Pengaruh Waktu Destilasi terhadap Kadar Minyak Atsiri dan Penentuan Kadar Air pada Lada Hitam

Abstract

Black pepper is one of the spice plant essential oil is also widely used by the people. The purpose of this study was to determine the levels of essential oils obtained by variation of time of distillation black pepper and determine the water content it. Black pepper is obtained from Pajak Sore Padang Bulan. Essential oils and moisture content of black pepper is obtained by using the distillation method in the Laboratory Vegetable Oil and Spice UPTD. Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB) Medan. The results showed that the essential oils tested has different levels. Essential oils content in 4 hours is 2,28 %, for 6 hours is 2,57 %, and for 8 hours is 2,85 %. As for the water content of black pepper is 13,2 %. From the analysis results showed essential oil of black pepper on the variation of time 4,6,and 8 hours is not too significant. So as to able to use the time efficiency up to 6 hours in accordance with the procedures in SNI 01-0005-1995. From the analysis also showed the water content of black pepper still accordace with SNI 01-0005-1995.