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All Journal Chemistry Indonesian Journal of Chemical Research Jurnal Perikanan Musamus Fisheries and Marine Journal Jurnal Kolaboratif Sains JURNAL RISET DIWA BAHARI
Tri Widayati Putri
Fishery Technology Of Institute Of Technology And Business Maritime Balik Diwa, Makassar, 90245, Indonesia
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Journal : JURNAL RISET DIWA BAHARI

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Uji Mikrobakteri dan Iritasi Sabun Padat Rumput Laut Gracilaria Verrucosa Nurmaida Nurmaida; Harianti Harianti; Tri Widayati Putri
Jurnal Riset Diwa Bahari (JRDB) Volume 1, Nomor 2, 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

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Abstract

This study aims to determine the irritant properties of human skin to Gracilaria verrucosa solid soap preparations and organoleptic values. the method used was a pre-experimental design type one group pretestposttest and the data were described descriptively. The results showed that ALT and pH were highest in the control sample with values of 1.9 x 104 colonies/gram and 9.2, respectively. The highest organoleptic value is soap preparation without the addition of Gracilaria verrucosa with a value of 3.2 because it has an attractive appearance with a shiny clear colour. The conclusion of the results showed that the preparation of Gracilaria verrucosa solid soap with the composition of base soap, Gracilaria verrucosa, and essential oil did not irritate the skin of volunteers and organoleptically, the value of the level of Panelists' liking for Gracilaria verrucosa solid soap preparations was highest in soap preparations without the addition of Gracilaria verrucosa compared to soap preparations with the addition of Gracilaria verrucosa. soap preparations with the addition of Gracilaria verrucosa.
Karasteristik Serbuk Buah Mangrove Rhizophora sp. Sri Wulandari; Ziana Karmila; Tri Widayati Putri; Zul Khairiyah
Jurnal Riset Diwa Bahari (JRDB) Volume 1, Nomor 2, 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

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Abstract

Mangroves have various roles for human life, one of which is as an alternative food ingredient, namely coffee raw material. Mangrove propagules, especially the fruit, can be processed and produce powders that can be brewed like coffee in general so this study aims to analyze the characteristics of mangrove fruit powder by calculating ash content, water content, caffeine, followed by sensory and hedonic testing of Rhizophora sp. This study used a laboratory-scale quantitative method followed by panelists' assessment of two different samples. Sample one is Rhizophora sp. mangrove fruit powder, while sample two is a mixture of Rhizophora sp. mangrove fruit powder with the addition of Arabica coffee beans. The test results of ash content, moisture content, caffeine, sensory, and hedonic testing respectively showed values of 2.48 and 1.49; 2.94 and 3.03; 1.36 and 0.92; 23.3 and 25.1; and 27.1 and 28.3. So it can be concluded that the water content and ash content of mangrove fruit powder with the addition of arabica coffee beans are higher than mangrove fruit powder. Although the caffeine content of mangrove fruit powder is higher than those that get additional arabica coffee. Mangrove fruit powder with the addition of Arabica coffee beans has a higher value in sensory and hedonic testing, panellists prefer and feel more satisfied when consuming mangrove fruit powder with the addition of Arabica coffee.
Co-Authors Adriani Andi Fitri Ramadhani Aryanti Susilowati Bismirahma Abbas Fadliah Harianti Harianti Indah Raya Mutemainna Karim Nur Fajriani Nursida Nurmaida Nurmaida Sri Wulandari Ziana Karmila Zul Khairiyah Zul Khairiyah