Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Reaksi
H Harunsyah
Politeknik Negeri Lhokseumawe
Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Materials Science & Nanotechnology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
FORMULATION OF VIRGIN COCONUT OIL (VCO) AND ALOE VERA (ALOE VERA l.) AS A POMADE M Maryan Fitra; H Harunsyah; S Salmyah
Jurnal Sains dan Teknologi Reaksi Vol 24, No 01 (2026): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v24i01.9396

Abstract

Developments in the cosmetics industry, particularly in hair care products, have driven the creation of innovative, natural-based formulations that are safe and environmentally friendly. One of the most popular products is pomade, especially among men. However, many pomades available on the market still contain synthetic ingredients that can cause long-term side effects. This study aims to formulate pomade using natural active ingredients, namely virgin coconut oil (VCO) and aloe vera (Aloe vera L.), and to evaluate the effect of varying the volume of these two ingredients on the physical characteristics and total antioxidant content of the product. VCO was used in volume variations of 0; 5; 10; 15; and 20 ml, while aloe vera was used in variations of 0; 2.5; 5; 7.5; and 10 ml. The parameters tested included pH, melting point, ash content, homogeneity, organoleptic properties, and total antioxidants using the DPPH method. The results showed that the addition of VCO and aloe vera affected the physical properties and antioxidant content of the pomade. The best formula was obtained from a combination of 15 ml of VCO and 10 ml of aloe vera, with a pH of 6.5; melting point of 43°C; ash content of 0.08%; and the highest antioxidant content of 1.5350 mg of vitamin C equivalent per gram. Most samples were homogeneous and organoleptically acceptable, except at the highest concentration, which showed heterogeneity. The combination of VCO and aloe vera proved effective in producing a stable pomade. Keywords: Aloe vera, Antioxidant, Natural cosmetics, Pomade, Virgin coconut oil
THE POTENTIAL OF WATERMELON ALBEDO AS A RAW MATERIAL IN THE PRODUCTION OF SHEET JAM Naya Septhiago; Zuhra Amalia; H Harunsyah
Jurnal Sains dan Teknologi Reaksi Vol 24, No 01 (2026): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v24i01.9473

Abstract

Watermelon (Citrullus lanatus) is generally used for its flesh, while the white part of the rind (albedo) is rarely used and often becomes waste. Albedo contains high levels of pectin, making it suitable for processing into food products such as sheet jam, which is an innovative thin sheet of jam that is practical to serve. This study aims to determine the effect of variations in pectin concentration and heating time on the physical and organoleptic characteristics of watermelon albedo sheet jam. The experimental design used a two-factor factorial: pectin concentration (0.5%; 1%; 1.5%; 2%; 2.5%) and heating time (1, 3, 5, 7, 9 minutes) with 25 treatment combinations. The parameters observed included moisture content, pH, syneresis, hardness, and organoleptic properties (color, aroma, taste). The results showed that an increase in pectin concentration and heating time had a significant effect on reducing moisture content, increasing hardness, reducing syneresis, and altering sensory perception. The best treatment was found in the 2.0% pectin and 5-minute heating sample, producing a firm but not too hard texture (247 g), low syneresis (1.82%), moisture content of 17.79%, and pH of 4.7. Watermelon albedo has the potential as a raw material for sheet jam with the right pectin and heating formulation. Keywords: Heating Time, Pectin, Physical Characteristics, Sheet Jam, Watermelon Albedo
Co-Authors M Maryan Fitra Naya Septhiago S Salmyah Zuhra Amalia