Published date: Jan 01 2016

Journal Title: KnE Life Sciences

Issue title: International conference on Agro-industry (ICoA) 2015

Pages: 35-39

DOI: 10.18502/kls.v3i3.413

Wahyu Supartonowstono@ugm.ac.idDepartment of Agroindustrial Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281

Adi Djoko GuritnoDepartment of Agroindustrial Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281

Mirwan UshadaDepartment of Agroindustrial Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281

Anggoro Cahyo SukartikoDepartment of Agroindustrial Technology, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281

Indonesia has huge potency of herbs and spices, some of them are vetiver, lime leaves and Indonesian basil. They have contribution on foods, drinks and traditional treatments. To determine their characteristics, they were distillated by boiling them with water then extracted by rotary vapor, before they were tested by Gas Chromatography – Mass Spectrometry. The essential or volatile oils detected by GS-MS depicted their specific contents and approved by Similarity Index in WILEY.LIB.

Keywords: Distillation, essential oil, flavoring agent, GC-MS, herbs 

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