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

Enny Fachriyah; Damin Sumardjo; Any Kurnia

doi:10.14710/jgi.%v.%i.%p

DOI: https://doi.org/10.14710/jgi.%25v.%25i.%25p

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

Enny Fachriyah

, Damin Sumardjo, Any Kurnia

Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia

Published: 1 Apr 2002.

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Abstract

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 jeruk Siam. Sisa pembuatan minuman jeruk dapat dimanfaatkan sebagai penghasil minyak atsiri. Isolasi minyak atsiri dari kulit jeruk siam (Citrus nobilis L) telah dilakukan dengan metode distilasi uap. Waktu distilasi divariasi 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 4 jam dengan rendemen 1,234%. Indeks bias minyak pada 20°C sebesar 1,4705 dan berat jenis pada 25°C sebesar 0,8339. Data GC-MS menunjukkan dalam minyak kulit jeruk Siam terdapat lima komponen yang berhasil diidentifikasi yakni α-pinen, β-pinen, mirsen, limonen dan linalool.

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Keywords: minyak atsiri; jeruk siam; distilasi uap

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Section: Research Articles

Language : ID

In Vol 5, No 1 (2002): Volume 5 Issue 1 Year 2002

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