PENGARUH PERLAKUAN AWAL BIODEGRADASI LIGNOSELULOSA OLEH JAMUR ASPERGILLUS AWAMORI TERHADAP PEROLEHAN MINYAK ATSIRI DARI DAUN SPEARMINT (MENTHA SPICATA L.) MENGGUNAKAN METODE DISTILASI AIR
Essential oil of spearmint leaves (Mentha spicata) is in the trichome glands of the leave’s surface. In general, cell wall in plant is made up of lignocellulose. The lignocellulose can be degraded by hydrolytic enzymes produced by microorganisms. The degraded cell wall would facilitate the extrac...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/70274 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Essential oil of spearmint leaves (Mentha spicata) is in the trichome glands of the
leave’s surface. In general, cell wall in plant is made up of lignocellulose. The
lignocellulose can be degraded by hydrolytic enzymes produced by
microorganisms. The degraded cell wall would facilitate the extraction of
spearmint oil from the leave. This study aims to determine the effect of fermentation
time using Aspergillus awamori towards the lignocellulosic content of spearmint
leave, yield and composition of spearmint oil extracted using a hydrodistillation
method, and to determine the diffusion rate constant using a mathematical
modeling. Spearmint leaves were fermented using a spore solution of Aspergillus
awamori and incubated for 0, 3, 6, and 9 days. The fermented leaves were dried
and extracted using a hydrodistillation method for 4 hours. In addition, the
extraction was also carried out for 1; 2; 3; 4 and 5 hours to obtain necessary data
for the mathematical modelling. Composition of lignocellulose was determined
using a Chesson-Datta method. The results showed that the lignocellulose content
in the spearmint leaves decreased with fermentation time; 37.92% to 19.32%
(cellulose); 10.67% to 7% (hemicellulose) and 31.77% to 12.24% (lignin) for 0 to
9 days of fermentation. The yield of spearmint oil extracted using the
hydrodistillation method at 0 day of fermentation was 0.5% (weight / dry weight),
then decreased along with fermentation time. Likewise, the GC-MS test results
showed that the content of the main compound of spearmint oil particularly carvone
was 77.88% at 0 day of fermentation, then it decreased along with the fermentation
time. The hydrodistillation of spearmint oil was also modeled using Fick's second
law, the diffusion rate constant spearmint oil was determined as 2.89 x 10-11 m2 /s. |
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