Pengaruh Trietanolamin Dan Asam Stearat Terhadap Mutu Fisik Dan Stabilitas Mekanik Krim Sari Buah Tomat

Tomatoes contain lycopene which is an antioxidant. Antioxidant preparations can be made in the form of a cream with components of an oil phase, a water phase and an emulsifier. Emulsifiers that can be used are triethanolamine (TEA) and stearic acid. This study aims to determine the effect of triethanolamine and stearic acid as emulsifiers on the physical quality and mechanical stability of tomatoes extract cream. The use of triethanolamine and stearic acid with a ratio of 2%:5%; 3%:10%; 4%:15%. The test are the physical characteristics of tomatoes extract cream included organoleptic, homogeneity, cream type, pH, viscosity, spreadability, adhesion, protection and mechanical stability using the centrifugation method. The results of the phytochemical screening of tomatoes extract were positive for triterpenoids. The test results of the three cream formulas are odorless, semi-solid form, light orange to white color, homogeneous, cream type M/A, pH 5.25 - 6.26; viscosity 5,376 cP - 14,370 cP, spreadability 4 - 5,067 cm, adhesion 4 - 11.6 seconds, protection power 2 - 5.2 seconds. The three cream formulas did not undergo phase separation. The higher concentration of TEA and stearic acid had an effect on viscosity, pH value, adhesion, dispersibility and protection, but had no effect on organoleptic, homogeneity, cream type, and stability. tomatoes extract cream with a concentration of TEA:stearic acid 2%:5% gave the best physical quality.

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optimation of hand body lotion formula from green tea(camelia sinensis) extract

Pena Medika Jurnal Kesehatan ◽

10.31941/pmjk.v10i1.762 ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Slamet Slamet ◽

Waznah U

Keyword(s):

Stearic Acid ◽

Green Tea ◽

Leaf Extract ◽

Test Results ◽

Adhesion Test ◽

Dispersion Test ◽

Semi Solid ◽

Solid Form ◽

Tea Leaf ◽

Good Preparation

Abstract. The aim of this experiment is optimizing the preparation of hand body lotion from tea leaf extract. Some compositions were chosen which were previously oriented to get good preparation consistency. The method used by mixing part A which consists of cetil alcohol, lanolin, stearic acid heated to 700c, and part B consists of glycerol, triethanolamine, paraben metal and aquadest which were also heated at the same temperature, then stirred until homogeneous and tea leaf extract was added. Then, the hand body lotion produced was tested. The test results of hand body lotion showed a stable preparation from testing for 3 weeks with a semi-solid form, green colour, aroma of tea, and homogenity, pH of preparation 7, dispersion test : 2.8 x3.1 cm2 - 7x8 cm2, adhesion test : 0.73 seconds - 02.3 seconds. The result of irritation test showed that the hand body lotion is safe or non-irritating in 10 respondents. The conclusion of this experiment is the hand body lotion produced is safe according to the requirements.Keywords: Hand body lotion, green tea leaf extract, maceration, skin.

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Formulasi Sediaan Gel Sari Buah Duwet (Syzygium cumini) dengan Basis Karbopol 940 Sebagai Gelling Agent

Sasambo Journal of Pharmacy ◽

10.29303/sjp.v1i2.14 ◽

2020 ◽

Vol 1 (2) ◽

pp. 30-33

Author(s):

Yohanes Juliantoni

Keyword(s):

Ph Value ◽

Modern Society ◽

Screening Tests ◽

Gelling Agent ◽

Syzygium Cumini ◽

Phytochemical Screening ◽

Physical Quality ◽

Carbopol 940 ◽

Free Radical Activity ◽

Made In

Duwet fruit (Syzygium cumini) is a local Indonesian fruit that has many benefits. Duwet juice contains antioxidants that have DPPH free radical activity. But the use of duwet fruit is not practical for modern society. This research was conducted to formulate duwet juice into a gel-based carbopol 940 with the physical quality test of the gel. Duwet fruit extraction was tested for phytochemical screening qualitatively. The gel is made in 5 formulas namely I (100% aquadest: 0% ethanol 70%); II (75% aquadest: 25% ethanol 70%); III (50% aquadest: 50% ethanol 70%); IV (25% aquadest: 75% ethanol 70%); and V (0% aquadest: 100% ethanol 70%). The results showed that Duwet juice contained of flavonoid, polyphenols, and anthocyanins based on phytochemical screening tests. The formula of gel I, II, and III has fulfilled the pH requirements of 4.5-6.5, homogeneity, and spread capacity of 5-7 cm. Increasing the concentration of 70% ethanol in the gel formula will increase the pH value and spread capacity.

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FORMULASI KRIM ANTIJERAWAT EKSTRAK ETANOL BAWANG DAYAK (Eleutherina palmifolia (L.) Merr)

JIFFK : Jurnal Ilmu Farmasi dan Farmasi Klinik ◽

10.31942/jiffk.v16i01.2923 ◽

2019 ◽

Vol 16 (01) ◽

pp. 8

Author(s):

Husnani Husnani ◽

Fitri Sri Rizki

Keyword(s):

Stearic Acid ◽

Ph Value ◽

Ethanol Extract ◽

Quality Characteristics ◽

Homogeneity Test ◽

Physical Quality ◽

Onion Extract ◽

Extract Concentration ◽

The Face ◽

Semi Solid

ABSTRACTDayak onion contains alkaloid compounds, flavonoids, saponins, tannins, glycosides, and triterpenoids which have anti-acne effects. This study aims to make cream formulas from Dayak onion ethanol extract and evaluate the physical quality characteristics of cream. The cream formulation from dayak onion extract was made with extract concentration of 100 mg/ml with stearic acid and triethanolamine as emulgator. Stearic acid and triethanolamine concentrations used were FI (6%: 2%), FII (12%: 3%), FIII ( 18%: 3%). The creams were evaluated for its physical quality characteristics, namely organoleptic, homogeneity, pH, dispersion, cream type and viscosity. From the evaluation of physical quality characteristics, it can be concluded that Formula III is the best formula that meets good cream quality requirements. The Dayak onion ethanol extract cream is an O/W type cream resulting in semi-solid, brown, organoleptic and dayak onion odor. In the homogeneity test there is no clumping on the cream preparation so that the preparation is homogeneous. The pH value is 6, so the cream is safe for the face. The spreadability of FIII is 7.52 cm, meets the requirements. The viscosity of F III is 32000 cPs, meets the requirements of a good cream preparation viscosity.Keywords: Formulation, Cream, Dayak Onion Extract (Eleutherine palmifolia (L.) Merr).

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DIP quality influenced by process water quality

TAPPI Journal ◽

10.32964/tj13.9.51 ◽

2014 ◽

Vol 13 (9) ◽

pp. 51-60

Author(s):

DENNIS VOSS ◽

HANS-JOACHIM PUTZ ◽

SAMUEL SCHABEL

Keyword(s):

Water Quality ◽

Surface Tension ◽

Ph Value ◽

Water Hardness ◽

Process Water ◽

Test Results ◽

Negative Effects ◽

Water Parameters ◽

Effects Of Ph ◽

Contamination Levels

The need for deinking mills to reduce their fresh water consumption has resulted in higher loads of various contaminants in the process water. Lower recovered paper quality also leads to higher contamination levels in the mills. This higher load has an influence on achievable target brightness. The objective of the work was to determine and explain the main reasons for relatively poor deinked pulp quality or poor deinking potential based on the influence of recovered paper composition and process water quality. The process water parameters significantly affect the deinking potential of recovered paper. The test results showed the negative effects of increased water hardness. For standard recovered paper mixtures, flotation selectivity is higher with increasing flotation pH-value. Good results were realized for standard recovered paper with low hardness, low surface tension, and high pH-value. The results for recovered paper containing flexo newsprint could be slightly improved with low hardness, low surface tension, and low pH-value. The results of the test program using design of experiments showed interacting effects of pH-value and surface tension on luminosity and flotation selectivity.

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ЦИФРОВОЙ ИЗОЛЯТОР В СПЕЦИАЛИЗИРОВАННОМ КОРПУСЕ, ВЫПОЛНЕННОМ ПО ТЕХНОЛОГИИ LTCC

Nanoindustry Russia ◽

10.22184/1993-8578.2020.13.3s.392.395 ◽

2020 ◽

Vol 96 (3s) ◽

pp. 392-395

Author(s):

В.А. Бутузов ◽

А.Е. Назаренко ◽

Н.Ю. Дмитриев ◽

В.А. Трофимов ◽

В.А. Косевский ◽

...

Keyword(s):

Low Temperature ◽

Data Rate ◽

Test Results ◽

Made In

Представлены результаты разработки цифрового изолятора на основе интегрального микротрансформатора в специализированном корпусе, выполненном по технологии низкотемпературной совместно обжигаемой керамики (LTCC). Согласно результатам измерений тестовых образцов максимальная скорость передачи данных разработанного цифрового изолятора - не менее 30 Мбит/с. The paper presents the results of the development of a digital insulator based on an integral microtransformer in a specialized package made in technology of low-temperature co-fired ceramics. The isolator is a microassembly consisting of a transceiver chip and an integrated transformer. According to the test results, the maximum data rate speed of the developed digital insulator is not less than 30 Mbit/s.

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Selective Leaching Nickel from the Pre-Reduced Limonitic Laterite Ore at Atmospheric Pressure

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.560-561.494 ◽

2012 ◽

Vol 560-561 ◽

pp. 494-498

Author(s):

Yong Feng Chang ◽

Chuan Lin Fan ◽

Bin Chuan Li ◽

Xiu Jing Zhai ◽

Ting An Zhang

Keyword(s):

Atmospheric Pressure ◽

Ph Value ◽

Test Results ◽

Selective Leaching ◽

Nickel Extraction ◽

Extraction Degree ◽

Leaching Solution ◽

Novel Method ◽

Leaching Condition ◽

Laterite Ore

In this paper a novel method for selective leaching nickel from pre-reduced laterite ore at atmospheric pressure was reported. The reduced calcine was leached in thin acid liquor to liberate the nickel and iron together firstly. By properly controlling the leaching condition, the leached iron ion could hydrolyze as goethite precipitate and regenerate the acid consumed in the leaching procedure. Finally, the nickel is selectively extracted into the leaching solution. The main factors in the leaching process, such as reduction degree of the laterite ore, acidity of the leaching solution were investigated as influence on the nickel extraction. The test results showed that selectively leaching of nickel could be achieved with an extraction degree up to 90% by reducing most of the iron in the lateritic ore to wuestite and controlling the pH value of the leaching solution below 2.5.

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Formulation and Stability Test of Lip Cream Preparation of Kenop Flower Ethanol Extract (Gomphrena globosa L.)

Journal of Pharmacological Research and Developments ◽

10.46610/jprd.2021.v03i02.008 ◽

2021 ◽

Vol 3 (2) ◽

Author(s):

Mevi Irianti Tonapa ◽

Rani Dewi Pratiwi ◽

Elsye Gunawan

Keyword(s):

Ph Value ◽

Ethanol Extract ◽

Stability Test ◽

Gomphrena Globosa ◽

Homogeneous Composition ◽

Semi Solid ◽

The Stability ◽

Ph Range ◽

Average Dispersion ◽

Brown Color

Kenop Flower (Gomphrena globosa L.) is used in the manufacture of lip cream because contains betacyanin pigments that function as color pigments. This study aims to determine the physical quality and stability of the lip cream preparation of the ethanol extract of kenop flower (Gomphrena globosa L.). This research was conducted experimentally, including the manufacture of lip cream formulations with ethanol extract of kenop flower (Gomphrena globosa L.) with a concentration of 10%. The results of the physical examination test for lip cream preparations for all preparations have a distinctive vanilla aroma with a semi-solid texture, F0 has ivory white color and F1-F3 has a brown color. The preparations had a homogeneous composition, average pH 6-7, had good greasing power, 5.0-5.8 average dispersion and 60.33-66.67 seconds average adhesion. The stability test carried out on day 28 found that all preparations were stable, had a distinctive vanilla aroma with a semi-solid texture, F0 had ivory white color and F1-F3 had a brown color. The preparation has a homogeneous composition; the average pH is 6-7. Where the lip cream formulas F1 and F3 decreased the pH value on the 28th day from 7 to 6 but tended to be stable and in the pH range that matched the lip pH. And there is no phase separation in all formulas.

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STUDENTS’ PHYSICAL QUALITY "JUMPING" IN NON-PHYSICAL EDUCATION UNIVERSITIES

Interexpo GEO-Siberia ◽

10.33764/2618-981x-2021-5-104-108 ◽

2021 ◽

Vol 5 ◽

pp. 104-108

Author(s):

Valery A. Lopatin

Keyword(s):

Comparative Analysis ◽

Physical Education ◽

Physical Culture ◽

Test Results ◽

Physical Quality ◽

Sports Clubs ◽

Literary Sources ◽

Practical Research ◽

Human Motor ◽

Motor Actions

Students’ physical quality “jumping" in non-physical education university is discussed in the article. Complementary characteristics of "jumping ability" described by scientists in different years are given and literary sources of scientists on this problem are analyzed. The article provides the results of practical research based on the Abalakov’s test for measuring jumping ability among students at elective physical culture lessons and a comparative analysis of the test results is presented. Sport that shows the highest jumping ability as an important component of harmony in human motor actions is revealed. Activities at University sports clubs are recommended.

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The effect of rice types on chao properties during fermentation

Canrea Journal: Food Technology, Nutritions, and Culinary Journal ◽

10.20956/canrea.v4i2.380 ◽

2021 ◽

pp. 83-90

Author(s):

Meysi Azkiyah ◽

Amran Laga ◽

Meta Mahendradatta ◽

Riku Shimomura

Keyword(s):

Lactic Acid ◽

Ph Value ◽

Average Score ◽

Test Results ◽

Red Rice ◽

Processing Technologies ◽

Fermented Fish ◽

White Rice ◽

Side Dish

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

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EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v25i1.52-59 ◽

2020 ◽

Vol 25 (1) ◽

pp. 52

Author(s):

Alston Millan

Keyword(s):

Water Content ◽

Broiler Chicken ◽

Room Temperature ◽

Ph Value ◽

Chicken Meat ◽

Test Results ◽

Coating Technology ◽

Randomized Design ◽

Myristica Fragrans Houtt ◽

Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit. The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05) water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

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