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All Journal CHEMISTRY PROGRESS JURNAL SAINS DAN TEKNOLOGI INDONESIA Media Penelitian dan Pengembangan Kesehatan
Eriawan Rismana
Badan Pengkajian dan Penerapan Teknologi
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PENGUJIAN AKTIVITAS ANTIACNE NANOPARTIKEL KITOSAN – EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana) Rismana, Eriawan; Kusumaningrum, Susi; Bunga, Olivia; Nizar, Nizar; Marhamah, Marhamah
Media Penelitian dan Pengembangan Kesehatan Vol 24, No 1 Mar (2014)
Publisher : Badan Penelitian dan Pengembangan Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.469 KB)

Abstract

AbstrakUji aktivitas antiacne dari pasta dan bubuk nanopartikel kitosan – ekstrak kulit manggis telah diamati terhadap daya hambat pertumbuhan Propionibacterium acnes. Bahan pasta nanopartikel kitosan – ekstrak manggis dibuat melalui reaksi gelasi ionik dengan cara mencampurkan larutan kitosan 0,2 % (dalam asam asetat) dengan ekstrak etanol 70 %kulit buah manggis yang kemudian direaksikan dengan natrium tripolifosfat 0,1 %. Sedangkan bahan bubuk nanopartikel kitosan – ekstrak manggis diproduksi melalui metode freeze drying dari bahan pasta nanopartikel. Hasil pengujian antiacne dari bahan pasta dan bubuk nanopartikel kitosan – ekstrak manggis menunjukkan bahwa kedua bahan dapat menghambat pertumbuhan Propionibacterium acnes yang baik dengan konsentrasi terendah 0.15 %.Kata kunci : antiacne, pasta, kitosan, nanopartikel, ekstrak etanol 70 % kulit buah manggisAbstractThe antiacne activity of paste and powder of chitosan – Garcinia mangostana extract nanoparticles were observed that it’s against of Propionibacterium acnes. The paste of nanoparticles has been prepared by ionic gelation reaction by mixture 0.2 % chitosan solution in acetic acid with Garcinia mangostana 70 % ethanol extract and it’s continued byreaction process with 0.1 % sodium tripolyphosphate. Meanwhile the powder of nanoparticles was produced by freeze drying process of a paste of the nanoparticles. The results of antiacne activity of paste and powder of nanoparticles were showed that it’s could against Propionibacterium acnes with the lowest concentration about 0.15 %.Keywords : antiacnes, paste, chitosan, nanoparticles, Garcinia mangostana 70 % ethanol extract
SINTESIS DAN KARAKTERISASI NANOPARTIKEL KITOSAN – EKSTRAK KULIT BUAH MANGGIS (Garcinia Mangostana) rismana, eriawan; Kusumaningrum, susi; p, olivia bunga; rosidah, idah; marhamah, marhamah
Jurnal Sains dan Teknologi Indonesia Vol. 14 No. 3 (2012)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.139 KB) | DOI: 10.29122/jsti.v14i3.925

Abstract

The chitosan – Garcinia Mangostana extract nanoparticles has been prepared by ionic gelation reaction by mixture 0.2 % chitosan solution in acetic acid with Garcinia Mangostana extract and it’s continued by reaction process with 0.1 % sodium tripolyphosphate. The particle size of material was determined by Particle Size Analyzer (PSA) that it showed in the range of 200 – 500 nm. The color, pH, water, α- mangostin, mercury, arsenic, cadmium, lead, totally microbe aerobic, totally mold and yeast, and solvent residue contents of nanoparticles were also examined by many methods that these resulted are yellow, 4.50 – 5.50, 89 – 90 %, 1.05 %, < 0.005 ppm, < 0.01 ppm, < 0.01 ppm, < 0.05 ppm, < 10 CFU/g, < 10 CFU/g and not detected, respectively. The other characterization was also observed that it’sincluded stability andTLC chromatogram. A mixture of nanoparticles with cosmetics bases was showed that it’s increased stability, homogeneity and easy to formed.
Kajian Proses Produksi Garam Aneka Pangan Menggunakan Beberapa Sumber Bahan Baku Rismana, Eriawan
CHEMISTRY PROGRESS Vol 7, No 1 (2014)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.7.1.2014.4851

Abstract

Penelitian ini melakukan produksi garam aneka pangan menggunakan 2 sumber bahan baku yakni larutan brine sisa dari proses produksi garam grade farmasi dan garam yang di produksi PT. Garam. Proses produksi dilakukan secara batch dan semi kontinyu menggunakan metode rekristalisasi.Sedangkan kualitas produknya dilakukan dengan menganalisis kandungan natrium klorida (NaCl) dan Kalsium (Ca) – Magnesium (Mg). Hasil penelitian menunjukkan bahwa dengan menggunakan bahan larutan brine dan garam produk PT. Garam dihasilkan garam aneka pangan dengan kandungan NaCl/Ca-Mg masing masing adalah 100,23 %/68,31 ppm and 101,23 %/168,23 ppm.   Keywords : garam aneka pangan, larutan brine, proses produksi
Co-Authors Idah Rosidah Marhamah Marhamah Nizar Nizar Olivia Bunga p, olivia bunga Susi Kusumaningrum