Browsing by Author "Hamzah, Farida Hanum"

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    Karakterisasi Shampo Antijamur Dengan Ekstrak Kulit Jeruk Nipis
    (2016-03-02) Hamzah, Faizah; Hamzah, Farida Hanum
    Jeruk nipis of skin extract has been proved as antifungal containing bioactive compounds such as euganol, kaemfenol, galangin dan acetoxychavicul acetate. Incorporation of jeruk nipis of skin ekstract into shampoo is a promising approach to increase added value of jeruk nipis skin extract which mostly used as spices. Besides, antifungal shampoo with jeruk nipis skin extract is safer then those with shyntetic antifungal active material. The aims of the research were to fine out (1) effectiveness of jeruk nipis shampoo in inhibiting scalp-infecting fungi. (2) effect of addition of jeruk nipis skin ekstract on the characteristics of shampoo, and (3) preferences of jeruk nipis shampoo. Experiment were conducted by incorporating jeruk nipis skin extract into added at four different concentration (0,5%, 1%, 2% and 3%). Shampoo without jeruk nipis skin extract was used as a control. Research was perfurmed using single factor completely ramdomized design with four levels of jeruk nipis skin extract concentrations. The response measured included pH, moisture content, free alkali, emulsion stability, viscosity, inhibitory, test and preference test of the shampoo. Result showed that jeruk nipis skin shampoo effective inhibited T. metagrophytes and M. canis with inhibition zone of 29-34 mm and 32,3-36 mm. respectively addition of jeruk nipis skin extract affected the caracteristics of shampoo. Value of pH, moisture content, free alkali and emulsion stability of the shampoo with jeruk nipis skin extract were in the range of Indonesia National Standart for shampoo (SNI 06-2692-2002). The viscosity of shampoo with 3% extract addition was higher than that of Indonesian national Standard. Statistc analysis showed that the level of addition of jeruk nipis extract influenced pH, Value, moisture content, viscosity and emulsion stability of shampoo. Shampoo with 0,5% jeruk nipis extract was recommended
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    KARAKTERISASI SIFAT FISIKO-KIMIA SERTA EVALUASI SENSORIK DAN PENERIMAAN KONSUMEN TERHADAP MINYAK GORENG DARI BIJI PICUNG (Pungium edule Reinw)
    (2014-01-28) Ayu, Dewi Fortuna; Hamzah, Farida Hanum; Rossi, Evy
    The airn of this research was to evaluate physical-chemical characteristic, sensoric evaluation and consumer preference test of picung kemel oil as altemative edible oil. The research have been devided into 3 stages. Stage 1 was to find the optimum extraction of picung kernel oil, stage 2 was degumming picung kernel oil by treatment addition fosforic acid, and stage 3 was doing sensoric evaluation and consumer preference test of picung kernel oil compared to commercial edible oil such as palm olein, coconut oil, and corn oil. Optimum extraction was doing by treatments frying and chopping of picung kemel. After fried, picung kernels were extracted by mechanical presser in order to get crude oil. The crude oil was analyzed to determine it's physical and chemical characteristics. The design was Randomized Block Design and arranged in factorial. The first factor was chopping and intact picung kernel. The second factor was length of time for frying i.e. 0, 2,4,6, and, 8 hours. The results showed that the treatment of chopping and frying showed significant difference C<0.05) for oil yield, water content, acid number, iod number, and oil density. The optimum extraction was found by frying picung kernel intact for 2 hours, which gave acid number 1.828 mglg, peroxide number 0.387 mg/g, iodine number 16.959 mdg, oil density 0.918 g/L, and oil colour turn yellow browny. The optimum result for oil yield and water content was treatment chopping and frying for 8 hour, which gave oil yield 51 .850% and water content 0.293%. The stage 2 of this research was using picung kernel oil that has been produced by people in Tanjung Belit Selatan Village. The design was R.andomized Block Design with five treafments fosforic acid concentration such as 0,007o,0 ,05yo,0,10yo,0,15yoa, nd 0,20Yo. This treatmentss howed significant difference (P<0.05) for acid number, peroxide number, iodine number and oil colour, but did not show significant difference (P>0.05) for water content and oil density. The best treatment for degumming oil was found by addition of 0.10% fosforic acid which gave water content 1.653yo,a cid number 5.081 milg.iodine number lI.l49 mglg, peroxide number .365 mglg, oil density 0.911 glL, and oil colour that turn to yellow. The result of sensoric evaluation and consumer preference test showed that picung kemel oil still has lower quality than commercial edible oil such as palm olein, coconut oil and corn oil. The picung kernel oil still needed to be bleached and deodorized that did not doing in this research