PENGARUH PRETREATMENT TERHADAP SIFAT FISIKOKIMIA GAHARU NON-RESINOUS DAN POTENSINYA SEBAGAI NATURAL FRAGRANCE
DOI:
https://doi.org/10.24843/JCHEM.2026.v20.i02.p04Keywords:
non-resinous agarwood, pretreatment, extraction, physicochemical characterization, natural fragranceAbstract
Non-resinous agarwood represents a promising raw material for natural perfume production when processed using appropriate pretreatment and extraction techniques. This study investigated the effects of different pretreatment methods (fermentation, microwave, and ultrasonic) and extraction methods (hydrodistillation and maceration) on the physicochemical properties, stability, and aroma characteristics of non-resinous agarwood extracts. The results demonstrated that fermentation and ultrasonic pretreatments produced darker extracts with stronger woody aromas, whereas microwave pretreatment generated lighter-colored extracts with milder aroma profiles. Ultrasonic pretreatment increased extraction yield by approximately 70%, while extending hydrodistillation time to 18 h increased hydrosol yield to 80%. Volatile compound analysis identified key agarwood constituents, including agarospirol, eudesmol, and epi-γ-eudesmol. Sensory, hedonic, and aroma stability evaluations indicated that ethanol maceration combined with 300 W microwave pretreatment, followed by 12–18 h hydrodistillation, provided the most suitable processing strategy for producing stable non-resinous agarwood extracts. These findings demonstrate the potential of non-resinous agarwood as a sustainable source of fragrance ingredients for natural perfume formulations.
Abstrak
Gaharu non-resinous memiliki potensi untuk dimanfaatkan sebagai bahan baku parfum alami jika diproses dengan teknik yang tepat. Penelitian ini menganalisis pengaruh berbagai metode pretreatment (fermentasi, microwave, dan ultrasonik) serta metode ekstraksi (hidrodistilasi dan maserasi) terhadap sifat fisikokimia, stabilitas, dan karakteristik aroma dari gaharu non-resinous. Hasil penelitian menunjukkan bahwa pretreatment fermentasi dan ultrasonik menghasilkan ekstrak dengan warna yang lebih pekat dan aroma kayu (woody) yang lebih kuat, sedangkan pretreatment microwave menghasilkan ekstrak dengan warna yang lebih terang dan profil aroma yang lebih lembut. Pretreatment ultrasonik meningkatkan rendemen ekstraksi sekitar 70%, dan hidrodistilasi selama 18 jam meningkatkan rendemen hidrosol hingga 80%. Analisis senyawa volatil berhasil mengidentifikasi komponen khas gaharu seperti agarospirol, eudesmol, dan epi-gamma-eudesmol. Berdasarkan evaluasi sensorik, uji hedonik, dan analisis stabilitas aroma, metode maserasi etanol dengan pretreatment microwave 300 W serta hidrodistilasi selama 12–18 jam ditetapkan sebagai metode yang paling sesuai untuk memproduksi ekstrak gaharu non-resinous sebagai bahan dasar parfum alami.
Kata kunci: Gaharu non-resinous, proses pretreatment, ekstraksi, karakterisasi fisikokimia, wewangian alami
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