scholarly journals Pengaruh Ukuran Bahan terhadap Rendemen dan Kualitas Minyak Biji Pala (Myristica Fragrans Houtt) dengan Metode Soxhletasi

Jurnal MIPA ◽  
2018 ◽  
Vol 7 (1) ◽  
pp. 39
Author(s):  
Andika Saranaung ◽  
Meiske S. Sangi ◽  
Dewa G. Katja
Keyword(s):  
Seed Oil ◽  
Acid Number ◽  
Peroxide Number ◽  
Value Set ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt

Indonesia merupakan salah satu negara yang mempunyai berbagai jenis tanaman yang dapat dimanfaatkan oleh manusia, salah satunya ialah tanaman rempah-rempah. Di antara rempah-rempah utama Indonesia, pala merupakan salah satu rempah-rempah yang cukup tinggi nilainya sehingga perlu dikembangkan pemanfaatannya. Tujuannya menentukan rendemen dan kualitas minyak biji pala 60 mesh, 40 mesh, dan 20 mesh yang diambil dari kabupaten kepulauan talaud dengan metode soxhletasi. Metode yang digunakan adalah soxhletasi dengan pelarut n-hexan. Kualitas minyak biji pala diperoleh dengan menguji bilangan asam, bilangan peroksida, bilangan ester, dan kelarutan dalam etanol 90%. Hasil yang diperoleh dengan soxhletasi minyak biji pala rendemennya adalah 60 mesh (39,61%), 40 mesh (37,52%), dan 20 mesh (28,09%). Bilangan asam 60 mesh (3,9777%), 40 mesh (3,8967%), dan 20 mesh (3,4928%). Bilangan peroksida 60 mesh (0,0114%), 40 mesh (0,0118%), dan 20 mesh (0,0149%). Bilangan ester 60 mesh (29,2059%), 40 mesh (30,0777%), dan 20 mesh (31,5288%), dan kelarutan dalam etanol 90% mendekati nilai yang ditetapkan SNI yaitu 1:1. Hasilnya menunjukkan bahwa rendemen minyak biji pala paling banyak adalah 60 mesh dan kualitas minyak terbaik adalah 20 mesh.Indonesia is a country which has various types of plants that can be utilized by humans one of plants is a spice plant. Among the main spices of Indonesia, nutmeg is one of the spices that is high enough value so that it needs to be developed utilization. The purpose of this research is to determine the rendemen and  its quality of nutmeg seed oil of 60 mesh, 40 mesh, and 20 mesh taken from talaud islands by soxhletasi method with n-hexan solvent. The quality of nutmeg seed oil obtained by testing acid number, peroxide number, ester number, and solubility in ethanol 90%. The results obtained with soxhletasi of nutmeg seed oil are 60 mesh (39,61%), 40 mesh (37,52%), and 20 mesh (28,09%). Acid numbers are 60 mesh (3,9777%), 40 mesh (3,8967%), and 20 mesh (3,4928%). Peroxide numbers are 60 mesh (0,0114%), 40 mesh (0,0118%), and 20 mesh (0,0149%). The ester numbers are 60 mesh (29,2059%), 40 mesh (30,0777%), and 20 mesh (31,5288%), and the solubility in ethanol is 90% close to the value set by the SNI that is 1:1. The results show that the rendement of 60 mesh nutmeg seed oil is most and the best quality oil is 20 mesh

scholarly journals Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin

2017 ◽  
Vol 14 (1) ◽  
pp. 43
Author(s):  
Dewi Amrih ◽  
Chusnul Hidayat ◽  
Pudji Hastuti
Keyword(s):  
Activation Energy ◽  
Physicochemical Properties ◽  
Spray Drying ◽  
Myristica Fragrans ◽  
Drying Techniques ◽  
Myristica Fragrans Houtt ◽  
Dark Glass ◽  
C 50 ◽  
Flavoring Agent

Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem is the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate the physicochemical properties of oleoresin with respect to the degradation of myristicin, elemicin, and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. It was stored in dark glass bottles at a various temperature, namely 30°C, 40°C, 50°C, 60°C, and 70°C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. The content of myristicin, elemicin, and safrole were analysed. The results showed that myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, elemicin, and safrole were 2.21 kJ/mol.K, 2.71 kJ/mol.K and 3.22 kJ/mol.K, respectively.

scholarly journals Utilization of Nutmeg (Myristica fragrans Houtt.) Seed Hydrodistillation Time to Produce Essential Oil Fractions with Varied Compositions and Pharmacological Effects

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 565 ◽  
Author(s):  
Mohamed A. Ibrahim ◽  
Charles L. Cantrell ◽  
Ekaterina A. Jeliazkova ◽  
Tess Astatkie ◽  
Valtcho D. Zheljazkov
Keyword(s):  
Plasmodium Falciparum ◽  
Essential Oil ◽  
Seed Oil ◽  
Antimalarial Activity ◽  
Chemical Compositions ◽  
Pharmacological Effects ◽  
Substantial Variation ◽  
Myristica Fragrans ◽  
Oil Fractions ◽  
Myristica Fragrans Houtt

The intent of this study was to utilize distillation timeframes (DT) of nutmeg (Myristica fragrans) essential oil (EO) to generate fractions with differential chemical compositions and bioactivity. Ten fractions were captured at the following distillation timeframes: 0.0–0.5, 0.5–1.0, 1.0–2.5, 2.5–5.0, 5.0–10, 10–30, 30–60, 60–90, 90–120, and 120–240 min. In addition, a control EO was collected from a straight 0–240 min non-stop distillation. ANOVA and advanced regression modeling revealed that the produced EO fractions possess substantial variation in the concentration of potentially desired compounds. The concentrations (%) of α-phellandrene, 3-carene, p-cymene, limonene, α-thujene, α-pinene, camphene, sabinene, β-pinene, and myrcene decreased, while the concentrations (%) of α-terpinene, γ-terpinene, terpinolene, and myristicin increased in later DT fractions. Nutmeg EO showed some antimalarial activity against Plasmodium falciparum D6, but did not exhibit significant antifungal activity. In general, nutmeg seed oil yields increased with an increase of DT. These results may be utilized by industries using nutmeg EO.

scholarly journals Uji Kualitas Minyak Biji Adas (Foeniculum vulgare) yang diperoleh dengan Metode Soxhletasi

Jurnal MIPA ◽  
2013 ◽  
Vol 2 (2) ◽  
pp. 124
Author(s):  
Vinny Ch. O. Kojong ◽  
Meiske S. Sangi ◽  
Julius Pontoh
Keyword(s):  
Refractive Index ◽  
Seed Oil ◽  
Oil Quality ◽  
Acid Number ◽  
Average Yield ◽  
Foeniculum Vulgare ◽  
Main Component ◽  
Flavoring Agent ◽  
Fennel Oil

Telah dilakukan penelitian untuk menguji kualitas minyak biji adas (Foeniculum vulgare) yang diperoleh dengan metode soxhletasi. Biji adas dikenal sebagai allround flavoring agent karena memiliki aroma yang khas, sehingga banyak digunakan dalam bidang farmasi maupun industri.  Minyak adas tergolong dalam minyak atsiri dengan komponen utamanya anetol yang memberikan aroma yang harum. Penelitian ini bertujuan untuk menganalisis kualitas minyak biji adas yang dihasilkan dengan menggunakan metode soxhletasi. Biji adas diekstraksi dengan menggunakan metode soxhletasi. Rendemen yang diperoleh diuji kualitasnya berdasarkan standar Food Chemical Codex. Hasil penelitian menunjukkan rendemen rata-rata minyak biji adas adalah 34,95%. Minyak adas hasil soxhletasi yang diuji kualitasnya diperoleh hasil yang baik dengan nilai indeks bias 1,4779, bobot jenis 0,9873, kelarutan dalam alkohol 90% pada perbandingan 1:3 dan jernih pada perbandingan 1:7, dan bilangan asam rata-rata 2,81. Hal ini menunjukkan bahwa kualitas minyak biji adas dengan metode soxhletasi memberikan hasil yang baik.A research aimed to determine fennel (Foeniculum vulgare) seed oil quality obtained by soxhletation had been accomplished. Fennel seed is known as all round flavoring agent for its distinctive odour and it is widely used in pharmaceutical and industrial fields. Fennel oil is an aromatic oil that contains anetol as its main component which gives a fragrant aroma. The objective of this research was to analyze the quality of fennel seed oil produced by using soxhlet. The analysis was based on the description by Food Chemical Codex. The average yield of fennel seed oil was 34.95% with refractive index of 1.47798 and specific gravity of 0.98732. The oil was soluble in alcohol 90% at a ratio of 1:3 and produce a clear miscible liquid at a ratio of 1:7. In additon, it had acid number of 2.809. The results showed that good quality fennel oil could be obtained by soxhletation.

scholarly journals The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

2021 ◽  
Vol 19 (2) ◽  
pp. 134-143
Author(s):  
Hendra Budi Sungkawa ◽  
Wahdaniah Wahdaniah ◽  
Herlinda Djohan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Acid Number ◽  
Ananas Comosus ◽  
Peroxide Number ◽  
Fruit Extract ◽  
Pineapple Fruit

The processed oil from the coconut plant is generally understood as coconut oil. A method is required to produce a product with a higher oil extraction rate and is able to reduce the water content and free fatty acids in the coconut oil production. It is also necessary to add substances that can delay or prevent fat oxidation reactions by generating substances in the form of antioxidants. The method that can be implemented is the enzymatic method employing the bromelain enzyme in a pineapple with the addition of an antioxidants substance from the kesum  leaf. The objective of this research is to describe the quality of coconut oil after the addition of pineapple (ananas comosus) and kesum leaves (polygonus minus) extracts. The parameters for describing the quality of the oil are the organoleptic test, the degree of acidity, the oil extract rate, the peroxide number, the saponification number, and the acid number. This research is a quasi-experiment. The samples in this research were coconut oil without the addition of pineapple fruit extract, coconut oil with the addition of pineapple fruit extract without the addition of kesum leaves, and coconut oil with the addition of pineapple fruit extract and kesum leaves as much as 20gr, 30gr and 40gr. Based on the statistical results of the linear regression test, it was discovered that p-value = 0.000 <0.05, so it was concluded that there was an effect of the addition of pineapple fruit and leaves of kesum on acid number content with an effect of 76.4% on the acid number, 71.4% on the peroxide number, and 81.5% to the saponification number. It is recommended to test the water content, free fatty acids, and iodine number.

scholarly journals PEMANFAATAN EKSTRAK DAUN SAMBUNG NYAWA (Gynura Procumbens [Lour].Merr) SEBAGAI ANTIOKSIDAN PADA MINYAK KELAPA MENGGUNAKAN PELARUT METANOL

2017 ◽  
Vol 6 (2) ◽  
pp. 41-47
Author(s):  
Mersi Suriani Sinaga ◽  
Putri Defriska Siagian ◽  
Rika Ariska
Keyword(s):  
Traditional Medicine ◽  
Coconut Oil ◽  
Acid Number ◽  
Raw Material ◽  
Natural Antioxidant ◽  
Peroxide Number ◽  
Solvent Ratio ◽  
Total Flavonoids ◽  
Extraction Temperature

Sambung Nyawa leaves (Gynura Procumbens [Lour].Merr) have been used as a traditional medicine. Sambung Nyawa leaves contain flavonoid compounds, its functional as a natural antioxidant. The aim of this study was to analyze the effect of Sambung Nyawa leaves extract addition as an antioxidant and ability to preserve the quality of coconut oil. Firstly, flavonoids were extracted from Sambung Nyawa leaves with combination of raw material to solvent ratio (w/v) and extraction temperature. The extracts which gave the highest total flavonoids contents were mixed into the coconut oil  for 3 days, 6 days, 9 days, 12 days, and 15 days. Total  flavonoids contents of  Sambung Nyawa leaves extracts were analyzed by UV-Vis spectrophotometry. The analyses for coconut oil were the value of acid, iod, and peroxide number. The results showed that the highest total flavonoids contents of  1,32 %  be obtained with raw material to solvent ratio of 1:10 (w/v) and extraction temperature of 55 oC. The lowest acid number of 0.45%, the highest iod number of 7.90 gr I2/100 gr, and the lowest peroxide number of 4.40 mg O2/100 gr be obtained with stored time of 3 days for coconut oil which mixed with the Sambung Nyawa leaves extracts.

scholarly journals Pengaruh Lama Penyulingan terhadap Rendemen dan Mutu Minyak Atsiri pada Biji Pala (Myristica fragrans Houtt)

2018 ◽  
Vol 11 (1) ◽  
pp. 50-58
Author(s):  
Fadillah Ramadhanti Rangkuti ◽  
Raida Agustina ◽  
Mustaqimah Mustaqimah ◽  
Mustafril Mustafril
Keyword(s):  
Refractive Index ◽  
Essential Oil ◽  
High Refractive Index ◽  
The Other ◽  
A Value ◽  
Myristica Fragrans ◽  
Weight Value ◽  
Myristica Fragrans Houtt ◽  
Index Value

Abstrak. Pala merupakan salah satu tanaman rempah yang menghasilkan minyak atsiri. Penelitian ini bertujuan untuk mengetahui pengaruh lama penyulingan terhadap rendemen dan mutu minyak biji pala. Variasi perlakuan yang digunakan adalah lama penyulingan yaitu 0-3 jam, 3-6 jam, 6-9 jam, 9-12 jam, 12-15 jam, 15-18 jam, 18-21 jam, 21-24 jam, 24-27 jam, dan 27-30 jam. Analisis karakteristik yang dilakukan meliputi rendemen, bobot jenis, indeks bias dan kelarutan dalam alkohol. Hasil penelitian yang telah dilakukan didapat rendemen minyak pala yang bervariasi, tergantung dari lama penyulingan. Pada jam ke 3 menghasilkan rendemen yang lebih besar dibandingkan dengan jam yang lain, dimana rendemen minyak pala pada jam ke 3 didapat sebesar 5,58 % sedangkan rendemen yang paling rendah terdapat pada jam ke 30 dengan hasil sebesar 0.12%. Berdasarkan hasil perhitungan rendemen kumulatif yang didapat dari range waktu 0-3, 3-6, 6-9, 9-12, 12-15, 15-18, 18-21, 21-24, 24-27, dan 27-30 adalah sebesar 10, 48 %. Nilai bobot jenis minyak pala yang diperoleh dari hasil penyulingan pada jam ke 24 menunjukkan angka yang lebih tinggi dibandingkan hasil yang lainnya dengan nilai 0,936 dan tidak memenuhi standar SNI. Sedangkan yang paling rendah terdapat pada jam ke 3 dengan nilai 0.872 yang juga tidak sesuai dengan standar SNI. Penyulingan dengan nilai bobot jenis yang sesuai dengan standar SNI terdapat pada jam ke 6 dengan nilai 0,902. Nilai indeks bias yang tinggi didapatkan pada jam ke 12- 15, 18-21, 21-24 dan 24- 27 dengan nilai 1,496 dan memenuhi standar SNI sedangkan pada jam ke 3-6 diperoleh nilai indeks bias sebesar 1,436 dan tidak memenuhi standar SNI. Tingkat kelarutan dalam alkohol 90% minyak pala yang dihasilkan dari 6 jam sampai 30 jam adalah sama, yaitu jernih yang diuji dengan perbandingan 1:3 dan sudah sesuai standar SNI sedangkan pada ke 3 jam hasilnya adalah opalisensi yaitu tidak keruh dan tidak jernih. Effect of Old Distillation on Rendemen and Quality of Essential Oils on Nutmeg (Myristica fragrans Houtt) Abstract. Nutmeg is one of the herbs that produce essential oil. This study aims to determine the effect of distillation on rendemen and quality of nutmeg oil. The variation of treatment used was the distillation time of 0-3 hours, 3-6 hours, 6-9 hours, 9-12 hours, 12-15 hours, 15-18 hours, 18-21 hours, 21-24 hours, 24- 27 hours, and 27-30 hours. Characteristic analyzes performed include rendemen, species weight, refractive index and solubility in alcohol. The results of the research have been obtained the yield of various nutmeg oil, depending on the length of distillation. At third hours it produces a higher yield compared to the other hour, where the yield of nutmeg oil at third hourswas5.58%, while the lowest yield was at 30thhours with a yield of 0.12%. Based on the results of cumulative rendemen calculations obtained from the range of time 0-3, 3-6, 6-9, 9-12, 12-15, 15-18, 18-21, 21-24, 24-27, and 27-30 was 10, 48%. The weight value of nutmeg oil obtained from the distillation at 24 hours indicates a higher rate than the other results with a value of 0.936 and didn't meet the SNI standard. While the lowest was at third hours with a value of 0.872 which was also not in accordance with SNI standards. Distillation with value of weight of type according to SNI standard is at 6th hours with value 0,902. High refractive index values were obtained at 12 to 15, 18-21, 21-24 and 24-27 hours with a value of 1.496 and met the SNI standard while at 3-6 hours the refractive index value was 1.436 and did not meet the SNI standard. The solubility rate in 90% alcohol of nutmeg oil produced from 6th hours to 30th hours is the same, that was clear tested with ratio of 1: 3 and was accordance with SNI standard while in 3 hours the result is opalisensi that is not cloudy and not clear.

scholarly journals SOME QUALITY INDICATORS OF VEGETABLE OILS UNDER DIFFERENT STORAGE CONDITIONS

2021 ◽  
Vol 22 (1) ◽  
pp. 145-151
Author(s):  
T. R. Levytskyy ◽  
O. V. Moravskaya ◽  
G. Yu. Fedor ◽  
G. Yu. Nedilka ◽  
G. V. Kushnir
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Quality Indicators ◽  
Vegetable Oils ◽  
Sodium Thiosulfate ◽  
State Standards ◽  
Acid Number ◽  
The State ◽  
Peroxide Number

The aim of our work was to study the quality of vegetable oils - unrefined sunflower oil (grade I) and soy hydrated oil (grade I). One of the stages of the study was to determine the quality of vegetable oils - peroxide value (characterizes the amount of primary oxidation products of fats - peroxide compounds) and acid number (characterizes the total content of free fatty acids) in the samples of vegetable oils. The acid number was determined by titration (neutralization) of free fatty acids with alkali in the presence of an indicator (phenolphthalein). The peroxide number was determined by titration of the isolated iodine with a solution of sodium thiosulfate. Each study was reproduced 5 times. First of all, the quality indicators of oils (acid number and peroxide number) were determined in samples of fresh oils. Subsequently, the oil was kept for 3 months (in compliance with the recommended requirements for storage of oils and without compliance with the requirements for storage of oils) and re-determined these indicators. The quality of the investigated vegetable oils was determined by the indicators of acid number and peroxide number in accordance with the established requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006). The results of our research show that the level of acid number and peroxide level in samples of fresh oils meet the requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006) for this type of oil, which confirms the quality of oils and compliance with production , processing and transportation. It is shown that in the samples of aged oils (3 months, subject to storage requirements) the level of acid number and the level of peroxide number increases within normal limits. However, in the samples of aged oils (3 months, without compliance with storage requirements) there is a significant increase in the level of acid number and peroxide number, which does not meet the requirements of State Standards of Ukraine. As a result of research it is shown that the quality of vegetable oils depends on compliance with the recommended norms and conditions in the process of production, processing, transportation and storage. It is proved that under the conditions of violation of the recommended norms of storage in samples of high-quality vegetable oils the level of quality indicators of vegetable oils - acid number and peroxide number significantly increases.

scholarly journals ISOLASI DAN IDENTIFIKASI KOMPONEN KIMIA MINYAK ASIRI DAGING BUAH DAN FULI BERDASARKAN UMUR BUAH PALA (MYRISTICA FRAGRANS HOUTT)

2020 ◽  
Vol 20 (1) ◽  
pp. 69
Author(s):  
Angreni B. Liunokas ◽  
Ferry F. Karwur
Keyword(s):  
Information Source ◽  
Oil Quality ◽  
Economic Value ◽  
Chemical Components ◽  
Fourth Stage ◽  
Isolation And Identification ◽  
Myristica Fragrans ◽  
Third Stage ◽  
Myristica Fragrans Houtt

Abstrak: Pala (Myristica fragrans Houtt) sebagai bioreaktor hayati menghasilkan produk utama minyak asiri bernilai ekonomi tinggi yang tersebar pada bagian-bagian buahnya. Minyak asiri pala tersusun oleh kelompok besar terpenoid dan fenilpropanoid yang memiliki konsentrasi terkecil namun sebagai indikator mutu minyak pala. Penelitian tentang isolasi dan identifikasi komponen kimia minyak asiri daging buah dan fuli pala, telah dilaksanakan di Laboratorium CARC UKSW Salatiga dan Laboratorium Terpadu UII Yogyakarta. Penelitian ini bertujuan untuk mengetahui komponen kimia minyak asiri daging buah dan fuli pala berdasarkan tahapan perkembangan buah dan isolasi miristisin sebagai indikator dari kualitas minyak pala. Minyak asiri diperoleh dengan metode ekstraksi kemudian di analisis komponennya menggunakan Kromatografi Gas Spektrometri Massa (GC-MS). Hasil penelitian menunjukkan bahwa komponen kimia terbesar dari minyak asiri daging buah pala secara berturut-turut yaitu tahap pertama miristisin 36.05% pada retensi 11.57 menit, tahap kedua dan keempat α-pinen 39.16%; 34.64% retensi 3.53 menit, tahap ketiga sabinen 33.88% pada retensi 3.99 menit. Sedangkan pada minyak fuli tahap pertama hingga keempat yaitu sabinen 38.72%; 37.51%; 36.24%; 28.93% pada waktu retensi 3.99. Berdasarkan analisis GC-MS menunjukkan bahwa komponen senyawa yang dominan pada daging buah dan fuli yaitu miristisin, sabinen, α-pinen, β-pinen yang berkontribusi bagi aroma khas pada pala. Hasil penelitian diharapkan dapat dimanfaatkan sebagai sumber informasi penting dalam menghasilkan minyak asiri dengan kualitas baik dengan kandungan miristisin terbanyak.Kata Kunci : M. fragrans Houtt; isolasi; daging buah, fuli, minyak asiriAbstract: Nutmeg (Myristica fragrans Houtt) as a natural bioreactor produces the main product that is aetheric oil with a high economic value which is scattered on the parts of the fruit. Aetheric oil consists of a big group of terpenoid and phenylpropanoid which has the smallest concentration but functions as the indicator of nutmeg oil quality. The research about isolation and identification of chemical components of aetheric oil of pulp and mace has been conducted in CARC Laboratory of UKSW Salatiga and Integrated Laboratory of UII Yogyakarta. This current research aims at knowing the components of aetheric oil of nutmeg pulp and mace based on the development stages of the fruit and myristicin isolation as the indicator of the quality of nutmeg oil. Aetheric oil is formed by the extraction method. Then the components are analyzed by using Mass Spectrometry Gass Chromatography (GC-MS). The result of the research shows that respectively the biggest chemical component of aetheric oil consists of the first stage myristicin 36.05% on retention 11.57 minutes, second stage and fourth stage α-pinene 39.16%; 34.64% on retention 3.53 minutes, the third stage sabinene 33.88% on retention 3.99 minutes. Meanwhile on the mace oil, the first to the fourth stage is sabinene 38.72%; 37.51%; 36.24%; 28.93% on retention 3.99. Based on the analysis of GC-MS, it is shown that the most dominant compound components of pulp and mace are myristicin, sabinene, α-pinene, and β-pinene which contribute to the typical scent of nutmeg. The result of the research is expected to be used as an important information source in resulting in aetheric oil with good quality with the most myristicin content.Keywords: Myristica fragrans Houtt; isolation; pulp, mace, aetheric oil

scholarly journals Development of "Immersion and Plated Filtering" as an Alternative of VCO Making

2019 ◽  
Vol 19 (1) ◽  
pp. 116
Author(s):  
Dalmadi Dalmadi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Acid Number ◽  
Raw Material ◽  
Peroxide Number ◽  
Test Results ◽  
Quality Of Results ◽  
Filtering Technique

The purpose of this study was to determine the quality of VCO oil made using the Layered Induction and Filtering technique. This research is an experimental study using the Layered Induction and Filtering method in making VCO oil. The population used as the object of this research is coconut in the Mataram city area, which is the raw material for making VCO oil. While the sample used is old and dry coconut fruit. The data from the calculation of the VCO quality test were obtained using the standard formula for calculating the quality of oil to test for moisture, peroxide numbers and free fatty acids. The results of the water content test at an interval of one hour for four times were 0.15%, the test results for the peroxide number were 2.46 and the acid number test results were 0.46%. Based on APCC (Asian and Pacific Coconut Community) standards, VCO oil made with the Layered Induction and Filtering technique has the quality of the water content, peroxide number, and free fatty acids below the maximum standards set by APCC, so the quality of VCO oil is very good. Making VCO with this method can be applied on a household scale with the quality of results according to the standards set by the APCC.

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