PENGARUH LAMA FERMENTASI DAUN NILAM MENGGUNAKAN RAGI TEMPE TERHADAP RENDEMEN DAN MUTU FISIK MINYAK NILAM (POGOSTEMON CABLIN BENTH.)

Slamet, Slamet and Ulyarti, Ulyarti and Silvi, leila Rahmi PENGARUH LAMA FERMENTASI DAUN NILAM MENGGUNAKAN RAGI TEMPE TERHADAP RENDEMEN DAN MUTU FISIK MINYAK NILAM (POGOSTEMON CABLIN BENTH.). Jurnal Teknologi dan Industri Pertanian Indonesia, Unsyiah, 11 (1). ISSN 2442-7020

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Abstract

This study aimeds to determine the effect of fermentation time of patchouli leaves by using tempe yeast on the yield and the physical quality of patchouli oil and to obtain best fermentaion time in order to get the highest obtain highest yield and best quality of patchouli oil. This research used a group randomized design with 5 levels of treatments which were 0, 2, 4, 6, and 8 days of fermentation. The results showed that the fermentation had a significant effect on yield, density and refractive index of patchouli oil. The best of fermentation time on patchouli was 2 days with the average yield 0.98%, color characteristics L* 34 a* 29.75 b* 44.5 density 0.969 and ethanol solubility 90% at ratio of 1:10.

Type:	Article
Subjects:	Q Science > Q Science (General)
Depositing User:	Ulyarti
Date Deposited:	22 Mar 2021 18:14
Last Modified:	22 Mar 2021 18:14
URI:	https://repository.unja.ac.id/id/eprint/17554

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