DAFTAR ISI

HALAMAN JUDUL .............................................................................................. i

LEMBAR PENGESAHAN ................................................................................. ii
KATA PENGANTAR .......................................................................................... iii
ABSTARAK ...........................................................................................................v
ABSTARACT ....................................................................................................... vi
DAFTAR ISI ........................................................................................................ vii
DAFTAR TABEL ................................................................................................ ix
DAFTAR GAMBAR .............................................................................................x
DAFTAR RUMUS ............................................................................................... xi
DAFTAR LAMPIRAN ...................................................................................... xii

1. PENDAHULUAN ...............................................................................................1
1.1 Latar Belakang ..............................................................................................2
1.2 Rumusan Masalah .........................................................................................3
1.3 Tujuan Penelitian ...........................................................................................3
1.4 Manfaat Penelitian .........................................................................................3

2. TINJAUAN PUSTAKA .....................................................................................4

2.1 Parfum ...........................................................................................................4
2.1. 1 KlasifikasiParfum .................................................................................5
2. 1.2 Komponen Penyusunan Parfum .........................................................12
2. 1.3 Definisi Bau dan Pengaroma Parfum .................................................15
2. 1.4 Macam – Macam SediaanParfum .......................................................18
2. 2 Eau de Cologne ..........................................................................................18
2.2. 1 Komponen Eau de cologne.................................................................19
2..2.2 Cara Pembuatan Eau de cologne .......................................................21
2.2.3 Pengawasaan Mutu Eau de cologne ....................................................26
2. 3 Minyak Atsiri .............................................................................................28
2. 3.1 Pengolahan Minyak Atsiri ................................................................28
2. 3.2 Faktor- Faktor yang Mempegaruhi Minyak Atsiri ...........................30
2.4. Minyak DaunJerukPurut.............................................................................32
2.5 Minyak Bunga Lavender. ...........................................................................33
2. 6 Minyak Nilam.............................................................................................34
2. 7 Etanol..........................................................................................................36
2. 8 Air ...............................................................................................................36

BAB. 3 METODE PENELITIAN ......................................................................37

3.1. Waktu dan Penelitian Tepat ......................................................................37
3.2. Bahan Uji ...................................................................................................37
3.3. Bahan dan alat ...........................................................................................37
3.4. Prinsip Penelitian .......................................................................................37
3.5. Tahap Penelitian ........................................................................................38
3.5.1. Pemeriksaan Bahan Baku ...................................................................38
3.5.2. Pembuatan Eau de Cologne ...............................................................38
3.6. Evaluasi Eau de Cologne ..........................................................................38
3.6.1. Uji Organoleptik ................................................................................38
3.6.2. Uji pH .................................................................................................39

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 3.6.3. Uji Daya Sebar ....................................................................................39
3.6.4. Uji Spot ...............................................................................................39
3.6.5. Uji Hedonik ........................................................................................39
3.6.5. Uji Ketahanan Wangi .........................................................................40
3.6.6. Uji Kesesuian dengan SNI ..................................................................40
3.7. Penentuan Produk Optimum .....................................................................40
3.8. Skema Penelitian .......................................................................................41

BAB.4. PEMBAHASAAN ...................................................................................42

4.1Hasil Pemeriksaan Bahan Baku ...................................................................43
4.2Hasil Pembuatan Eau de Cologne ...............................................................43
4.3Hasil Uji Evaluasi Eau de Cologne .............................................................43
4.3.1. Hasil Uji Organoleptis ........................................................................44
4.3.2. Hasil Uji Keasamaan pH ....................................................................44
4.3.3. Hasil Uji Daya Sebar ..........................................................................44
4.3.4. Hasil Uji Spot .....................................................................................45
4.3.5. Hasil Uji Hedonik ...............................................................................45
4.3.6. Hasil Uji Ketahanan Wangi ................................................................47
4.4 Hasil Uji Kesesuaian Produk dengan SNI ...................................................48
4.5 Penentuan Produk Terbaik ..........................................................................49

BAB.5. KESIMPULAN DAN SARAN ...............................................................51

5.1 Kesimpulan .................................................................................................51
5.2 Saran ...........................................................................................................51

DAFTAR PUSTAKA ..........................................................................................52

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 DAFTAR TABEL
1. Deskripsi Persyaratan SNI .........................................................................28
2. Standar Mutu Minyak Atsiri ......................................................................33
3. Komposisi Minyak Bunga Lavender .........................................................34
4. Komponen Kimia Penyususn Minyak Nilam ...........................................36
5. Formula Sediaan Eau de Cologne .............................................................40
6. Hasil Pemeriksaan Minyak Daun Jeruk Purut ...........................................45
7. Hasil Pemeriksaan Minyak Bunga Lavender .............................................45
8. Hasil Pemeriksaan Minyak Nilam ............................................................46
9. Hasil Uji Organoleptis................................................................................46
10. Hasil Keasamaan (pH) ...............................................................................47
11. Hasil Uji Daya Sebar ..................................................................................48
12. Hasil Uji Spot pada kain ............................................................................48
13. Hasil Uji Ketahanan Wangi .......................................................................52
14. Hasil Uji Bobot Jenis Produk Terbaik .......................................................53
15. Rangking Produk Terbaik .........................................................................54

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 DAFTAR GAMBAR
1. Klasifikasi Parfum ........................................................................................7
2. Langkah – Langkah Pembuatan Eau de Cologne ......................................25
3. Alur Penyulingan Minyak Atsiri ................................................................30
4. Skema Alur Penetian .................................................................................43
5. Hasil Uji Hedonik Kejernihan Eau de Cologne .........................................50
6. Hasil Uji Hedonik Wangi Eau de Cologne ................................................51

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 DAFTAR RUMUS
1. Perhitungan Bobot Jenis.............................................................................27
2. Perhitungan Persentase Kesukaan Responden ...........................................42

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 DAFTAR LAMPIRAN
1. Surat Izin Penelitian ISTN .........................................................................53
2. Lembar Persetujuan Menjadi Responden...................................................54
3. Form Uji Kesukaan Eau de Cologne ........................................................55
4. Form Uji Ketahanan Wangi .......................................................................56
5. Surat Penerimaan Penelitian ......................................................................57
6. Bahan Penelitian ........................................................................................58
7. CoA Minyak Daun Jeruk Purut ..................................................................59
8. CoA Bunga Lavender ................................................................................60
9. CoA Minyak Nilam ...................................................................................61
10. Sediaan Eau de Cologne yang Sudah Jadi .................................................62
11. Hasil Uji Organoleptis................................................................................63
12. Hasil Uji pH ...............................................................................................64
13. Hasil Uji Daya Sebar..................................................................................65
14. Uji Hedonik ...............................................................................................66
15. Hasil Uji Spot Pada Kain ...........................................................................67
16. Hasil Uji Kejernihan dengan Metode Friedman Test ..............................68
17. Hasil Uji Wangi dengan Metode Friedman Test ......................................69

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