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Rulita Maulidya
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Pengaruh Jenis Bunga Dan Waktu Pemetikan Terhadap Sifat Fisikokimia dan Aktivitas Antibakteri Minyak Atsiri Bunga Kenanga (Cananga odorata) Yuliani Aisyah; Sri Haryani; Rulita Maulidya
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1077.803 KB) | DOI: 10.17969/jtipi.v8i2.6398

Abstract

Essential oil is oil produced from plant extracts which is volatile at room temperature and has a unique fragrant smell as such its plant source. Cananga flower produces essential oil. This oil has antibacterial properties since it contains karyophyllene.  This kind of oil was extracted by using steam and water method. Antibacterial test was conducted against Staphylococcus aureus and Escherichia coli by using disc diffusion method with 200 uL concentration. The research design used a randomized block design (RBD) with factorial pattern containing two factors. The first factor was type of flower (Cananga) (J) with three levels, namely J1 = big flower, J2 = small flower, J3 = combination of big and small flowers. The second factor was picking time (W) with two levels; W1 = in the morning, and W2 = in the evening. Combination treatment in this study was 2 × 3 = 6 (six) treatments with three (3) repetitions, thus obtained 18 experimental units. The results showed that the type of flower and picking time had no correlation to the yield, density, refractive index, but they revealed interaction or significant effect on the antibacterial test.
Co-Authors Anwar, Sri Haryani Yuliani Aisyah