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Pemanfaatan Ekstrak Daun Beluntas (Pluchea indica) Sebagai Bahan Aktif Deodoran Spray Alami Maulin Hayatun Qariza; Ratna Sari; Elfiana Elfiana; Ratni Dewi; Nir Fathiya
Jurnal Teknologi Vol 26, No 1 (2026): April 2026
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v26i1.8667

Abstract

Body odor is a common problem experienced by people in tropical climates such as Indonesia. Continuous use of chemical-based deodorants risks causing irritation and other skin disorders, thus driving the need for natural alternatives that are safer and more environmentally friendly. This study aims to obtain the optimal powder size and soaking time in producing beluntas leaf extract as well as the optimal concentration as a spray deodorant. Extraction was carried out through the maceration method with variations in powder size of 60/80, 80/100, 100/120, 120/140 and 140/160 mesh and soaking times of 2, 3, 4, 5 and 6 days. Parameters analyzed included yield, residual solvent content, flavonoid content, and antioxidant activity (IC₅₀). The best extract was then formulated into a spray deodorant with concentrations of 10%, 15%, 20%, 25% and 30%, then tested for physical stability, organoleptic properties, and antibacterial activity against Staphylococcus epidermidis. The results showed that 100/120 mesh powder with a five-day soaking time produced the best extract with a yield of 11.75% and a residual solvent content of 0.73%. The extract contains active flavonoids with very strong antioxidant activity (IC₅₀ = 3.79 ppm). The deodorant formulation with a 25% concentration provided the most optimal physical and antibacterial performance, thus having the potential to be developed as an effective and safe natural deodorant product.
Uji Kadar Flavonoid Dan Aktivitas Antioksidan Pada Ekstrak Kulit Buah Melinjo (Gnetum Gnemon L) Fadhlurrahman Fadhlurrahman; Halim Zaini; Ratni Dewi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8627

Abstract

Melinjo fruit peel waste has various components or compounds that function for the body and can be used for natural food coloring. The compounds found in red melinjo fruit peel are phenolics, flavonoids, lycopene, vitamin C, and β-carotene. The objective of this study was to determine the effect of variations in extraction time and solvent type on flavonoid content and antioxidant activity. This study was conducted by varying the maceration extraction time for 1, 2, 3, 4 and 5 days, the types of solvents used were distilled water and 70% ethanol. The results of melinjo fruit peel extract on the effect of extraction time on both solvents, the longer the extraction time, the better the results. Depending on the type of solvent used, the 70% ethanol solvent produces a more complex extract because ethanol is active in the extraction of flavonoids, and the Aquadest solvent can only extract components that are only soluble in water. The effect of varying the extraction time using the solvent types of distilled water and 70% ethanol on the flavonoid content test showed a maximum increase in flavonoid levels on day 5. And in the antioxidant activity test, the effect of extraction time shows that the longer the extraction the higher the %inhibition, the type of 70% ethanol solvent produces an antioxidant value of 2.42 μg/mL, which is more effective to use because it produces a higher %inhibition compared to Aquadest solvent with a value of 5.45 μg/mL.
Pemanfaatan Daun Sirih Hijau (Piper Betle L.) Sebagai Bahan Baku Pembuatan Oleoresin Dengan Menggunakan Metode Ekstraksi Ultalalah Audadi; Ratni Dewi; Zuhra Amalia
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8622

Abstract

Green betel leaf (Piper betle L.) is a herbal plant that has long been known in Indonesia because it has many medical benefits and other uses in various traditional ceremonies. Ingredients in betel leaves such as essential oils (cavicol, eugenol), flavonoids, and tannins can function as antimicrobials, antifungals, and antioxidants. Betel leaves are very easy to decline in quality so they need to be processed further. One of the efforts to maintain the quality and increase the use value of betel leaves is by processing them into oleoresin. Oleoresin functions as a raw material for adding flavor, aroma, natural preservatives and others. The purpose of this study was to determine the best raw material size, time, and extraction temperature for the oleoresin produced. The process method uses sokletation extraction and then a rotary vacuum evaporator is used to remove the remaining ethanol solvent in the solvent. The solvent used was 70% ethanol with a material and solvent ratio of 1:10 and three factors: raw material size of 9 mesh (2 mm) and 20 mesh (250 μm), time of 120, 135, 150, 165, and 180 minutes, and temperature of 75 and 80oC. Oleoresin obtained was tested including water content, yield, specific gravity, organoleptic (color, aroma, shape), and GC-MS (Gas Chromatography-Mass Spectrometry). Based on the research, the best results were obtained from the value of raw material moisture content of 7.74%, yield of 30%, specific gravity of 1.0196 g/mL, and oleoresin content of 5.10% resulting in greenish brown oleoresin extract in liquid form and has a distinctive aroma of betel leaf.
Co-Authors Agna Safira Yulia Cut Dina Mastura Elfiana Elfiana, Elfiana Elma Agustina Berutu Fadhlurrahman Fadhlurrahman Halim Zaini, Halim Lukman Hakim Maulin Hayatun Qariza Muhammad Fiqih Alif Utama Muhammad Yunus Nahar Nahar Nir Fathiya Ratna Sari Ratna Sari Ridwan Ridwan Sariadi Sariadi Teuku Rihayat Ultalalah Audadi Wahidin, Teuku Raja Wendri Eko Nopri Zuhra Amalia