Optimasi Sintesis Isoamil Asetat Menggunakan Variasi Waktu Refluks dan Volume Asam Sulfat serta Toksisitasnya terhadap Artemia salina

Authors

  • Nabila Nurkhalifah Universitas Garut
  • Aika Latifah Alawiyah Universitas Garut
  • Fajar Fauzi Abdullah Universitas Garut
  • Ruchiyat Universitas Garut

DOI:

https://doi.org/10.52434/npcb.v1i2.43314

Keywords:

artemia salina L, BSLT, esterifikasi, isoamil asetat, toksisitas

Abstract

Isoamil asetat merupakan ester yang terbentuk melalui reaksi antara isoamil alkohol dan asam asetat. Senyawa ini dikenal sebagai komponen utama penentu aroma khas buah pisang serta berperan sebagai perisa dan pewangi sintetis. Efisiensi reaksi sangat dipengaruhi oleh kondisi operasi seperti waktu refluks dan volume katalis yang digunakan. Penelitian ini bertujuan untuk mensintesis isoamil asetat melalui reaksi esterifikasi Fischer-Speier dengan mengoptimalkan waktu refluks dan volume katalis H2SO4 untuk memperoleh rendemen optimum serta menentukan toksisitasnya terhadap Artemia salina. Perlakuan pertama dilakukan dengan mengatur waktu reaksi (1-4 jam) menggunakan komposisi asam asetat dan isoamil alkohol dengan perbandingan 3:1 serta penambahan 3 mL H2SO4. Perlakuan kedua dilakukan dengan mengatur penambahan volume H2SO4 sebanyak 1-4 mL pada perbandingan molar reaktan yang sama. Ester isoamil asetat dikarakterisasi menggunakan Fourier Transform Infrared (FTIR) dan Gas Chromatography -Mass Spectrometry (GC-MS). Toksisitasnya diuji menggunakan metode Brine Shrimp Lethality Test (BSLT). Hasil penelitian menunjukkan bahwa sintesis optimum diperoleh pada proses refluks selama 1 jam dengan penambahan 1 mL H2SO4. Analisis GC-MS menunjukkan bahwa teridentifikasi senyawa isoamil asetat pada waktu retensi 6,058 menit. Beberapa gugus fungsi terkonfirmasi berdasarkan spektrum FTIR yang menunjukkan keberadaan gugus karbonil (C=O) dan gugus C-O sebagai gugus khas ester. Uji toksisitas menunjukkan bahwa isoamil asetat termasuk kategori toksik terhadap A. salina L dengan nilai LC50 sebesar 110 ppm (24 jam). Temuan ini memberikan dasar ilmiah bagi pengembangan proses sintesis isoamil asetat yang lebih efisien dan aplikatif pada industri makanan maupun wewangian.

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Published

2025-11-30

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Vol. 1 No. 2 (2025): Natural Product Chemistry Bulletin

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