Pengaruh Perlakuan Pendahuluan terhadap Karakteristik Mutu Minyak Atsiri Daun Jeruk Purut (Citrus hystrix DC)

Khasanah, Lia Umi; Kawiji, Kawiji; Utami, Rohula; Aji, Yoga Meidiantoro

doi:10.17728/jatp.2015.10

Cited by 21 publications

(23 citation statements)

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“…In this study, the application of steam explosion as a treatment before the hydrodistillation process, which may profoundly accelerate the extraction process, did not cause any considerable changes in the volatile oil composition ( Table 2). The presence of citronellal as the main component is also reported in many previous studies (Loh et al, 2011;Khasanah et al, 2015;Li et al, 2011). There were five groups observed in both SE-HD and HD essential oil.…”

Section: The Characteristics Of the Volatile Compounds Of Essential Oilssupporting

confidence: 82%

Comparison between Hydrodistillation with Steam Explosion and Conventional Hydrodistillation in Kaffir Lime Oil Extraction

2019

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Steam explosion was proposed as a pretreatment method to accelerate the hydrodistillation (SE-HD) of kaffir lime leaves. This research aimed to compare SE-HD and conventional hydrodistillation (HD) in terms of extraction yield, extraction time, chemical composition, and essential oil quality. The extraction of kaffir lime oil with SE-HD was superior to HD with regard to extraction time (35 min. vs 120 min.) and extraction yield (1.386% vs 1.182%). The chemical composition and the quality of the extracted essential oil from both methods were quite similar, indicating the absence of adverse influence from the application of steam explosion as pretreatment. Therefore, SE-HD was a fast and an energy-saving method for extracting essential oil from kaffir lime leaves.

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Section: The Characteristics Of the Volatile Compounds Of Essential Oilssupporting

confidence: 82%

Comparison between Hydrodistillation with Steam Explosion and Conventional Hydrodistillation in Kaffir Lime Oil Extraction

2019

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“…Fermentasi merupakan salah satu metode untuk menghancurkan jaringan daun nilam (Halimah, 2010). Menurut Khasanah (2015) proses fermentasi dapat mendegradasi komponen dinding sel jaringan pada daun nilam sehingga hasil rendemen yang diperoleh selama proses destilasi lebih banyak. Fermentasi memerlukan bantuan mikroorganisme sebagai sumber enzim, baik mikroorganisme alami maupun mikroorganisme yang ditambahkan (Nasruddin, 2009).…”

Section: Pendahuluanunclassified

Pengaruh Lama Fermentasi Terhadap Rendemen dan Mutu Fisik Minyak Nilam Pogostemon cablin Benth)

Slamet¹,

Ulyarti²,

Rahmi³

2019

J. Tek. Ind. Pert. Ind.

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Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi daun nilam dengan menggunakan ragi tempe terhadap rendemen dan mutu fisik minyak nilam serta mendapatkan lama fermentasi yang tepat untuk menghasilkan minyak nilam dengan rendemen tertinggi dan mutu fisik minyak nilam yang baik. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 5 taraf perlakuan, yaitu 0, 2, 4, 6, dan 8 hari fermentasi. Hasil penelitian menunjukkan bahwa lama fermentasi memiliki pengaruh sangat nyata terhadap rendemen, bobot jenis dan indeks bias minyak nilam. Lama fermentasi terbaik pada nilam adalah 2 hari dengan nilai rata-rata rendemen 0,98 %, karakteristik warna dengan nilai L* 34 a* 29,75 b* 44,5 bobot jenis 0,969 dan kelarutan etanol 90% larut jernih pada rasio volume 1:10.

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“…Mi kemudian dikukus dengan suhu 100°C selama 10 menit, lalu diletakkan daun jeruk purut diatasnya dengan proporsi berbeda (F0: tidak diberikan, F1: 2 lembar dan F2: 3 lembar), kemudian digoreng dengan metode deep fat frying pada suhu 140-150°C selama 1-1,5 menit (Liandani dan Zubaidah, 2015). Penggunaan daun jeruk purut pada proses pengukusan difungsikan untuk meminimalisir aroma langu dan rasa pahit yang dihasilkan oleh tepung daun kelor (Khasanah et al, 2015). Terdapat dua variabel pada penelitian ini, yaitu variabel bebas dan terikat.…”

Section: Metodeunclassified

“…Daun jeruk purut mengandung minyak atsiri dengan komponen utamanya adalah sitronellal. Minyak atsiri merupakan suatu zat yang mudah menguap dan dapat dimanfaatkan sebagai pemberi aroma dan rasa pada produk-produk olahan pangan (Khasanah et al, 2015).…”

Section: Hasil Dan Pembahasanunclassified

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Pengaruh Substitusi Ubi Jalar Kuning, Isolat Protein Kedelai, Dan Tepung Daun Kelor Terhadap Kandungan Gizi Serta Daya Terima Mi Instan

Agus

Ismawati

2018

MGI

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Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet potato has an energy value similar to wheat fl our, as well as isolated soy protein high in protein and moringa leaves powder high in calcium. The purpose of this research was to analyse the effect of yellow sweetpotato, isolated soy protein, and moringa leaves powder substitution on acceptability and nutritional value (energy, protein, and calcium) of instant noodle. This was experimental research with completely randomized design. There were three formulas, one as a control formula (F0) and two substitution formulas with yellow sweet potato, isolated soy protein, and moringa leaves (F1 and F2) with 8 repetitions. There were 33 pregnant women as untrained panelist. The difference test was analyzed by Kruskall Wallis and Mann Whitney (α≤0.05). The result of panelist acceptability showed that the best formula is F2 (substitution of 6.8% yellow sweet potato, 5.4% isolated soy protein, and 1.4% moringa leaves powder). There was a signifi cant difference between F0 with F2 (p=0.004) and F1 with F2 (p=0.013) on aroma characteristics. The highest protein and calcium content per 100 g of instant noodle was F2, with 14 g and 44.5 mg. The best formula which determinated by the acceptability and nutritional value (energy, protein and calcium) was F2 (substitution of 25 g yellow sweet potato, 20 g isolated soy protein, and 5 g moringa leaves powder), so it can be used as an alternative food for pregnant women.

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Pengaruh Perlakuan Pendahuluan terhadap Karakteristik Mutu Minyak Atsiri Daun Jeruk Purut (Citrus hystrix DC)

Cited by 21 publications

References 0 publications

Comparison between Hydrodistillation with Steam Explosion and Conventional Hydrodistillation in Kaffir Lime Oil Extraction

Comparison between Hydrodistillation with Steam Explosion and Conventional Hydrodistillation in Kaffir Lime Oil Extraction

Pengaruh Lama Fermentasi Terhadap Rendemen dan Mutu Fisik Minyak Nilam Pogostemon cablin Benth)

Pengaruh Substitusi Ubi Jalar Kuning, Isolat Protein Kedelai, Dan Tepung Daun Kelor Terhadap Kandungan Gizi Serta Daya Terima Mi Instan

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