scholarly journals Formulation and physical properties of lotion Kalakai root ethanol extract (Stenochlaena palustris Bedd)

2021 ◽  
pp. 235-240
Author(s):  
Rabiatul Adawiyah ◽  
Riska Apriliyanti ◽  
Agustinawati Umaternate
Keyword(s):  
Physical Properties ◽  
Ph Value ◽  
Ethanol Extract ◽  
Quality Parameters ◽  
Root Extract ◽  
Adhesion Properties ◽  
Extract Concentration

Aim: To determine the physical (organoleptic, homogeneity, pH, dispersibility and adhesion) properties of the ethanol extract of Kalakai root lotion with a concentration of 1%, 2% and 3%. Methods: This study used the maceration method that was carried out by testing the physical properties of the lotion preparation with three concentrations, namely 1%, 2% and 3% using one type, namely the M/A type. Results: It was found that at a concentration of 3% it was a formula for the ethanol extract of Kalakai root that met the quality parameters of the good physical properties of the lotion. Conclusion: Kalakai root extract concentration influenced the physical properties of the lotion preparation tested. The higher the kalakai root extract concentration, to a concentration of 3%, did not affect the pH value or homogeneity, but the kalakai root extract lotion preparation had higher results for the spreadability and adhesion.

scholarly journals FORMULASI SEDIAAN PERONA PIPI KOMBINASI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DAN BUNGA KANA MERAH (Canna coccinea Mill.) DALAM BENTUK STICK

PHARMACON ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 487
Author(s):  
Grace Dien Manik ◽  
Hosea J. Edy ◽  
Elly J. Suoth
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Experimental Methods ◽  
Natural Dyes ◽  
Purple Sweet Potato ◽  
Homogeneous Composition

ABSTRACT Purple Sweet Potato (Ipomoea batatas L.) and Red Cana Flower (Canna coccinea Mill.) contain natural dyes (anthocyanins) which are used as an alternative natural dyes as well as natural antioxidants. This study aims to make and discover the physical evaluation of blusher preparations using natural dyes in a combination of Purple Sweet Potato extract and Red Cana Flower with a concentration of 15%: 15%, 15%: 20 %, 20%: 20%. This research used laboratory experimental methods. The results of the physical properties test showed that the resulting preparations gave a light purple to purplish pink color, had a distinctive odor of pafrum oleum rose, had a soft texture, all preparations had a homogeneous composition, the ph value of the preparations ranged from 6.00 – 6.45, the best polish at concentrations dye 20%: 20%, for 14 days of observation the color on all preparations did not change with light, and the most preferred preparations by researcher are those with dye concentrations of 20%: 20%. It shows that it can be concluded that a combination of ethanol extract of Purple Sweet Potato and Red Cana Flower. Can be used as a natural dye in blush preparations. Keywords:  Ipomoea batatas L., Canna coccinea Mill., Blusher. ABSTRAK  Ubi Jalar Ungu (Ipomoea batatas L.) dan Bunga Kana Merah (Canna coccinea Mill.) mengadung pewarna alami (antosianin) yang digunakan sebagai zat pewarna alami alternatif mapun sebagai antioksidan alami. Penelitian ini bertujuan untuk membuat serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami pada kombinasi ekstrak Ubi Jalar Ungu dan Bunga Kana Merah dengan konsentrasi 15%:15%, 15%:20% dan 20%:20%. Penelitian ini menggunakan metode eksperimental laboratorium. Hasil pengujian sifat fisik menunjukan bahwa sediaan yang dihasilkan memberikan warna ungu muda hingga merah muda keunguan, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan berkisar 6,00 - 6,45, polesan terbaik pada konsentrasi zat warna 20%:20%, selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang paling disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%:20%. Dengan demikian dapat disimpulkan bahwa kombinasi ekstrak etanol Ubi Jalar Ungu dan Bungu Kana Merah dapat digunkan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Canna coccinea Mill., Perona pipi

Formulasi Sediaan Krim Ekstrak Etanol Daun Puding Hitam (Graptophyllum Pictum (L.) Griff)

2018 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Elmitra Elmitra ◽  
Setya Enti Rikomah
Keyword(s):  
Physical Properties ◽  
Ethanol Extract ◽  
Ash Content ◽  
Test Results ◽  
Extract Concentration ◽  
The People ◽  
The Us ◽  
Anti Inflammatory ◽  
Dispersive Power

Daun puding hitam <em>(Graftophyllum pictum</em> (L.) Griff<em>)</em> oleh masyarakat dimanfaatkan untuk pengobatan antiinflamasi, obat luka dan bisul. Penggunaan daun puding hitam sebagai obat luar masih sangat sederhana dengan cara menghaluskan daun puding hitam dengan air secukupnya kemudian dioleskan sehingga memerlukan waktu untuk membuatnya. Penelitian ini bertujuan untuk membuat ekstrak etanol daun puding hitam dalam bentuk krim sehingga memudahkan dalam penggunaannya. Pembuatan ekstrak dilakukan dengan metode maserasi menggunakan etanol 70%. Ekstrak etanol daun puding hitam dilakukan evaluasi ekstrak meliputi organoleptis, pH, Kelarutan, kadar abu dan uji flavonoid. Ekstrak kemudian diformulasi menjadi krim dengan konsentrasi 10%, 15% dan 20% dan dievaluasi selama 3 minggu meliputi sifat fisiknya meliputi warna, bau, konsistensi, pH, homogenitas dan daya sebar. Data yang diperoleh dari uji pH dan daya sebar dianalisis secara statistik dengan ANOVA <em>One way</em>. Hasil uji pH didapat nilai sig 0.000 (&lt;0.05) yang menunjukkan bahwa konsentrasi ekstrak mempengaruhi pH sediaan krim. pH pada penyimpanan stabil dengan nilai sig 0.994 (&gt;0.05). Konsentrasi ekstrak tidak mempengaruhi daya sebar dengan nilai sig 0.910 (&gt;0.05), tetapi mempengaruhi warna. Semakin tinggi konsentrasi ekstrak semakin pekat warna krim. Krim bersifat homogen, pH 5-6 dan tidak mengiritasi kulit pada 10 orang panelis, tetapi tidak memenuhi syarat daya sebar yang baik.<p><em>Leaves of puding hitam (Graftophyllum pictum (L.) Griff) is used by the people as anti-inflammatory treatment, cure wounds and ulcers. The us of leaves puding hitam as external medicine is very simply by mixed puding hitam leaves with water then it can be applied but it takes a time to make it. This reseach objective make ethanol extract of puding hitam as a cream so it more easy in using. Making extraction is done by maceration method us ethanol 70%. The ethanol extract of leaves puding hitam is evaluatid includes extracts organoleptic, pH, solubility, ash content and flavonoid test. Then it’s formulated into a cream with 10%, 15% and 20% concentration. The evaluated is done in three weeks include physical properties color, odor, consistency, pH, homogeneity and dispersive power. This data is obtained from the scatter pH test and statistically analyzed by ANOVA One way. The pH test results obtained sig 0.000 (&lt; 0.05), indicating that the concentration of the extract affects the pH of the cream preparations. pH stable on storage with sig 0.994 (&gt; 0.05). The extract concentration did not affect the scatter with sig 0.910 (&gt;0.05), but it can more affects of the color. The higher concentration of extract will be more dark to cream color. Cream is homogeneous, pH 5-6 and does not irritate the skin at the 10 panelists, but did not qualify good dispersive power.</em></p>

scholarly journals FORMULASI SEDIAAN KRIM A/M DENGAN VARIASI KONSENTRASI EKSTRAK ETANOL DAGING BUAH PEPAYA (Carica Papaya) MENGGUNAKAN EMULGATOR TWEEN 80 DAN SPAN 80

Media Farmasi ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 33
Author(s):  
Gita Puspita ◽  
Nining Sugihartini ◽  
Iis Wahyuningsih
Keyword(s):  
Phase Separation ◽  
Physical Properties ◽  
Carica Papaya ◽  
Physical Stability ◽  
Ethanol Extract ◽  
Tween 80 ◽  
Test Results ◽  
Fruit Extract ◽  
Extract Concentration ◽  
Span 80

Papaya (Carica papaya) contains flavonoid and phenolic compounds proven to have sunscreen and antithyrosinase activity. For this reason, there is a need to formulate them in the form of cream preparations. This study analyzes the effect of the ethanol extract concentration of papaya flesh in the form of A / M cream preparations on their physical properties. The extracts were obtained using the maceration method with 70% ethanol solvent in A / M cream preparations and concentrations of 1%, 3%, and 5% through Tween 80 and Span 80 emulgators. Creams were evaluated for physical properties, including pH, adhesion, dispersion, viscosity, and physical stability. The test results showed that an increase in the concentration of ethanol extract led to a decrease in pH (p <0.05), viscosity (p <0.05), adhesion (p <0.05), and an increase in dispersion (p <0.05). Additionally, phase separation occurs at a concentration of 5% papaya fruit extract cream. These results show that variations in the ethanol extract concentration of papaya fruit influence the physical properties of A / M cream.Keywords: Carica papaya; A / M cream; Physical Properties.Pepaya (Carica papaya) mengandung senyawa flavonoid dan fenolik  yang terbukti memiliki aktivitas sebagai tabir surya dan antitirosinase sehingga perlu diformulasikan dalam bentuk sediaan krim. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi ekstrak etanol daging buah papaya dalam bentuk sediaan krim A/M terhadap sifat fisik sediaan. Ekstraksi buah papaya diperoleh dengan metode maserasi dengan pelarut etanol 70% dalam sediaan krim A/M dengan konsentrasi 1% (FI), 3% (F2) Dan 5% (F3). Krim dievaluasi sifat fisik meliputi pH, daya lekat, dan daya sebar, viskositas dan stabilitas fisik. Hasil uji menunjukkan bahwa peningkatan konsentrasi ekstrak etanol buah papaya menyebabkan penurunan pH (p<0.05), viskositas (p<0.05), daya lekat (p<0.05), peningkatan daya sebar (p<0.05). Terjadi pemisahan fase pada konsentrasi 5% krim ekstrak buah papaya. Berdasarkan hasil dapat disimpulkan bahwa variasi konsentrasi ekstrak etanol daging buah papaya memiliki pengaruh terhadap sifat fisik krim A/MKata kunci : Carica papaya; krim A/M; Sifat Fisik

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

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).

KARAKTERISASI SIFAT FISIKA DAN KIMIA CUKA KAYU DARI TANDAN KOSONG KELAPA SAWIT

2014 ◽  
Vol 6 (1) ◽  
pp. 35 ◽  
Author(s):  
Rizka Karima
Keyword(s):  
Specific Gravity ◽  
Physical Properties ◽  
Solid Waste ◽  
Ph Value ◽  
Total Yield ◽  
Chemical Properties ◽  
Phenol Content ◽  
Empty Fruit Bunches ◽  
Wood Vinegar ◽  
And Chemical Properties

There’s so many pal solid waste or palm empty fruit bunches, but the utilization is not maximized, this research its to optimized utilization of palm solid waste to be wood vinegar and want to know the composition physical properties and chemical properties of wood vinegar from palm empty fruit bunches. Total yield of wood vinegar from palm empty fruit bunches its 15,94 % and total yield of charcoal its 64,58 %. GCMS result showing chemical properties from wood vinegar of burning < 100oC its obtained 19 compound and burning >100 oC its obtained 6 compound. The result physichal properties testing from crued wood vinegar its obtained specific gravity 1,0005 and 1,0010, pH value are 3,233 and 3,186, TAT content are 9,36 % and 11,12 %, phenol content its 0,44 %. The result physical properties testing from wood vinegar which has decolorizatin by activated carbon its obtained specific gravity are 0,9987 and 0,999, pH value are 3,036 and 3,012, TAT content are 8,29 % and 9,27 % and phenol content its 0,01 %.Keywords: palm bunches, wood vinegar, liquid smoke

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

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.

THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

2021 ◽  
Vol 14(63) (1) ◽  
pp. 201-212
Author(s):  
Le Pham Tan QUOC ◽  
Nguyen Van MUOI ◽  
Tran Thanh TRUC ◽  
Van Hong THIEN ◽  
Le Tram Nghia THU ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ground Beef ◽  
Storage Period ◽  
Quality Parameters ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Alternative Source ◽  
Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

Inhibition of Aflatoxin-Producing Fungi by Welsh Onion Extracts

1999 ◽  
Vol 62 (4) ◽  
pp. 414-417 ◽  
Author(s):  
J. J. FAN ◽  
J. H. CHEN
Keyword(s):  
Aspergillus Flavus ◽  
Mycelial Growth ◽  
Ethanol Extract ◽  
Aflatoxin Production ◽  
Inhibitory Effects ◽  
Welsh Onion ◽  
Extract Concentration ◽  
Ph Values ◽  
Ethanol Extracts ◽  
Yeast Extract Sucrose

Welsh onion ethanol extracts were tested for their inhibitory activity against the growth and aflatoxin production of Aspergillus flavus and A. parasiticus. The survival of spores of A. flavus and A. parasiticus depended on both the extract concentration and the exposure time of the spores to the Welsh onion extracts. The mycelial growth of two tested fungi cultured on yeast extract–sucrose broth was completely inhibited in the presence of the Welsh onion ethanol extract at a concentration of 10 mg/ml during 30 days of incubation at 25°C. The extracts added to the cultures also inhibited aflatoxin production at a concentration of 10 mg/ml or permitted only a small amount of aflatoxin production with extract concentration of 5 mg/ml after 2 weeks of incubation. Welsh onion ethanol extracts showed more pronounced inhibitory effects against the two tested aflatoxin-producing fungi than did the same added levels of the preservatives sorbate and propionate at pH values near 6.5.

Monitoring and Assessment of Water Quality in Fuchunjiang and Hangzhou Reaches of Qiantangjiang Estuarine Zone

2013 ◽  
Vol 316-317 ◽  
pp. 711-714
Author(s):  
Zhi Yong Dong ◽  
Yong Gu ◽  
Shuo Shuo Wang ◽  
Ying Biao Shi ◽  
Ruo Hua Li ◽  
...  
Keyword(s):  
Water Quality ◽  
Cross Section ◽  
Cross Sections ◽  
Ph Value ◽  
Flood Plain ◽  
Quality Parameters ◽  
Main Channel ◽  
Water Quality Parameters ◽  
Vertical Line ◽  
Estuarine Zone

This paper presents monitoring investigation of water quality parameters in Fuchunjiang and Hangzhou reaches of Qiantang estuarine zone by YSI 6600 V2-4-M multi-parameter water quality sonde. The 7 monitoring cross-sections were streamwise placed, and the 2 vertical lines respectively located in flood plain and main channel at each cross-section. Surface, intermediate and bed layers were chosen at each vertical line in main channel, and surface and bed layers at each vertical line in flood plain. At each vertical line, the main water quality parameters such as dissolved oxygen, salinity, turbidity, pH value, electrical conductivity and oxidation reduction potential were monitored, variation of these parameters along longitudinal and vertical directions analyzed, and water quality conditions at each monitoring cross-section assessed.

scholarly journals A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2740
Author(s):  
Antonia Albrecht ◽  
Maureen Mittler ◽  
Martin Hebel ◽  
Claudia Waldhans ◽  
Ulrike Herbert ◽  
...  
Keyword(s):  
Shelf Life ◽  
Real Time ◽  
Ph Value ◽  
Gompertz Model ◽  
Quality Parameters ◽  
Viable Count ◽  
Short Sales ◽  
Time Dynamic ◽  
Sensory Data ◽  
Model Approach

The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefore, 647 samples of ma-packed pork loin were investigated in isothermal and non-isothermal storage trials. For the identification of the most suitable spoilage predictors, typical meat quality parameters (pH-value, color, texture, and sensory characteristics) as well as microbial contamination (total viable count, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae) were analyzed at specific investigation points. Dynamic modeling was conducted using a combination of the modified Gompertz model (microbial data) or a linear approach (sensory data) and the Arrhenius model. Based on these models, a four-point scale grading system for the DSLC was developed to predict the product status and shelf-life as a function of temperature data in the supply chain. The applicability of the DSLC was validated in a pilot study under real chain conditions and showed an accurate real-time prediction of the product status.

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