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All Journal Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Jurnal Riset Farmasi
Hisba Cahyani Irawan
Program Studi Farmasi, Fakultas Industri Halal, Universitas Nahdlatul Ulama Yogyakarta
Chemistry Medicine & Pharmacology Public Health

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Ekstraksi Protein Bungkil Sawit serta Karakterisasinya dengan FTIR dan Uji Kjeldahl Amrina Amalia Yogananda; Muhammad Alfian; Listiana Hidayati; Selvia Yulianti; Hisba Cahyani Irawan; Rafly Restu Dwi Saputro; Anggun Cita Cahyani
Jurnal Riset Farmasi Volume 5, No. 2, Desember 2025, Jurnal Riset Farmasi (JRF)
Publisher : UPT Publikasi Ilmiah Unisba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/jrf.v5i2.8207

Abstract

Abstract. Palm kernel cake is a byproduct of the palm oil industry that remains underutilized despite its high content of non-starch polysaccharides and carbohydrate-bound proteins with potential as plant-based biomaterials. This study aimed to extract protein from palm kernel cake and identify its functional groups and protein content using Fourier Transform Infrared (FTIR) spectroscopy and the Kjeldahl method. Protein extraction was carried out using an alkali–acid process involving solubilization with NaOH followed by isoelectric precipitation with HCl. The dried protein extract was analyzed using FTIR to detect characteristic protein absorption bands, while protein content was quantified using the Kjeldahl method. The extraction produced a yield of 9.6%. FTIR spectra showed the presence of Amide I (1650 cm⁻¹), Amide II (1540 cm⁻¹), and Amide III (1230 cm⁻¹) bands, confirming the protein structure within the extract. The Kjeldahl analysis revealed a protein content of 49.27%, which is higher than previously reported values and exceeds the minimum protein requirement of 13% set by the Indonesian National Standard (SNI). These findings demonstrate that palm kernel cake is a promising raw material for the development of plant-derived protein suitable for pharmaceutical and biomaterial applications. Abstrak. Bungkil sawit merupakan produk samping industri minyak sawit yang masih belum dimanfaatkan secara optimal, meskipun mengandung polisakarida bukan pati dan protein terikat yang berpotensi sebagai sumber biomaterial nabati. Penelitian ini bertujuan untuk mengekstraksi protein dari bungkil sawit serta mengidentifikasi struktur fungsional dan kadarnya menggunakan spektroskopi Fourier Transform Infrared (FTIR) dan metode Kjeldahl. Proses ekstraksi dilakukan menggunakan metode alkali–asid dengan pelarutan NaOH dan presipitasi isoelektrik menggunakan HCl. Sampel protein kering dianalisis menggunakan FTIR untuk mendeteksi pita-pita karakteristik protein, sedangkan kadar protein ditentukan secara kuantitatif dengan metode Kjeldahl. Hasil penelitian menunjukkan rendemen protein sebesar 9,6%. Spektrum FTIR memperlihatkan pita Amida I pada 1650 cm⁻¹, Amida II pada 1540 cm⁻¹, dan Amida III pada 1230 cm⁻¹ yang mengonfirmasi keberadaan struktur protein. Uji Kjeldahl menunjukkan kadar protein sebesar 49,27%, lebih tinggi daripada nilai yang dilaporkan pada penelitian sebelumnya dan telah memenuhi standar SNI minimal 13%. Temuan ini menunjukkan bahwa bungkil sawit berpotensi sebagai sumber protein nabati untuk pengembangan aplikasi farmasi dan biomaterial.
KARAKTERISASI FISIK LIP BALM DENGAN EKSTRAK BIJI KURMA SEBAGAI ANTIOKSIDAN DAN PEWARNA ALAMI BUNGA BATAVIA Muhammad Alfian; Muhammad Nurul Hasanudin; Askina Khoirun Nisa; Hisba Cahyani Irawan
Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Vol 11 No 1 (2026): Jurnal Ilmiah Ibnu Sina
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36387/jiis.v11i1.2857

Abstract

The growing demand for cosmetics within the community has spurred innovation in the use of herbal ingredients. Lip balm is one such cosmetic product that can benefit from the incorporation of natural components, including antioxidant compounds and natural dyes. This study aims to formulate a lip balm by integrating date seed extract as an antioxidant and batavia flower extract as a natural dye. The extraction process utilizes the maceration method with 96% ethanol as the solvent, followed by assessing the antioxidant activity through the DPPH method. Variations in the concentration of batavia flower extract in the lip balm formulation are set at 1.2%, 2.5%, and 3.7%, with a fixed date seed extract concentration of 2.5%. The evaluation of the lip balm's quality includes organoleptic tests, homogeneity tests, melting temperature tests, and pH tests. The antioxidant activity test on date seed extract yielded an IC50 value of 30.92 ppm, indicating a classification of strong antioxidant activity. The results for the three lip balm formulations exhibited consistent characteristics, including a pink color, a semi-solid consistency, a pH level range 6.5–6.7, and a melting point within the recommended range (52–57°C). In conclusion, the lip balm formulation incorporating date seed extract and batavia flower extract meets acceptable physical parameters for a lip balm product.
Co-Authors Amrina Amalia Yogananda Anggun Cita Cahyani Askina Khoirun Nisa Listiana Hidayati Muhammad Alfian Muhammad Nurul Hasanudin Rafly Restu Dwi Saputro Selvia Yulianti