Pengaruh Umur Kayu Manis (Cinnamomum burmanni) (Nees & T.Nees) Blume terhadap Kualitas Minyak Atsiri Daun Kayu Manis

Fajri, Oze (2023) Pengaruh Umur Kayu Manis (Cinnamomum burmanni) (Nees & T.Nees) Blume terhadap Kualitas Minyak Atsiri Daun Kayu Manis. S1 thesis, Universitas Jambi.

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Abstract

Di Pulau Sumatera, terdapat banyak sekali penghasil kayu manis lebih tepatnya di Sumatera Barat dan Jambi. Kayu manis selain digunakan sebagai bahan masakan juga dapat digunakan sebagai bahan minuman, dan sebagai penghasil minyak atsiri. Minyak atsiri, oleoresin merupakan salah satu hasil dari kulit kayu manis. Bagian yang dapat menghasilkan minyak pada kayu manis adalah kulit, cabang pohon, ranting pohon, dan daun pohon kayu manis. Penelitian ini dilakukan di Lokasi Penyulingan minyak atsiri kayu manis dilaksanakan di Kelompok Tani Hutan (KTH) Karya Usaha dibawah binaan Kesatuan Pengelolaan Hutan Produksi (KPHP) Unit 1 Kerinci, Desa Sungai Betung Ilir, Kecamatan Gunung Kerinci, Kabupaten Kerinci, Provinsi Jambi. Pengujian minyak atsiri di Laboratorium Teknologi Hasil Hutan, Fakultas Pertanian, Universitas Jambi. Pengujian kandungan kimia minyak atsiri kayu manis dilakukan di Laboratorium Terpadu. Hasil penelitian menunjukkan bahwa umur kayu manis mempengaruhi karakteristik minyak atsiri daun kayu manis. Semakin tua umur kayu manis (6 tahun) meningkatkan rendemen, bobot jenis, putaran optik, kekeruhan minyak atsiri (etanol 1:3) sedangkan untuk warna cenderung kuning kemerahan. Masyarakat lebih baik menggunakan daun dari kayu manis berumur 6 tahun karena mampu meningkatkan rendemen. On the island of Sumatra, there are many cinnamon producers, more precisely in West Sumatra and Jambi. Cinnamon besides being used as a cooking ingredient can also be used as a beverage ingredient, and as a producer of essential oils. Essential oil, oleoresin is one result of cinnamon bark. The parts that can produce oil on cinnamon are bark, tree branches, tree twigs, and cinnamon tree leaves. This research was conducted at the location of the Cinnamon essential oil refinery carried out at the Karya Usaha Forest Farmer Group (KTH) under the auspices of the Production Forest Management Unit (KPHP) Unit 1 Kerinci, Sungai Betung Ilir Village, Gunung Kerinci District, Kerinci Regency, Jambi Province. Essential oil testing at the Forest Product Technology Laboratory, Faculty of Agriculture, Jambi University. Testing the chemical content of cinnamon essential oil was carried out in the Integrated Laboratory. The results showed that the age of cinnamon affects the characteristics of cinnamon leaf essential oil. The older cinnamon (6 years) increases the yield, specific gravity, optical rotation, turbidity of essential oil (ethanol 1:3) while the color tends to be reddish yellow. It is better for the community to use cinnamon leaves aged 6 years because they can increase the yield.

Type:	Thesis (S1)
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Pertanian
Depositing User:	FAJRI
Date Deposited:	14 Jul 2023 07:24
Last Modified:	14 Jul 2023 07:24
URI:	https://repository.unja.ac.id/id/eprint/53249

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