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.

Citation Format:

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.

Fulltext View|Download

Keywords: minyak atsiri; jeruk siam; distilasi uap

Article Metrics:

Article Info

Section: Research Articles

Language : ID

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

Recent articles

Profil Pertukaran Ion Zeolit Cikalong Termodifikasi-Na pada Pengambilan Ion Cu2+ dari Larutannya Optimasi Waktu Destilasi Uap dan Identifikasi Komponen Minyak Kulit Jeruk Siam (Citrus Nobilis L.) Studi Analisis Logam Runut Nikel dan Kobalt dalam Batuan Saprolit dengan Metoda Ekstraksi dan Pengendapan More recent articles

Most cited articles

New Chemicals and Routes for the Preparation of Gelatin/HA Composites using the Wet Precipitation Method Innovation of Carbon from Pectin Templated in Fabrication of Interlayer-free Silica-Pectin Membrane Conversion of Wood Waste to be a Source of Alternative Liquid Fuel Using Low Temperature Pyrolysis Method Activity of Actinomycetes Isolated from Mangrove Segara Anakan Cilacap toward Methicillin-resistant Staphylococcus aureus (MRSA) Sintesis Zeolit A dan Kemungkinan Penggunaannya Sebagai Penukar Kation More cited articles

Shaw, P.E., Citrus Essential OilsJ.Perfum.Flav., 1979, 3:35-40
Chee.C T , Beverage Emulsions, di dalam Larsson, K. dan Friberg, S.E.,Food Emulsions, Merel Dekker Inc., New York, 1990
Guenther,Emest, Minyak Atsiri, Jilid IIIA, alih bahasa RS Ketaren, UI Press , Jakarta, 1 990
Anton Apriyantono dan Agung Nugroho, Ekstraksi dan Karakterisasi Minyak Kulit Jeruk Pontianak, Buletin Teknologi dan Industri Pangan, vol . VII, no.2, 1996
Brauw, M.C. ten Noever de., Bouwman, J., Tas, AC. and La Vos, G.F., Compilation of Mass Spectra of Volatile Compounds in Food, Vol.3. Central Institute for Nutrition and Food Research, Zeist, the Netherlands, 1979

Last update:

No citation recorded.

Last update: 2024-12-26 06:51:47

No citation recorded.

As an article writer, the author has the right to use their articles for various purposes, including use by institutions that employ authors or institutions that provide funding for research. Author rights are granted without special permission.

Author who publishes a paper at JKSA has the broad right to use their work for teaching and scientific purposes without the need to ask permission, including: used for (i) teaching in the author's class or institution, (ii) presentation at meetings or conferences and distributing copies to participants ; (iii) training conducted by the author or author's institution; (iv) distribution to colleagues for research use; (v) use in the compilation of subsequent authors' works; (vi) inclusion in a thesis or dissertation; (vi) reuse of part of the article in another work (with citation); (vii) preparation of derivative works (with citation); (viii) voluntary posting on open websites operated by authors or author institutions for scientific purposes (follow the CC BY-SA License).

Authors and readers can copy and redistribute material in any media or format, and mix, modify, and build material for any purpose but they must provide appropriate credit (provide article citation or content), providing links to the license, and indicate if there are changes.

The authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Kimia Sains dan Aplikasi (JKSA). Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations.

Reproduce any part of this journal, its storage in the database or its transmission by all forms or media is permitted does not need for written permission from JKSA. However, it should be cited as an honor in academic manners

JKSA and the Chemistry Department of Diponegoro University and the Editor make every effort to ensure that there are no data, opinions, or false or misleading statements published in JKSA. However, the content of the article is the sole and exclusive responsibility of each author.

The Copyright Transfer Form can be downloaded here: [Copyright Transfer Form - Indonesian] [Copyright Transfer Form - English]. The copyright form should be signed originally and send to the Editor in the form of printed letters, scanned documents sent via email or fax.

Adi Darmawan, Ph.D (Editor in Chief)

Editor in chief of Jurnal Kimia Sains dan Aplikasi (JKSA)

Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang, Central Java, Indonesia 50275
Email: jksa@live.undip.ac.id