JURNAL TEKNIK KIMIA VOKASIONAL (JIMSI)

PENGARUH PENAMBAHAN EKSTRAK DAUN SUNGKAI (Peronema canescens Jack) TERHADAP KARAKTERISTIK KUE TELUR GABUS IKAN KEMBUNG (Rastrelliger sp.)

2024-11-30T14:33:27+07:00

Cork eggs include snacks modified with the addition of mackerel and natural ingredients such as sungkai leaf extract. Sungkai leaves have chemical content such as alkaloids, flavonoids, steroids, triterpenoids, phenolics, saponins, chlorophyll as green dyes that have antioxidant effects. This study aims to determine the effect of the addition of sungkai leaf extract (Peronema canescens Jack) on the characteristics of mackerel cork eggs. In this study, sungkai leaves were extracted by infusion with the addition of water solvent heated on a water bath for 15 minutes starting from a temperature of 90 °C. The addition of sungkai leaf extract with concentration variations was 0, 50, 100, 150, and 200 mL. The resulting mackerel cork eggs were tested for their characteristics with test parameters, namely water content, antioxidant activity using DPPH and organoleptic methods. The results showed that the addition of sungkai leaf extract had an effect on the characteristics of mackerel cork eggs. Mackerel snakehead eggs with the addition of sungkai leaf extract as much as 200 mL had the best characteristics with a moisture content of 1.6% and antioxidants of 52.365 mg/L. Organoleptic testing of mackerel snakehead eggs with the addition of sungkai leaf extract as much as 100 mL was the most preferred by the panelists.

Keywords: Cork Eggs, Mackerel, Sungkai Leaf Extrac

PEMANFAATAN SAPONIN DARI EKSTRAK DAUN BELIMBING WULUH YANG DIAPLIKASIKAN DALAM PEMBUATAN DETERGEN CAIR

2024-11-30T14:33:27+07:00

Starfruit contains active substances including flavonoids, tannins and saponins which function as antibacterial and antifungal. One of the ingredients in starfruit leaves which is a surfactant and is often called a natural detergent which is useful as a cleaning agent is saponin. This research aims to determine the effect of particle size on saponin compounds from starfruit leaf extract which is applied in making detergent based on the quality requirements for liquid washing detergent for clothes according to SNI 4075-1:2017. Variations in particle size used were whole star fruit leaves; -14+18 mesh; -18+20 mesh; -20+70 mesh; -70+100 mesh. Maceration extraction used 70% ethanol solvent with a ratio of 1:8. The extract results were then tested for saponin identification and saponin levels using a UV-Vis spectrophotometer. After making the detergent, a physicochemical evaluation was carried out including pH, specific gravity, and foam stability tests. The results of this research show that differences in particle size of the ingredients in the maceration extraction process had an effect on the saponin levels contained in starfruit leaf extract. The highest saponin content obtained was at a particle size of -70+100 mesh of 6.14%. The saponin contained in starfruit leaf extract functions as a natural surfactant so it could be used in making liquid detergent. The results of the research show that the liquid detergent from starfruit leaf extract meets the quality requirements of SNI 40751:2017.

Keywords: starfruit leaves, liquid detergent, saponin, particle size.

IDENTIFIKASI SENYAWA METABOLIT SEKUNDER DAN AKTIVITAS TOKSISITAS PADA FRAKSI EKSTRAK KULIT JERUK MANIS (Citrus sinensis)

2024-11-30T14:33:27+07:00

Sweet citrus fruit is a favorite fruit of the people of Indonesia. Data from the Statistics Agency (BPS) recorded that orange peel waste from the production of sweet orange fruit (citrus sinensis) in 2022 in East Kalimantan reached 2,326-2,714 tons/year. Orange peel contains secondary metabolite compounds namely flavonoids, alkaloids, tannins, steroids, pectin, phenolic compounds, saponins and terpenoids. The content of active compounds owned by orange peel has been applied in the world of health, one of which is as an anti-cancer. In this study, the identification of compounds in orange peel extract was carried out by fragmenting concentrated ethanol extract of orange peel by using water solvent as a polar solvent, chloroform as a semi-polar solvent and n-hexane as a non-polar which was then carried out phytochemical tests and toxicity tests using the BSLT method. Based on this study, phytochemical tests show that orange peel extract of water fraction contains phenolic compounds and flavonoids. Chloroform fraction of alkaloid compounds and steroids. n-hexane fraction of alkaloid compounds, steroids, phenolics and flavonoids. The Lc₅₀ value test results in water fraction extract were 381.417 ppm, chloroform fraction extract was 105.438 ppm, and n-hexane fraction extraction was 94.623 ppm. The water fraction and chloroform are classified as moderately toxic while the n-hexane fraction extract is toxic with a group of alkaloid, steroidal, phenolic and flavonoid compounds.

Keywords: : Bagasse, Biocharcoal, Briquettes, Particle Size

PENGARUH KONSENTRASI EKSIPIEN PADA PEMBUATAN TABLET PENYEDAP RASA BERBAHAN BAKU KEPALA UDANG WINDU (Penaeus monodon)

2024-11-30T14:33:28+07:00

Shrimp heads, which are usually discarded, are a byproduct often produced during shrimp processing. The heads of Panaeus monodon contain glutamic acid, an amino acid with the ability to impart a umami taste. The heads can be made into natural flavoring tablets through a wet granulation process. The aim of this research is to determine the concentration of fillers that affect the physical properties of tablets. To fill the shrimp head powder, amilum manihot and monohydrate lactose were added at concentrations of 5%, 10%, 15%, 20%, and 25%. Gradually, a 5% PVP was added to the mixture and kneaded until smooth. The wet granules are sieved with a 12-mesh sieve, then dried for two hours in an oven at 60 degrees Celsius. The dry granules are sieved with a 16-mesh sieve, and PEG 4000 is added at 2% of the dry granule weight. A tablet press is used to process the mixture. Then a weight uniformity, brittleness, and disintegration time test were conducted. The results show that the flavoring tablets with a 5% concentration of cassava starch as the filler have a weight uniformity of 1.4%, a brittleness of 0.7%, and a disintegration time of 6 seconds. The flavoring tablets with a 25% concentration of monohydrate lactose as the filler have weight uniformity, brittleness, and disintegration time characteristics of 0.3%, 0.2%, and 18 seconds, respectively. Based on the brittleness test results, the flavoring tablets with a 25% concentration of monohydrate lactose as the filler have the best characteristics.

Keywords: excipients, shrimp heads, tablets, umami, wet granulation

PENGARUH LAMA PERENDAMAN TERHADAP RENDEMEN PADA PEMBUATAN MINYAK ATSIRI DARI LIMBAH KULIT BUAH JERUK MANIS (Citrus sinensis)

2024-11-30T14:33:28+07:00

Sweet orange peel (Citrus sinensis) is an organic waste that is quite abundant in both urban and rural areas. Orange peel waste is rich in secondary metabolite compounds that can be reprocessed into something useful. The content of limonene compounds in sweet orange peel is 91%. The high content of limonene compounds in sweet orange peel has the potential to be used as raw material for making essential oil. The length of soaking in the manufacture of sweet orange peel essential oil affects the yield produced. The method used to obtain essential oil uses maceration extraction with variations in the length of soaking, namely 4, 5, 6, 7 and 8 days using 90% ethanol solvent. The results showed that the highest yield was in the 5-day soaking period with a yield percentage of 36.90%. The density of essential oil produced was 0.80%. Organoleptic tests related to the color and odor of the essential oil produced are reddish yellow and have a distinctive smell of sweet orange.

Keywords : orange peel, soaking time, maceration, essential oil, yield.