Profil Komponen Volatil Minyak Atsiri Kayu Putih dari Berbagai Daerah dan Pengaruhnya terhadap Profil Flavor Cajuputs Candy.
Abstract
Essential oils of cajuput and peppermint have been utilized as bioactive components and flavor. Volatile components influence the flavor quality. The cultivation and production of cajuput essential oils are spread over Indonesia regions such as Java, East Nusa Tenggara, and Sulawesi. This study was conducted to determine the profile of cajuput essential oils from various regions in Indonesia related to their application compatibility into Cajuputs candy products. The quality of cajuput essential oils were analyzed for their physico-chemical properties including of color, density, refractive index, optical rotation, solubility in alcohol 70%, and cineol content. The composition of the volatile components were analyzed by using GC-MS. Sensory evaluation was done in terms of its acceptance by rating hedonic test and the similarity of its sensory character to commercial Cajuputs candy by different from control test. Physical and chemical properties measurement showed that the density, refractive index, and solubility in alcohol 70% of all samples had adjacent values, whereas in terms of color, optical rotation, and cineol content had diverse values. Cajuput essential oil that came closest to the target in term of physico-chemical characteristic was oil from Pulau Buru. The cajuput essential oil chromatogram pattern of Sukabumi, Indramayu, Gundih, Mojokerto, and Pulau Buru were similar while the chromatogram pattern of Atambua and Madura were somewhat different. No conclusion regarding the compatibility of evaluated essentials oils into the Cajuputs candy could be made yet due to the weakness of sensory evaluation method.