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Reaktor
Published by Universitas Diponegoro
ISSN : 08520798     EISSN : 24075973     DOI : https://doi.org/10.14710/reaktor.xx.x.xx-xx
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Materials Science & Nanotechnology
Reaktor invites contributions of original and novel fundamental research. Reaktor publishes scientific study/ research papers, industrial problem solving related to Chemical Engineering field as well as review papers. The journal presents paper dealing with the topic related to Chemical Engineering including: Transport Phenomena and Chemical Engineering Operating Unit Chemical Reaction Technique, Chemical Kinetics, and Catalysis Designing, Modeling, and Process Optimization Energy and Conversion Technology Thermodynamics Process System Engineering and products Particulate and emulsion technologies Membrane Technology Material Development Food Technology and Bioprocess Waste Treatment Technology
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 11 Documents
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Search results for , issue "Volume 17 No. 3 September 2017" : 11 Documents clear
FRACTIONATION OF PHENOLIC COMPOUNDS FROM KAFFIR LIME (Citrus hystrix) PEEL EXTRACT AND EVALUATION OF ANTIOXIDANT ACTIVITY Yusak Adi Wijaya; Daniel Widyadinata; Wenny Irawaty; Aning Ayucitra
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.717 KB) | DOI: 10.14710/reaktor.17.3.111-117

Abstract

Side effects of drug-based treatment observed in patients during degenerative diseases treatments has directed towards to the identification of plants with antioxidant activity. Kaffir lime peel was selected in this study. This work was aimed to investigate the effect of solvent (hexane, ethyl acetate and n-butanol) polarity on the fractionation of ethanolic crude extract and assess its antioxidative property by DPPH radical scavenging assay. The results show semi polar solvent of ethyl acetate exhibited the best solvent to extract phenolic compounds from ethanolic kaffir lime peel with total phenolic content detected was 0.12 mg Gallic Acid Equivalent/mg. The employment of solvents possessing different polarity resulted several fractions, i.e. hexane, ethyl acetate, n-butanol and residue with different type of phenolic compounds in each fraction. Accordingly, each fraction exhibited different antioxidant activity against free radical compound of DPPH. The N-butanol fraction demonstrated the strongest activity which is shown by lowest IC50 value among the fractions tested. The fraction of n-butanol exhibited the IC50 value of 0.44 mg/mL which means that only 0.44 mg of the fraction/mL is required to inhibit the neutralization of DPPH by 50%. Phenolic identification by High Performance Liquid Chromatography indicates the different phenolic compounds in each fraction that contribute to antioxidative property to different extent. Further investigation to identify these phenolic compounds will lead to further development of kaffir lime as natural antioxidant to treat specific degenerative diseases.
Front Matter Reaktor Vol 17 No. 3 September 2017 Widayat, W
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (511.435 KB)

Abstract

Bagian Depan yang meliputi cover, daftar isi, editorial boar dan pengantar dari Redaksi
Ekstraksi Asam Lemak Bebas dari Minyak Dedak Padi Menggunakan Etanol-Air dalam Tangki Pengaduk I Dewa Gede Arsa Putrawan; Rizkyanto Nugroho; Reza Anggara
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.045 KB) | DOI: 10.14710/reaktor.17.3.166-176

Abstract

Abstract EXTRACTION OF FREE FATTY ACID FROM RICE BRAN OIL USING ETHANOL-WATER IN A STIRRED TANK. This research was aimed to study the extraction of free fatty acid (FFA) from rice bran oil (RBO) in a stirred tank. Fatty acid mixtures derived from RBO were used as FFAs and aqueous ethanol as solvent. First, the distribution coefficients of FFAs were measured through equilibrium experiments. The experiments were carried at 25°C with ethanol concentration in the solvent and FFA concentration in RBO in the ranges of 85-95%-w and 10-30%-w, respectively. In general, the distribution coefficient of FFA was linearly dependent on ethanol concentration. A constant distribution coefficient of 0.9 for FFA RBO, however, is a fairly acceptable assumption with a deviation range of 20-30%. In addition, FFA mixtures in RBO could be represented by a pseudo-component. Extraction experiments were proposed to measure the mass transfer coefficient of FFA, with experimental variations including solvent to feed ratio, ethanol concentration in the solvent, stirring rate, and FFA concentration in RBO. The mass transfer coefficient was in the range of (0.5-1.9)10-3 kg·m-2·s-1. Increasing solvent to feed ratio, ethanol concentration in the solvent, stirring rate, or FFA concentration in RBO increased mass transfer coefficient. The mass transfer coefficient data could be correlated well using the dimensionless equation of Skelland-Xien. Keywords: free fatty acid; extraction; rice bran oil; stirred tank  Abstract Penelitian ini diarahkan untuk mengkaji ekstraksi asam lemak bebas (ALB) dari minyak dedak padi (MDP) dalam sebuah tangki pengaduk. Campuran asam lemak yang diturunkan dari MDP (ALB MDP) digunakan sebagai ALB dan etanol-air sebagai pelarut. Pertama, koefisien distribusi ALB diukur melalui percobaan kesetimbangan. Percobaan dilakukan pada temperatur 25°C dengan konsentrasi etanol dalam pelarut dan konsentrasi ALB dalam MDP masing-masing pada rentang 85-95%-berat dan 10-30%-berat. Secara umum, koefisien distribusi ALB terhubungkan secara linier dengan konsentrasi etanol. Walaupun demikian, koefisien distribusi ALB MDP tetap sebesar 0,9 merupakan asumsi yang cukup dapat diterima dengan rentang galat 20-30%. Tambahan pula, ALB MDP dapat digambarkan sebagai komponen semu. Percobaan ekstraksi diarahkan untuk mengukur koefisien perpindahan massa ALB, dengan variasi percobaan meliputi rasio pelarut terhadap umpan, konsentrasi etanol dalam pelarut, laju putaran pengaduk, dan konsentrasi ALB dalam MDP. Koefisien perpindahan massa yang diperoleh berada pada rentang (0,5-1,9)10-3 kg·m-2·s-1. Kenaikan rasio pelarut terhadap umpan, konsentrasi etanol dalam pelarut, laju putaran pengaduk, atau konsentrasi ALB dalam MDP meningkatkan koefisien perpindahan ALB. Data koefisien perpindahan massa dapat dikorelasikan dengan baik menggunakan persamaan tak berdimensi dari Skelland-Xien. Kata kunci: asam lemak bebas; ekstraksi; minyak dedak padi; tangki pengaduk
Pemetaan Pengaruh Proses Pengolahan pada Kualitas Biji Kakao Menggunakan Metode Metabolik Profiling dengan GC/MS Made Tri Ari Penia Kresnowati; Hana Nur Fitriana; Ronny Purwadi
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.458 KB) | DOI: 10.14710/reaktor.17.3.132-139

Abstract

Abstract MAPPING THE EFFECTS OF COCOA POST HARVEST PROCESSING ON COCOA BEAN QUALITY BY METABOLIC PROFILING METHOD USING GC/MS. The quality of cocoa is strongly effected by the implemented post harvest processes. The fermented cocoa beans is presumed to have higher quality than the unfermented ones, whereas roasting strongly affects the organoleptic quality of the cocoa products. However, what exactly differentiates those cocoa beans are not known yet. This research was foccused on the mapping of post harvest processing method on the quality of cocoa beans, using metabolic profiling method. Different types of cocoa bean samples, that were fermented, roasted, fermented and roasted, as well as unfermented and unroasted (as control) were analysed by GC-MS. The obtained metabolic profiles were further mapped using Principal Component Analysis (PCA). The results showed that there were significant different on samples processed through different processing methods. The fermentation and roasting of cocoa beans direct the process such that more homogenous metabolic composition were obtained. Kata kunci: cocoa beans; fermentation; metabolomic; PCA; processing; roasting  Abstract Proses pengolahan biji kakao sangat menentukan kualitas kakao yang dihasilkan. Biji kakao terfermentasi diyakini memiliki kualitas yang lebih tinggi dibandingkan biji kakao tanpa fermentasi. Proses penyangraian juga diyakini sangat menentukan kualitas organoleptik produk olahan kakao. Akan tetapi, para pelaku bisnis kakao masih belum mengetahui secara pasti apa yang membedakan hal tersebut. Penelitian ini berfokus pada pemetaan pengaruh proses pengolahan pada kualitas biji kakao, menggunakan metode metabolik profiling. Sampel biji kakao dengan berbagai proses pengolahan: difermentasi, disangrai, difermentasi dan disangrai, serta kontrol (tidak difermentasi dan tidak disangrai) dianalisa dengan GC/MS untuk memetakan komposisi metabolitnya. Spektrum metabolit yang diperoleh kemudian dipetakan menggunakan metode Principal Component Analysis (PCA). Hasil yang diperoleh menunjukkan terdapat perbedaan yang signifikan antara sampel dengan berbagai proses pengolahan tersebut, pengolahan biji kakao yang terdiri dari fermentasi dan penyangraian mengakibatkan komposisi biji kakao yang lebih seragam. Keywords: biji kakao; fermentasi; metabolomik; PCA; pemrosesan; penyangraian
Back Matter Reaktor No. 17 No. 3 September 2017 Widayat, W
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.946 KB) | DOI: 10.14710/reaktor.17.3.xx-xxx

Abstract

berisi tentang indeks penulis, objek dan petunjuk penulisan
Pengaruh Penambahan Ekstrak Bahan Alami Terhadap Laju Oksidasi Minyak Kelapa Danu Ariono; Maxs Christian; Philip Irfan; Sri Mulyani Suharno; Aisya Tamara
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.357 KB) | DOI: 10.14710/reaktor.17.3.157-165

Abstract

Abstract THE INFLUENCE OF NATURAL EXTRACT TO THE COCONUT OIL OXIDATION RATE. Indonesia's coconut plantation is the largest in the world, with a share of 31.2% of the total coconut plantation area in the world. One of the products from coconut is coconut oil. However, coconut oil has a short storage time. Therefore, this experiment aims to estimate and optimize the storage time of coconut oil. The coconut oil used as the experimental sample was an oil made by traditional method. The coconut oils tested in this experiment included coconut oil, plus carrots, pineapple extracts of 10 and 30% -v/v, 10 and 30% -v/v young papaya, and 10 and 30% -v/v tomatoes. The mixture of coconut oil and carrot pieces was stored in light and dark glass bottles, while the mixture of coconut oil and liquid extract was stored only in dark glass bottles. The estimation method of storage time was based on literature values of acid number and peroxide number approximated by equation regression method and Artificial Neural Network (ANN). The experimental results showed that the storage time of coconut oil was 37-41 days for blank oil (in light and dark glass bottles), 50-51 days for the addition of carrot cuts in bright glass bottles, 56-57 days for the addition of carrot carrot cuts in glass bottles dark, 41-45 days for addition of pineapple liquid extract 10% -v/v, 30-32 days for 30% -v/v, 63-64 days for the addition of young papaya 10% -v/v, 55-62 days for 30% -v/v, 24-27 days for tomato liquid extract 10% -v/v, and 17-21 days for 30% -v/v. Keywords: natural antioxidant; artificial neural network; acid number; peroxide number; coconut oil; storage time   Abstrak Perkebunan kelapa Indonesia merupakan terbesar di dunia, dengan pangsa 31,2% dari total areal perkebunan kelapa di dunia. Salah satu produk dari kelapa adalah minyak kelapa. Minyak kelapa memiliki umur simpan yang singkat. Penelitian ini bertujuan untuk memperkirakan dan mengoptimasi umur simpan minyak kelapa. Minyak kelapa yang dijadikan sampel eksperimen merupakan minyak yang dibuat berdasarkan metode tradisional. Minyak kelapa yang diuji pada eksperimen ini meliputi minyak kelapa blanko, ditambah potongan wortel, ekstrak cair nanas 10 dan 30 %-v/v, pepaya muda 10 dan 30%-v/v, serta tomat 10 dan 30 %-v/v. Minyak kelapa blanko dan yang ditambah potongan wortel disimpan dalam botol kaca terang dan gelap, sedangkan minyak kelapa yang ditambah ekstrak cair hanya disimpan dalam botol kaca gelap. Metoda perkiraan umur simpan dilakukan berdasarkan nilai-nilai pustaka (literature value) bilangan asam dan bilangan peroksida yang didekati dengan metoda regresi persamaan dan Artificial Neural Network (ANN). Hasil eksperimen menunujukkan bahwa umur simpan minyak kelapa adalah 37-41 hari untuk minyak blanko (dalam botol kaca terang dan gelap), 50-51 hari untuk penambahan potongan wortel dalam botol kaca terang, 56-57 hari untuk penambahan potongan wortel wortel dalam botol kaca gelap, 41-45 hari untuk penambahan ekstrak cair nanas 10%-v/v, 30-32 hari untuk 30%-v/v, 63-64 hari untuk penambahan pepaya muda 10%-v/v, 55-62 hari untuk 30%-v/v, 24-27 hari untuk ekstrak  cair tomat 10%-v/v, serta 17-21 hari untuk 30%-v/v. Kata kunci:   antioksidan alami; artificial neural network; bilangan asam; bilangan peroksida; minyak kelapa; umur simpan
Optimasi Adsorpsi Ion Mg2+ pada Fixed Bed Column dengan Menggunakan Response Surface Methodology Novi Sylvia; Meriatna Meriatna; Fikri Hasfita; Lukman Hakim
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.961 KB) | DOI: 10.14710/reaktor.17.3.126-131

Abstract

Abstract OPTIMIZATION ADSORPTION OF Mg2+ ION ON FIXED BED COLUMN USING RESPONSE SURFACE METHODOLOGY. Modeling of the adsorption process is used to establish the mathematical relationship between the interacting process variables and process optimization. This is important to determine the factor values that produce a maximum response. Adsorption of Mg from groundwater was optimized using response surface methodology based on Box-Behnken design was used to analyze adsorption data. The process was investigated by continuous experiments. Variables included in the process were: bed depths (7.5, 10, and 12.5 cm), time (20, 40, and 60 min), and flow rate (6, 10, and 14 L/min). Regression analysis was used to analyze the developed models. The outcome of this research showed that 72.784% of the variability in removal efficiency is attributed to the three process variables considered, that is, bed depths, time, and flow rate. Optimization tests showed that the optimum operating conditions for the adsorption process occurred at a bed depth of 11.37 cm, time of 55.53 min and flow rate of 6 L/min. Keywords: adsorption; Box-Behnken design; magnesium (Mg2+); optimization  AbstrakPemodelan dari proses adsorpsi digunakan untuk menentukan hubungan matematis antara variabel proses interaksi dan proses optimasi. Hal ini penting untuk menentukan nilai faktor yang menghasilkan respon maksimum. Adsorpsi magnesium (Mg2+) dari air tanah dioptimalkan menggunakan metodologi respon permukaan model Desain Box-Behnken yang digunakan untuk menganalisis data adsorpsi. Percobaan dilakukan secara kontinyu. Variabel yang termasuk dalam proses tersebut adalah: tinggi unggun (7,5, 10 dan 12,5 cm), waktu kontak (20, 40, dan 60 menit), dan laju alir (6, 10, dan 14 L/menit). Analisis regresi digunakan untuk menganalisis model yang dikembangkan. Hasil penelitian menunjukkan bahwa 72,784% efisiensi penyisihan Mg2+ ditentukan oleh tiga variabel proses, yaitu tinggi unggun, waktu kontak, dan laju alir. Hasil optimasi menunjukkan bahwa kondisi operasi optimum untuk proses adsorpsi terjadi pada tinggi unggun 11,37 cm, waktu kontak 55,53 menit dan laju alir 6 L/menit. Kata kunci: adsorpsi; Box-Behnken desain; magnesium (Mg2+); optimasi
PENAMBAHAN POTASSIUM CHLORIDE PADA BIOPLASTIK PATI SAGU DENGAN BERPENGUAT MIKROFIBRIL SELULOSA BAMBU BERBANTUKAN SONIKASI Silviana Silviana; Puji Rahayu
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.355 KB) | DOI: 10.14710/reaktor.17.3.152-158

Abstract

Sago starch based bioplastics as food packaging have drawbacks such as soft, and easily broken. This paper explains improvement of sago starch-based bioplastics reinforced with bamboo microfibrillated cellulose (MFC). Furthermore, this paper investigates effect of dispersing agent on mechanical property by using of potassium chloride (KCl) assisted by ultrasonic homogenizer. Variable used experiments were bamboo MFC concentration of 1%; 3% and 5% w/w and KCl concentration of 1%; 2% dan 3% w/v. Sago starch-based solution was prepared from 4% w/v of commercial sago starch. The mixed solution was gelatinized at temperature of 90 oC. The result showed that the 5% of bamboo MFC increased tensile strength of sago starch-based bioplastics due to purpose of bamboo MFC as reinforcement of sago starch. Further, additional of KCl reduced the dispersing time for 1 hour. Optimum result in this preliminary experiment was obtained at bamboo MFC of 5% w/w and KCl concentration of 1% w/v resulting tensile strength of 17.99 MPa.
PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS Ervika Rahayu Novita Herawati; Rifa Nurhayati; Mukhamad Angwar; Vebe Wakhida
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.309 KB) | DOI: 10.14710/reaktor.17.3.118-125

Abstract

Abstract SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA CHIPS “PURBARASA” BASED ON TBA VALUE USING ARRHENIUS MODEL OF ACCELERATED SHELF LIFE TEST (ASLT) METHOD. Cocoa powder-coated banana chips "PURBARASA" is a banana chips made from local banana in Nglanggeran Village and coated with local cocoa powder. The products are sold using polypropylene packaging with 0.08 mm thickness. The change in quality of cocoa powder-coated banana chips "PURBARASA" during storage might occur for its rancidity which is caused by fat contained in cocoa powder and absorbed oil within banana chips during deep frying processed. This deterioration can decrease its shelf life. However, the shelf life of cocoa powder-coated banana chips "PURBARASA" has not been studied yet, hence, it is really necessary to estimate shelf life of this products in order to comply with the requirements of food safety labeling on its package. The method which can be used to estimate the shelf life of cocoa powder-coated banana chips "PURBARASA" is Accelerated Shelf Life Test (ASLT) with Arrhenius model. In this case, the parameter used were based on rancidity using TBA test. Observations of deterioration carried out at three different temperatures, i.e. 35, 45 and 55oC, every 7 days for 42 days. According to the study, the estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 300C based on TBA test were 6.2, 4.6, 4.3 and 4.2 months respectively. Kata kunci: ASLT Arrhenius; cocoa powder-coated banana chips; shelf life; TBA   Abstract Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa Nglanggeran berupa keripik yang disalut bubuk cokelat lokal, dan dikemas menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat “PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang diakibatkan oleh kandungan lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang terserap pada keripik sehingga mempengaruhi umur simpan produk. Sampai saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat “PURBARASA” sehingga perlu dilakukan penelitian pendugaan umur simpan produk guna memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode pendugaan umur simpan yang digunakan yaitu metode Accelerated Shelf Life Test (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang berbeda yaitu suhu 350C, 450C dan 550C setiap 7 hari sekali selama 42 hari. Didapatkan estimasi umur simpan keripik pisang salut cokelat “PURBARASA” pada suhu 10, 25, 28, dan 300C berdasarkan angka TBA berturut-turut yaitu selama 6,2, 4,6, 4,3 dan 4,2 bulan. Keywords: ASLT Arrhenius; keripik pisang salut cokelat; umur simpan; TBA
Characteristics and Free Radical Scavenging Activity of Zinc Oxide (ZnO) Nanoparticles Derived from Extract of Coriander (Coriandrum sativum L.) Tagor Marsillam Siregar; Antonius Herry Cahyana; Regina Jessilia Gunawan
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.072 KB) | DOI: 10.14710/reaktor.17.3.145-151

Abstract

Abstract Zinc Oxide (ZnO) nanoparticles were recently studied for its free radical scavenging activity.                     The formation of ZnO nanoparticles by means of biological method was known to be a simpler and more environmental friendly method. One of the biological methods used for the formation of ZnO nanoparticles was by utilizing the phytochemicals that were present in a plant extract.                                       The phytochemicals such as phenolic and flavonoid compound was able to reduce bulk metal Zinc into Zinc nanoparticles. Coriander (Coriandrum sativum L.) seeds and leaves were known to contain high amounts of phenolic compounds and flavonoid compounds. The aim of this study was to investigate the effect of different solvent polarities used to extract Coriander leaves and seeds towards the reducing power of plant extract and the free radical scavenging capacity of ZnO nanoparticles. The different solvents that were used to extract Coriander were deionized water, ethyl acetate, and hexane. The different solvent polarities affected the weight of the derived ZnO nanoparticles due to the different types of the extracted phenolic and flavonoid compounds. The different solvent polarities also affected the free radical scavenging capacity of ZnO nanoparticles. Ethyl acetate based extract of Coriander leaf resulted in the most weight of ZnO nanoparticles, 0.7907 g and the highest free radical scavenging capacity, 11.16%/mg ZnO nanoparticles. The free radical scavenging activity of ZnO nanoparticles decreased to 3.67%/mg ZnO nanoparticles after the process of calcination at 100°C and decreases to 0 %/mg ZnO nanoparticles after the process of calcination at 300 and 500°C. The diameter of ZnO particles increases from 128.1±33.5 nm to 552.3±61.1 nm after calcination. Kata kunci: calcination; free radical scavenging capacity; polarities; zinc oxide nanoparticles  Abstrak KARAKTERISTIK DAN AKTIVITAS PENANGKAL RADIKAL BEBAS NANOPARTIKEL SENG OKSIDA (ZnO) YANG DIBENTUK MENGGUNAKAN EKSTRAK KETUMBAR (Coriandrum sativum L.). Nanopartikel Seng Oksida (ZnO) saat ini tengah diteliti sehubungan dengan kapasitasnya dalam menangkal radikal bebas. Metode biologis merupakan metode sederhana dan ramah lingkungan yang dapat digunakan pada pembentukan nanopartikel ZnO. Pemanfaatan senyawa fitokimia dari ekstrak tanaman merupakan salah satu metode biologis yang dapat digunakan pada pembentukan nanopartikel ZnO. Senyawa fitokimia seperti senyawa fenolik dan flavonoid dapat mereduksi logam Seng menjadi nanopartikel Seng. Biji dan daun dari tanaman ketumbar (Coriandrum sativum L.) telah diketahui memiliki kandungan senyawa fenolik dan flavonoid. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan polaritas pelarut yang digunakan untuk ekstraksi biji dan daun ketumbar terhadap kapasitas reduksi ekstrak dan penangkal radikal bebas dari nanopartikel ZnO. Pelarut yang digunakan pada ekstraksi biji dan daun ketumbar adalah air deionisasi, etil asetat dan heksana. Perbedaan polaritas pelarut mempengaruhi berat nanopartikel ZnO yang diperoleh, hal ini disebabkan oleh perbedaan jenis senyawa fenolik dan flavonoid yang terekstrak. Perbedaan polaritas pelarut juga mempengaruhi kapasitas penangkal radikal bebas  dari nanopartikel ZnO. Ekstrak etil asetat daun ketumbar menghasilkan nanopartikel ZnO dengan berat 0,7907 g   dan aktivitas penangkal radikal bebas sebesar 11,16%/mg nanopartikel ZnO. Aktivitas penangkal radikal bebas nanopartikel ZnO menurun menjadi 3,67%/mg nanopartikel ZnO setelah dikalsinasi pada suhu 100oC dan menurun menjadi 0%/mg nanopartikel ZnO setelah dikalsinasi pada suhu 300oC, 500oC. Diameter nanopartikel ZnO meningkat dari 128,1±33,5 nm menjadi  552,3±61,1 nm setelah dikalsinasi Keywords: elektrokoagulasi, penurunan warna, penurunan TSS, laju degradasi COD, imbah tekstil

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