Teknik Enfleurasi dalam Proses Pembuatan Minyak Mawar

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dc.contributoren-US
dc.creatorYulianingsih, -
dc.creatorAmiarsih, Dwi
dc.creatorDiharjo, Sabari Sosro
dc.date2007-12-30
dc.date.accessioned2018-05-02T06:24:52Z
dc.date.available2018-05-02T06:24:52Z
dc.date.issued2007-12-30
dc.descriptionABSTRAK. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Hias Jakarta dari bulan Juni 1998 sampai bulan Mei 1999. Penelitian bertujuan memperoleh jenis dan komposisi lemak hewan yang tepat untuk proses enfleurasi minyak mawar. Teknik enfleurasi dalam proses pembuatan minyak mawar dicoba dengan bahan dasar bunga mawar merah tabur asal Bandungan, Jawa Tengah. Penelitian menggunakan rancangan acak lengkap faktorial dengan 3 ulangan. Perlakuan yang diuji adalah (a) campuran lemak sapi + lemak ayam (1:1; 1:2; 1:3, 2:1, dan 3:1), (b) campuran lemak kambing dan lemak ayam (1:1, 1:2, 1:3, 2:1, dan 3:1), dan (c) campuran lemak sapi + kambing + ayam (2:1:0,5 dan 2:1:1). Hasil penelitian menunjukkan bahwa perlakuan yang terbaik adalah campuran lemak hewan dengan perbandingan lemak sapi:lemak kambing:lemak ayam sebesar 2:1:1, yang mempunyai tingkat kekerasan 13,2 mm/5 detik/50 g pemberat, dan bertekstur halus. Rendemen absolut yang dihasilkan mencapai 0,076-0,174% dengan indeks bias 1,46-1,53 dan komponen utama penyusun absolut mawar adalah fenil etil alkohol (11,76-22,34%), sitronelol (2,71-6,05%), dan geraniol (3,37-4,99%). Teknik enfleurasi dapat digunakan dalam produksi minyak mawar bermutu.ABSTRACT. Yulianingsih, D. Amiarsi, and Sabari S. 2007. The Enfleuration Tehnique for Producing Rose Oil. The research was conducted at Indonesian Ornamental Plant Research Institute Laboratory in Jakarta from June 1998 to May 1999. The aim of the experiment was to find out the appropriate composition and kinds of animal fat for enfleuration process for producing rose oil. The enfleuration technique was used to produce volatile oil from red rose flowers from Bandungan, Central Java. Experiment was arranged in a factorial completely randomized design with 3 replications. The treatments were (a) mixture of animal fat of cow + chicken with ratio (1:1, 1:2, 1:3, 2:1, and 3:1), (b) mixture of animal fat of goat + chicken (1:1, 1:2, 1:3, 2:1, and 3:1), and (c) mixture of animal fat of cow + goat + chicken (2:1:0,5 and 2:1:1). The results of the experiment indicated that the best treatment was absorbent mixture of animal fat of cow, goat, and chicken with ratio of 2:1:1 with consistency of 13.2 mm/5 sec/50 g ballast, soft enough, and smooth texture. The rendement of absolute was about 0.076-0.174%, with refraction index 1.46-1.53, and the main components were phenyl ethyl alcohol (11.76-22.34%), citronellol (2.71-6.05%), and geraniol (3.37-4.99%). This enfleuration technique can be used to produce rose absolute with high quality.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/1217
dc.identifier10.21082/jhort.v17n4.2007.p%p
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/738
dc.languageeng
dc.publisherIndonesian Center for Horticulture Research and Developmenten-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/1217/1032
dc.rightsCopyright (c) 2013 Indonesian Center for Horticulture Research and Developmenten-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.source2502-5120
dc.source0853-7097
dc.sourceJurnal Hortikultura; Vol 17, No 4 (2007): Desember 2007en-US
dc.titleTeknik Enfleurasi dalam Proses Pembuatan Minyak Mawaren-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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