The role of pre-destilation fermentation in increasing patchouli oil productivity (Pogostemon cablin benth)

Abstract

Mechanical cell destruction through the patchouli leaves and stems chopping has been done, but the damage is still macro and has not been able to damage it to the celular level. Cells destruction through a pre-distillation fermentation process makes it possible to damage the oil cell network to the celular level. The pre-distillation fermentation process used 2 grams of tempe mushrooms (rhizopus origosporus) per kg of raw material for 2, 4, 6, 8, and 10 days and continued with the distillation process at a temperature of 95°C. Dry patchouli was 2.25 kg per process with a composition of 1.6 kg (71%) of chopped patchouli stem 5 - 10 cm mixed with 0.65 kg (29%) patchouli leaves. The result is that the dry patchouli distillation process at 95 °C after fermentation results in a higher volume of patchouli oil than without fermentation. The volume of patchouli oil increases with increasing fermentation time from 2 to 8 days, then the volume drops back to 10 days fermentation. The time needed for the distillation process after fermentation 2 days, 4 days and 6 days at 95 °C is 3 hours. Whereas fermented 8 days and 10 days require distillation up to 4 hours. Pre-distillation fermentation process does not have an effect on decreasing patchouli alcohol (PA) levels below 30% which means that it still meets SNI standards. The index value of refined patchouli oil from distillation at 95 °C after fermentation of 2 days to 10 days was between 1.507 - 1.515 (nD20) which means that it meets SNI standards. While the value of the refractive index of patchouli oil distilled 95 °C without fermentation was below 1.507 (nD20). The density of patchouli oil (25 °C / 25 °C) distilled at 95 °C after fermentation of 6 days and 8 days was between 0.95 - 0.975 which means that it meets SNI standards. While the density of patchouli oil fermented 2 days, 4 days and 10 days distilled 95 ° C was above 0.975.