Ekstraksi Minyak Atsiri Pandan Wangi (Pandanus amaryllifolius Roxb.) dengan Lama Waktu Penyulingan yang Berbeda

  • Maya Damayanti Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Bandung Sumedang KM.21, Hegarmanah, Kec. Jatinangor, Sumedang 45363
  • Sarifah Nurjanah Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Bandung Sumedang KM.21, Hegarmanah, Kec. Jatinangor, Sumedang 45363
  • Anas Bunyamin Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Bandung Sumedang KM.21, Hegarmanah, Kec. Jatinangor, Sumedang 45363
  • Totok Pujianto Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Bandung Sumedang KM.21, Hegarmanah, Kec. Jatinangor, Sumedang 45363

Abstract

The leaves of pandan wangi (Pandanus amaryllifolius Roxb.) are known as food flavor and can be extracted to produce essential oil.  Extraction of its essential oil is usually conducted by distillation method that would give added value for this plant. This study aimed to study the effect of different durations of distillation process on the essential oils yield and quality of pandanus using water and steam distillation method. The method used in this research was experimental method with descriptive analysis. This research used five variants duration of distillation, which was repeated two times. The duration of distillation consisted of 2 hours, 4 hours, 6 hours, 8 hours, and 10 hours. The parameters observed to determine the best treatment consisted of the amount of yield produced and the quality parameters including specific gravity, refractive index, acid number, solubility in ethanol 90%, and ester number. Based on the results of the research conducted, distillation to produce the best yield is the duration of 8 hours with a yield value of 0.55%, while distillation to produce the best quality is the duration of 6 hours with a specific gravity of 1.0563 g/mL, refractive index 1.3473, the acid number was 3.274 mg KOH/g, solubility in ethanol 90% (1:1), and ester number of 96.06 mL HCl/g.

Keywords: essential oil, pandan wangi, water and steam distillation

Downloads

Download data is not yet available.

References

Adiyasa IWP, Wartini NM, Yoga IWGS. 2014. Karakteristik Minyak Atsiri Daun Pandan Wangi Hasil Perlakuan Lama Curing dan Lama Ekstraksi. Rekayasa dan Manajemen Agroindustri. 2(2): 67–76.

Armando R. 2009. Memproduksi 15 Minyak Atsiri Berkualitas. Jakarta (ID): Penebar Swadaya.

Cheetangdee V, Siree C. 2006. Free Amino Acid and Reducing Sugar Composition of Pandan (Pandanus amaryllifolius) Leaves. Kasetsart 40: 67–74.

Chema M. 2018. Komponen Kimia Minyak Atsiri Pandan Wangi (Pandanus amaryllifolius Roxb.) Hasil Destilasi Uap Secara Kromatografi Gas-Spektrometri Massa. Electronic Theses and Dissetation (ETD). Unsyiah.

Ginting S. 2004. Pengaruh Lama Penyulingan terhadap Rendemen dan Mutu Minyak Atsiri Daun Sereh Wangi. e-USU Repository. 2: 1–22.

Guenther E. 1987. Minyak Atsiri Jilid 1. Jakarta (ID): UI-Press.

Guzman CC, Siemosma SS. 1999. Plant Resources of South-East Asia, No.13. Bogor (ID): Spices.

Nurjanah S, Damayanti M, Rahmani AR, Marwah AS, Widyasanti S, Bunyamin A, Putri SH, Nurhadi B. 2019. Komposisi Hasil Ekstraksi Minyak Atsiri Pandan Wangi (Pandanus amaryllifolius Roxb.) dengan Metode Penyulingan dan Microwave. Disampaikan pada Konferensi Nasional Minyak atsiri, Samarinda 16–17 Oktober 2019.

Qurratu’aini E. 2011. Study on Extraction of Pandan Flavor from Pandan Leaves Using Steam Distiliation. [Thesis]. Malaysia: Universiti Malaysia Pahang.

Sulaksana J. 2015. Analisis Nilai Tambah Usaha Penyulingan Minyak Daun Cengkeh (Suatu Kasus di Desa Sukasari Kidul Kecamatan Argapura Kabupaten Majalengka). Agrivert Journal. 3: 1–28.

Published
2020-10-27
How to Cite
DamayantiM., NurjanahS., BunyaminA., & PujiantoT. (2020). Ekstraksi Minyak Atsiri Pandan Wangi (Pandanus amaryllifolius Roxb.) dengan Lama Waktu Penyulingan yang Berbeda. Jurnal Ilmu Pertanian Indonesia, 25(4), 653-656. https://doi.org/10.18343/jipi.25.4.653