Author(s):

Askal Maimulyanti, Anton Restu Prihadi, Hanafi and Iwan Safrudin

Abstract: Effect of pectinase enzyme treatment on whole clove bud and ground clove bud were studied for eugenol, caryophyllene, and eugenyl acetate. Pectinase enzyme to whole clove bud caused the eugenol increased from 79,93 to 89,98%, caryophyllene and eugenyl acetate decreased from 5,17 to 2,64% and 7,65 to 4,88%, respectively. Pectinase enzyme to the ground clove bud caused eugenol decreased from 75,99 to 74,08%, caryophyllene increased from 12,95 to 13,63 and eugenyl acetate increased from 5,34 to 6,66%. The oil composition for 8 hours distilation of pectinase enzyme on ground clove bud caused eugenol increased from 44,34 to 90,02%, caryophyllene decreased from 46,06 to 3,47% and eugenyl acetate increased from 0,90 to 4,38%. Enzymatic process on whole clove bud caused eugenol decreased from 85,87 to 81,80%, caryophyllene increased from 2,11 to 4,94% and eugenyl acetate increased from 5,34 to 10,21%.

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