Abstract
Guaiene is one component of patchouli oil, which is used in the flavor and pharmaceutical industries. It can be isolated using vacuum fractionation distillation. This study aim to study the effect of isolation stages on the performance of the distillation process. The method used is the descriptive method with two-stage fractionation and one-stage fractionation as its treatment. In one-stage fractionation, patchouli oil is fractionated with 8 temperature ranges: 249–261, 261–273, 273–280, 280–286, 286–291, 291–302, 302–319, and 319–321 °C. At two-stage fractionation, fractionation was carried out to obtain the patchouli alcohol component as the highest component of patchouli oil, then guaiene was isolated from the remaining fractions with 5 temperature ranges: 249–261, 261–274, 274–281, 281–287 and 287– 300 °C. Vacuum fractionation distillation was conducted using the BR 36–100 Spinning Bend Distillation System. The results showed that at one-stage fractionation produced 5 cut fractions, while the fractionation of two-stage fractions produced 2 cut fractions. One-stage fractionation takes longer time than two-stage fractionation (23.12 and 19.32 hours, respectively), with electricity consumption also being greater, 207.83 and 176.18 kWh, respectively.
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