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Essential Oil Composition of Rose Flowers from Karangpring Village Jember District Extracted by Distillation and Enfleurage Oktavianawati, Ika; Letisya, Nanda; Citra, Priscillia; Utari, Dwi Purwita; Winata, I Nyoman Adi; Handayani, Wuryanti; Nugraha, Ari Satya
Jurnal ILMU DASAR Vol 20 No 2 (2019)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.523 KB) | DOI: 10.19184/jid.v20i2.8995

Abstract

Karangpring is one tourist destination villages in Jember district which is popular with beautiful large rose field areas. Therefore, this area grows to be a leading producer of rose flowers in Jember district. However, the bulky presence of these flowers made its price becomes lower in regular days. Local community only uses and sells these fresh flowers as the flower for funeral. The rose flower has a great potency to be explored as a source of rose essential oil production. To date, there is no previous research on studying rose flowers from Karangpring village for its potency on the essential oil production. In this research, rose flowers were subjected to be extracted of its essential oil using two extraction methods, distillation, and enfleurage. Hydrodistillation resulted two phases of distillates, above part formed a cloudy white phase as a normal essential oil extracted from plants, and the lower phase was an aqueous phase containing rose hydrosols. Both phases of these condensates were analyzed using GCMS. Data explained that above phase, with a yield oil of 0.07%, only contains long-chain hydrocarbons such as n-nonadecane, n-heptadecane, 9-nonadecene, and eicosane, while the lower phase only contains 2-phenylethyl alcohol. On the other hand, enfleurage of fresh rose flowers resulted in 0.06% oil yield. GCMS analysis of this oil shows that 2-phenylethyl alcohol, eugenol, and phenylacetic acid are three major compounds which take more than 85% of total rose absolute. The results show that enfleurage is a better method for extracting rose oil in better quality than using the distillation method, in term of the variety of volatile components. Meanwhile, hydrodistillation is still benefiting from producing rose water that is qualified as an industrial additive agent for food and cosmetic productions or even a new potent of agromedicine products. Keywords: rose, rose oil, rose water, rose absolute, distillation, enfleurage.
Penentuan Aktivitas Antioksidan dan Antidiabetes Ekstrak Daun Matoa (Pometia pinnata J.R. Forst. & G. Forst.) secara In Vitro Wulandari, Lestyo; Nugraha, Ari Satya; Himmah, Ulfa Aliyatul
Jurnal Kefarmasian Indonesia Vol 11 No 2 (2021): VOLUME 11, NOMOR 2, AGUSTUS 2021
Publisher : Pusat Penelitian dan Pengembangan Biomedis dan Teknologi Dasar Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/jki.v11i2.3196

Abstract

Matoa (Pometia pinnata J.R. Forst. & G. Forst.) Matoa (Pometia pinnata J.R. Forst. & G. Forst.) is one of the plants that is used as a traditional medicine for diabetes mellitus due to an imbalance between the amount of ROS and antioxidants in the body. Therefore, it was carried out in vitro to see the antioxidant and antidiabetic activity in matoa leaf extract. The extraction of matoa leaves was carried out using the ultrasonication method for 30 minutes with methanol, ethanol, and ethyl acetate as solvents. Antioxidant activity is release through DPPH free radical inhibition, through the antidiabetic potential released by inhibiting the work of the α-amylase enzyme. Phytochemical test results showed the presence of secondary metabolites in the form of flavonoids, polyphenols, tannins, alkaloids, and terpenoids. The results of the research on methanol, ethanol, and ethyl acetate extracts of matoa leaves showed high antioxidant activity with IC50 values of 6.416 ± 0.176 ppm, 8.622 ± 0.066 ppm, and 170.637 ± 4.441 ppm, respectively, but they were less potent than vitamin C as a comparison which is 1.646 ± 0.015 ppm. Inhibition of the α-amylase enzyme showed IC50 values of 91.037 ± 0.750 ppm, 105,166 ± 2,423 ppm, and 785,436 ± 11,740 ppm in each of the methanol, ethanol, and ethyl acetate extracts while the IC50 value of acarbose as a comparison was 23,479 ± 0.347 ppm. The statistical data analysis of Pearson correlation showed that it had a positive relationship between the antioxidant and antidiabetic activity of matoa leaf extract as seen from the R-value of 0.998. The higher antioxidant activity, so the higher potential for inhibition of α-amylase enzyme.