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All Journal JURNAL TEKNOLOGI KIMIA DAN INDUSTRI
Diyono Ikhsan
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. Soedarto, Tembalang, Semarang, 50239, Telp/Fax: (024)7460058
Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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PENGARUH WAKTUPADA PENYULINGAN MINYAK ADAS (Fennel Oil) DARI BIJI DAN DAUN ADAS DENGAN METODE UAP DAN AIR Adi Hendra Prakosa; Inda Dewi Pamungkas; Diyono Ikhsan
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Fennel oil is an oil produced from the fennel plant (Foeniculum vulgare) through a process of distillation. In this study, using the method of steam and waterdistillation which vapor source was distilled in a kettle. The purpose of the distillation  process is to obtain essential oils from aromatic plants which has contains oil that are difficult to extraction in normal conditions. The benefits of this process is to obtain fennel oil and by-products such as the distillation residue can be dried as fodder ransom. Fennel oil is known as one of the allround flavouring agent because it has a distinctive aroma, attractive and widely used in the cosmetic industry for perfumes such as soaps, perfumes, detergents and others.In this study there are two kinds of variables, ie variables and variables remain unchanged. For fixed variables consist of: a pressure of 1 atm and a temperature of 100oC, while changing variables include: distillation time and type of material. In the research,the process of disstilation the was conducted for 2, 3, 4, 5 and 6 hours for each type of material that is part of the seeds and leaves. Raw materials obtained from the Bandungan, Ungaran, Central Java. The observations made is the determination of the yield, organoleptic testing, refractive index and anetol levels of fennel oil produced.Our results, for the seeds produces the highest yield of 0.607% on refining for 4 hours and leaves to produce the highest yield of 0.27% on refining sub 4 hours. According organoleptic yellow anise oil and fennel characteristic odor. Refractive index obtained from the studies ranged from 1.5200 to 1.5330.Levels anetol analysis using GC, the seeds obtained at 54.4873% and in the leaves only 10.9032%.
PENGARUH WAKTU DAN JENIS ABSORBEN PADA PROSES ENFLEURASIBUNGA MELATI (Jasminum Sambac) Muliasari Kurniati Muchtar; Fitrika Dwi Hanani; Diyono Ikhsan
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Jasmine oil is an oil produced from the flowers jasmine (Jasmine Sambac). In this study, using the methods enfleurage and vacuum distillation. The purpose of this experiment is taking jasmine oil enfleurasi method, Assessing the impact of type of adsorbent used in the process enfleurasi and Assessing the impact of time on the enfleurasi. Benefits of this experiment was to determine the type of good absorben and optimal time enfleurasi process to obtain a high yield. Jasmine oil is known as one of the allround flavouring agent because it has a distinctive aroma, attractive and widely used in the cosmetic industry for perfumes such as soaps, perfumes. In this study there are two kinds of variables, that is remain variable and changed variable. For remain variables consist of: distillation 0.5 atm pressure, temperature 50oC, and a distillation time of 3 hours. For changed variable include the time of enfleurage 2, 4, 6, 8, 10, 12, 14, 16, 18, 20 day and type of absorbent form of petroleum jelly and beef tallow. Jasmine is obtained from Pemalang, Central Java. The observations made are the the determination, organoleptic testing, refractive index and density of jasmine oil. The results of this study, for the absorbent vaseline the highest yield of 2.07% at 20 days and enfleurasi time for absorbent beef tallowproduce the highest yield of 1.9956% at the time of enfleurasi 20 days. According organoleptic color of jasmine oil is yellow and distinctive smell of jasmine. Density obtained ranged from 0.835 ml / g to 0.915 ml / g. Refractive index obtained from the study ranged between 1.462 to 1.482.
Co-Authors Adi Hendra Prakosa Fitrika Dwi Hanani Inda Dewi Pamungkas Muliasari Kurniati Muchtar