Ekstraksi Maserasi Oleoresin Daun Jeruk Purut (Citrus hystrix DC): Optimasi Rendemen dan Pengujian Karakteristik Mutu

https://doi.org/10.22146/agritech.13761

Kawiji Kawiji(1*), Lia Umi Khasanah(2), Rohula Utami(3), Novita Try Aryani(4)

(1) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(2) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(3) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(4) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(*) Corresponding Author

Abstract


This research was aimed to find out the optimum yield condition on kaffir lime leaves oleoresin production at various temperature and contact time during maceration extraction and to find out the characteristics of kaffir lime leaves oleoresin such as citronella content, kaffir lime leaves oil content, and solvent residue levels at optimum yield. This research used the variations of extraction temperature (70, 75 and 80°C) and extraction time (4, 5 and 6 hours). Based on Response Surface Methodology (RSM), the equation of kaffir lime leaves oleoresin sample optimization as follow Y = 7,9333 + 1,2333X  + 0,5333X  - 1,0000X 2 - 0,7000X 2 + 0,1250X X . The optimum yield of kaffir lime leaves oleoresin (8,447%) was obtained at 78,221°C extraction temperature and 5,438 hour extraction time. The characteristics of kaffir lime leaves oleoresin quality at the optimum yield such as 25,66% citronella level, 9,638% kaffir lime leaves oil content and 5,8% solvent residue level.

ABSTRAK

Penelitian ini bertujuan untuk mengetahui kondisi rendemen optimum dalam proses produksi oleoresin daun jeruk purut pada variasi suhu dan waktu kontak selama proses ekstraksi maserasi dan mengetahui karakteristik mutu oleoresin daun jeruk purut yang meliputi kadar sitronelal, kadar minyak atsiri dan kadar sisa pelarut pada rendemen yang optimum. Penelitian ini menggunakan variasi suhu ekstraksi (70, 75 dan 80°C) dan waktu ekstraksi (4, 5 dan 6 jam). Pada pengolahan data dengan menggunakan (RSM) diketahui persamaan optimasi rendemen oleoresin daun jeruk purut yaitu Y = 7,9333 + 1,2333X 1+ 0,5333X 2- 1,0000X 1² - 0,7000X1² + 0,1250X. Rendemen optimum oleoresin daun jeruk purut diperoleh sebesar 8,447%, didapatkan pada kondisi suhu ekstraksi 78,221°C dan waktu ekstraksi 5,438 jam. Karakteristik mutu oleoresin daun jeruk purut pada rendemen optimum yaitu kadar sitronelal 25,66%, kadar minyak atsiri 9,638% dan kadar sisa pelarut 5,8%.


Keywords


Extraction; kaffir lime; oleoresin; optimization; quality

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DOI: https://doi.org/10.22146/agritech.13761

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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