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Title: Pengaruh Waktu Fermentasi Padat Terhadap Karakteristik Mutu Fisik dan Hasil Rendemen Minyak Atsiri Limbah Kulit Jeruk Manis (Citrus Sinesnsis Var. Baby Pacitan)
Authors: Laurita, Lusia
Herawati, Maria Marina
Keywords: citrus;orange peel;essential oil;fermentation
Issue Date: Aug-2016
Publisher: Fakultas Pertanian dan Bisnis Universitas Kristen Satya Wacana
Abstract: Indonesia has various genus of orange, one of them called Sweet Orange (Citrus sinensis var. Baby Pacitan) that has a high potential and demanded by the market. As the result of the high demand of orange, production will be increased and the waste from orange peels will also be increased more and more. Wasted orange peels have a high potential to be processed into essential oil that is currently growing very rapidly in the world of commerce. The development of essential oils in world trade is rapidly expanding, so the efforts should be made to increase the yield of essential oil, for example by fermentation. The purposes of this research are to know the effect of fermentation time on physical quality and yield of citrus peel (Citrus sinensis var. Baby Pacitan). The results showed that the timing of solid fermentation affect the results of the yield, but didn’t affect the quality characteristics of orange peel essential oil such as specific gravity, solubility in 70%alcohol and 95% solubility in alcohols. The best fermentation time was 6 days solid fermentation because it produced the greatest yield results than other treatment that was equal to 0.42%
Description: Prosiding Konser Karya Ilmiah Nasional 2016. “Komunikasi Hasil Riset, Pengabdian Masyarakat, Dan Produk-Produk Unggulan Yang Berdaya Saing”, p. 43-50
ISSN: 24605506
Appears in Collections:Kelompok 1

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