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Husnul Chotimah
Antakusuma University
Agriculture, Biological Sciences & Forestry Environmental Science

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PENGARUH POLA PENGERINGAN TERHADAP RENDEMEN DAN KUALITAS MINYAK ATSIRI DAUN NILAM (Pogostemon calbin Benth) Husnul Chotimah; Vita Yanuar; Sikin M Noor
Jurnal Sylva Scienteae Vol 6, No 4 (2023): Jurnal Sylva Scienteae Vol 6 No 4 Edisi Agustus 2023
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jss.v6i4.10028

Abstract

The nilam plant (Pogostemon Calbin Benth) is a type of plant that has fibrous roots that can live in upland and lowland areas. Nilam will grow well at an altitude of 10 to 400 meters above sea level. The spread of patchouli in South Kalimantan covers the Bati-Bati District and Pelaihari Regency. Nilam (Pogostemon Calbin Benth) contains patchouli alcohol which is used as a binder for fragrance ingredients. This study aims to determine the yield and quality of essential oil from nilam (Pogostemon Calbin Benth) using water and steam distillation methods in various leaf drying patterns. This research was initiated by drying the material and then distilling it to obtain essential oils. Laboratory tests for the content of chemical compounds were carried out at the Agricultural Research and Development Center, Research Institute for Medicinal and Aromatic Plants Bogor to determine the levels of cineol and patchouli alcohol. Laboratory tests showed the highest cineol content in fresh material (77.4%) and the highest patchouli alcohol in sun-dried material (22.95%). Tumbuhan nilam (Pogostemon Calbin Benth) merupakan jenis tanaman yang memiliki akar serabut yang dapat hidup di daerah dataran tinggi dan rendah. Nilam akan tumbuh baik pada ketinggian 10 sampai 400 meter di permukaan laut. Penyebaran nilam di Kalimantan Selatan meliputi wilayah Kecamatan Bati-Bati dan Kabupaten Pelaihari. Nilam (Pogostemon Calbin Benth) memiliki kandungan patchouli alkohol yang digunakan sebagai pengikat bahan-bahan pewangi. Penelitian ini bertujuan mengetahui rendemen dan kualitas minyak atsiri dari tumbuhan Nilam (Pogostemon Calbin Benth) dengan metode penyulingan air dan uap (water and steam destillation) dalam berbagai pola pengeringan daun. Penelitian ini diawali dengan melakukan pengeringan bahan kemudian penyulingan  untuk memperoleh minyak atsiri. Uji Laboratorium kandungan senyawa kimia dilakukan di Balai Penelitian dan Pengembangan Pertanian, Balai Penelitian Tanaman Obat dan Aromatika Bogor untuk mengetahui kadar sineol dan Patchouli alkohol. Menunjukkan hasil kadar sineol tertinggi pada bahan segar (77,4%) dan patchouli alkohol tertinggi pada bahan kering matahari (22,95%). 
Pengaruh Suhu dan Waktu Penyeduhan Teh Daun Kelakai (Stenochlarna Palutris) Dengan Treatmen Asam Lemon (Citrus Limon) Terhadap Kadar Besi (Fe) Husnul Chotimah; Ayutha Wijinidyah; Jerry Selvia; Susan E Lumban Gaol
Jurnal Sylva Scienteae Vol 7, No 4 (2024): Jurnal Sylva Scienteae Vol 7 No 4 Edisi Agustus 2024
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jss.v7i4.12675

Abstract

Iron (Fe) is one of the many nutrients found in kelakai. Lemon acid treatment (Citrus lemonade) is used in the processing of kelakai tea powder as an effort to increase the nutritional value of the plant. The aim of this research is to determine how temperature and brewing time affect the iron (Fe) content in kelakai leaf tea (Stenochlarna palutris) prepared with lemon acid (Citrus lemonade). This research used a 2 factorial completely randomized design (CRD) and was experimental. There are two factors: the first is the temperature at which the brewing is done (40, 50 and 60 degrees Celsius), and the second is the brewing time (1, 5 and 10 minutes) with three repetitions. Two-Way Analysis of Variance (ANOVA) was used in data analysis, along with an additional 5% Honestly Significant Difference (BNJ) test. These findings show a very significant influence of brewing temperature, brewing time, and the combination of temperature and brewing time. The results of the research show that moderate temperatures produce high iron (Fe) levels, moderate brewing results in high iron (Fe) levels. The brewing temperature treatment T2 (50oC) had the highest amount of calcium at 2.73778 ppm. Iron (Fe) levels are low at temperature T1 (400C) of 1.42000 ppm.  The effect of brewing time on high iron (Fe) levels at F2 time (5 minutes) is 2.73778 ppm. The lowest iron (Fe) content was located at the longest brewing time, namely F3 (10 minutes) at 1.12267 ppm. T3F2 (600C, 5 Minutes) with iron (Fe) content of 3,707 ppm.  The treatment that produces the lowest iron (Fe) content is T2F3 (500C, 10 minutes) with a value of 0.702 ppm
Co-Authors Ayutha Wijinidyah Jerry Selvia Sikin M Noor Susan E Lumban Gaol Vita Yanuar