THE EFFECT OF TEMPEH YEAST (RHIZOPUS OLIGOSPORUS) FERMENTATION TIME ON THE QUALITY OF PATCHOULI OIL (POGOSTEMON CABLIN BENTH.)

• Main Author: Jocelyin, Priscilla
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/75068
• Institution: Institut Teknologi Bandung

Essential oil is an oil derived from plants. One of the most well-known essential oils is patchouli oil, as it has various benefits. Indonesia is one of the largest exporters of patchouli oil, dominating 95% of the global market. However, despite the high demand, there are still many improper handling practices for patchouli oil. Therefore, in this research, fermentation is conducted with the aim of improving the yield and quality of patchouli oil. The fermentation process utilizes tempeh yeast containing Rhizopus oligosporus with a concentration of 0,2% (w/w) for 2, 4, and 8 days. After the fermentation process, the patchouli materials undergo steam distillation at a temperature of 95°C for 4 hours. The resulting patchouli oil is then measured, and its quality is tested based on the Indonesian National Standard (SNI) 06-2385-2006. The tests include yield, colour, specific gravity, solubility in 90% ethanol, acid number, and patchouli alcohol content. The 8-day fermentation treatment produces the highest yield, approximately 1,624 ± 0,319%. The best specific gravity result is obtained from the 2-day fermentation treatment. As for the acid value test, only the 4-day and 8-day fermentation treatments comply with the SNI 06-2385-2006. The highest content of patchouli alcohol is found in the control sample.