KINERJA DESTILASI RIMPANG JAHE SECARA KOHOBASI DAN DESTILASI UAP-AIR (Performance of Distillation of Ginger on Chohobation Process and Water-steam Distillation)

Abstract

Vacuum Distillation is a process of separation of two kompenen a very high boiling point, motede used is by lowering the surface pressure is lower than 1 atm in order to, avoid the occurrence of oxidation reactions of components will be separated for the double bond in the compound is not broken. Ginger is a kind of the tuber which has beer widely known and used by the public at large pertaining to the womb and benefits. Ginger is one of the raw material of making a volatile oil. Fresh ginger has 0.3% yield. The working principle vacuum destilation of this tool is based on the phenomenon of vacuum under 1 atm for lower boiling point solvent that contained ginger oil components are not damaged and the time required for distilled ginger oil faster. Solvents used were water. Water use is based on reason is more economical. The function of the solvent dissolves the oil component is contained ginger then evaporate along with water. After that the mixture between oil and water are separated using a separator funnel. From the results analysis that ginger oil has a good quality is reduce chohobation destilation. It is seen from volume oil (11,5ml), the refractive index (1.491), Sucrose (0.62%) ginger oil, and the density (0.881g/ml), in the range of EOA (Essential Oil Association). Keyword : vacuum distillation, ginger, ginger oil