Fitokimia Minyak Trikatu yang Diproduksi dengan Variasi Suhu dan Waktu Digesti secara GC-MS (Gas Chromatography Mass Spectrometry)
DOI:
https://doi.org/10.23887/jstundiksha.v12i2.55313Kata Kunci:
GC-MS, Minyak Trikatu, Suhu digesti, waktu digesti, VCOAbstrak
Kasa adalah kondisi klinis yang didefinisikan dengan jelas seperti batuk, dan patofisiologisnya terkait erat dengan mekanisme refleks batuk dalam pengobatan modern. Trikatu adalah ramuan yang mengandung tiga bahan herbal dengan rasa pedas, yaitu maricha (black papper), Peepli (long pepper), dan Sunthi (Ginger). Komposisi dari Trikatu terbukti efektif dalam pengobatan Kasa. Perawatan khas dalam mengatasi gejala bronkitis akut, seperti pneumonia dan asma, terbukti tidak efektif, dan Badan Pengawas Obat dan Makanan Amerika Serikat menyarankan untuk tidak menggunakan obat batuk dan pilek pada anak di bawah enam tahun. Pengobatan alternatif perlu dilakukan. Oleh karena itu, pada penelitian ini formula sediaan Trikatu ditransformasikan ke dalam pengobatan Kasa berupa minyak herbal menggunakan VCO, rimpang jahe merah (Zingiber officinale Roxb.), buah kering cabai jawa (Piper retrofractum), dan buah kering merica hitam (Piper nigrum Linn). Formula minyak Trikatu menggunakan metode digesti dengan variasi suhu dan waktu. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa minyak Trikatu terbentuk akibat variasi suhu dan waktu digesti dengan GC-MS. Senyawa bioaktif utama yang dihasilkan pada minyak Trikatu dengan variasi suhu dan waktu digesti yaitu octanoic acid, n-decanoic acid, caryophyllene, α-curcumene, dodecanoic acid, zingerone, tetradecanoic acid, n-hexadecanoic acid, α-Monolaurin, oleic acid, dan piperine. Hasil penelitian menunjukkan bahwa suhu dan waktu digesti berpengaruh terhadap keberadaan senyawa dalam pembuatan minyak Trikatu. Semakin lama waktu digesti yang digunakan dalam pembuatan minyak Trikatu, maka kandungan asam lemak tak jenuh dan jenuh akan semakin meningkat.
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