PENGARUH VARIASI CARA DAN WAKTU PENGERINGAN TERHADAP RANDEMEN DAN KOMPOSISI MINYAK ATSIRI Curcuma mangga Val. SERTA UJI AKTIVITAS ANTIOKSIDANNYA; EFFECT OF VARIATION DRYING METHODS AND TIMES ON Curcuma mangga Val.’s YIELD AND CHEMICAL COMPOSITION AND ITS ANTIOXIDANT ACTIVITY ASSAY

Hassan Hadi, Endang Astuti

2015 | Skripsi | FMIPA

Distillation of essential oil and compound identification has been done to dried sample of C. mangga Val. from various drying methods and times. This research’s purpose is to know the effect of various drying methods and times on yield, chemical composition and antioxidant activity of C. mangga Val.’s essential oil. Methods and times of drying that used in this research are air-drying (P1-4, 5, 6 days), sun-drying (P2-16, 24, 32 hours), and oven-drying at 45 °C (P3-16, 24, 32 hours). Isolation of essential oil was done by steam-water distillation. Compound identification based on result of GC-MS. Antioxidant activity measured by 1,1-diphenyl-2-picrylhidrazyl radical scavenging methods. Highest yield produced by P3-24 hours’ dry sample (0.56 % v/b). Other result from this research is powdered sample of C. mangga Val. produced yield less than sliced sample. Main compound of essential oil of C. mangga Val. are ?-myrcene (36.09 – 51.03 %) and ?-pinene (8.58 – 25.14 %). Zerumbone (6.55 %) detected at P2-32 hours. Linalyl propionate (24.05 %), 3,8-terpineolhydrate (7.87 %) and terpinhydrate (4.32 %) detected at P3-32 hours. Antioxidant activity of essential oil of C. mangga Val. in this research relatively low compared to antioxidant activity of BHT and BHA from various reference. Highest antioxidant activity produced by P3-24 hours.

Kata Kunci : C. mangga Val.; drying methods; drying times; sample size; DPPH radical scavenging method