scholarly journals Pengaruh Gelombang Ultrasonik pada Pembuatan Sabun Transparan dari Minyak Kelapa (Cocos nucifera) dan Minyak Ayam (Gallus domesticus)

2021 ◽  
Vol 5 (1) ◽  
pp. 12
Author(s):  
Aman Santoso ◽  
Rohman Fantusi ◽  
Siti Marfu’ah ◽  
Sumari Sumari
Keyword(s):  
Moisture Content ◽  
Reaction Rate ◽  
Cocos Nucifera ◽  
Ultrasonic Method ◽  
Coconut Oil ◽  
Ultrasonic Waves ◽  
Gallus Domesticus ◽  
Laboratory Research ◽  
Experimental Laboratory

Sabun transparan dapat dibuat dari minyak nabati dengan basa alkali melalui reaksi saponifikasi dengan penambahan transparent agent. Perbedaan karakter bahan dari minyak kelapa (Cocos nucifera) dan minyak ayam (Gallus domesticus) berpotensi menghasilkan sabun transparan yang unik. Kavitasi gelombang ultrasonik menghomogenkan campuran dan mempercepat laju reaksi. Tujuan penelitian ini membuat sabun transparan dari minyak kelapa dan minyak ayam serta membandingkan sabun yang dihasilkan menggunakan gelombang ultrasonik dan dengan sabun dari metode pemanasan. Penelitian eksperimental dilakukan dengan tahapan preparasi dan karakterisasi minyak kelapa dan minyak ayam, dilanjutkan dengan saponifikasi dengan disertai gelombang ultrasonik. Karakterisasi sabun transparan hasil sintesis menunjukkan bahwa sabun yang terbuat dari minyak kelapa lebih transparan dari yang berasal minyak ayam, dan sabun yang dibuat dengan gelombang ultrasonik lebih transparan dari pada yang dibuat dengan pemanasan. Karakter sabun transparan dari minyak kelapa dengan ultrasonik memiliki kadar air sebesar 22,02%, fraksi tak tersabunkan sebesar 1,01%, bagian tak larut dalam alkohol sebesar 1,79%, alkali bebas sebesar 0,04%, pH 9,35, karakter ini sesuai dengan SNI sabun kecuali kadar airnya. Sabun dari minyak ayam memiliki kadar air 23,26%, fraksi tak tersabunkan sebesar 5,57%, bagian tak larut dalam alkohol sebesar 4,69%, alkali bebas sebesar 0,12%, pH 9,60, dan karakter ini kurang sesuai dengan SNI sabun. Sabun yang dihasilkan dengan metode ultrasonik dengan bahan minyak kelapa memiliki karakter yang paling baik dan memiliki kesesuaian paling banyak dengan SNI sabun padat.Transparent soap is synthesized from vegetable oils with alkaline bases through the saponification reaction with the addition of a transparent agent. The different material characteristics of coconut oil (Cocos nucifera) and chicken oil (Gallus domesticus) have the potential to produce unique transparent soap. Ultrasonic wave cavitation homogenizes the mixture and accelerates the reaction rate. The purpose of this research is to synthesize transparent soap from coconut oil and chicken oil and compared the soap produced using ultrasonic waves and with soap from the heating method. This experimental laboratory research was carried out with the stages of preparation and characterization of coconut oil and chicken oil, followed by saponification of coconut oil and chicken oil accompanied by ultrasonic waves. Characterization of the synthesized transparent soap. The results in this study indicate that soaps made from coconut oil are more transparent than those made from chicken oil, and soaps made with ultrasonic waves are more transparent than those made by normal heating. The ultrasonic transparent soap character of coconut oil has a moisture content of 22.02%, the non-saponified fraction 1.01%, insoluble part of alcohol by 1.79%, free alkaline by 0.04%, pH 9.35, and this is in accordance with SNI for soap except for its water content. Meanwhile, ultrasonic soap from chicken oil has a moisture content of 23.26%, non-saponified fraction 5.57%, the insoluble portion of alcohol was 4.69%, free alkaline 0.12%, pH 9.60, this is not in accordance with SNI soap. The soap produced by the ultrasonic method with coconut oil has the best character and has the most compatibility with SNI for solid soap.

Characterization of microemulsions formulated from naturally and chemically extracted oils from Cocos nucifera Linne

2020 ◽  
Vol 16 (1) ◽  
pp. 39-48
Author(s):  
O.A. Adetunji ◽  
B. Adesanwo ◽  
O.A. Odeniyi
Keyword(s):  
Castor Oil ◽  
Cocos Nucifera ◽  
Antimicrobial Properties ◽  
Coconut Oil ◽  
Tween 80 ◽  
Antimicrobial Activities ◽  
Oil Extraction ◽  
Hot Water ◽  
Copper Zinc

Background: Oil derived from Cocos nucifera Linne (CNL) has been used in formulating creams; however, its use in formulation of microemulsion is not well documented in literature.Objective: Oils obtained from CNL were characterized, used in the formulation of microemulsions and were evaluated for their antimicrobial properties in comparison with Castor oil BP (CO) and commercially available coconut oil (CACO).Methodology: Oil from CNL was extracted by maceration in hot – water and petroleum ether to yield naturally extracted oil (NEO) and chemically extracted oil (CEO) respectively. The NEO and CEO were used in formulating microemulsions containing pre-determined ratios (3:7, 1:1, 9:1) of oil to surfactant mix (Smix) [containing polyethylene glycol: Tween 80® at ratio 2:1] Characterization of NEO, CEO and microemulsions were carried out using elemental constituents, rheology, physico-and phyto-chemical analysis, thermal stability and antimicrobial profiles as parameters. Statistical analysis was done using ANOVA at p<0.05Results: The NEO and CEO contained antraquinones and terpenoids, but were devoid of lead, copper, zinc, alkaloids, saponins, cardiac glycosides and flavonoids. Viscosity profiles were in the order CO>CEO>CACO>NEO. The microemulsions were in the size range 54.24±0.26-89.08±0.07 μm. Microemulsions of oil:Smix (3:7) were the most stable. Inhibition ranking was Candida sp.D25 (CEO:Smix>CACO: Smix>NEO: Smix>NEO>CO>CEO), Candida sp.D33 (CEO = CO>CACO: Smix=NEO>CEO:Smix=NEO:Smix), Staphylococcus sp.DS2 (NEO>CO>CACO:Smix>NEO: Smix>CEO: Smix=CEO) and Pseudomonas sp.DP8 (NEO:Smix>CO>CACO:Smix>CEO:Smix=NEO > CEO).Conclusion: Oil derived from CNL has good potentials as an excipient in the formulation of microemulsions and the method of oil extraction had a significant effect on the antimicrobial activities and on the microemulsions formulated using the oils. Keywords: Coconut oil, extraction method, castor oil, microemulsions, antimicrobial properties.

scholarly journals PENGARUH SUHU REAKSI, KECEPATAN PENGADUKAN DAN WAKTU REAKSI PADA PEMBUATAN SABUN PADAT DARI MINYAK KELAPA (Cocos nucifera L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 11-17
Author(s):  
Rosdanelli Hasibuan ◽  
Fransiska Adventi ◽  
Rahmad Parsaulian Rtg
Keyword(s):  
Reaction Time ◽  
Moisture Content ◽  
Reaction Temperature ◽  
Ph Value ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Operating Conditions ◽  
Animal Fats ◽  
Cocos Nucifera L ◽  
Impeller Type

Soap is a cleanser made by chemical reactions between sodium hydroxide or potassium hydroxide with fatty acids from vegetable oils or animal fats. Soaps can be made by several methods, namely saponification and neutralization methods, in this study carried out by saponification method. In the saponification method there are several problems namely operating conditions which include reaction temperature, stirring speed and stirring time. Therefore, need to do research to determine the best conditions of saponification reaction, namely reaction speed, operating temperature and reaction time using an impeller type multiple pitch blade turbine with research variables reaction temperature 60 oC, 70 oC, and 80 oC, stirring speed 300 rpm,400 rpm and 500 rpm and reaction time of 45minutes, 60 minutes, and 75 minutes. Saponification reaction is carried out by heating coconut oil and inserting 30% NaOH slowly and then stirring with a multiple pitch blade stirrer. The product will be analyzed by testing alkaline levels, moisture content and pH of the soap. The best operating conditions obtained from this study were at a temperature of 70 oC, reaction time of 60 minutes, stirring speed of 400 rpm with a pH value of 9.4 and an alkaline level of 0.073 and a moisture content of 9.8.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Physical Ultrasonics of Composites

2011 ◽  
Author(s):  
Dale Chimenti ◽  
Stanislav Rokhlin ◽  
Peter Nagy
Keyword(s):  
Composite Laminates ◽  
Stiffness Matrix ◽  
Composite Plates ◽  
Anisotropic Media ◽  
Anisotropic Materials ◽  
Ultrasonic Waves ◽  
Laminated Plates ◽  
Structure Characteristic ◽  
Major Advance

Physical Ultrasonics of Composites is a rigorous introduction to the characterization of composite materials by means of ultrasonic waves. Composites are treated here not simply as uniform media, but as inhomogeneous layered anisotropic media with internal structure characteristic of composite laminates. The objective here is to concentrate on exposing the singular behavior of ultrasonic waves as they interact with layered, anisotropic materials, materials which incorporate those structural elements typical of composite laminates. This book provides a synergistic description of both modeling and experimental methods in addressing wave propagation phenomena and composite property measurements. After a brief review of basic composite mechanics, a thorough treatment of ultrasonics in anisotropic media is presented, along with composite characterization methods. The interaction of ultrasonic waves at interfaces of anisotropic materials is discussed, as are guided waves in composite plates and rods. Waves in layered media are developed from the standpoint of the "Stiffness Matrix", a major advance over the conventional, potentially unstable Transfer Matrix approach. Laminated plates are treated both with the stiffness matrix and using Floquet analysis. The important influence on the received electronic signals in ultrasonic materials characterization from transducer geometry and placement are carefully exposed in a dedicated chapter. Ultrasonic wave interactions are especially susceptible to such influences because ultrasonic transducers are seldom more than a dozen or so wavelengths in diameter. The book ends with a chapter devoted to the emerging field of air-coupled ultrasonics. This new technology has come of age with the development of purpose-built transducers and electronics and is finding ever wider applications, particularly in the characterization of composite laminates.

Characterization of heat transfer and friction loss of water turbulent flow in a narrow rectangular duct under 25–40 kHz ultrasonic waves

Ultrasonics ◽  
2021 ◽  
Vol 114 ◽  
pp. 106366
Author(s):  
Korpong Viriyananon ◽  
Jirachai Mingbunjerdsuk ◽  
Teerapat Thungthong ◽  
Weerachai Chaiworapuek
Keyword(s):  
Heat Transfer ◽  
Turbulent Flow ◽  
Ultrasonic Waves ◽  
Friction Loss ◽  
Rectangular Duct

Production and Characterization of Bio-fuel from Coconut Oil

2010 ◽  
Vol 32 (5) ◽  
pp. 419-425
Author(s):  
A. S. Abdulkareem ◽  
J. O. Odigure ◽  
M. B. Kuranga
Keyword(s):  
Coconut Oil

Safety assessment of widely used fermented virgin coconut oil (Cocos nucifera) in Malaysia: Chronic toxicity studies and SAR analysis of the active components

2016 ◽  
Vol 81 ◽  
pp. 457-467 ◽  
Author(s):  
Ahmad H. Ibrahim ◽  
Md Shamsuddin Sultan Khan ◽  
Sawsan S. Al-Rawi ◽  
Mohamed B. Khadeer Ahamed ◽  
Aman Shah Bin Abdul Majid ◽  
...  
Keyword(s):  
Safety Assessment ◽  
Chronic Toxicity ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Active Components ◽  
Toxicity Studies ◽  
Sar Analysis

The Experience of Digital Transformation of Business Processes of Applied Experimental Research by Using the Multitenancy of the Resources

2021 ◽  
Vol 27 (1) ◽  
pp. 41-50
Author(s):  
V. A. Komarov ◽  
◽  
A. V. Sarafanov ◽  
S. R. Tumkovskiy ◽  
◽  
...  
Keyword(s):  
Experimental Research ◽  
Business Processes ◽  
Training System ◽  
Digital Transformation ◽  
Laboratory Research ◽  
High Tech ◽  
Laboratory Equipment ◽  
Experimental Laboratory ◽  
Business Functions ◽  
End To End

As part of the digital transformation of various areas of human activity, the urgent task is to transform existing business processes (BP) in order to increase their variability according to the needs of the customer, to increase productivity, quality and competitiveness of products. The introduction of end-to-end digital technologies allows for this. The article examines the experience of transforming the BP of experimental research in solving a number of applied tasks in the field of electronic instrumentation, which is obtained as a result of the introduction of operation technology for test, research and laboratory equipment based on the concept of multitenancy. Developed on the basis of the experience of the authors, a number of industrial samples and prototype multiuser distributed measurement-control systems implementing this concept have allowed to transform the following processes: end-to-end BP of tests on-board electronic equipment of spacecraft (communications, relay, navigation, geodesy, remote sensing, etc.); BP of forming the operational load of the spacecraft's on-board relay complex; BP of conducting experimental laboratory research in the industry training system. The effectiveness of modernized BP was evaluated on the basis of their formalized models and a set of qualitative indicators. The key resulting effects of transformation: improving the quality of BP by improving the informativeness of individual business functions and the efficiency of the use of high-tech experimental equipment; reducing the number of gaps in BP by reducing the number of business roles involved in their implementation; reducing the duration of BP by significantly reducing material and time costs and improving the productivity of individual business functions; transition to a service model "Laboratory As Service" for access to high-tech equipment while performing experimental laboratory studies based on digital educational environments.

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