Pengaruh Waktu Destilasi Terhadap Kadar Minyak  Atsiri Pada Biji Pala

dc.contributor.advisor	Lenny, Sovia
dc.contributor.author	Elyana
dc.date.accessioned	2022-12-14T03:19:59Z
dc.date.available	2022-12-14T03:19:59Z
dc.date.issued	2014
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/73309
dc.description.abstract	Nutmeg is a spice plant which is also an essential oil that is widely used community. The purpose of this study was to determine the levels of nutmeg essential oil obtained by steam distillation method, the results showed that nutmeg oil tested had different levels of essential oils, with variations in time of 4 hours had higher levels of essential oil 7%, 6 hours had higher levels of 8% essential oil and 8 hours had higher levels of 5% volatile oil. So that maximum result can be used for distillation time 6 hours.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Pengaruh Waktu Destilasi Terhadap Kadar Minyak Atsiri Pada Biji Pala	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM112401075
dc.identifier.nidn	NIDN0018107502
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	81 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US