Biofoodtech : Journal of Bioenergy and Food Technology
Vol. 5 No. 1 (2026): JUNI

Karakteristik Dupa Aromaterapi dari Campuran Cangkang Kelapa Sawit dengan Bubuk Serai dan Variasi Perekat

Aidah Adzra Pratama (Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, INSTIPER Yogyakarta)
Sunardi (Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian INSTIPER Yogyakarta)
Ida Bagus Banyuro Partha (Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, INSTIPER Yogyakarta)



Article Info

Publish Date
03 Jul 2026

Abstract

Aromatherapy incense is a type of incense made from natural ingredients that when burned produces a certain aroma with the aim of providing a relaxing or therapeutic effect. The purpose of this study was to determine the effect of mixing shells and lemongrass powder and the type of adhesive on the quality of aromatherapy incense and to find out which incense produces a longer burning rate and is most preferred. In this study, a research method was used with an experimental design, namely a Randmized Complete Bloc Design (RCBD) of two factors, the first factor was the ratio of palm shell powder to lemongrass powder consisting of 3 levels (2: 1, 1: 1, 1: 2) and the second factor was the variation of adhesive consisting of 3 levels (gondorukem, damar resin, pine resin) with two repetitions. The results of this study indicate that the ratio of palm shells to lemongrass powder significantly affects the burning rate of incense, the type of adhesive affects the water content, and does not affect the ash content and density. The comparison of palm shells with lemongrass powder (1:2) in sample A3 and pine resin adhesive (B3) produced incense with the highest level of liking, and the lowest burning rate of 0.0414 g/minute.

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Journal Info

Abbrev

BFT

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

Description

Biofoodtech: Journal of Bioenergy and Food Technology merupakan sebuah jurnal ilmiah yang dipublikasikan oleh Program Studi Teknologi Hasil Pertanian INSTIPER Yogyakarta Fokus dan Ruang Lingkup Terbitan: Ilmu Kimia Pangan Food Technology Rekayasa Pangan Food Supply Chain Quality Management System ...