Pengaruh cara pengeringan dan distilasi terhadap randemen dan mutu minyak daging buah pala

SIPAHELUT, Sophia Grace, Dr. Ir. Suparmo, M.Sc

2010 | Tesis | S2 Teknologi Hasil Perkebunan

Selama panen, buah pala dibelah untuk memisahkan biji, fuli dan daging buah pala. Di Maluku, biji dan fuli merupakan komoditi yang memiliki pasaran bagus, sementara daging buah pala biasanya dibuang dan dibiarkan begitu saja di bawah pohon. Penelitian ini bertujuan untuk menentukan cara pengeringan dan distilasi yang sesuai serta melakukan karakterisasi terhadap minyak daging buah pala yang dihasilkan. Rajangan daging buah pala dikeringkan dengan cara : diangin-anginkan, dikeringkan di bawah sinar matahari, dikeringkan dalam cabinet dryer, kemudian rajangan daging buah pala kering masing-masing didistilasi dengan cara : distilasi air, distilasi air-uap. Dilakukan analisis sifat fisik (indeks bias dan kelarutan dalam ethanol 90 %) dan karakterisasi minyak daging buah pala yang dihasilkan. Hasil penelitian menunjukkan berat minyak yang dihasilkan tertinggi pada kombinasi kering-angin dan distilasi air-uap (1,65 g). Indeks bias dan kelarutan dalam ethanol 90% dari minyak daging buah pala memenuhi standar mutu SNI. Terdapat ± 21 komponen minyak daging buah pala yang berbeda antara lain myristicin, terpinene-4-ol, α-terpineol, α-pinene, limonene, β-pinene, δ-terpinene, α-terpinolene, α-terpinene, β-ocimene, linalool, β-myrcene, α-phellandrene, ρ-cimene, camphene, isoamyl-2-methyl butyrate, safrole, α-thujene, bornyl acetate, dan α-copaene. Kadar myristicin sesuai SNI dan lebih tinggi daripada minyak pala. Persenyawaan teroksigenasi (α-terpineol, terpinen-4-ol, linalool) lebih banyak dibandingkan minyak pala.

During harvest, nutmeg fruits are cut open to separate the nutmeg (seed), the mace and the pod. In Maluku, nutmeg and mace are considered valuable market commodities, while the pod are wasted and left in the field. The research aimed to find suitable methods of drying and distillation to extract the essential oil from the pod and to characterize the nutmeg-pod oil. Drying of sliced nutmeg pod either under shade, in the sun, or using cabinet dryer were carried out followed by distillation process either using water distillation or water-steam distillation. Physical characteristics (refraction index and solubility in 90% ethanol) and chemical composition of the essential oil resulted from those process combinations were analyzed. Result indicated that the highest yield was obtained (1.65 g) from the combination of drying under shade and water-steam distillation. The refraction index and solubility in 90% ethanol of the extracted oils are all in the range of the SNI Quality Standard. There are about 21 different components in the oil of nutmeg pod and the components were myristicin, terpinene-4-ol, α-terpineol, α-pinene, limonene, β-pinene, δ-terpinene, α-terpinolene, α-terpinene, β-ocimene, linalool, β-myrcene, α-phellandrene, ρ-cimene, camphene, isoamyl-2-methyl butyrate, safrole, α-thujene, bornyl acetate, dan α-copaene. The level of myristicin (the valuable component) was much higher than that found in the nutmeg. The proportion of oxygenated components, such as α-terpineol, terpenin-4-ol, and linalool were notable higher than those found in the nutmeg.

Kata Kunci : Daging buah pala,Minyak atsiri,Pengeringan,Distilasi,nutmeg pod,essential oil,drying and distillation