PENGARUH LAMA WAKTU PENYIMPANAN DAN LAMA PEMASAKAN TERHADAP KUALITAS MINYAK KAYU PUTIH (Melaleuca leucadendron Linn.) DARI KPH NGAJUK

The low quality and yield of Indonesian essential oils, especially essential oils type of eucalyptus (Melaleuca Leucadendron Linn) produced in the area KPH Nganjuk production which causes a decrease in quality and market fluctuations every year, so management planning needs to be carried out to maintain it quality of essential oils in Indonesia, especially in production areas in KPH Nganjuk. The aim of this research is to analyze the effect of storage time and the length of ripening of the leaves on the quality and yield of eucalyptus oil (Melaleuca Leucadendron Linn). This research was carried out from June-December 2023 which is located at Edupark, University of Muhammadiyah Malang with leaf sampling at KPH Nganjuk. The stages of this research are: Harvesting is carried out using jungle techniques on trees with the age of 5 years at a tree height of 5m, storage of leaf raw materials carried out in a closed room at room temperature with storage variation 1 day, 2 days, 3 days and 4 days after harvest, distillation is carried out by using the steam method with a cooking time of 3 and 4 hours, test the properties Physical includes refractive index test, specific gravity test and color test, chemical properties testing carried out with an 80% ethanol solubility test with a ratio value of 1:1-1:10, and The yield is the ratio of oil and leaf raw materials presented in percentage form. By sampling method carried out using the Completely Randomized Design (CRD) method factorial with storage and cooking time factors. Research data will be processed statistically using two way Anova and methods descriptive in the form of trend tendencies presented in the form of tables and graphs. The results show that in the ANOVA test the physical properties of the two storage factors and cooking has no significant effect, with a refractive index value of 1.456, weight type 0.907, with clear oil color. In the ANOVA test the chemical properties of the two factors storage and cooking have a significant influence on the ethanol solubility value 80% is 5.958 (1:5.9) and the results of the ANOVA test yield of storage factors and the interaction of storage and cooking has a significant effect on value yield of 0.33%.