Potensi minyak atsiri dari limau kuit: Jeruk lokal Kalimantan Selatan

Abstract

Limau kuit is known as a seasoning for Banjarese traditional food due to its sour taste and distinctive aroma, it potentially has essential oils which are interesting to study.  This research has been conducted on the skin of lime fruit obtained from Astambul, Kabupaten Banjar.  The essential oils were isolated by hydrodistillation method for 3 hours of distillation time. The samples were preparated with two different sample preparation treatments, namely fresh samples and dry samples with 1x1 cm2 in piece size.  Data of research observations included yield of essential oil, refractive index, specific gravity, optical rotation, solubility in 70% alcohol, and the chemical component of essential oil constituents using Gas Chromatography-Mass Spectrometry (GC-MS).  The study gave the yield of fresh samples of 0.472%, refractive index 1.5989, specific gravity 0.8966 g/mL, optical rotation (-) 0.16 - (+) 38.38^o, and solubility in alcohol 70% 1 : 1.  The results of the dry sample are as follows: yield 0.483%, refractive index 1.4720, specific gravity 0.9007 g/mL, optical rotation (+) 2.28 - (+) 39.83^O and solubility in alcohol 70% 1 : 5.  GC-MS analysis for fresh samples showed 15 dominant components, with the five largest components being limonene (GC-MS relative area 62.96%), -terpenene (17.68%), -pinena (9.06%), -pinena (1.77%) and sabinena (1.53%).  Whereas for dry samples also showed 15 dominant components with the five largest components were: limonene (GC-MS relative area 63.97%), -terpinene (15.11%), -pinena (1.77%), and terpen-4-ol (1.20%).  The data of this study is the initial scientific information to find out more about essential oils of limau kuit plants, with the potential of other plant parts such as leaves, fruit flesh, or bark.