Pengaruh Cara dan Waktu Penyulingan Terhadap Mutu Minyak Bunga Cengkeh

Nanan Nurdjanah, Tatang Hidayat

Abstract


Observation to find out the influence of the method and length of distillation on quality of clove bud oil was conducted at Technology Laboratory of research Institute for Spice and Medicinal Crops, Bogor. Threadments applied were distillation method consisted of 3,6,9, and 12 hours. Completely randomized design arranged factorially was used with 3 replications. The result showed that water distillation gave a higher yield (9,30%) compared to water and steam distillation (6,53%). Clove bud oil produced by water distillation method has a lower specific pravity (1.0359) and the optical rotation were more laevorotatory (-1o33*) than the one produce by water and steam distillation (sp.gr. = 1.0433, optical rotation = -1o8’). The longer the length of distillation, the higher were the oil yield, specific grafity, refractive index and eugenol acetate content of the oil produced. On the other hand, the longer the length of distillation, the lower β—caryophyllen content. Eugenol content was increased up to 9 hours distillation, and decreased afterwards.


Keywords


Lada; Rempah; Usahatani

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References


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DOI: http://dx.doi.org/10.21082/bullittro.v9n2.1994.61-66

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