Monica, Rurin Kharisma (2023) Karakterisasi Minyak Atsiri Daun Pinus (Pinus merkusii Jungh.et de Vriese) di KHDTK Pujon Hill. Undergraduate thesis, Universitas Muhammadiyah Malang.
PENDAHULUAN.pdf
Download (828kB) | Preview
BAB I.pdf
Download (161kB) | Preview
BAB II.pdf
Download (126kB) | Preview
BAB III.pdf
Download (244kB) | Preview
BAB IV.pdf
Restricted to Registered users only
Download (570kB) | Request a copy
BAB V.pdf
Restricted to Registered users only
Download (95kB) | Request a copy
LAMPIRAN.pdf
Restricted to Registered users only
Download (7MB) | Request a copy
Abstract
Pine trees that are productive for producing sap are aged 11-30 years or age classes III to VI, while pine trees in the KHDTK Pujon area are more than 30 years old so they are less productive if the sap is taken. Therefore, to optimize the yield of pine trees in this area, we process them into essential oils that have sales value. This research aims to determine the yield and characteristics of pine essential oil in KHDTK Pujon with storage time factors (3/6/9/12/15/18 days) and distillation time of 2 and 3 hours. The method used in this research is a distillation method using steam and water (water and steam distillation). The results of this research show that the amount of yield produced by the essential oil of Pinus merkusii Jungh.et. de Vriese at KHDTK Pujon Hill averaged 0.046%. The average specific gravity when distilling essential oils is 0.208 gr/ml. The average refractive index for refining pine essential oil is 1.411. The organoleptic test showed that the longer the storage time, the stronger the aroma that appeared in the essential oil. The highest solubility test result was 1:0.6 where 1 ml of oil dissolved in 0.6 ml of alcohol. The long storage time factor has a significant effect on the specific gravity value, the cooking time factor has a significant effect on the refractive index value, the cooking time and storage time factors have a significant effect on the yield and solubility values, while in the organoleptic test the storage time and cooking time factors have no effect. significant.
Item Type: | Thesis (Undergraduate) |
---|---|
Student ID: | 201710320311105 |
Keywords: | Essential oil, Pine, distillation, storage |
Subjects: | S Agriculture > SD Forestry |
Divisions: | Faculty of Agriculture and Animal Science > Department of Forestry (54251) |
Depositing User: | 201710320311105 monica |
Date Deposited: | 22 Jan 2024 08:19 |
Last Modified: | 22 Jan 2024 08:19 |
URI: | https://eprints.umm.ac.id/id/eprint/2810 |