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All Journal Journal of Chemistry Sciences and Education
Ine Pebriyanti
Institut Teknologi Sumatera
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Ekstraksi, Karakterisasi, dan Klasifikasi Senyawa Aromatik Jahe (Zingiber Officinale) melalui Metode Enfleurasi Dan Maserasi Aluna Monalaika Izzati; Ine Pebriyanti
Journal of Chemistry Sciences and Education Vol 3 No 01 (2026): Journal of Chemistry Sciences and Education (JCSE)
Publisher : PT. Pubsains Nur Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69606/jcse.v3i01.451

Abstract

This study investigates the extraction, characterization, and aromatic classification of ginger (Zingiber officinale) using enfleurage and maceration techniques. Enfleurage was employed as a mild, non-thermal method to preserve thermolabile volatile compounds, while ethanolic maceration was used to obtain aromatic tincture. The resulting extracts were evaluated through organoleptic analysis, physicochemical characterization (pH and density), and aromatic note classification based on volatility and persistence. The results indicate that petrolatum-based enfleurage successfully captured volatile aromatic fractions with dominant top-note characteristics, whereas maceration produced a tincture with stable physicochemical properties and strong initial aroma intensity. These findings demonstrate that method selection significantly influences aroma profile, stability, and applicability in cosmetic and perfumery formulations.
Co-Authors Aluna Monalaika Izzati