Ekstraksi Crude Tanin dari Buah Maja dengan Metode Sonikasi
Tannins are active compounds of secondary metabolites that are known to have several benefits, namely as astringent, anti-diarrhea, anti-bacterial and antioxidant. One of the biggest sources of tannin is the skin of maja fruit which is about 20%. Tanin has great potential as a bio-coagulant. Taking tannin from the skin Maja fruit is carried out by maceration extraction with the help of sonication method with a sonicator, glass bottle, 3 neck flasks, rotary evaporator, glass funnel, filter paper, stirred tank and blender. The solution is 30 gram maja peel skin and 150 ml of ethanol (96%) in sonication for 30 minutes then maceration for 2 days then evaporation. The solid with the best tannin content with tannin content is 5.8976%. in 30 grams of maja rind and 150 ml of ethanol (96%) will be used as bio-coagulant of animal feed liquid waste to reduce COD levels which were previously 1035.97 Mg / L down to 587.63 Mg / L.