Ekstraksi Pektin Dari Kulit Jeruk Menggunakan Metode Microwave-Assisted Extraction Sebagai Bahan Alternatif Untuk Injeksi Polimer

Setiawan, Chandra (2022) Ekstraksi Pektin Dari Kulit Jeruk Menggunakan Metode Microwave-Assisted Extraction Sebagai Bahan Alternatif Untuk Injeksi Polimer. Other thesis, Universitas Islam Riau.

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Abstract

The problems of degradation on oil production can be solved by chemical EOR (Enchanced Oil Recovery) methods, polymer injection is the one kind of chemical EOR methods. When the polymer fluids injected in to reservoir then it will be increase the oil sweep efficiency and fixed the mobility ratio of the injected fluids. The sample that will be tested in this experiments is biopolymer. Besides the xanthan gum that extracted by using bacterial, in side the plant contained a compound as know as paectin, it is a derived from the polysaccharide. So far the pectin was extracted and has been used in food industrial as a thickening agent and gelling agent, so in this experiments will be doing the pectin extraction and then do the analysis step that prospected as an alternative material in polymer injection method. The extraction method that used in this experiments is by using Microwave-Assisted Extraction (MAE) method from oranges peel waste. The purpose of this experiments is to knowing the pectin properness as a thickening agent as an alternative alternatife biopolymer material. The results of the FTIR test showed that there is compatibility of the function groups that formed the pection compounds. By using the same of biopolymers concentration that is 1000, 2000, 3000 ppm and salinity variations from 5000, 10000 and 30000, each of the biopolymer viscosity increased because of temperature and salinity has been increased, then the viscosity also increased because of polymer concentration has been increased. And then based on the results from shear rate’s effect, pectin from the oranges peel are more resistant from shear rate’s effect in comparing with xanthan gum, it proved by the decreased of viscosity average results from xanthan gum that is 4.3 cp then the decreased of viscosity average results from oranges peel pectin is 3.2 cp with RPM 100, 200, 300 and 600, but the viscosity of xanthan gum is bigger than oranges peel pectin because there is a lot of impurities particles in the oranges peel pectin while we did the pectin extractions.

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