PENGARUH METODE DESTILASI TERHADAP SIFAT FISIKO-KIMIA DAN KOMPOSISI KIMIA MINYAK KAPULAGA LOKAL (Amomum cardamomum) DARI KECAMATAN PANDANARUM, KABUPATEN BANJARNEGARA

WIGANDA VEBRIANTO P, Rini Pujiarti, S.Hut.,M.Agr.,Ph.D

2017 | Tugas Akhir | D3 PENGELOLAAN HUTAN SV

Kapulaga (Amomum cardamomum) merupakan salah satu tanaman yang mengandung minyak yang berbau khas dan memiliki banyak manfaat. Tanaman ini banyak dibudidayakan di Pandanarum, Kabupaten Banjarnegara. Namun penelitian mengenai kapulaga lokal (Amomum cardamomum) masih terbatas sehingga perlu diteliti mengenai kualitas dari minyak tersebut. Penelitian ini bertujuan untuk mengetahui rendemen, sifat fisiko-kimia dan komposisi kimia minyak kapulaga lokal hasil metode destilasi rebus (water distillation) dan kukus (water-steam distillation). Penelitian ini menggunakan rancangan acak lengkap atau CRD (Completely Randomized Disign) menggunakan faktor tunggal dengan dua aras yaitu metode destilasi, biji kapulaga kering di destilasi dengan metode rebus (water distillation) dan metode kukus (water-steam distillation) dan dengan tiga kali ulangan, minyak yang dihasilkan dihitung rendemennya, komposisi kimia dengan GC-MS dan sifat fisiko kimianya. Hasil penelitian menunjukan bahwa rendemen metode kukus 18,60% memberikan rendemen yang lebih besar dibandingkan dengan metode rebus 15,49%. Komposisi kimia minyak kapulaga dengan metode rebus lebih banyak dari metode kukus yaitu 20 senyawa dibanding 5 senyawa, dengan komponen senyawa utama yaitu 1,8-cineole sebesar 75,14% (rebus) dan 93,05% (kukus). Uji sifat fisiko-kimia meliputi bau dan warna diperoleh bau khas minyak kapulaga serta warna yang kuning jernih. Bobot jenis hasil penyulingan rebus sebesar 0,88 kukus yaitu 0,77. Indeks bias pada kedua metode rebus dan kukus tidak berbeda nyata yaitu rata rata sebesar 1,457. Kelarutan dalam alkohol 70% metode rebus yaitu 1 : 1 dan metode kukus 1 : 2. Putaran optik rebus yaitu -2Ëš lebih besar dari metode kukus yaitu -1,2Ëš. Bilangan asam metode rebus 0,40 mgKOH/g dan kukus 0,25 mgKOH/g. Pada bilangan ester metode rebus 3,025 (mg/g) dan metode kukus 3,026%(mg/g).

Cardamom (Amomum cardamomum) is one of the plants that contain oils which has special and also have many benefits. This plant is widely cultivated in Pandanarum, Banjarnegara. However, the research of local cardamom (Amomum cardamomum) is still limited, therefore it must be examined of the quality from the oil. The aim of study are determine the yield chemical componens, and physcho chemical properties of distillation (water-steam distillation). This study uses a randomized design complete or CRD (Rompletely Randomized Disign) using a single factor with two levels is the method of distillation, cardamom seeds dry distillation method boiled (water distillation) and the method of steam (water-steam distillation) and replicated three times, the resulting oil yield is calculated, the chemical composition by GC-MS and physico chemical properties. This study used a single factor of water distillation and water-steam distillation. Amomum cardamomum oil were obtain from water ditillation and water-steam distillation cane crop steamed method (18.60%) gives a bigger of it than the boiled method (15.49%). The chemical composition poached by using test methods of kromotogram more than test results kromotogram steamed method is 20 compounds compared to 5 compounds. With the highest compound components are cineole 75.14 (boiled) and 93.05 (steamed). The physico-chemical properties test with include odor and color of the oil result that cardamomom oil had unique smell and clear yellow color. The specific gravity of of boiled destilation methode is 0.88 and steam destilation methode is 0.77. The refractive index in boiled methode and steamed method were not significantly different, with average of 1.457. Solubility in 70% alcohol in the boiled method is 1: 1 and the steam method is 1: 2. Round optical of the boiled methode is -2Ëš, more greater than steamed method is -1,2Ëš. The acid number of boiled methode is 0.40 mgKOH/g and the steam methode 0.25 mgKOH/g. The numbers ester of boiled methode is 3,025mg/g and steam methode is 3.026mg/g.

Kata Kunci : destilasi, kapulaga, atsiri, komposisi kimia, fisiko-kimia.