Characterization of the Yield and Quality of Patchouli Oil Based on the Size of Chopping and Drying Type

Abstract

One of the factors that affect the low yield and quality of patchouli oil is the way of handling raw materials. The purpose of this study was to examine the effect of drying type and chopping size on the yield and quality of patchouli oil. The method used in this research was experimental with descriptive analysis using two factors, namely the chopping size and the drying type. The results showed that the difference in the size of the chopped and the type of drying had a significant effect on the yield of patchouli oil, while the quality had an effect and no effect. Based on the analysis of the yield and quality of patchouli oil, the best treatment obtained in this study was the condition of chopping size 7 cm followed by drying (R1P1). The yield value of patchouli oil obtained in the R1P1 treatment is the highest yield of 2.55 % with yellow oil, specific gravity 0.973 g/g, solubility in alcohol 1:1, ester number 8.48 ml/g, refractive index 1.508°, patchouli alcohol 31.31 % are in accordance with SNI standards while the optical rotation -44.50°, and the acid number of 23.9 ml/g are not according to the SNI standard.