Pengaruh Suhu Proses Sokletasi dan Volume Pelarut n-heksana terhadap Yield Minyak Atsiri Jeruk Lemon
Article Sidebar
Main Article Content
Abstract
Essential oils are volatile compounds found in lemon peels. Essential oils are used in addition to soaps, perfumes, and candles because of their fresh aroma. Essential oils can be extracted using solid-liquid extraction. Soxhlet extraction was chosen because the process is continuous and requires less solvent than the percolation method. The solvent N-Hexane was chosen because its polar value was close to the polarity of the essential oil. Soxhlet extraction was carried out with variations in process temperature (70, 75, and 80°C) and solvent volume (16, 240, and 320ml). Previously, the lemon peel was pre-treated by drying (<100°C, 1 hour) and grinding. After extraction, the essential oil was added with anhydrous (Na2SO4). The best results were obtained at a process temperature of 80°C and a solvent volume of 320 ml yielding 3.25%. The increase in process temperature and solvent volume increases the yield of essential oils. Based on the results of the GC-MS analysis, lemon essential oil contains limonene (41.06%) and citral (12.2%). The content of limonene gives the aroma, and the content of citral gives color to the lemon essential oil.
Abstrak
Minyak atsiri merupakan senyawa volatile yang banyak ditemukan pada kulit jeruk lemon. Minyak atsiri digunakan sebagai tambahan sabun, parfum, dan lilin karena aromanya yang segar. Minyak atsiri dapat diambil menggunakan ekstraksi padat-cair. Ekstraksi sokletasi dipilih karena prosesnya kontinyu dan membutuhkan lebih sedikit pelarut dibandingkan metode perkolasi. Pelarut N-Heksana dipilih karena nilai polarnya mendekati kepolaran minyak atsiri. Ekstraksi sokletasi dilakukan dengan variasi suhu proses (70, 75, dan 80°C) dan volume pelarut (160, 240, dan 320ml). Sebelumnya dilakukan pre-treatment pada kulit jeruk lemon berupa pengeringan (<100°C, 1jam) dan penghalusan. Setelah diekstraksi, minyak atsiri diberi tambahan anhidrat (Na2SO4). Hasil terbaik diperoleh pada suhu proses 80°C dan volume pelarut 320 ml dengan hasil yield 3,25%. Peningkatan suhu proses dan volume pelarut meningkatkan yield minyak atsiri. Berdasarkan hasil analisis GC-MS minyak atsiri jeruk lemon mengandung limonene (41,06%), dan citral (12,2%). Kandungan limonene memberikan aroma dan kandungan citral memberikan warna pada minyak atsiri jeruk lemon.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
An author who publishes in the FLUIDA journal agrees to the following terms:
- Author retains the copyright and grants the journal the right of first publication of the work simultaneously licensed under the Creative Commons Attribution-ShareAlike 4.0 License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Author is able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book) with the acknowledgement of its initial publication in this journal.
- Author is permitted and encouraged to post his/her work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of the published work (See The Effect of Open Access).
Read more about the Creative Commons Attribution-ShareAlike 4.0 Licence here: https://creativecommons.org/licenses/by-sa/4.0/.
References
[2] M. A. U. Leba, Ekstraksi dan Real Kromatografi, 1st penyunt., Sleman, Yogyakarta: Deepublish, 2017, p. 2.
[3] E. Guenther, The Essential Oil, New York: D. Van Nostrand Company, 1952.
[4] International Standard, “Oil of Lemon (Citrus limon (L.) Burm. f.), Obtained by Expression,” 1 Desember 2003. [Online]. Available: https://www.sis.se/std-904201.
[5] A. F. Muhtadin, R. Wijaya, P. Prihatini and Mahfud, "Pengambilan Minyak Atsiri dari Kulit Jeruk Segar dan Kering dengan Menggunakan Metode Steam Distillation," Jurnal Teknik Pomits, pp. 98-101, 2013.
[6] T. P. Dao, T. Q. Ngoc, T. T. Tran and V. T. Lam, "Assesing The Kinetic Model on Extraction of Essential Oil and Chemical Composition from Lemon Peels (Citrus aurantifolia) by Hydro-distilation Process," Material Today: Proceedings, pp. 1-6, 2021.
[7] S. Cahyati, Y. Kurniasih dan Y. Khery, “Efisiensi Isolasi Minyak Atsiri dari Kulit Jeruk dengan Metode Distilasi Air-Uap ditinjau dari Perbandingan Bahan Baku dan Pelarut yang digunakan,” Jurnal Ilmiah Pendidikan Kimia "Hydrogen", pp. 103-110, 2016.
[8] R. C. Yuda, Irdiansyah dan I. Prihatiningtyas, “Studi Kinetika Pengaruh Suhu terhadap Esktraksi Minyak Atsiri dari Kulit Jeruk Nipis dengan Pelarut Etanol,” Chemurgy, pp. 22-26, 2017.
[9] T. Fekadu, T. Seifu dan A. Abera, “Extraction of Essential Oil from Orange Peel using Different Methods and Effect of Solvents, Time, Temperature to Maximize Yield,” IJESC, pp. 24301-24308, Desember 2019.
[10] J. Adiandasari and A. Wusnah, "Pengaruh suhu dan waktu terhadap proses penyulingan minyak sereh wangi," Chemical Engineering Journal Storage, pp. 22-28, 2021.
[11] Hidayati, “Distilasi Minyak Atsiri dari Kulit Jeruk Pontianak dan Pemanfaatannya dalam Pembuatan Sabun Aromaterapi,” Biopropal Industri, pp. 39-49, 2012.
[12] N. Ibrahim, Jalaludin and N. Rahmah, "Pengaruh Waktu Ekstraksi Daun Jeruk Nipis (Citrus aurantifolia) Menggunakan Pelarut n-Heksana terhadap Rendemen Minyak," Jurnal Teknologi Kimia Unima, pp. 163-171, 2018.
[13] A. Kurniawan, C. Kurniawan, N. Indraswati and Mudjijati, "Ekstraksi Minyak Kulit Jeruk dengan Metode Distilasi, Pengepresan dan Leaching," Widya Teknik, vol. 7, no. 1, pp. 15-24, 2008.
[14] S. Ekasari and R, "Pengaruh Metode Pengambilan Minyak Atsiri dari Daun Jeruk Purut (Citrus hystrix) terhadap Kandungan Geraniol dan Sitronelal," Inovasi Teknik Kimia, pp. 5-11, 2020.
[15] A. Idris and dkk, "Analisis Kualitas Minyak Nilam (Pogostemon Cablin Benth) Produksi Kabupaten Buol," Jurnal Akademika Kimia, pp. 79-85, 2014.
[16] I. Ahmad, M. R. Jura dan I. Said, “Analisis Kualitas Minyak Nilam (Pogostemon cablin Benth) Produksi Kabupaten Buol,” Jurnal Akademik Kimia, pp. 301-308, 7 Mei 2014.
[17] M. M. Ahmad, S. U. Rehman, Z. Iqbal, F. M. Anjum and J. I. Sultan, "Genetic Variability to Essential Oil Composition in Four Citrus Fruit Species," Pak. J. Bot., pp. 321-322, 2006.
[18] N. P. F. Astarini, R. P. Burhan and Z. Yulfi, "Minyak Atsiri dari Kulit Buah Citrus grandis, Citrus aurantium (L.), dan Citrus aurantifolia (Rutaceae) sebagai Senyawa Antibakteri dan Insektisida," in Jurusan Kimia FMIPA ITS, Surabaya, 2010.