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The Characteristics of Liquid Soap with Additional Variations of Moringa Seed Extract (Moringa oleifera L.) Andrew Setiawan Rusdianto; Atika Yulianti; Sony Suwasono; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.43

Abstract

Soap is a cleaning compound formed from the reaction between fatty acid compounds and alkaline bases. Various types of soap have been circulating in the market, one of which is liquid soap. Liquid soap that has antibacterial abilities is needed by many people. Moringa seed extract is one of the natural ingredients that can be used as an active ingredient in making liquid soap because it can inhibit bacterial growth. This study aims to determine the effect of variations in the addition of extracts and to obtain the best extract concentration treatment on physical, chemical, and organoleptic. The addition of moringa seed extract used was administered at 3%, 5%, and 7%. Data analysis was carried out by applying the ANOVA (Analysis of Variance) with a significant level of 5%. The De Garmo method was used to formulate the best liquid soap recommendation among various treatments. The results showed that the addition of moringa seed extract had a significant effect on the parameters of free alkali content, viscosity, specific gravity, antibacterial activity, and organoleptic. The best recommendation for liquid soap is a soap with a concentration of 7% with specific gravity characteristics of 1.066 g/ml, the viscosity of 1.983 cP, pH value of 10.53, foaming power of 5.63 cm, foam stability of 94.64%, and free alkali content of 0.023%, and the antibacterial ability against S. aureus bacteria (clear zone) was 19.17 mm.
The Characteristics of Liquid Soap with Varied Additions of Moringa Leaf Extract (Moringa Oleifera L.) Andrew Setiawan Rusdianto; Fillyvio Nizhomia; Giyarto Giyarto; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.38

Abstract

Liquid soap is a cleaning product, which works by reacting to oil or fat and alkaline potassium hydroxide. This principle is also known as a saponification reaction. Soap works for cleaning and acts as an antibacterial component. Moringa leaves contain phytochemical compounds that can inhibit the growth of bacteria so it enhances soap production. The inhibitory power of Moringa leaf extract is determined by its concentration in liquid soap. The variations of Moringa leaf extract in liquid soap can affect the characteristics of resultant liquid soap. The purpose of this study was to determine the effect of varied additions of Moringa leaf extract on the characteristics of liquid soap and to determine the addition of Moringa leaf extract, which produces liquid soap that meets SNI requirements and has good antibacterial power.This research involved laboratory experiment using quantitative descriptive analysis. The study was conducted using a factorial completely randomized design, with one factor, namely varied additions of Moringa leaf extract consisting of 3%, 5%, and 7% extract relative to the weight of the base soap. The results has showed that different concentrations of Moringa leaf extract has a significant effect on antibacterial activity, free alkali levels, specific gravity, viscosity, and foaming power of liquid soap. The resultant liquid soap has satisfied SNI 06-4085-2017. The results of organoleptic test by assessing consumer preferences demonstrate the highest score in sample A1 (soap with 3% Moringa leaf extract). The best liquid soap formulation treatment is A3 (liquid soap formulation 7% Moringa leaf extract) with antibacterial power (zone of inhibition) of 17 mm, pH 10.23, free alkali content 0.026%, specific gravity 1.040 g/ml, viscosity 2.06 Cps, and 4.8 cm foam power.
The Optimization Of Cellulose Content In Tobacco Stems (Nicotiana tabaccum L.) With Acid Extraction Method And Alkaline Extraction Method Andrew Setiawan Rusdianto; Winda Amilia; Vina Julie Dwi Sinta
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.28

Abstract

Tobacco stems are the agricultural waste of tobacco crops that have the potential to be utilized. Use of tobacco stems in general, only in the leave of disposal without handling. Tobacco stems have the opportunity as a source of cellulose because they have a relatively high content of cellulose. The use of proper methods also plays an important role in extracting cellulose on tobacco stems. The research aims to determine the efficiency levels of cellulose extract from tobacco stems (Nicotiana tabaccum L.) with acid extraction methods and alkaline extraction. The research used a complete randomized design with a repeated trial of 2 times. The results showed the alkaline method of producing the best results against the rendemen testing parameters, water content, hemicellulose content, cellulose content, lignin content and FTIR spectroscopy. Yield test, moisture content, hemicellulose content, cellulose content and lignin content was at the best in the alkaline extraction with a concentration of 12% the yield of 43.63%; water content of 7.54%; hemicellulose content 14.33%; cellulose content 46.17%; and 2.83% lignin content. FTIR spectroscopy test shows that all treatments have important and specific function groups on cellulose such as – OH, C-H, and-CH2, so that samples were identified of cellulose.
Smart Label with Color Indicator Made of Purple Sweet Potato (Ipomoea Batatas L.) on The Bottle Packaging of Pasteurized Milk Andrew Setiawan Rusdianto; Desita Wirda Ramadhan
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.35

Abstract

Smart label has made it possible to monitor and communicate information about the quality of packaged foods. Smart label is immobilized with natural dyes that are sensitive to changes in pH, namely anthocyanins. The product used in this research is pasteurized milk. The pH quality of milk will affect the storage temperature. The purpose of this study was to develop a prototype smart label of purple sweet potato’s anthocyanin extract and to determine the feasibility of a smart label on the packaging as an indicator of milk freshness. Purple sweet potato extract was obtained by the maceration method using 96% ethanol and aquadest, which was acidified with acetic acid. The anthocyanin extract had a pH value of 5.60 ± 0.015 and an anthocyanin value of 70,163 ± 0.889 mg/100 g. The smart label shows milk freshness indicated by the changes in color. While a purple color indicates fresh milk, a faded purple color indicates that the milk is fairly fresh, and a reddish-purple smart label indicates the milk is not fresh. At room temperature storage, stale milk at 12 hours has a pH value of 5.84 ± 0.022 and a total microbe of 5.81 log10 or 6.5 x 105. In cold storage, stale milk on day 6 has a pH value of 5.92 ± 0.017 and a total microbe of 6.08 log10 or 1.2 x 106. The results of the feasibility of smart labels on pH stability indicate color changes in both acidic and alkaline conditions, but more stability is evident in acidic conditions.
Characterization of the Bioplastic Cups from Cassava Starch (Manihot esculenta Crantz) with the Addition of Coconut Fiber Powder Andrew Setiawan Rusdianto; Andi Eko Wiyono; Dewanti Eka Diah Permatasari
Gontor AGROTECH Science Journal Vol 7, No 1 (2021): June 2021
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v7i1.5755

Abstract

The accumulation of plastic waste in Indonesia has increased from year to year. This plastic waste is in the form of single-use plastic bags, plastic cups, plastic bottles, plastic straws, styrofoam from restaurants, packaged drinks, snack packaging, and so on. Therefore, efforts are made to synthesize the raw materials for making plastics or polymers that can be properly degraded by soil microorganisms called biodegradable plastics. Starch is a potential raw material for making bioplastics. However, the use of starch as a material for making bioplastics is considered fragile so it needs a natural reinforcement, namely a coconut fiber powder. This study aims to see the effect of adding coconut fiber powder to bioplastic glass. Bioplastic cups are made from cassava starch andglycerol with the addition of coconut fiber powder as a reinforcement. The research methode used a completelyrandomized design using 1 factor, namely the addition of coconut fiber powder with 4 levels of treatment. The results showed that, in testing the solubility of bioplastic glass experienced the greatest weight reduction in treatment P3 with a value of 0.85%, in testing the resistance to hot water, bioplastic glass experienced the greatest weight loss in treatment P0 with the weight loss value at 80 ° C was 0.55 % and at a temperature of 100 ° C of 1.66%, in the biodegredable test, the bioplastic glass experienced the greatest weight loss in treatment P1 with a value of 0.60%.
Effectiveness of Hand Sanitizer Betel Leaf Extract in the Form of Spray And Gel as an Antiseptic Without Alcohol Andrew Setiawan Rusdianto; Giyarto Giyarto; Zhelma Rahmatika; Thabed Tholib Baladraf; Winda Amilia
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.90-98

Abstract

The use of hand sanitizers to maintain hand hygiene is a must in disease prevention. The addition of betel leaf extract is expected to increase the effectiveness of hand sanitizers in killing bacteria. The purpose of the study was to determine the effect of adding betel leaf extract on the effectiveness of hand sanitizer as a non-alcoholic antiseptic. The research was conducted at the Agroindustrial Technology and Management Laboratory and the Microbiology Laboratory of Food and Agricultural Products, Faculty of Agricultural Technology, University of Jember. This study used a Factorially Completely Randomized Design with two factors, namely concentration and preparation. This study used a factorial Complete Randomized Design with two factors, namely concentration and preparation. The treatments consist of A1B1 (addition of betel leaf extract 5% with gel preparation), A2B1 (addition of betel leaf extract 10% with gel preparation), A3B1 (addition of betel leaf extract 15% with gel preparation), A4B1 (addition of betel leaf extract 20 % with gel preparation), A1B1 (addition of betel leaf extract 5% with spray preparation), A1B2 (addition of 10% betel leaf extract with spray preparation), A1B3 (addition of 15% betel leaf extract with spray preparation), A1B4 (addition of betel leaf extract) betel 20% with spray preparations). Parameters observed were pH, antiseptic power, and organoleptic (color, odour, and shape). The result showed that the addition 5-20% of betel leaf extract in gel preparations and 5-15% in spray preparations are ineffective and does not comply with SNI requirements. Meanwhile, the addition of betel leaf extract in spray preparations with a concentration of 20% is effective as a natural antiseptic with a pH of 5.8 and an antibacterial of 2 colonies so that it complies with Indonesian National Standard.Keywords:   antibacterial, colony, organoleptic AbstrakEFEKTIVITAS HAND SANITIZER EKSTRAK DAUN SIRIH BENTUK SPRAY DAN GEL SEBAGAI ANTISEPTIK TANPA ALKOHOLPenggunaan hand sanitizer untuk menjaga kebersihan tangan merupakan salah satu keharusan dalam pencegahan penyakit. Penambahan ekstrak daun sirih diharapkan dapat menambah efektifitas hand sanitizer dalam membunuh bakteri. Tujuan penelitian adalah mengetahui pengaruh penambahan ekstrak daun sirih terhadap efektifitas hand sanitizer sebagai antiseptik tanpa alkohol. Penelitian dilaksanakan di Laboratorium Teknologi dan Manajemen Agroindustri dan Laboratorium Mikrobiologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember. Penelitian ini menggunakan Rancangan Acak Lengkap faktorial dua faktor yaitu konsentrasi ekstrak daun sirih dan sediaan. Kombinasi perlakuan terdiri dari A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan gel), A2B1 (penambahan ekstrak daun sirih 10% dengan sediaan gel), A3B1 (penambahan ekstrak daun sirih 15% dengan sediaan gel), A4B1 (penambahan ekstrak daun sirih 20% dengan sediaan gel), A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan spray), A1B2 (penambahan ekstrak daun sirih 10% dengan sediaan spray), A1B3 (penambahan ekstrak daun sirih 15% dengan sediaan spray), A1B4 (penambahan ekstrak daun sirih 20% dengan sediaan spray). Parameter yang diamati yaitu pH, daya antiseptik, dan organoleptik (warna, bau dan bentuk). Hasil penelitian menunjukkan penambahan ekstrak daun sirih 5-20% pada sediaan gel dan 5-15% pada sediaan spray tidak efektif dan tidak sesuai Standar Nasional Indonesia (SNI). Penambahan ekstrak daun sirih 20% pada sediaan spray efektif digunakan sebagai antiseptik tanpa alkohol dengan pH 5,8 dan antibakteri 2 koloni sehingga sesuai standar SNI.Kata kunci : antibakteri, koloni, organoleptik
Effectiveness of Hand Sanitizer Betel Leaf Extract in the Form of Spray And Gel as an Antiseptic Without Alcohol Andrew Setiawan Rusdianto; Giyarto Giyarto; Zhelma Rahmatika; Thabed Tholib Baladraf; Winda Amilia
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.90-98

Abstract

The use of hand sanitizers to maintain hand hygiene is a must in disease prevention. The addition of betel leaf extract is expected to increase the effectiveness of hand sanitizers in killing bacteria. The purpose of the study was to determine the effect of adding betel leaf extract on the effectiveness of hand sanitizer as a non-alcoholic antiseptic. The research was conducted at the Agroindustrial Technology and Management Laboratory and the Microbiology Laboratory of Food and Agricultural Products, Faculty of Agricultural Technology, University of Jember. This study used a Factorially Completely Randomized Design with two factors, namely concentration and preparation. This study used a factorial Complete Randomized Design with two factors, namely concentration and preparation. The treatments consist of A1B1 (addition of betel leaf extract 5% with gel preparation), A2B1 (addition of betel leaf extract 10% with gel preparation), A3B1 (addition of betel leaf extract 15% with gel preparation), A4B1 (addition of betel leaf extract 20 % with gel preparation), A1B1 (addition of betel leaf extract 5% with spray preparation), A1B2 (addition of 10% betel leaf extract with spray preparation), A1B3 (addition of 15% betel leaf extract with spray preparation), A1B4 (addition of betel leaf extract) betel 20% with spray preparations). Parameters observed were pH, antiseptic power, and organoleptic (color, odour, and shape). The result showed that the addition 5-20% of betel leaf extract in gel preparations and 5-15% in spray preparations are ineffective and does not comply with SNI requirements. Meanwhile, the addition of betel leaf extract in spray preparations with a concentration of 20% is effective as a natural antiseptic with a pH of 5.8 and an antibacterial of 2 colonies so that it complies with Indonesian National Standard.Keywords:   antibacterial, colony, organoleptic AbstrakEFEKTIVITAS HAND SANITIZER EKSTRAK DAUN SIRIH BENTUK SPRAY DAN GEL SEBAGAI ANTISEPTIK TANPA ALKOHOLPenggunaan hand sanitizer untuk menjaga kebersihan tangan merupakan salah satu keharusan dalam pencegahan penyakit. Penambahan ekstrak daun sirih diharapkan dapat menambah efektifitas hand sanitizer dalam membunuh bakteri. Tujuan penelitian adalah mengetahui pengaruh penambahan ekstrak daun sirih terhadap efektifitas hand sanitizer sebagai antiseptik tanpa alkohol. Penelitian dilaksanakan di Laboratorium Teknologi dan Manajemen Agroindustri dan Laboratorium Mikrobiologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember. Penelitian ini menggunakan Rancangan Acak Lengkap faktorial dua faktor yaitu konsentrasi ekstrak daun sirih dan sediaan. Kombinasi perlakuan terdiri dari A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan gel), A2B1 (penambahan ekstrak daun sirih 10% dengan sediaan gel), A3B1 (penambahan ekstrak daun sirih 15% dengan sediaan gel), A4B1 (penambahan ekstrak daun sirih 20% dengan sediaan gel), A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan spray), A1B2 (penambahan ekstrak daun sirih 10% dengan sediaan spray), A1B3 (penambahan ekstrak daun sirih 15% dengan sediaan spray), A1B4 (penambahan ekstrak daun sirih 20% dengan sediaan spray). Parameter yang diamati yaitu pH, daya antiseptik, dan organoleptik (warna, bau dan bentuk). Hasil penelitian menunjukkan penambahan ekstrak daun sirih 5-20% pada sediaan gel dan 5-15% pada sediaan spray tidak efektif dan tidak sesuai Standar Nasional Indonesia (SNI). Penambahan ekstrak daun sirih 20% pada sediaan spray efektif digunakan sebagai antiseptik tanpa alkohol dengan pH 5,8 dan antibakteri 2 koloni sehingga sesuai standar SNI.Kata kunci : antibakteri, koloni, organoleptik
Characteristics of Tobacco Stem Particleboard in Printing Load Variations and Storage Time Winda Amilia; Andrew Setiawan Rusdianto; Whina Sofiana
Journal La Lifesci Vol. 1 No. 3 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i3.115

Abstract

Tobacco is an important commodity in the economy in Indonesia. Tobacco stems are worthless waste. Tobacco stems contain 56.10% cellulose, making it high potential as a particle board raw material. The process of making particleboard that affects quality is the pressing process during printing. Greater pressure printing presses make bonds between particles stronger. Strong bonding between particles is intended so that the board does not change during storage. The purpose of this study is to determine the characteristics of particleboard in various variations of printing pressure load and storage time and to find out the best treatment as a recommendation in the manufacture of tobacco stem particleboard. The research method was factorial CRD with a combination of treatments between 2 factors namely printing load (4 kg and 8 kg) and storage time (0, 12, and 24 days). The results showed 1.13 - 1.25 g.cm-3 for the density value, water content 4.97 - 12.57%, and water absorption 240.03 - 208.00%. MOE and MOR values ​​were 16000.13 - 36222.77 kgf. cm-2 and 824.47 - 1697.83 kgf.cm-2. The recommended treatment load is 8 kg printing pressure with 12 days of storage time.
Physical Mechanical Properties of Biodegradable Plastics from Cassava Starch with Variation of Bagasse and Glycerol. Triana Lindriati; Andrew Setiawan Rusdianto; Bustani Pakartiko; Firda Ainia Adha
Journal La Lifesci Vol. 2 No. 1 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i1.287

Abstract

Environmental problems are related to plastic waste that difficult to degrade naturally. Polysaccharides in the form of gelatinized cassava starch and bagasse containing 52.70% cellulose can replace commercial plastic polymers. This research was aimed to determine the effect of variations in bagasse and glycerol on physical, mechanical and biodegradation tests. The study used 2 factors CRD consisting of the addition of bagasse and glycerol. The results showed that the addition of bagasse and glycerol reducing the brightness with a value range of 44.82-76.15 and increased absorption between 2.61-10.64%. The thickness occurred between 0.79-1.11mm. The tensile strength values are 8.30-14.33 MPa, inversely proportional to the elongation value between 11.85-94.22%, but directly proportional to the modulus young value between 0.09-1.24 MPa. The highest biodegradation values were 0% bagasse and 40% glycerol. The three best treatments were found in the combination treatment of bagasse and glycerol 0% 20%, 0% 30%, and 0% 40%.
Design and Construction of Broccoli (Brassica Oleracea, L.) Storage Box Using Thermoelectric Technology Bertung Suryadharma; Andrew Setiawan Rusdianto; Zahra Zuhriasa
Journal La Lifesci Vol. 2 No. 4 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i4.413

Abstract

Fresh vegetables determine the selling price of the product, so traders must be careful in storing vegetables to keep them staying fresh. Therefore, we need a vegetable storage device that can maintain the specified temperature, can lower the temperature, and is effective. The solution used is to design a vegetable storage device using thermoelectric technology that can maintain temperature. This research was conducted in May-June 2021 and was carried out at the Laboratory of Agroindustrial Technology and Management, Faculty of Agricultural Technology, University of Jember. The tools used for research are Laptop and Arduino IDE. Materials used in this research are Breadboard, Arduino Uno, Peltier TEC1-12706, DS18B20 Sensor, Jumper Cable, Heatsink, Fan, 1 channel Relay, Power supply, LCD, and Styrofoam Box. The tool that had been tested for performance was then tested by operating the cooler box. Testing the tool aimed to determine the ability of the cooler to reach the desired temperature. Based on the functionality validation test, it was found that X=1 which means the cooler in the broccoli vegetable storage box is declared to be functioning properly. The DS1820B sensor used in this study got a % error value of 1.19% which means the temperature sensor can work well. The cooler box has the fastest ability to reach a temperature of 15oC in 10 minutes 09 seconds with a power of 12 W. The cost required for a cooler for 1 (one) day is cheaper than a showcase, which only costs Rp. 2,336.