Isolasi Jahe.docx

A. EXPERIMENT TITLE

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Ginger Oil Isolation B. DAY/ DATE OF EXPERIMENT

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Friday, 8nd March 2019, 07.30 a.m. C. FINISHED THE EXPERIMENT

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Friday, 8nd March 2019, 13.00 a.m. D. EXPERIMENT PURPOSE

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1. Choose the equipment needed in according to the experiment that are done. 2. Choose the material needed in the experiment that were carried out. 3. Isolates of ginger oil from the ginger intersection in the right away. E. BASIC THEORY 1. Definition of Ginger Ginger plants include the Zingiberaceae family, which is a perennial herbaceous plant, rooted in fiber, and belongs to the class of monocot or onepiece. Ginger thrives at an altitude of 10-1500 m above sea level, except for the type of elephant ginger at an altitude of 500-950 m above sea level..The ginger scientific name Zingiber Officinale is an herbal plant, upright and reaches a height of 30-60 cm and is of annual age. The ginger rhizome consists of roots, stems, leaves and flowers. branched ginger rhizome, dark yellow on the outside and light yellow on the inside, fibrous, and fragrant ( (Koswara, 1995). The stem is a pseudo-trunk that is composed of flat, elongated leaf strands, cone-shaped flowers with yellowish-white petals. Its root is often called the fragrant ginger rhizome and tastes spicy. irregular branched rhizomes, rough fibrous, radiating horizontally. the inside is pale yellow (Matondang, 2005). Ginger can be made from various processed ginger products such as simplicia, oleoresin, essential oils, and ginger powder. Ginger has distinctive characteristics, namely oleoresin and essential oils. Essential oils and oleoresin of ginger are found in the oil cells of the cortex tissue near the surface of the skin (Koswara, 1995). 2. Types of ginger

a. Big ginger. Often called ginger elephant or ginger rhino. This ginger variety has large and fat rhizomes. The rhizome segment is more bulging than the other 2 varieties. b. Small ginger. Also called sentil ginger or empirical ginger. The segment is small, rather flat to slightly bulging. Harvested after old age. Its essential oil content is higher than that of elephant ginger, so it tastes more spicy and the fiber is higher. c. Red ginger. The type of rhizome is red, smaller in size than flickered ginger. Contains the highest essential oil compared to other types of ginger. Red ginger is characterized by the size of a small rhizome, orange red, rough fibrous, very sharply scented (Rukmana, 2000). 3. Ginger Content The chemical compounds of ginger rhizome determine the aroma and spiciness level of ginger. Some of the factors that can affect the chemical composition of ginger rhizome are: types of ginger, soil when ginger is planted, age of rhizomes when harvested, processing of ginger rhizomes and the ecosystem where ginger is located (Putri, 2014). In general, ginger contains starch, essential oil, fiber, a small amount of protein, vitamins, minerals, and proteolytic enzymes called zingibain (Hermani & Christina, 2010). Ginger contains components of oil evaporating, oil does not evaporate and starch. Evaporated oil is called essential oil. Essential oils are generally yellow, slightly thick and are compounds that give a distinctive aroma to ginger.The components contained in ginger are water 80.9%, 2.3% protein, 0.9% fat, 1-2% mineral, 2-4% fiber and 12.3% carbohydrate (Rahingtyas, 2008). Wet ginger water content around 85-90%. 4. Ginger Oil Essential oils distilled from ginger are clear to dark yellow if the ingredients used are quite dry. The duration of distillation can take around 10-15 hours so that the oil can be distilled all. Ginger oil content ranges from

1.5-3%. The quality standard of ginger oil still refers to the EOA (Essential Oil Association) standard. The main components of essential oils that cause fragrant odor are zingiberen and zingiberol (Wijayakusuma, 2006). Wet water content 85-90%. refractive index of ginger oil 1,486-1,492 and yield of ginger essential oil 1-3%. Boiling point of ginger oil 140-180 (Mahmudi, 1997). 5. Method of Making Ginger Oil There are 3 ways to take essential components from plants, namely distillation, extraction with solvents, and air flow or aeration (Robinson, 1995). a. Distillation Distillation is a change of liquid into vapor and the vapor is chilled back into liquid. Distillation operation unit is a method used to separate components contained in a series or mixture and depends on the distribution of these components between the vapor phase and the water phase. Simple distillation or ordinary distillation is a chemical separation technique to separate two or more components that have distant boiling points. A mixture can be separated by ordinary distillation to obtain pure compounds (Walangare & dkk, 2013). The principle of steam distillation is the filtering process of a mixture of water and materials that are not completely dissolved or partially dissolved by reducing the pressure of the system so that the distillation results are obtained far below the initial boiling point (Cahyono, 1991). To obtain essential oils, distillation can be done in three ways, namely steam distillation, water distillation and steam and water distillation. the distillation process that produces the most yield is steam distillation (Sastrohamidjojo, 2004). Weaknesses of the Distillation Method

1) Distillation with water vapor or boiling water that is relatively long tends to damage the oil component because of the hydrolysis, polymerization and resinification processes. 2) High boiling oil components, especially those dissolved in water cannot be transported by water vapor so that the yield of oil produced is lower. 3) Certain components can be decomposed in distilled water and cannot be recovered. b. Extraction 1) Extraction process Extraction is a process of separating a substance based on the difference in solubility of two different insoluble liquids, usually water and other organic solvents. Separation occurs on the basis of different solubility capabilities of the components in the mixture (Bernasconi & dkk, 1995). The extraction process can take place at: a) Perfume extraction, to get components from fragrant ingredients. b) Liquid-liquid extraction also known as solvent extraction. This type of extraction is a process commonly used in laboratory and industrial scale. c) Leaching, is a chemical separation process that aims to separate a chemical compound from the solid matrix into a liquid. Separation occurs on the basis of the different solubility capabilities of the components in the mixture. 2) Extraction Factors a) Solvent Type Extraction is more efficient if done repeatedly with a number of solvents smaller than the number of solvents much but extraction only once (Arsyad, 2001). Arsyad, M. Natsir, 2001, Kamus Kimia Arti dan Penjelasan Istilah, Gramedia, Jakarta.