Kajian pemanfaatan tepung akar wangi untuk pembuatan dupa aromaterapi

Abstract

Agroindustry is an enterprise that processes agriculture products to result in high value added products. Vetiveria Zizanoides is the name of plant with roots containing smelly product volatile oil fragrant (woody) suitable to make aromateraphy product. The purposes of this research were to develop the best formula of incense aromateraphy with powdered roots of Vetiveria Zizanoides as the base material and characterize the products based on it burning time, hardness level, water content and preference test. This research was designed with factorial model of experimentaion with 3 factor type of gum (starch, dekstrin, and molases), concentration of gum (3%,4%,5%) and insence form (cone and stick). The best formulation of this insence aroinateraphy based on pre-research is product was contained of 55% of coconut shell charcoal, 10% incense powder and 35% Vetiveria Zizanoides root powder. Vetiveria Zizanoides root powder is the most influence factor. It is can reduce the level burning time of product because it is content level ash reach 25.25%. Concentrations of gum that used in this reserach based on pre-research are 3%, 4% and 5%. If the concentration of gum less than 3%, it will make the product rigid and the product will be unformed if the concentration more than 5%. The best incense aroinateraphy formula based on the hardness level is incense aromateraphy which has stick form with 4% concentration of starch. The best formula for the water content level is incense aromateraphy which has stick form with 4% concentration of molases. The best formula for the burning time level is incense aromateraphy which has stick form with 5% concentration of starch. Based on organoleptic test (kruskal-wallis method), factors in this research didn't give influence to the level of fragrant, form and shape of product. The most favourite incense aromateraphy based on mean rank test for level of fragrant is incense aroinateraphy which has stick form with 5% concentration of starch.