Effect of Distillation Duration on Patchouli Oil Utilizing Steam and Water Techniques

Abstract

Patchouli oil is derived through distillation.  This study sought to assess the impact of distillation duration on the output and quality of patchouli oil through steam and water distillation methods.  This study employed a fully randomized design with treatments based on distillation length, incorporating four replications.  The treatments in this study consisted of distillation times of 4 hours, 6 hours, 8 hours, and 10 hours.  The variables in this study are yield, specific gravity, refractive index, and acid number. Statistical analysis was conducted using analysis of variance (ANOVA), subsequently followed by Duncan's Multiple Range Test (DMRT) at the 5% significance level.   The research findings indicate that distillation time significantly influences yield, specific gravity, refractive index, and acid number.  The alcohol concentration of patchouli oil exceeds 30%. The chosen treatments from this study include a distillation duration of 10 hours, yielding yellow-brown patchouli oil with a 2.23% yield, a specific gravity of 0.973, a refractive index of 1.514, an acid number of 0.5439, and 36.68% patchouli alcohol.