Efek Variasi Penambahan Carbomer Terhadap Nilai pH, Viskositas dan Aktivitas Mikroba pada Sediaan Hand Sanitizer

Hand sanitizer is an antiseptic in gel form. The gel texture in hand sanitizers is caused by the carbomer which acts as a gelling agent. Therefore, this research was done to observe the effect of carbomer on the value of pH, viscosity, and microbial activity in hand sanitizers. As for testing pH using pH meters, testing viscosity was carried out using the viscometer method, while microbial activity was carried out using the Total Plate Number, Yeast Mold Number and microbial pathogen tests. Based on the data obtained, the carbomer greatly influences the increase in the viscosity of the hand sanitizer gel, the pH value was obtained at 6.0 - 7.06, while in the microbial activity test none of the microbes grew in each medium. Therefore, it can be concluded that the hand sanitizer with code P3 is the best sample

Peracetic acid concentration and starch slurry ratio on functional properties of oxidized sweet potato (Ipomoea batatas (L.) Lam.) starch

Sweet potato (Ipomoea batatas (L.) Lam.) is an important food crop with great source of starch. Sweet potato starch has inferior properties like high swelling power, soft gel texture and low paste clarity. Peracetic acid is an environmentally friendly oxidizing reagent without harmful effects to human health. This research evaluated the feasibility of peracetic acid concentration (2, 4, 6, 8, 10 ppm) and starch slurry ratio (1:8, 1:10, 1:12, 1:14, 1:16 w/w) to functional characteristics of the oxidized sweet potato starch. Results showed that the highest swelling power (57.34%), solubility (2.68%) and peak viscosity (6264 cP) were obtained by peracetic acid 6 ppm and starch slurry ratio 1:12 w/w. Peracetic acid could be successfully applied as a powerful oxidizing agent in starch modification.

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

This study aims at investigating the effect of ethanol (EtOH) on the textural properties of whey protein and egg white protein hydrogels. The hydrogels were produced by thermally induced gel formation of aqueous protein solutions. The water contained in the gel network was subsequently exchanged by EtOH to assess structural changes upon exposure of hydrogels to ethanolic aqueous phases. The textural properties of the hydrogel and alcogel samples were analyzed by uniaxial compression tests. For both protein sources, the hardness increased exponentially when pH and EtOH concentration were increased. This increase correlated with a shrinkage of the gel samples. The gel texture was found to be elastic at low EtOH concentrations and became stiff and hard at higher EtOH concentrations. It was found that the solvent exchange influences the ion concentration within the gels and, therefore, the interactions between molecules in the gel structure. Non-covalent bonds were identified as substantially responsible for the gel structure.