<![CDATA[AbstractJasminum officinale from Purbalingga (Central Java) was harvested at three stages of maturity: M-1, M-2, and full bloming. Physical and chemical characteristics were determined by weight of flower, size of flower, aroma, and chemical content. Flowers harvested at stage maturity of M-2: colour of cepal was dark violet, there was no aroma, and flowers did not open. At maturity stage of M-1: optimal flower in size, colour of sepal was soft violet, flowers were fully opened, and had aromatic flavor. The maturity stage of M-1 is very useful in selecting flowers for tea industry or essential oil industry. The opened flowers was useful only for spread flower. Dominant component of aromatic flavors was benzil acetat (46.8%) and followed by methyl salisilat (24.4%), Z. jasmone (20.2%), lynalol (2.9%), neurol idol (2.7%), dan indole (1.7%).AbstrakBunga melati Gambir dari Purbalingga (Jawa Tengah) dipanen pada berbagai tingkat ketuaan (M-1, M-2, dan mekar penuh). Bunga setelah dipanen diamati sifat fisiknya, meliputi bobot kuntum, ukuran kuntum, warna bunga, keharuman, dan kandungan minyak atsiri. Hasil penelitian menunjukkan bunga melati Gambir yang dipanen pada tingkat ketuaan M-2 memiliki kuncup berwarna ungu tua, tidak harum, dan tidak dapat mekar. Bunga dengan tingkat ketuaan panen M-1 memiliki ukuran kuntum bunga optimal, berwarna ungu muda, dapat mekar, dan berbau harum. Bunga mekar penuh berwarna putih dan kurang harum. Bunga dengan tingkat kemekaran M-1 dapat digunakan untuk industri teh dan minyak atsiri, sedangkan tingkat kemekaran penuh hanya cocok untuk bunga tabur. Komponen dominan keharuman bunga adalah benzil acetat (46,8%), kemudian diikuti oleh methyl salisilat (24,4%), Z. jasmone (20,2%), lynalol (2,9%), neurol idol (2,7%), dan indole (1,7%).]]>
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