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This research shows some parameters about the ratio of water/peel, distilling time, volume of salt and components of essential oil after receiving process. It also made clearly the relationship between some factors for essential oil production; the yield was estimated by Response Surface Methodology (RSM) and Central Composite Circumscribed (CCC) design. The optimized equation was performed below: y=2.6+0.09x1+0.05x3–0.06 –0.09 –0.04 . There is the relationship between the distilling time, ratio of water/peel and volume of salt with the yield of essential oil. The maximum value of essential oil was 2.65 ml (~ 6.5 %, v/w) (y), distilling time (x1) in 234 minutes at approximate temperature 100°C, water : peel ratio (x2) was 10.2 : 1 and salt concentration (NaCl) was 10.91%. The factor can influence strongly on the yield of essential oil production was distilling time and rate of water/peel. They are absolutely independent and not interaction. The received essential oil from the Cinnamomum cassia BL was analyzed by GC–MS method. Some compounds were recognized as 3–Phenylpropenal (85.5 %) which was the main components. The other components were also detected with tiny amount such as Germacrene, δ Cadinene, Coumarin. This essential oil can inhibit some pathogenic bacteria, for instance Escherichia coli, Coliforms. Keyword: Aromatic spices, Clevenger, distillation, food industry, GC–MS.

APPLICATION OF RESPONSE SURFACE METHODOLOGY (RSM) IN CONDITION OPTIMIZATION FOR ESSENTIAL OIL PRODUCTION FROM PEEL OF CINNAMON (Cinnamomum cassia BL.)