Optimasi Waktu Destilasi Uap dan Identifikasi Komponen Minyak Kulit Jeruk Siam (Citrus Nobilis L.)

Abstract

ABSTRAK Aroma jeruk banyak digunakan dalam berbagai produk makanan, minuman, kosmetika dan farmasi. Aroma jeruk alami berasal dari minyak atsiri, mudah diperoleh dari kulit buah jeruk. Salah satu jeruk yang banyak dimanfaatkan sebagai minuman adalah jerukSiam. Sisa pembuatan minuman jeruk dapat dimanfaatkan sebagaipenghasil minyak atsiri. Isolasi minyak atsiri dari kulitjeruk siam (Citrus nobilis L) telah dilakukan dengan metode distilasi uap. Waktu distilasidivariasi untuk menentukan waktu optimum. Selanjutnya ditentukan rendemen minyak yang diperoleh, indeks bias dan berat jenis.Komponen minyak kulit jeruk Siam diidentifikasi dengan GC-MS. Hasil penelitian menunjukkan bahwa waktu optimum untuk distilasi minyak kulit jeruk Siam adalah 4jam dengan rendemen 1,234%. Indeks bias minyak pada 20°C sebesar 1,4705dan beratjenispada 25°C sebesar 0,8339. Data GC-MSmenunjukkan dalam minyak kulitjerukSiam terdapat lima komponen yang berhasil diidentifikasi yakni a-pinen, fi-pinen, mirsen, limonen dan linalool.Kata Kunci:minyak atsiri, jeruk siam, distilasi uap ABSTRACT The flavour of tangerin is used on many food products, drink, cosmetic and pharmacy. The natural flavour of tangerin from essential oil, can be foundfrom tangerin peel. One of many tangerin that be usedasjuice issiam tangerin. The waste product of siam tangerin 's juice can be used as a source of essential oil.Isolation of essential oil from tangerine peel (Citrus nobilis L) had been done by steam distillation method. The optimum time [DBEIJof distillation of tangerine peel oilis determined by varying time of distillation. Then procentyield, index refractive and specificgrafity were determined. The component of oil were identified by GC-MS.The resultshowed that the optimum time of steam distillation of tangerine peel oil was four hoursand procent was 1.24%. The refractive index of oilat20°C was 1.4705and the specific grafity at 25°Cwas 0.8339. GC-MSwas identifiedfive components i.e. a-pinene, fj-pinene, myrcene, limonene and linalool.

Main Components of The Semboro Variety of Siam Orange Peel Essential Oil Prepared Using Water Distillation Method

“…Thus, the faster the material reaches its boiling point for the evaporation process (Hien et al, 2022). Several research results related to extraction time were reported by Haryanti et al, (2014), reporting the process of extracting orange fern oil in 3 h; Ikarini et al, (2021) reported that the distillation of Siamese oranges was carried out for 2 h; Febrina & Sigiro (2021) reported that the distillation of Siam Sambas oranges was carried out for 7 h; Fachriyah et al, (2002), reported distillation of Siamese orange peel essential oil for 10 h; Wibaldus et al, (2016) reported the distillation of lime for 4 h. The distillation time varies greatly also depending on the raw material, the thicker the orange peel, the longer the distillation time is needed. General, the Semboro Siamese orange peel with an average thickness of 1 mm.…”