6 research outputs found
FORMULASI SEDIAAN GEL HAND SANITIZER DARI EKSTRAK ETANOL DAUN BELIMBING WULUH (AVERHOA BLIMBI L.) KOMBINASI GEL LIDAH BUAYA (ALOE VERA)
No full textHand sanitizer gel merupakan pembersih tangan berbentuk gel yang berguna untuk membersihkan atau menghilangkan kuman pada tangan. Hand sanitizer dapat dibuat dari daun belimbing wuluh (Averrhoa bilimbi L.) kombinasi daun lidah buaya (Aloe vera) karena mengandung senyawa antibakteri. Penelitian ini bertujuan untuk membuat formulasi hand sanitizer ekstrak etanol daun belimbing wuluh kombinasi gel lidah buaya dengan variasi konsentrasi F0(0%), F1(1%), F2(2%), dan F3(3%) serta mengetahui mutu fisiknya. Sampel yang digunakan adalah 4 sediaan formulasi gel hand sanitizer ekstrak etanol daun belimbing wuluh kombinasi gel lidah buaya yaitu F0, F1, F2, dan F3. Pengujian dilakukan pada hari ke 1, 7 dan 14. Hasil pemeriksaan mutu fisik hand sanitizer pada keempat sediaan adalah homogen, warna yang dihasilkan tetap stabil, berbentuk gel dan berbau khas ekstrak daun belimbing wuluh. Hasil uji pH semua sedian memenuhi syarat yaitu 4-10. Semua sedian juga memenuhi syarat viskositas gel. Hasil uji iritasi sedian untuk F0, F1, dan F3 tidak menyebabkan iritasi namun sediaan F2 menyebabkan iritasi salah satu sukarelawan. Hasil uji daya sebar semua sedian juga memenuhi syarat yaitu yaitu 5-7. Dapat disimpulkan bahwa formulasi hand sanitizer ekstrak etanol daun belimbing wuluh kombinasi daun lidah buaya dengan variasi konsentrasi F0(0%), F1(1%), F2(2%), dan F3(3%) memiliki mutu fisik yang baik.
ANALISIS CEMARAN LOGAM BERAT TIMBAL (Pb) PADA LIPSTIK YANG DIJUAL DI KOTA BANDA ACEH SECARA SPEKTROFOTOMETRI SERAPAN ATOM
No full textOne of the cosmetic preparations that have become the main cosmetics for women is lipstick. The lipstick used must be free from contamination, especially heavy metal contaminants such as lead (Pb). Requirements for the content of lead (Pb) in cosmetics according to BPOM RI Number Hk.03.1.23.07.11.6662 the Year 2011, do not exceed the threshold value of 20 mg/kg or 20 ppm. This study aims to measure the concentration of the heavy metal lead (Pb) in lipstick preparations measured in Banda Aceh City by atomic absorption spectrophotometry. The population in this study were all lipstick samples sold in the city of Banda Aceh. Lipstick sampling was carried out by a random sampling method, as many as five lipstick samples. The results showed that the lead levels in sample code 1 were 6.83 mg / kg, sample 2 was 0.12 mg / kg, sample 3 was 0.72 mg / kg, sample 4 was 2.99 mg / kg and sample 5 is 1.2 mg / kg. So it can be denied that of the five lipstick samples all of them meet the requirements, the threshold value of lead (Pb) contamination in the sample is still below 20 mg/kg or 20 ppm.Salah satu sediaan kosmetika yang telah menjadi kosmetika utama bagi para wanita adalah lipstik. Lipstik yang digunakan harus terbebas dari cemaran terutama cemaran logam berat seperti timbal (Pb). Persyaratan kandungan cemaran logam berat timbal (Pb) dalam kosmetik menurut BPOM RI Nomor Hk.03.1.23.07.11.6662 Tahun 2011, tidak melebihi nilai ambang batas sebesar 20 mg/kg atau 20 ppm. Penelitian ini bertujuan untuk mengetahui konsentrasi logam berat timbal (Pb) dalam sediaan lipstik yang beredar di Kota Banda Aceh secara spektrofotometri serapan atom. Populasi dalam penelitian ini yaitu sampel lipstik yang dijual dikota Banda Aceh, pengambilan sampel lipstik dilakukan dengan metode random sampling, sebanyak lima sampel lipstik. Hasil penelitian diperoleh kadar timbal bertutut-turut pada sampel kode sampel 1 yaitu 6,83 mg/kg, sampel 2 yaitu 0,12 mg/kg, sampel 3 yaitu 0,72 mg/kg, sampel 4 yaitu 2,99 mg/kg dan sampel 5 yaitu 1,2 mg/kg. Sehingga dapat disimpulkan bahwa dari lima sampel lipstik keseluruhannya memenuhi persyaratan, nilai ambang batas cemaran logam berat timbal (Pb) dalam sampel masih dibawah 20 mg/kg atau 20 ppm.
 
The Comparison of Potassium Iodate Concentration in Jangka Salt of Matang Glumpang Dua Production From the Cooking and Natural Drying Process by Iodometri Method
No full textThe need for salt at this time is very high, especially in the food sector, so analytes that are declared very good for health must meet the requirements of the KIO3 compound (potassium iodate), SNI requirements are 30-80 ppm. The purpose of this study was to compare the levels of potassium iodate in term salt with two processes, namely cooking and natural drying. The sample used comes from the term salt produced in Matang Glumpang Dua. The method used in this research is iodometry. The results showed that the average levels of potassium iodate in cooked salt amounted to 32.13 mg/kg and dried salt content amounted to 50.32 mg/kg, with a ratio of levels of 18.19 mg/kg. From the results of the analysis of the two salts meet the requirements specified by SNI 01-3556-2010
Analisis Kalsium (Ca) pada Ikan Petek dan Mujair dengan Metode Kompleksometri
No full textFish is one ofthe example of a comestibles that contains a lot of protein and minerals, one of which is calcium. Calcium functions for the body's metabolism in the bone and tooth formation. Petek and Mujair fish contain calcium that is needed by the human body. The purpose of this study was to determine the levels of calcium contained in Petek and Mujair fish. The sampling was done by purposive sampling, which the sample used was obtained by the market in the Peunayong Banda Aceh. This research used complexometry methods. The samples of Petek and Mujair fish that had been cleared were titrated using Na2-EDTA as the titrator. The result showed that Petek and Mujair fish had different calcium levels where the calcium levels in Petek fish reach an average of 0.853% and the calcium levels in Mujair fish reach an average of 0.616%. Petek fish had higher calcium levels than Mujair fish, it was caused by their habit, where Petek fish was sea fish that contained fat, vitamins and minerals, while Mujair fish was freshwater fish that contained carbohydrates and proteins
STUDY OF BENGKUANG MASK FORMULATION (Pachyrhizus erosus L) WITH ETHANOL EXTRACT OF SWEET POTATO LEAVES (Ipomoea batatas L) AS ANTIOXIDANT
No full textThe leaves of purple sweet potato or purple yam contain compounds that are essential and provide a good benefits for human health such as vitamins, protein, calcium, iron, beta-carotene, and etc. As antioxidant source, it can be added as an active compounds to mask which mostly used in this era. The present study aims to prepare and characterize the mask prepared using bengkuang or Jicama/Mexican turnip as basic mask, combined with an ethanol extract of sweet potato eaves as antioxidant. Mask formulation was made by the experimental method. The face mask formulation was made by mixing three ingredients namely bengkuang powder, ethanol extract of purple sweet potato and real honey. The organoleptic test, irritation test and preference test (probandus) were used to characterized three as-prepared masks (F1, F2, and F3). The results showed that the liquid (F1) and semi-solid (F2 and F3) masks, ethanol extract of purple sweet potato leaves provides an additional aroma to the as prepared mask in wich the F3 mask has the best aroma compared to the other mask. In irritation testing, no irritation occurred after 2 weeks for the 3 formulas that were made. The subsequent studies are changes in facial skin after wearing a mask for 2 weeks, the face felt every probandus face becomes a little more moist and smoother. Therefore, the face mask type 3 (F3) was the best formulation for considered for further application.Keyword: Bengkoang (Pachyrhizus Erosus L), Face mask, Sweet Potato Leaf (Ipomoea Batatas L), and ethano
Identifikasi Kandungan Boraks terhadap Roti Bantal Komersil dan Tradisional di Kecamatan Blang Pidie
No full textBread is one type of food that is much in demand by the public because of its practical form and has various types of flavors, affordable prices and easy to get. To maintain bread more durable not easy to moldy and not easily damaged often added and abused preservatives such as borax. The research objective is to determine whether or not the borax content of commercial and traditional pillow bread in Blang Pidie District. The method used is qualitative with a flame test and color test using turmeric paper. The results showed that all traditional and commercial pillow breads using the flame test and color test methods of the 9 samples showed no positive results (+), meaning that none contained borax which was negative (-). Based on this study it can be concluded that, obtained in both the flame test and the color test on the content of borax on bread sold in Blang Pidie District all of the samples were negative (-) did not contain borax
