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Pengaruh lama perendaman dan konsentrasi etanol terhadap rendemen pada pembuatan minyak esensial kulit buah jeruk pontianak

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Pengaruh lama perendaman dan konsentrasi etanol terhadap rendemen pada pembuatan minyak esensial kulit buah jeruk pontianak
 
Creator Deglas, Welly
 
Subject orange peel
essential oil
ethanol
 
Description The purpose of this study was to determine how much influence of different immersion duration (1 day, 2 days and 3 days) and ethanol concentration (50%, 70% and 90%) on the yield in the production of essential oils made from Pontianak orange peels. The study was conducted using a Completely Randomized Design (CRD) with factorial pattern: A factor was the level of soaking time (1 day, 2 days, 3 days), and B factor was the ethanol concentration (50%, 70% and 90%) of 3 replications. The highest yield of Pontianak orange peel essential oil was produced in the treatment of immersion for 3 days with ethanol concentration of 90% (A3B3) which was 8.89%. While the lowest yield was obtained in the treatment of 1-day immersion with the ethanol concentration of 50% (A1B1) which was equal to 5.01%. The immersion duration and ethanol concentration affect the colour and pH, whereas the aroma was not significantly affected among samples.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2019-09-29
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1645
10.35891/tp.v10i2.1645
 
Source 2597-436X
2087-9679
10.35891/tp.v10i2
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1645/1313
 
Rights Copyright (c) 2019 Welly Deglas
http://creativecommons.org/licenses/by/4.0