Kualitas, Komposisi Kimia, dan Aktivitas Anti Oksidan Minyak Kenanga (Cananga odorata)

Pujiarti, Rini; Widowati, Titis; Kasmudjo, Kasmudjo; Sunarta, Sigit

doi:10.22146/jik.10179

Cited by 24 publications

(25 citation statements)

References 2 publications

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“…Menurut Swamy et al (2016), minyak atsiri tersusun dari senyawa terpena, dan senyawa aromatik lain. Komponen utama pada minyak atsiri kemangi terdiri dari komponen dengan presentase lebih dari 5%, diantaranya Linalool L (5,71%), z-citral (21,78%), citral (29,12%), trans-caryophyllene (6,33%), dan cis-α-bisabolene (9,96%) (Pujiarti et al, 2015). Penelitian Chenni et al (2016) (Linde et al, 2010).…”

Section: Senyawa Aktifunclassified

Edible Coating Minyak Atsiri Kemangi (Ocimum Basilicum) Pada Fillet Ikan Nila (Oreochromis Niloticus) Selama Penyimpanan Dingin

Agustin

Sari

Khasanah

2020

JTP

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ABSTRAK Fillet merupakan produk perikanan yang mudah mengalami kerusakan. Tujuan dari penelitian ini adalah mengetahui karakteristik minyak atsiri kemangi, dan edible film alginat dengan penambahan minyak atsiri kemangi, serta kemunduran mutu fillet ikan nila dengan aplikasi edible coating minyak atsiri kemangi selama penyimpanan dingin. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu konsentrasi minyak atsiri kemangi 0,5%, 1%, dan 1,5% pada suhu 4ºC. Data yang diperoleh dianalisis menggunakan one way ANOVA dan dilanjutkan dengan DMRT pada α 0,05 serta paired t-test pada α 0,05. Berdasarkan hasil karakterisasi minyak atsiri kemangi dapat diketahui rendemen minyak atsiri kemangi sebesar 0,4%, berat jenis 0,853 g/cm3, viskositas 0,002 N.m/s2 dan terdapat 38 senyawa aktif. Minyak atsiri kemangi memiliki diameter hambat bakteri Pseudomonas aeruginosa antara 5,667–18.350 mm. Edible film natrium alginat dengan penambahan minyak atsiri kemangi 0,5%, 1%, dan 1,5% memiliki nilai Water Vapor Transmission Rate (WVTR) sebesar 4,385–5,254 g/jam m2, kuat tarik 2,718–2,788 MPa, dan ketebalan 0,05–0,105 mm. Edible coating dilakukan dengan penambahan minyak atsiri kemangi 0% dan 1,5%. Coating fillet ikan nila dilakukan dengan metode dipping selama 1–2 menit. Hasil penelitian menunjukkan penggunaan edible coating minyak atsiri kemangi berpengaruh nyata terhadap parameter TPC, TVB, dan TBA akan tetapi tidak berpengaruh nyata terhadap pH. Kata kunci: Edible Coating; Kemangi; Minyak Atsiri; Penyimpanan Dingin ABSTRACT Fillet is perishable fishery product. This research aimed to determine the characteristics of basil essential oil (EO) and sodium alginate (SA) edible film with the addition of basil EO, and deterioration of tilapia fillet with the application of basil EO edible coating during cold storage. Complete Randomized Design with one factor, concentration of basil EO 0,5%, 1%, and 1,5% stored in 4 ºC was used in this study. The data obtained were analyzed using one way ANOVA and continued with DMRT and paired t-test at α=0,05. Based on the charactierization of basil EO, the yield of basil EO was 0,4%, specific gravimetry was 0,853 g/m3, viscosity was 0,002 N.m/s2 and contained 38 active compounds. Basil EO has inhibitory diameters of Pseudomonas aeruginosa between 5,667–18,350 mm. SA edible film with the addition of 0,5%, 1%, and 1,5% basil EO has a WVTR value of 4,385–5,254 g/hour m2, tensile strength of 2,718–2,788 MPa, and thickness of 0,05–0,105 mm. Application of edible coating to tilapia fillet was carry on by adding 1,5% basil EO and without adding basil EO as a control. Tilapia fillet coating was done using dipping method for 1–2 minutes. The result showed the use of basil EO significantly affected the TPC, TVB, and TBA but didn’t significantly affected the pH. The use of edible coating with addition of 1,5% basil EO exceeds the acceptance limit on the 9th day storage meanwhile the control treatment has exceeded the acceptance limit on the 6th day storage based on TVB value. Keywords: Microbiological damage; Oxidative Damage, Sodium Alginate

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Section: Senyawa Aktifunclassified

Edible Coating Minyak Atsiri Kemangi (Ocimum Basilicum) Pada Fillet Ikan Nila (Oreochromis Niloticus) Selama Penyimpanan Dingin

Agustin

Sari

Khasanah

2020

JTP

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“…Tanaman kenanga yang terdapat di Indonesia adalah jenis Canangaodorata. Ada dua forma kenanga, yakni Cananga odorata formagenuina atau kenanga Filipina, yang juga disebut ylang-ylang (Rini pujiarti, Titis Budi Widowati, Kasmudjo, 2015).…”

Section: Pendahuluanunclassified

ANALISIS KUALITATIF KANDUNGAN BUNGA KENANGA (Cananga odorata) SECARA FITOKIMIA dengan MENGGUNAKAN PELARUT ETANOL

Yulis

putri²,

muham³

et al. 2020

jrec

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Cananga (Cananga odorata) is a tree or shrub that can be used to produce essential oils. In this study a qualitative test was conducted to study the content of secondary metabolites in cananga flowers. Based on research results cananga flowers contain flavonoids, tannins, saponins and steroids, while anthraquinone and terpenoids are not needed. The existence of secondary metabolite content in this plant is intended to be used as a raw material needed because it has an active metabolite content that links this plant to have antioxidant and other antibacterial properties.

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“…Produk tersebut adalah bunga dan produk turunannya adalah minyak kenanga (java cananga oil). Minyak kenanga digunakan sebagai bahan parfum, flavor, obat-obatan (Pujiarti et al 2015), bahan baku produk kecantikan dan antioksidan (Utomo et al 2013).…”

Section: Pendahuluanunclassified

Studi Teknik Tradisional Budidaya dan Produksi Kenanga Jawa (Cananga odorata f. macrophylla) di Blitar

2020

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Java kenanga or kenanga (Cananga odorata f. macrophylla) is a tropical and sub-tropical tree species that grows naturally in Indonesia and produces essential oil. This species has been cultivated in the past by community in Indonesia, mainly on their yard. The population of kenanga has decreased significantly, but in Blitar district the community is still doing cultivating the species although in a small scale. The purpose of this research is to observe the cultivation efforts by the community and also kenanga flower production in Blitar district. This research was conducted by interviewing farmers and observation of kenanga trees in the field. The results showed that cultivation efforts being made to improve the production of kenanga flower is by pruning, fertilizing, flowering routine and retrieval or emoval of kenanga fruit. The average kananga flower production reached 381 kg / year / tree in the age group above 11 years. Factors that affect flower production were tree age (years), total tree height (m), diameter at breast height (cm) and the width tree canopy (m2). The most significant factors affecting flower production were tree diameter and width of tree canopy. Cultivation efforts being made to improve the production of kenanga flower is by pruning, fertilizing, flowering routine and retrieval or removal of kenanga fruit. Keywords: Cananga odorata f. macrophylla, essential oil, cultivation, Blitar

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Kualitas, Komposisi Kimia, dan Aktivitas Anti Oksidan Minyak Kenanga (Cananga odorata)

Abstract: Cananga oil in this study was obtained from fresh flowers of Cananga odorata by water-steam distillation.

Cited by 24 publications

References 2 publications

Edible Coating Minyak Atsiri Kemangi (Ocimum Basilicum) Pada Fillet Ikan Nila (Oreochromis Niloticus) Selama Penyimpanan Dingin

Edible Coating Minyak Atsiri Kemangi (Ocimum Basilicum) Pada Fillet Ikan Nila (Oreochromis Niloticus) Selama Penyimpanan Dingin

ANALISIS KUALITATIF KANDUNGAN BUNGA KENANGA (Cananga odorata) SECARA FITOKIMIA dengan MENGGUNAKAN PELARUT ETANOL

Studi Teknik Tradisional Budidaya dan Produksi Kenanga Jawa (Cananga odorata f. macrophylla) di Blitar

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