EFFECT OF FERMENTATION ON THE YIELD AND QUALITY OF VOLATILE OIL FROM PATCHOULI LEAVES (Pogostemon cablin Benth.)

• Main Author: Setiawan (NIM 107 03 091), Erik
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/6060
• Institution: Institut Teknologi Bandung

Abstract : <br /> <br /> <br /> <br /> The effect of fermentation on the yield and quality of patchouli oil has been studied. The dried powder of patchouli leaf was fermented during 6, 12, and 24 hours, and then the oil distillated. Subsequently, the yield and the characteristic of the oil were determined, and compared with requirement of the Indonesian National Standard. The quality parameters determined were density, refractive index, solubility in ethanol 90 %, acid number, and concentration of patchouli alcohol. The oil yields obtained from the fermented leaves were in the range of 1.50 - 2.00 % while from none fermented leaves were 1.98 - 2.00 %. The density of oil from non fermented leaves was 0.942 g/mL, while from fermented leaves was 0.944 - 0.976 g/mL. Refractive indexes of oil obtained did not mat the requirement of Indonesian National Standard. Acid numbers of oil from fermented leaves were 3.84 - 5.52, and non fermented leaves were 2.20. Concentrations of patchouli alcohol from fermented and non fermented leaves were in accordance with the Indonesian National Standard. <br />