Authors:

Ni Luh Putu Diah Rupini, I Wayan Rai Widarta, I Nengah Kencana Putra

Abstract:

“Cinnamon is a spice containing components of volatile oil, non-volatile oil and starch. Thisstudy was aimed to determine the temperature and extraction time of cinnamon bark(Cinnamomum burmanii) with optimum ultrasonic waves, so as to produce oleoresin.Optimization of the temperature and extraction time of cinnamon bark was done by usingResponse Surface Methodology. The design of central composite was used to study theeffects of temperature and time on the extraction of cinnamon bark with ultrasonic waves.The results showed that the temperature of 58,3C and 77,7 minutes extraction of cinnamonbark with ultrasonic waves produced oleoresin yield; and the highest content ofcinnamaldehyd of cinnamon bark respectively 26,5770% and 1,7280%. Meanwhile, thevalue of the refractive index is equal to 1,5750 and the density is equal to 1,0360 g/cm3.”

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PDF:

https://jurnal.harianregional.com/pangan/full-29821

Published

2017-03-31

How To Cite

DIAH RUPINI, Ni Luh Putu; RAI WIDARTA, I Wayan; KENCANA PUTRA, I Nengah. Optimasi Suhu dan Waktu Ekstraksi Kulit Kayu Manis (Cinnamomum burmanii) dengan Gelombang Ultrasonik Menggunakan Response Surface Methodology (Rsm).Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 4, n. 1, p. 52-62, mar. 2017. ISSN 2477-2739. Available at: https://jurnal.harianregional.com/pangan/id-29821. Date accessed: 28 Aug. 2025.

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Issue

Vol 4 No 1 (2017)

Section

Articles

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