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All Journal Journal Healthy Purpose Jurnal Teknologi Pangan dan Industri Perkebunan
Oileri Tikirik, Wita
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Agriculture, Biological Sciences & Forestry Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Journal : Jurnal Teknologi Pangan dan Industri Perkebunan

 1 
IDENTIFIKASI KADAR ALKOHOL DALAM TONER PEMBERSIH WAJAH MENGGUNAKAN GC-FID Said, Alga; Oileri Tikirik, Wita; Sahrianti, Nini; Tarnoto, Tenny
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1395

Abstract

Facial toner is a liquid that is used to freshen the face and clean remaining dirt, used after washing the face with cleansing soap. In addition, facial toner also functions to balance the pH of facial skin which tends to be alkaline due to cleansing soap. However, who would have thought that facial cleansing toner contains alcohol. This research used a total sampling technique carried out at the Stikes Andini Persada Mamuju Laboratory where the population was the same as the number of samples, namely 3 samples, which was carried out in July-October 2023. The conclusion of the research on identifying the ethanol content of facial cleansers circulating in Mamuju City using GC-FID is that based on the results of organoleptic observations of 3 samples, they have a liquid texture, as well as different colors and odors, but they are all the same as the characteristics of alcohol, the results of the observations using reagents, there were 3 samples that were positive for containing alcohol, and the results of testing using gas chromatography (GC-FID) showed that the samples contained alcohol but the levels were below 5%, but sample Y contained 12% alcohol & sample Z contained 15% alcohol. So it is recommended that people be more careful when using facial cleansing toners, especially facial cleansing toners that do not have BPOM permission.
Uji Kualitatif Kandungan Asam Pada Kosmetik dan Bahan Pangan Menggunakan FeCL3 Oileri Tikirik, Wita; Fakhrurosi, Fakhrurosi; Ibrahim, Ibrahim; Mijra, Mijra; Erza Rahma Kartini, Ade; Yunika, Hilma; Ayu Lestari, Nesti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1464

Abstract

This research aims to carry out qualitative tests on the acid content of four different samples, namely MBK Powder, Salicyl Powder, Citric Acid, and Soy Sauce, using FeCl3 as a reagent. This method is used to identify the presence of certain acid compounds in these samples. The samples were tested by adding FeCl3 solution to the sample solution. Color changes that occur are observed and recorded. The observed reactions are considered indicators of the presence of certain acids in the sample. The results of the study showed that MBK powder, salicyl powder and soy sauce showed significant color changes after being reacted with FeCl3. This color change indicates the presence of phenolic compounds, including salicylic acid in these samples. However, in the Citric Acid sample, there was no significant color change, indicating that citric acid does not react typically with FeCl3 in the context of this qualitative test. This research provides an important contribution in understanding the chemical content of various types of samples and shows that qualitative tests using FeCl3 can be an effective method for detecting the presence of phenolic compounds in samples of MBK Powder, Salicyl Powder and Soy Sauce.
Uji Kualitatif Kandungan Rhodamin-B Dalam Saus Sambal Yang Beredar Di Pasar Baru (Regional) Mamuju Oileri Tikirik, Wita; Afdaliah, Zulfah; Nur, Akbar; Tarnoto, Tenny; Sahrianti S, Nini
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1471

Abstract

Rhodamin-B is harmfrul to human health because of its chemical properties and heavy metal contains chlorine compounds (Cl).Cholorine compounds are halogen compounds that are dangeraous and reactive if ingested, these commpounds will try to achieve stabiliy un the body by binding to other compounds in the body, this is what is toxis to the body. This resereach is a qualitative descriptive study with laboratory testing using the Rhodamin test kit Rhodamin-B to determine the presence or absence of Rhodamin-B content in chill sauce circulationg in the baru mamuju market. The results of this study indicate that 4 sampels of chili sauce circulationg in baru (Regional) mamuju were declared not no contain Rhodamin-B. It is recommended that furthere research be investigated by further testing method namely quantitative test.
Co-Authors Afdaliah, Zulfah Asmira Ayu Lestari, Nesti Erza Rahma Kartini, Ade Fakhrurosi, Fakhrurosi Ibrahim Ibrahim Kadek Dwi Swarjana, I Mijra, Mijra Nur, Akbar Sahrianti S, Nini Sahrianti, Nini Said, Alga Tarnoto, Tenny Yunika, Hilma