Identification of patchouli oil components distilled using ultrasonic waves

Penulis

  • D Ermaya Industrial Chemical Engineering Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Lampung, Bandar Lampung, Indonesia
  • YR Widodo Food Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Lampung, Bandar Lampung, Indonesia
  • Shintawati Shintawati Industrial Chemical Engineering Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Lampung, Bandar Lampung, Indonesia
  • A Syadilla

DOI:

https://doi.org/10.25181/icoaas.v1i1.2011

Abstrak

Patchouli oil identification using ultrasonic waves is carried out using sonic tools.This treatment is done on distilled patchouli oil. The addition of ultrasound waves aims toincrease the alcohol patchouli component and identify the patchouli oil component aftersonification. The use of ultrasonic waves of 40 kHz. The variables used in this study wereultrasonic wavelengths, namely 20, 30, and 40 minutes, and temperatures of 35 °C, 40 °C, and45 °C. The results obtained were analyzed using GCMS. The analysis showed that there was anincrease in the number of alcohol patchouli before and after the use of ultrasonic waves. Fromthe results of the study, the length of time using ultrasonic significantly affected the patchoulialcohol content and patchouli oil components.

Unduhan

Data unduhan belum tersedia.

##submission.downloads##

Diterbitkan

2021-06-29