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All Journal Open Global Scietific Journal
Daimon Syukri
Department of Food and Agricultural Product Technology, Andalas University
Agriculture, Biological Sciences & Forestry Environmental Science

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The Effect of Heating Temperatures on the Formation of Vanillin from Curcumin Riyana Sunardi; Daimon Syukri; Diana Sylvi; Fauzan Azima
Open Global Scientific Journal Vol. 4 No. 2 (2025): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v4i2.53

Abstract

Background: Food additives are components added to food to change or affect the shape, characteristics, or properties of food products. Vanillin is one of the flavors widely used in food, perfume, and cosmetic industries. Natural vanillin is obtained from Vanilla planifolia through vanilla bean extraction, but this production is limited so that alternative methods, such as chemical synthesis and biotechnological technique, are increasingly used. Curcumin from the rhizomes of turmeric plant (Curcuma longa) can be degraded into vanillin through a degradation process.Aims & Methods: This study aims to explore the degradation process of curcumin into vanillin using ethanol solvents at temperatures of 50, 60, and 70°C. The parameters analyzed were color changes using colorimetry, curcumin content using spectrophotometry, and vanillin content using HPLC.Results: The results show that increasing the treatment temperature caused a significant decrease in curcumin content and an increase in vanillin content. The heating temperature of curcumin affected the curcumin content, although it did not affect the color intensity and vanillin content formed. Vanillin was not formed by heating curcumin at the temperatures of 50, 60, and 70oC. A temperature of 60°C resulted in the formation of significant vanillin content.
Optimization of Essential Oil Formulations for Ultrasonic Diffusers Based on Aroma Profile and Persistence Daimon Syukri; Aisman Aisman; Rini Rini; Aisyah Putri; Luwina Makni Kusuma; Rafifa Putria Dewita; Napassawan Liamnimitr
Open Global Scientific Journal Vol. 5 No. 1 (2026): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v5i1.90

Abstract

Background: Ultrasonic diffusers disperse essential oils without direct heating, making them suitable for aromatherapy. Combining oils with citrus, floral, herbal, and fixative characteristics may produce a more balanced and longer-lasting aroma, although information on optimal formulations for ultrasonic diffusers remains limited.Aims: This study aimed to obtain an optimal essential oil formulation for ultrasonic diffuser products based on aroma preference and persistence.Methods: Seven essential oils (kaffir lime, ylang-ylang, bergamot, rosemary, cajuput, peppermint, and patchouli) were combined into five formulations. Thirty untrained panelists assessed aroma preference and intensity using direct sniffing. Aroma persistence was monitored for 12 hours at three-hour intervals using 10 drops of each formulation in 300 mL of water.Results: Formulation F3 obtained the highest preference score and showed the best aroma persistence. The combination of citrus and floral oils with patchouli as a fixative produced a balanced, favorable, and longer-lasting aroma compared to other formulations.Conclusion: Formulation F3 was identified as the optimal formulation based on aroma preference and persistence. Combining complementary essential oils with patchouli as a fixative shows potential for developing natural essential oil-based ultrasonic diffuser products.
Co-Authors Aisman Aisman Aisyah Putri Diana Sylvi Fauzan Azima Luwina Makni Kusuma Napassawan Liamnimitr Rafifa Putria Dewita Rini Rini Riyana Sunardi