Pengaruh Waktu Ekstraksi dan Rasio Pelarut Terhadap Perolehan Minyak Biji Pala Menggunakan Metode Hidrodistilasi

Abstract

The Moluccas-native tree that produces nutmeg seeds is very valuable for Indonesia's manufacturing of essential oils. The pharmaceutical and perfumery industries both make extensive use of the essential oil (EO), which has colorless or light yellow and utilized as a natural food flavoring and has a number of components that the oleochemical industry finds interesting. The myristin concentration of nutmeg oil obtained through industrial collection is one of the quality indicators since myristicin helps give nutmeg its very fragrant aroma. The hydrodistillation frequently used to produce nutmeg oil. Distillation yield and product quality are influenced by the parameters of the source material to be extracted. 50 g of nutmeg was placed in a 1 L boiling flask and given distilled water with a ratio of raw material and volume of 1:10, 1:15 and 1:20., respectively. Hydrodistillation was carried out at 100°C with variations in hydrodistillation duration of 1, 2, 3 and 4 h. Physicochemical analysis of nutmeg essential oil was conducted in accordance with SNI (Standard Nasional Indonesia) 06-2388-2006. Composition of nutmeg seed oil using GC-MS. Among the 21 compounds investigated, 13 were monoterpenes and 8 were oxygenated compounds (monoterpenols and oxygenated phenylpropanoid-derived compounds)