Open AccessIdentification of patchouli oil components distilled using ultrasonic waves
Author(s) -
Dewi Ermaya,
YR Widodo,
Shintawati Shintawati,
A Syadilla
Publication year - 2021
Publication title -
proceeding international conference of agriculture and applied science
Language(s) - English
Resource type - Journals
ISSN - 2776-043X
DOI - 10.25181/icoaas.v1i1.2011
Subject(s) - patchouli , ultrasonic sensor , distilled water , ultrasound , chemistry , chromatography , acoustics , materials science , essential oil , physics
Patchouli oil identification using ultrasonic waves is carried out using sonic tools.This treatment is done on distilled patchouli oil. The addition of ultrasound waves aims toincrease the alcohol patchouli component and identify the patchouli oil component aftersonification. The use of ultrasonic waves of 40 kHz. The variables used in this study wereultrasonic wavelengths, namely 20, 30, and 40 minutes, and temperatures of 35 °C, 40 °C, and45 °C. The results obtained were analyzed using GCMS. The analysis showed that there was anincrease in the number of alcohol patchouli before and after the use of ultrasonic waves. Fromthe results of the study, the length of time using ultrasonic significantly affected the patchoulialcohol content and patchouli oil components.