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All Journal JEDCHEM (JOURNAL EDUCATION AND CHEMISTRY) Jurnal Inovasi Teknik Kimia
Melantina Oktriyanti
Politeknik Negeri Sriwijaya
Chemical Engineering, Chemistry & Bioengineering Chemistry Education

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Journal : JEDCHEM (JOURNAL EDUCATION AND CHEMISTRY)

 1 
ANALISIS KUALITAS SABUN PENCUCI TANGAN CAIR DARI EKSTRAK DAUN KEMANGI (Ocymum basilicum L.) SEBAGAI ANTIBAKTERI ALAMI Melantina Oktriyanti; Erika Dwi Oktaviani; Nina Hartati; Sofiah Sofiah; Shella Dwitasari
JEDCHEM (JOURNAL EDUCATION AND CHEMISTRY) Vol 5 No 2 (2023): Jurnal Pendidikan, Pendidikan Kimia, dan Ilmu Kimia
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN MASYARAKAT (LPPM) UNIKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/jedchem.v5i2.3237

Abstract

Hand soap is one of the means to clean hands from dirt, germs and other things that make hands dirty. To kill bacteria, some hand soaps contain active substances that can have a negative effect on humans who have sensitive skin, which can cause irritation. Some synthetic active ingredients that are harmful to human skin health are diethanolamine (DEA), Sodium Lauryl Sulfate (SLS), and triclosan which functions as an antibacterial. This study aims to obtain the composition of basil leaf extract with the right maceration time as an antibacterial and can produce liquid hand soap products that are in accordance with the quality of SNI 2588:2017 by varying the composition of the basil leaf extract and varying the maceration time. Variations in the composition of basil leaf extract are 3%, 6%, and 9% as well as variations in maceration time of 3 days and 7 days. Analysis of liquid hand soap products includes pH, insoluble in ethanol, free fatty acid content, surface tension, organoleptics, and bacteria. Based on the results of the analysis, all samples met the quality of SNI, but the sample with the best formulation of liquid hand soap was obtained at a composition of 9% extract (9 ml of basil leaf extract in 100 ml of soap volume) with a maceration time of 7 days. The results of the analysis showed that the resulting pH value is 8, the material is insoluble in ethanol 0.46%, free fatty acids 0.32% and the surface tension of soap is 13.52 dyne/cm.
PRODUK GEL HAND SANITIZER SEBAGAI ANTISEPTIK DARI EKSTRAK KULIT JERUK MANIS (Citrus sinensis (L.)) Erika Dwi Oktaviani; Melantina Oktriyanti; Nina Hartati
JEDCHEM (JOURNAL EDUCATION AND CHEMISTRY) Vol 5 No 2 (2023): Jurnal Pendidikan, Pendidikan Kimia, dan Ilmu Kimia
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN MASYARAKAT (LPPM) UNIKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/jedchem.v5i2.3240

Abstract

Various types of bacteria, viruses and fungi will be easier to stick to and thrive on unclean hands. Making people use products that contain antiseptics such as soap and hand sanitizer. However, in general, the basic ingredient for making antiseptics comes from alcohol. The development of antiseptic products can be done with natural ingredients such as using sweet orange peel (Citrus sinensis (L.)). It is known that sweet orange peel (Citrus sinensis (L.)) contains saponin, flavonoid, and tannin compounds which act as antibacterial so that it can be a natural antiseptic ingredient for making hand sanitizer gel. This study aims to determine the effect of maceration time and composition of sweet orange peel extract on antiseptic power in hand sanitizer gel preparations and can produce hand sanitizer products that are in accordance with SNI quality by varying the maceration time of the extract, namely 3 days, 5 days and 7 days the amount of sweet orange peel extract 5%, 10% and 15%. The product analysis of hand sanitizer gel includes organoleptic, homogeneity, pH, density, viscosity, dispersibility and bacteria. Based on the results of the analysis, all samples met the quality of SNI, but the best sample was 15% composition with a maceration time of 7 days. The results of the analysis showed that the pH value was 6, the density was 1.0470 gr/cm3, the viscosity was 578.08 cP, the dispersion was 8.3 cm.
Co-Authors Arta Ulina Br. Purba Erika Dwi Oktaviani Meyci Trisna Nina Hartati Nina Hartati Shella Dwitasari Sofiah Sofiah