OIL ROSE PRODUCTION BY TECHNIQUE ENFLEURATIONON

Yulianingsih1), D. Amiarsi1), dan Sabari S.2) Balai Penelitian Tanaman Hias, Pusat Penelitian dan Pengembangan Hortikultura
Yulianingsih, D. Amiarsi, and Sabari S. 2007.
ABSTRACT
The Enfleuration Tehnique for Producing Rose Oil. The research was conducted at Indonesian Ornamental Plant Research Institute Laboratory in Jakarta from June 1998 to May 1999. The aim of the experiment was to find out the appropriate composition and kinds of animal fat for enfleuration process for producing rose oil. The enfleuration technique was used to produce volatile oil from red rose flowers from Bandungan, Central Java. Experiment was arranged in a factorial completely randomized design with 3 replications. The treatments were (a) mixture of animal fat of cow + chicken with ratio (1:1, 1:2, 1:3, 2:1, and 3:1), (b) mixture of animal fat of goat + chicken (1:1, 1:2, 1:3, 2:1, and 3:1), and (c) mixture of animal fat of cow + goat + chicken (2:1:0,5 and 2:1:1). The results of the experiment indicated that the best treatment was absorbent mixture of animal fat of cow, goat, and chicken with ratio of 2:1:1 with consistency of 13.2 mm/5 sec/50 g ballast, soft enough, and smooth texture. The rendement of absolute was about 0.076-0.174%, with refraction index 1.46-1.53, and the main components were phenyl ethyl alcohol (11.76-22.34%), citronellol (2.71-6.05%), and geraniol (3.37-4.99%). This enfleuration technique can be used to produce rose absolute with high quality.