Electronic Theses and Dissertation

Sri Nova (2026). Karakterisasi Minyak Atsiri Dari Berbagai Bagian Buah Pala (Myristica fragrans Houtt). [Skripsi Universitas Syiah Kuala]. Dibawah bimbingan Prof. Dr. Abdul Gani, M.Si., dan Dr. Sri Winarni, S.Pd., M.Pd.
Penelitian mengenai minyak atsiri pala umumnya masih berfokus pada biji, sedangkan karakteristik minyak atsiri dari bagian lain seperti fuli dan daging buah belum banyak dikaji secara komprehensif. Minyak atsiri pala dimanfaatkan dalam industri pangan, farmasi, kosmetik, dan aromaterapi. Penelitian ini mengkarakterisasi minyak atsiri dari berbagai bagian buah pala (Myristica fragrans Houtt), meliputi biji, fuli, dan daging buah berdasarkan rendemen, sifat fisikokimia, serta komponen kimianya. Penelitian menggunakan metode eksperimen dengan teknik ekstraksi hidrodistilasi. Sampel dipisahkan berdasarkan bagian buah, dikeringkan, kemudian diekstraksi untuk memperoleh minyak atsiri. Data penelitian meliputi analisis rendemen, uji organoleptik, pengukuran indeks bias, bobot jenis, kelarutan dalam etanol, bilangan asam, serta identifikasi gugus fungsi dan komponen kimia menggunakan fourier transform infrared (FTIR) dan gas chromatography mass spectrometry (GCMS). Hasil penelitian menunjukkan bahwa rendemen tertinggi diperoleh dari fuli sebesar 7,80%, diikuti biji sebesar 1,016%, sedangkan daging buah tidak menghasilkan minyak atsiri. Karakteristik fisikokimia minyak atsiri biji dan fuli telah memenuhi standar mutu SNI minyak pala. Analisis FTIR menunjukkan adanya gugus fungsi C–H alkana, C=O karbonil, C=C aromatik, dan C–O yang mengindikasikan keberadaan senyawa terpenoid dan fenilpropanoid. Analisis GCMS menunjukkan minyak atsiri biji pala didominasi myristicin, β-pinene, dan L-α-terpineol, sedangkan minyak atsiri fuli didominasi phenol, 2,6-dimethoxy-4-(2-propenyl)-, L-α-terpineol, dan safrole. Secara keseluruhan, fuli memiliki potensi terbaik sebagai sumber minyak atsiri pala karena menghasilkan rendemen tertinggi dan keragaman senyawa volatil lebih banyak. Perbedaan komposisi kimia antarbagian buah pala menunjukkan bahwa setiap bagian memiliki karakteristik dan potensi pemanfaatan yang berbeda sehingga dapat menjadi dasar pengembangan pemanfaatan pala.
Kata kunci: minyak atsiri pala, Myristica fragrans Houtt, hidrodistilasi, FTIR, GCMS.

Sri Nova (2026). Characterization of Essential Oil from Various Parts of Nutmeg Fruit (Myristica fragrans Houtt). [Undergraduate Thesis, Syiah Kuala University]. Supervised by Prof. Dr. Abdul Gani, M.Si. and Dr. Sri Winarni, S.Pd., M.Pd. Research on nutmeg essential oil has generally focused on the seed, while the characteristics of essential oils from other parts such as mace and fruit flesh have not been comprehensively studied. Nutmeg essential oil is widely utilized in the food, pharmaceutical, cosmetic, and aromatherapy industries. This study characterized essential oils from different parts of nutmeg fruit (Myristica fragrans Houtt), including seed, mace, and flesh, based on yield, physicochemical properties, and chemical composition. The research employed an experimental method using hydrodistillation extraction. Samples were separated according to fruit parts, dried, and extracted to obtain essential oils. Data collection included yield analysis, organoleptic testing, refractive index measurement, specific gravity, ethanol solubility, acid value, and identification of functional groups and chemical compounds using fourier transform infrared (FTIR) and gas chromatography mass spectrometry (GCMS). The results showed that the highest yield was obtained from mace at 7.80%, followed by seed at 1.016%, while the fruit flesh did not produce essential oil. The physicochemical characteristics of seed and mace essential oils met the Indonesian National Standard for nutmeg oil. FTIR analysis indicated the presence of alkane C–H, carbonyl C=O, aromatic C=C, and C–O functional groups, suggesting terpenoid and phenylpropanoid compounds. GCMS analysis showed that seed essential oil was dominated by myristicin, β-pinene, and L-α-terpineol, while mace essential oil was dominated by Phenol, 2,6-dimethoxy-4-(2-propenyl)-, L-α-terpineol, and safrole. Overall, mace showed the best potential as a source of nutmeg essential oil due to its highest yield and greater diversity of volatile compounds. Keywords: nutmeg essential oil, Myristica fragrans Houtt, hydrodistillation, FTIR, GCMS.