Pengaruh Lama Fermentasi Tangkai dan Daun Nilam Menggunakan Jerami Padi terhadap Rendemen dan Kualitas Minyak Nilam
Authors: Khairurrasyidin Khairurrasyidin , Murlida Eva , Patria Anshar 
Published: May 2020

Abstrak.  Minyak nilam memiliki komponen utama patchouli alkohol yang berfungsi sebagai zat pengikat sehingga banyak digunakan dalam industri parfum, sabun, dan kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh bagian tanaman nilam dan lama fermentasi menggunakan jerami padi terhadap rendemen dan kualitas minyak nilam. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan pola faktorial yang terdiri dari 2 faktor. Faktor pertama yaitu tanaman nilam (T) yang terdiri dari dua taraf, yaitu T1= Daun Nilam dan T2= Tangkai Nilam. Faktor kedua yaitu lama waktu  fermentasi (S) menggunakan jerami padi. Variasi lama fermentasi nilam terdiri atas 3 taraf yaitu S1 = 3 hari, S2 = 5 hari, dan S3 = 7 hari. Minyak nilam yang didapatkan dari hasil penyulingan uap dan air dihitung rendemen (%) dan dianalisis sifat fisika-kimia berupa: bobot jenis, indeks bias, kelarutan dalam etanol, bilangan asam, bilangan ester dan karakterisasi minyak nilam (untuk perlakuan terbaik). Hasil penyulingan minyak nilam diperoleh rendemen dengan rata-rata sebesar 1,597%, hasil analisis sifat fisika-kimia didapatkan dengan rata-rata bobot jenis 1,0001 g/ml, indeks bias 1,508, kelarutan minyak dalam etanol 90% 1:4, bilangan asam 8,425 mg KOH/g dan bilangan ester 49,046 mg HCl/g. Hasil analisis karakteristik minyak nilam teridentifikasi 25 komponen penyusun minyak nilam dengan 3 komponen persentase terbesar yaitu patchouli alkohol 35,86 %, α-patchoulena (26,05%) dan ∆-guaiene (18,36%). Perlakuan terbaik diperoleh pada daun yang difermentasi selama 7 hari (T1S3).Effect of Fermentation of Steel and Leaf Leaves using Rice Poverty on Relief and Quality of Patchouli OilAbstract. Patchouli oil has a main component of patchouli alcohol that serves as a binder so it is widely used in the perfume industry, soap, and health. This study aims to determine the effect of patchouly and fermented plant parts using rice straw to the rendement and quality of patchouli oil. This research uses Randomized Block Design (RAK) with factorial pattern consisting of 2 factors. The first factor is patchouli (T) which consists of two levels, namely T1 = Leaf Patchouli and T2 = Patchouli Nilam. The second factor is the time of fermentation (S) using rice straw. The duration variation of patchouli fermentation consists of 3 levels ie S1 = 3 days, S2 = 5 days, and S3 = 7 days. Patchouli oil obtained from the results of steam and water distillation was calculated rendemen (%) and analyzed physical-chemical properties such as: type weight, refractive index, solubility in ethanol, acid number, ester number and patchouli oil characterization (for best treatment). The results of patchouli oil distillation were obtained with an average yield of 1.597%, the result of physico-chemical properties analysis was obtained with average weight of 1,0001 g/ml, refractive index 1.508, oil solubility in ethanol 90% 1:4, acid number 8.425 mg KOH/g and ester number 49.046 mg HCl/g. The result of analysis of patchouli oil characteristic was identified by 25 components of patchouli oil composer with 3 biggest percentage components ie patchouli alcohol 35,86%, α-patchoulena (26,05%) and Δ-guaiene (18,36%). The best treatment was obtained on fermented leaves for 7 days (T1S3)