Pengaruh Waktu Pada Ekstraksi Oleoresin Daun Kemangi (Ocimum canum) dengan Metode Ekstraksi Sokletasi Mengunakan Pelarut Etil Asetat

Abstract

Basil (Ocimum canum) is a plant that is commonly used in culinary as fresh vegetables. Basil contains essential oils and oleoresin is used as a flavor enhancer in food and beverage industry and as ingredients in the industry. The extraction method commonly used for oleoresin is maceration. The problem with this method is that many solvents are required and long time is needed to extract the raw material. To resolve the problem, we use soxhletation extraction method with a combination treatment of the material with a solvent ratio and the extraction time in order to produce the most efficient oleoresin. Analysis conducted which includes yield, density, refractive index, and contains of essential oil. The best treatment basil oleoresin extraction by using the most efficient methods soxhletation namely the treatment with solvent treatment of materials ratio of 1: 6 (w / v) with a time of 6 hours resulted in the extraction of oleoresin basil yield of 20.1520 %. The density obtained is 0.9137 g/cm3 – 0,9688 g/cm3 . Values obtained refractive index is 1.4938 – 1,5024. The color of basil leaves oleoresin produced is dark and dense (green brown), and contains oil that is produced at 15.77%.