Enhancement of patchouli oils quality using traditional destillation methods from batang Indonesia by plant improvement

Abstract

Patchouli oil is an important product from Batang area which was very potential to develop due to their high economy value and became one of the dominant traditional export products. This production tends to decrease constantly and was not able to meet export demands. The main problem in the production of patchouli oil in this area was limited availability and quality of local patchouli plant. Improvement of introduced patchouli plant by selection, acclimatization and environmental adaptation had been conducted to evercome the problems. The quality of the patchouli oil from this improving plant by traditional distillation method by local farmer was not known comparing with local patchouli plant. The research objective was analyzed the quality of patchouli oil from local varieties of patchouli plant produced by traditional distillation. Research methods were conducted GCMS analysis on patchouli oil from improving plant and local patchouli plant produced from traditional distillation method technique. The results showed that patchouli alcohol from the improving patchouli plant showed higher content about 20.84% comparing with local patchouli plant about 14.45% which indicated the increasing quality of Batang patchouli oil.