Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Ngatirah
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, INSTIPER Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pembuatan Shampo Berbahan Baku Minyak Kelapa dengan Penambahan Infused Oil Bunga Kenanga Febri Kusuma; Ngatirah; Reni Astuti Widyowanti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2280

Abstract

The purpose of this research is to find out: (1) To find out the effect of the proportions of coconut oil and Cananga odorata on the characteristics of shampoo, (2) To find out the effect of adding Cananga odorata infused oil on the characteristics of shampoo, (3) To find out composition the proportions of coconut oil and Cananga odorata and the addition of Cananga odorata infused oil produced a shampoo with the highest preferrence score. This research uses a Complete Block Design (RBL) with two factors and two replications. The first factor is the ratio of coconut oil and cananga odorata in making cananga odorata infused oil with 3 levels, namely 120:20 grams (6:1), 160:20 grams (8:1), and 200:20 grams (10:1), while the second factor is the addition of Cananga odorata infused oil, namely 30 grams, 40 grams and 50 grams. The results showed that: (1) the proportions of coconut oil and Cananga odorata oil affected the cleaning power and aroma organoleptic, but did not affect the pH, foam stability, density, viscosity and color and texture organoleptic. (2) The addition of Cananga odorata infused oil affected the viscosity, cleaning power and color organoleptic, but did not affect the pH, foam stability, density and aroma and texture organoleptic. (3) The overall preferences for shampoo was in the neutral category for all treatments, with the highest value of 3.76 at the proportion of coconut oil and Cananga odorata 200:20 grams with the addition of 40 grams of Cananga odorata infused oil.
Co-Authors Febri Kusuma Reni Astuti Widyowanti