A.

EXPERIMENT TITLE :
Ginger Oil Isolation
B. DAY/ DATE OF EXPERIMENT :
Friday, 8nd March 2019, 07.30 a.m.
C. FINISHED THE EXPERIMENT :
Friday, 8nd March 2019, 13.00 a.m.
D. EXPERIMENT PURPOSE :
1. Choose the equipment needed in according to the experiment that are done.
2. Choose the material needed in the experiment that were carried out.
3. Isolates of ginger oil from the ginger intersection in the right away.
E. BASIC THEORY
1. Definition of Ginger
Ginger plants include the Zingiberaceae family, which is a perennial
herbaceous plant, rooted in fiber, and belongs to the class of monocot or one-
piece. Ginger thrives at an altitude of 10-1500 m above sea level, except for
the type of elephant ginger at an altitude of 500-950 m above sea level..The
ginger scientific name Zingiber Officinale is an herbal plant, upright and
reaches a height of 30-60 cm and is of annual age. The ginger rhizome
consists of roots, stems, leaves and flowers. branched ginger rhizome, dark
yellow on the outside and light yellow on the inside, fibrous, and fragrant (
(Koswara, 1995). The stem is a pseudo-trunk that is composed of flat,
elongated leaf strands, cone-shaped flowers with yellowish-white petals. Its
root is often called the fragrant ginger rhizome and tastes spicy. irregular
branched rhizomes, rough fibrous, radiating horizontally. the inside is pale
yellow (Matondang, 2005). Ginger can be made from various processed
ginger products such as simplicia, oleoresin, essential oils, and ginger
powder. Ginger has distinctive characteristics, namely oleoresin and
essential oils. Essential oils and oleoresin of ginger are found in the oil cells
of the cortex tissue near the surface of the skin (Koswara, 1995).
2. Types of ginger
 a. Big ginger. Often called ginger elephant or ginger rhino. This ginger
variety has large and fat rhizomes. The rhizome segment is more bulging
than the other 2 varieties.
b. Small ginger. Also called sentil ginger or empirical ginger. The segment is
small, rather flat to slightly bulging. Harvested after old age. Its essential
oil content is higher than that of elephant ginger, so it tastes more spicy and
the fiber is higher.
c. Red ginger. The type of rhizome is red, smaller in size than flickered
ginger. Contains the highest essential oil compared to other types of ginger.
Red ginger is characterized by the size of a small rhizome, orange red,
rough fibrous, very sharply scented (Rukmana, 2000).
3. Ginger Content
The chemical compounds of ginger rhizome determine the aroma and
spiciness level of ginger. Some of the factors that can affect the chemical
composition of ginger rhizome are: types of ginger, soil when ginger is
planted, age of rhizomes when harvested, processing of ginger rhizomes and
the ecosystem where ginger is located (Putri, 2014). In general, ginger
contains starch, essential oil, fiber, a small amount of protein, vitamins,
minerals, and proteolytic enzymes called zingibain (Hermani & Christina,
2010).
Ginger contains components of oil evaporating, oil does not evaporate
and starch. Evaporated oil is called essential oil. Essential oils are generally
yellow, slightly thick and are compounds that give a distinctive aroma to
ginger.The components contained in ginger are water 80.9%, 2.3% protein,
0.9% fat, 1-2% mineral, 2-4% fiber and 12.3% carbohydrate (Rahingtyas,
2008). Wet ginger water content around 85-90%.
4. Ginger Oil
Essential oils distilled from ginger are clear to dark yellow if the
ingredients used are quite dry. The duration of distillation can take around
10-15 hours so that the oil can be distilled all. Ginger oil content ranges from
 1.5-3%. The quality standard of ginger oil still refers to the EOA (Essential
Oil Association) standard. The main components of essential oils that cause
fragrant odor are zingiberen and zingiberol (Wijayakusuma, 2006). Wet
water content 85-90%. refractive index of ginger oil 1,486-1,492 and yield
of ginger essential oil 1-3%. Boiling point of ginger oil 140-180 (Mahmudi,
1997).
5. Method of Making Ginger Oil
There are 3 ways to take essential components from plants, namely
distillation, extraction with solvents, and air flow or aeration (Robinson,
1995).
a. Distillation
Distillation is a change of liquid into vapor and the vapor is chilled
back into liquid. Distillation operation unit is a method used to separate
components contained in a series or mixture and depends on the
distribution of these components between the vapor phase and the water
phase. Simple distillation or ordinary distillation is a chemical separation
technique to separate two or more components that have distant boiling
points. A mixture can be separated by ordinary distillation to obtain pure
compounds (Walangare & dkk, 2013).
The principle of steam distillation is the filtering process of a mixture
of water and materials that are not completely dissolved or partially
dissolved by reducing the pressure of the system so that the distillation
results are obtained far below the initial boiling point (Cahyono, 1991).
To obtain essential oils, distillation can be done in three ways, namely
steam distillation, water distillation and steam and water distillation. the
distillation process that produces the most yield is steam distillation
(Sastrohamidjojo, 2004).
Weaknesses of the Distillation Method
 1) Distillation with water vapor or boiling water that is relatively long
tends to damage the oil component because of the hydrolysis,
polymerization and resinification processes.
2) High boiling oil components, especially those dissolved in water cannot
be transported by water vapor so that the yield of oil produced is lower.
3) Certain components can be decomposed in distilled water and cannot be
recovered.
b. Extraction
1) Extraction process
Extraction is a process of separating a substance based on the
difference in solubility of two different insoluble liquids, usually water
and other organic solvents. Separation occurs on the basis of different
solubility capabilities of the components in the mixture (Bernasconi &
dkk, 1995).
The extraction process can take place at:
a) Perfume extraction, to get components from fragrant ingredients.
b) Liquid-liquid extraction also known as solvent extraction. This type
of extraction is a process commonly used in laboratory and industrial
scale.
c) Leaching, is a chemical separation process that aims to separate a
chemical compound from the solid matrix into a liquid.
Separation occurs on the basis of the different solubility capabilities of
the components in the mixture.
2) Extraction Factors
a) Solvent Type
Extraction is more efficient if done repeatedly with a number of
solvents smaller than the number of solvents much but extraction
only once (Arsyad, 2001). Arsyad, M. Natsir, 2001, Kamus Kimia
Arti dan Penjelasan Istilah, Gramedia, Jakarta.