Chemical Composition and Physical Characteristics of Orange Peel Essential Oil

The citrus-based food and beverage industry is limited to using fruit flesh as the main raw material. Orange peels that cannot be utilized are disposed of as waste. The potential of citrus peel is very high to be processed into essential oil. Essential oils are widely used in the pharmaceutical, food, and agricultural industries. Various citrus varieties in Indonesia have different characteristics, including the content of essential oils in peel waste. The process of making essential oils can be done by distillation. This research was conducted to find out the chemical and physical of various essential oils from citrus varieties (RGL Mandarin, Gamindo B, and Montaji Agrihorti lemon). The test results show that the yield of each essential oil of RGL Mandarin, Gamindo B, and Montaji Agrihorti lemon is 3,866%; 1,174%; and 3,615%. The volatile compound content tested using GC-MS in Gamindo B citrus essential oil contained 3 compounds, RGL Mandarin found 4 compounds, and Montaji Agrihorti lemons found 4 compounds. A sensory preference test on color and odor attributes was conducted on 30 panelists. Montaji Agrihorti Lemon essential oil is the most preferred by color and Gamindo B essential oil is the most preferred by odor

STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB.) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU

The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values ​​increased at temperatures 30 and 40 oC and WVTR values ​​increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%),  transparency (0.91–1.87)  and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content. Keywords: edible film, mechanical and physical properties, sago starch acetate, water vapor transmission rat

Optimasi kinerja proses distilasi minyak akar wangi dengan modifikasi suhu dan kesetimbangan fasa

This research aims was to improve distillation process performance of vetiver oil in term of oil recovery and quality and energy efficiency through optimizing process condition. The main approach used in this work is stepwise increased steam pressure and flow rate along the distillation process. This method combined the relationship between temperature, phase equilibrium and boiling point of chemical constituents of vetiver oil. Distillation process with increased pressure was observed improve the oil recovery. while the oil quality was maintained. The energy efficiency was also improved through reduced distillation time. Increased steam flow rate significantly affect total oil recovery. The steam flow rate of 2 1/hr/kg material result in an vetiver oil recovery of 90 percent

Optimasi kinerja proses distilasi minyak akar wangi dengan modifikasi suhu dan kesetimbangan fasa

This research aims was to improve distillation process performance of vetiver oil in term of oil recovery and quality and energy efficiency through optimizing process condition. The main approach used in this work is stepwise increased steam pressure and flow rate along the distillation process. This method combined the relationship between temperature, phase equilibrium and boiling point of chemical constituents of vetiver oil. Distillation process with increased pressure was observed improve the oil recovery. while the oil quality was maintained. The energy efficiency was also improved through reduced distillation time. Increased steam flow rate significantly affect total oil recovery. The steam flow rate of 2 1/hr/kg material result in an vetiver oil recovery of 90 percent

Potential and opportunities of nutmeg pericarp as functional foods

Nutmeg (Myristica fragrans Houtt) is a native plant of Banda Island known as the Spice Islands. Nutmeg fruit consists of the pericarp or rind, the seed kernel inside (nutmeg), and the nutmeg is a red lacy (aryl) covering the kernel (mace). Nutmeg pericarp contributing 80-85% of the total weight of the nutmeg fruit but its use is still not getting enough attention and a lot of it is wasted as agricultural waste which can pollute the environment. This is because the economic value is considered to be lower than the seeds and mace of nutmeg. This article aims to review the potential and oppurtunity benefits of nutmeg meat waste (pericarp) for human health and its application in functional foods. The method used in this paper is a literature review. The results show that, the pericarp has been reported to contain bioactive compounds similar to those of nutmeg and mace oil which have pharmacological values. Phytochemical compounds are beneficial to human health as anti-inflammatory, anti-diabetes, anti-microbial agents, antixidants, anti-depressants, anti-convulsants, and anti-cancer agents. Based on the composition, the pericarp is potentially used as a functional food to increase added value and reduce environmental pollution. In addition, the abundance of materials, relatively low prices, and the importance of healthy food for the health of the human provide opportunities for the development of functional foods based on bioactive compounds

Chemical Composition and Physical Characteristics of Orange Peel Essential Oil

The citrus-based food and beverage industry is limited to using fruit flesh as the main raw material. Orange peels that cannot be utilized are disposed of as waste. The potential of citrus peel is very high to be processed into essential oil. Essential oils are widely used in the pharmaceutical, food, and agricultural industries. Various citrus varieties in Indonesia have different characteristics, including the content of essential oils in peel waste. The process of making essential oils can be done by distillation. This research was conducted to find out the chemical and physical of various essential oils from citrus varieties (RGL Mandarin, Gamindo B, and Montaji Agrihorti lemon). The test results show that the yield of each essential oil of RGL Mandarin, Gamindo B, and Montaji Agrihorti lemon is 3,866%; 1,174%; and 3,615%. The volatile compound content tested using GC-MS in Gamindo B citrus essential oil contained 3 compounds, RGL Mandarin found 4 compounds, and Montaji Agrihorti lemons found 4 compounds. A sensory preference test on color and odor attributes was conducted on 30 panelists. Montaji Agrihorti Lemon essential oil is the most preferred by color and Gamindo B essential oil is the most preferred by odor

The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil

Indonesia is an important essential oil-exporting country globally, where 40 types of essential oils have been traded on the international market and are products of Indonesia. However, the quality and quantity of patchouli oil produced in Indonesia are still low. Most essential oil processing units use simple or traditional technology and generally have limited production capacity. This study aimed to obtain the optimum water flow rate in a condenser system for patchouli oil production in Maluku, Indonesia. Patchouli oil extraction from fresh patchouli leaves and twigs was carried out by increasing the condenser water discharge rate. Patchouli oil extraction with a condenser cooling water discharge treatment of 1.74 L/min and drying time for 5 days produced the highest patchouli oil yield of 1.4%. The greater the condenser water discharge rate, the better the yield and accumulation of patchouli oil recovery obtained. In addition, based on the results of the analysis of the composition of patchouli oil compounds with GCMS, it can be seen that 13 compounds can be detected in patchouli oil. The three main components of patchouli oil in all condenser cooling water treatments were alpha-guaiene, delta-guaiene, and patchouli alcohol. Considering the results of all parameters mentioned above, the treatment of the condenser cooling water discharge of 1.74 L/min and drying time for 5 days increases the quality and quantity of patchouli oil