Isolasi Minyak Atsiri dari Kulit Buah Jeruk Purut (Citrus hystrix. DC) Secara Maserasi dalam Pelarut Campur Olein dan Lesitin

Abstract

Study on isolation of oil from jeruk purut peel (Citrus hystrix D.C.) by maceration using mixture of olein and lecithin (2:1) expected to substitute mixture solvent of lard and tallow (2:1). Jeruk Purut peel oil obtained was separated from olein and lecithin mixture by extraction using ethanol as a solvent. Volatile oil composition then analyzed with GC-MS and FT-IR. From analysis GC-MS data on mixture solvent of olein and lecithin obtained seven components that is: B-pinene (49,77%), limonene (41,01%), linalool (1,33%), citronellal (3,44%), isopropil-(4metil-3-siklohexen-1-ol) (0,02%), (1,55%), citronellol (0,89%). terpineol While in mixture lard and tallow obtained eight components that is: α- pinene (2,20%), B-pinene (42,08%), limonene (50,05%), terpinolen (0,76%), citronellal (2,12%), isopropil-(4metil-3-siklohexen-1-ol) (1,13%), (1,10%), 2,6-octadienal-3,7-dimethyl (0,56%). terpineol From the results obtained it was shown that olein and lecithin mixture solvent (2:1) gave better result compared with lard and tallow mixture (2:1). In this study two other solvents were allow used to isolate this oil, but the results obtained was less effective compared with mixture of solvent olein and lecithin.