poses pemisahan dari bahan padat maupun cair dengan bantuan pelarut. Pelarut yang digunakan harus dapat mengekstrak substansi yang diinginkan tanpa melarutkan material lainnya.
Destilasi atau penyulingan adalah suatu metode pemisahan bahan kimia berdasarkan perbedaan kecepatan atau kemudahan menguap bahan bahan dalam penyulingan campuran zat dididihkan.
Berat minyak kemiri setelah destilasi = 47,46 gr
Volume etanol sebelum percobaan
= 250 ml
Volume etanol setelah percobaan
= 132,2 ml
Penggunaan etanol pada percobaan ekstraksi dikarenakan banyak komponen yang bisa larut di dalamnya, dibandingkan dengan air yang ada beberapa komponen tidak bisa terekstrak.
Syarat pelarut dalam proses ekstraksi, yaitu:
-
Beda polaritas antara solvent dan solute kecil
-
Titik didih rendah
-
Mudah menguap
-
Tidak berbahaya, tidak beracun, tidak mudah meledak atau terbakar
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VIII. PERTANYAAN
a) Apa yang yang dimaksud dimaksud dengan ekstraksi? Jawab: Ekstraksi adalah suatu poses pemisahan dari bahan padat maupun cair dengan bantuan pelarut. Pelarut yang digunakan harus dapat mengekstrak substansi yang diinginkan tanpa melarutkan material lainnya.
b) Sebutkan syarat-syarat pelarut dalam proses ekstraksi ! Jawab: Syarat pelarut dalam proses ekstraksi, yaitu: -
Beda polaritas antara solvent dan solute kecil
-
Titik didih rendah
-
Mudah menguap
-
Tidak berbahaya, tidak beracun, tidak mudah meledak atau terbakar
-
Inert: Tidak bereaksi dengan solute
c) Apakah yang dimaksud dengan lemak? Jawab: Lemak adalah ester gliseril yang banyak mengandung komponen asam jenuh, pada suhu kamar lemak berbentuk padat dan lemak yang berbentuk
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d) Bagaimana cara mengidentifikasi lemak? Jawab:
Berdasarkan jenis asam lemak -
Asam lemak jenuh
-
Asam lemak tak jenuh
Berdasarkan sifat-sifat lemak
e) Pada reaksi hidrolisis, lemak akan membentuk zat apa? Jawab: Pada reaksi hidrolisis, lemak akan membentuk asam-asam lemak gliserol. f) Apa rumus bangun dari lemak? Jawab: Rumus bangun lemak: H₂C – O – O – C C - R ₁ HC
O C - R
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IX.
DAFTAR PUSTAKA
Jobsheet “ Penuntun Praktikum Satuan Proses “ Politeknik Negeri Sriwijaya 2012/2013
www.google.com
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GAMBAR ALAT
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Proses Ekstraksi
SIFAT ASAM BASA SENYAWA ORGANIK
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III.
8. Pipet tetes
1 buah
9. Pipet ukur
1 buah
BAHAN YANG DIGUNAKAN
1. NaOH 2. HCl 3. H2SO4 4. Metanol
IV.
GAMBAR ALAT (TERLAMPIR)
V.
DASAR TEORI
Asam (yang sering diwakili dengan rumus umum H +) secara umum merupakan senyawa kimia yang bila dilarutkan dalam air
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Asam
: Rasanya masam, dapat bereaksi dengan kebanyakan
logam membentuk gas, merubah lakmus dari biru ke merah, menghantarkan arus listrik, menghasilkan CO2 apabila direaksikan dengan basa menghasilkan garam air. Basa
: Rasanya alkalis, merubah lakmus dari merah ke biru,
menghantarkan arus listrik, bereaksi dengan basa menghasilkan garam dan air.
Secara umum, asam memiliki sifat sebagai berikut :
Rasa
: Masam ketika dilarutkan dalam air
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REAKSI ASAM
1. Reaksi asam dengan logam Asam dapat bereaksi dengan logam menghasilkan zat lain dan menghasilkan gas hidrogen. Contohnya adalah reaksi antara asam sulfat dengan logam magnesium. 2. Reaksi asam dengan senyawa karbonat Asam dapat bereaksi dengan senyawa karbonat menghasilkan zat lain, gas CO2, dan air. Sebagai contoh, reaksi antara kalsium karbonat dengan larutan HCl. Pada reaksi ini terbentuklah kalsium klorida.
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Basa Kuat
Basa Lemah
Kalium hidroksida
Amonium hidroksida
Natrium hidroksida
Litium hidroksida
Barium hidroksida
Berilium hidroksida
Kalsium hidroksida
Aluminium hidroksida
Magnesium hidroksida
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Pengecekan Pengecekan pH
No
Senyawa organik
pH 1M
0,1 M
1
HCl
0
1
2
NaOH
13
12
3
H2SO4
0
1
4
Metanol
6
7
Tes Kelarutan
No
Minyak + Senyawa
Kelaruan
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50 ml . 0,1 M =
V2 . 1 M
V2
5 ml
=
H2SO4 M1
=
= =
18,19 M
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V1M1
=
V2M2
50 ml . 0,1 M =
V2 . 1 M
V2
5 ml
=
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Kemudian percobaan kedua yaitu dilakukan pengujian kelarutan. Senyawa-senyawa organik yang telah dipakai pada percobaan pertama akan direaksikan dengan minyak goreng. Setelah dilakukan pengujian ternyata semua senyawa tidak dapat larut dalam minyak goreng kecuali larutan NaOH yang dibuat 50 ml dengan
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