PENGARUH LAMA FERMENTASI DENGAN MENGGUNAKAN AERASI TERHADAP RENDEMEN MINYAK NILAM (PATCHOULI OIL)

Putri Rizky (Program Studi Teknik Kimia, Akademi Teknik Indonesia Cut Meutia)
Rika Silvany (Program Studi Agribisnis Kelapa Sawit, Politeknik Teknologi Kimia Industri)

JURNAL KIMIA SAINTEK DAN PENDIDIKAN
Vol. 5 No. 2 (2021): JURNAL KIMIA SAINTEK DAN PENDIDIKAN

Patchouli (Pogostemon cablin Benth) is a tropical plant that produces a type of essential oil of the same name (pattern oil) which plays an important role in the world of flavor and fragrance, especially for the perfume and aromatherapy industry. This study aims to determine the fermentation time on the quality of patchouli oil using Indigenous Rhizosphere molds. This experiment was carried out by fermenting dried patchouli using Indigenous Rhizosphere mold for 12, 15, 18 and 21 hours and then distilled. The results showed that the best duration of fermentation in producing patchouli oil was 18 hours of fermentation with a yield of 2.89% and the quality of patchouli oil met the SNI standards, namely Specific Gravity 0.9609, Refractive Index 1.5039, Acid Number 0,601.