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Ekstraksi minyak atsiri rimpang lengkuas merah (Alpinia purpurata, K.Schum.) metode destilasi uap dan air

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Ekstraksi minyak atsiri rimpang lengkuas merah (Alpinia purpurata, K.Schum.) metode destilasi uap dan air
 
Creator Sukardi
Setyawan, Hendrix Yulis
Pulungan, Maimunah Hindun
Ariy, Ita Triesna
 
Subject essential oil
distillation
red galangal rhizome
drying
 
Description Galangal is one of Indonesia's spice plants and the rhizome contains chemical components, such as essential oils so that it can be used for various purposes, including medicinal, antimicrobial, cosmetic,abd antifungal. The essential oil content of red galangal rhizome is 0.3-1% depending on the quality of the rhizome. The process of extracting essential oils can be done by steam-water distillation. This study aims to determine the effect of temperature and drying time as a preliminary treatment before distillation. The study was designed using a Randomized Block Design with 2 factors: the first is the drying temperature (50oC; 60oC; 70oC), the second factor is the drying time (2; 4; 6 hours). The analysis was carried out yield, refractive index, specific gravity, color, and chemical components. The material used was red galangal rhizome which was approximately 1 year old. Steam and water distillation method was used for oil extraction for 6 hours. The results showed that the best treatment was the control treatment (without drying) with a yield of 0.076%, refractive index 1.4773%, specific gravity 0.8952 (g/ml), color L 23.365, color a* (-)0.995 , and color b* yellowish (+)3.78. Tthe GC-MS, 37 chemical components were detected, of which 6 main components were found with the highest area value, 1.8-Cineole 27.347%; (Z)-beta-Farnesene 11.641%; 2-Beta-Pinene 8.700%; Phenol, 4-(2-propenyl)-acetate (CAS) 6.369%; 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-(CAS) 4.305%; and cis-Ocimene 4.009%. The drying reduces the essential oil yield of galangal rhizome.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2021-11-02
 
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/2741
10.35891/tp.v13i1.2741
 
Source 2597-436X
2087-9679
10.35891/tp.v13i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2741/2076
 
Rights Copyright (c) 2021 Sukardi, Hendrix Yulis Setyawan, Maimunah Hindun Pulungan, Ita Triesna Ariy
https://creativecommons.org/licenses/by/4.0