Pengaruh Suhu Proses Sokletasi dan Volume Pelarut n-heksana terhadap Yield Minyak Atsiri Jeruk Lemon

Fania Zulfa Salsabila (polban)
Rosyidah Khoirunnisa Mahdan
Ghusrina Prihandini (Jurusan Teknik Kimia, Politeknik Negeri Bandung)
Robby Sudarman (Jurusan Teknik Kimia, Politeknik Negeri Bandung)
Fitria Yulistiani (Jurusan Teknik Kimia, Politeknik Negeri Bandung)

FLUIDA
Vol 15 No 2 (2022): FLUIDA

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.