Pengaruh Suhu dan Kecepatan Putaran Pengaduk pada Ekstraksi L-Dopa dari Biji Kara Benguk pada Tangki Berpengaduk
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The objective of this research was to extract L-Dopa from Mucuna pruriens’s seed in a batch stirred tank by use water as solvent. Beside it, this research also evaluates the impact of temperature and stirring speed to concentration of extracted L-Dopa. Three stages have been carried out, namely preparation of raw material, extraction experiment, and L-Dopa analysis. In the preparation of material, the particles were cleaned, size reducted, screen, and dried until the water content is 8.8%. The extraction process takes place in a batch stirred tank, which placed inside a waterbath. In the extraction experiment, variation of temperature (32, 37, 42, and 47oC) and stirring speed (250, 350, 470, dan 750 rpm). The L-Dopa concentration measured using HPLC at certain time (5, 10, 20, 30, 40, 50, and 50 minutes). The results showed that the L-Dopa can be extracted use water from Mucuna pruriens’s seed well. The L-Dopa concentration increased by increasing temperature at the constants diameter particles (d), stirring speed (N) and ratio of Solid-Liquid (S/L). The highest concentration 1659.12 ppm at 47oC. Increasing N at the constants values of d, T, and S/L, also increased the concentration of L-Dopa.