PENGARUH SUHU DALAM PENINGKATAN KADAR PATCHOULI ALCOHOL MENGGUNAKAN DISTILASI VAKUM DAN PROSES PENGKELATAN DENGAN ASAM SITRAT (The Influence of Temperature in Improving the Patchouli Alcohol Degree with Vacuum Distillation and Chelating Technique Process with Citric Acid)

Abstract

Patchouli oil has good prospects as an essential oil commodity and needed in the industry of parfume, cosmetics, soaps and etc. The content of patchouli alcohol in quality of patchouli oil can be increased through vacuum distillation method. Vacuum distillation process which is produced the patchouli alcohol became dark. This research aim is to increase the brightness of the color with vacuum distillation which was the temperature is used 110 oC, 120 oC, and 130 oC. However the color of patchouli became dark. The method for increasing the brightness patchouli oil from vacuum distillation was done with chelating process by the type of chelating agent is citric acid. Processing time was done in 15 minutes with a concentration 0,5 M. Chelating process with chelating agent is citric acid was used for the variabel of temperature in 120 oC with stirring speed 125 rpm and temperature 50 oC with the test result from dark brown to bright brown. From the distillation result is obtained patchouli alcohol degree from 29% to 37%.