Title:

Comparison The Use of N-Hexane and Water Solvents in The Extraction of Semboro Orange Peel Powder Essential Oil Using The Maceration Method

Author:

Mail Risse Entikaria Rachmanita(1*)
Mail Mokhammad Fatoni Kurnianto(2)
Mail Elok Kurniasari(3)
Mail Budi Hariono(4)
Mail Syamsiar Kautsar(5)
Mail Rizza Wijaya(6)
Mail Aulia Brilliantina(7)
Mail Muhammad Yunus(8)

(1) Department of Engineering, Politeknik Negeri Jember, Indonesia
(2) Department of Agricultural Technology, Politeknik Negeri Jember, 
(3) Department of Agricultural Technology, Politeknik Negeri Jember, 
(4) Department of Agricultural Technology, Politeknik Negeri Jember, 
(5) Department of Engineering, Politeknik Negeri Jember, 
(6) Department of Agricultural Technology, Politeknik Negeri Jember, 
(7) Department of Agricultural Technology, Politeknik Negeri Jember, 
(8) Department of Helth, Politeknik Negeri Jember, 
(*) Corresponding Author
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Abstract


Semboroe orange fruit production in Jember Regency in 2020 was first rank compared to the production of other fruit crops, which amounted to 2,221 tons. The weight of orange peel is about 25-30% so that the potential for orange peel is 555 tons to 666 tons of orange peel which can be extracted to produce essential oils. The method used is maceration so that it is easily adopted by the people of Semboro Village. The solvents used were water and n-hexane with the ratio of Semboro orange peel powder and solvents 1:10, 1:15 and 1:20. The test results show that only 1:10 ratio of essential oil can be produced with water as a solvent. The three compounds with the highest % area of essential oil by using GCMS testing are 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)- (CAS) 4-Terpineol (12.96%), dl-Limonene (11.05%), 3-Cyclohexene-1-methanol, alpha, alpha.,4-trimethyl-, (S)- (CAS) p-Menth-1-en-8-ol (8.65%) belonging to the sesquiterpene group

 

Keywords: essential oil, maseration, n-hexane, Semboro orange peel, water.


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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
 
 
Published by Faculty of Agriculture of Universitas Tidar, Indonesia