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PENGARUH RASIO CAIRAN PEMASAK (AA CHARGE) PADA PROSES PEMBUATAN PULP DARI KAYU SENGON (ALBIZIA FALCATARIA) TERHADAP KUALITAS PULP Supraptiah, Endang; Ningsih, Aisyah Suci; ., Sofiah
KINETIKA Vol. 5 No. 2 (2014): KINETIKA 01112014
Publisher : Politeknik Negeri Sriwijaya

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Abstract

Sengon wood (Albizia falcataria) is chosen as an alternative raw material for the manufacture of pulp has physical and chemical characteristic that meet the standards of raw material for pulp. The most important factors that influence the process of the kraft pulping is the ratio of the cooking liquid (AA charge) which serves to degrade and dissolve so easy to separate lignin from cellulose, while still protecting carbohydrates from degradation so that the resulting yield and good physical strengt. The study began with the preparation of raw materials, cooking by using a variable charge AA 14%, 16%, 18%, 20% and 22%, pulp washing and sheet formation, as well as the analysis of the quality of the pulp. Cooking liquid ratio will affect the yield and quality of pulp, including kappa number, viscosity and brightness. The low use of cooking liquid causes the higher lignin content in pulp and produce wood that is not mature, so the higher the yield, kappa number and viscosity, but lower brightness. While conversely, the higher the cooking liquid use causes more fiber degraded.
PRODUK GEL HAND SANITIZER BERBAHAN DASAR EKSTRAK CAIR DAUN SIRIH HIJAU (Piper betle Linn.) SEBAGAI ANTISEPTIK Aznury, Martha; ., Sofiah; Sari, Rezki Prima
KINETIKA Vol. 11 No. 1 (2020): KINETIKA 01032020
Publisher : Politeknik Negeri Sriwijaya

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Abstract

The rise of epidemics caused by microorganisms such as SARS, bird flu, HIV and COVID-19 has made people use products that contain antiseptics such as soap and hand sanitizers. However, in general, the basic ingredient for making antiseptics comes from alcohol. If you use it continuously, it will dissolve the layer of fat and sebum on the skin so that the skin becomes sensitive, dry and irritated. Antiseptic product development can be done with natural ingredients such as utilizing green betel leaf extract (Piper betle Linn.). It is known that green betel leaf (Piper betle Linn.) Has long been used in traditional medicine and can be a natural antiseptic ingredient for the manufacture of hand sanitizer gel. This study aims to determine the effect of green betel leaf on the antiseptic power in hand sanitizer gel preparations. The materials used in this study were carbomer 940, triethanolamine (TEA), glycerin, sodium metabisulfate, aquadest, and green betel leaf extract obtained from the soybean extraction process. The research was conducted by varying the betel leaf extract 0%, 10%, 20%, 30%, 40%, 50%, 60%, and 70%. The test was carried out by including organoleptic observations (shape, color, smell), homogeneity, preference test, pH, density, viscosity, dispersibility, and bacterial test.
Co-Authors Martha Aznury Ningsih, Aisyah Suci Sari, Rezki Prima Supraptiah, Endang