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R Ridwan
Politeknik Negeri Lhokseumawe
Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Materials Science & Nanotechnology

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FORMULATION OF A SEAWEED-BASED (Eucheuma cottonii) MOUTHWASH WITH THE ADDITION OF CHITOSAN Abdul Khalid; R Ridwan; F Fachraniah
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.v24i01.10995

Abstract

This study aims to determine the effect of red seaweed ( Eucheuma cottonii ) extract and chitosan concentration on the quality of natural mouthwash. Seaweed extract was obtained through a maceration method using 70% ethanol and formulated with variations in seaweed weight of 40–60 grams and chitosan concentration of 0.6–1.4%. The parameters tested included pH, specific gravity, organoleptic, and antioxidant activity. The results showed a pH value ranging from 6.0–6.9, a specific gravity of 1.0716–1.0884 g/mL, and antioxidant activity indicating the potential of red seaweed bioactive compounds. The organoleptic test results showed that the best formulation was obtained with 40 grams of seaweed extract and 0.6% chitosan with the highest level of panelist preference. Based on the results of the study, red seaweed extract and chitosan have the potential to be used as active ingredients in natural mouthwash formulations. Keywords: mouthwash, Eucheuma cottonii, chitosan, antioxidants.
INNOVATION IN EDIBLE FILMS BASED ON SEAWEED CARRAGEENAN (Eucheuma Cottonii), CHITOSAN, AND SPENT COFFEE GROUNDS EXTRACT AS AN ENVIRONMENTALLY FRIENDLY PACKAGING ALTERNATIVE Luthfi ' Auni; R Ridwan; Teuku Rihayat
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.v24i01.10960

Abstract

The increasing use of plastic for food packaging poses environmental problems because it does not degrade naturally. This study aims to develop an edible film based on carrageenan from seaweed (Eucheuma cottonii), chitosan, and coffee grounds extract as an environmentally friendly packaging alternative, as well as to determine the effect of adding chitosan and coffee grounds extract on the quality of the edible film. The method used was solvent casting with variations in chitosan (0.12–0.27 g) and coffee grounds extract (0.6–1.5 g). Characterization included thickness testing, Water Vapor Transmission Rate (WVTR), biodegradation, Scanning Electron Microscopy (SEM), and Fourier Transform Infrared (FTIR) analysis. The results showed that the thickness of the edible films ranged from 0.03 to 0.13 mm and met the Japanese Industrial Standard (JIS) (0.25 mm). The WVTR values ranged from 128.66 to 315.50 g/m²/day, while biodegradation ranged from 2.61 to 32.59%. FTIR analysis revealed the presence of characteristic functional groups of carrageenan, chitosan, and coffee grounds extract without the formation of new functional groups, indicating physical interactions among the components. Meanwhile, SEM results showed a relatively compact surface morphology of the edible film in the optimal formulation. The best formulation was obtained by adding 1 g of coffee grounds extract and 0.20 g of chitosan, with the lowest WVTR value of 128.66 g/m²/day and the highest biodegradation rate of 32.59%. The results of the study show that the combination of chitosan and coffee grounds extract can improve the quality of edible films, making them a potential alternative for environmentally friendly food packaging. Keywords: Biodegradation, Edible Film, Carrageenan, Chitosan, WVTR.
PRODUCTION OF NATURAL BIOACTIVE COMPOUNDS FROM RED SEAWEED (EUCHEUMA COTTONII) USING MACERATION METHOD AS AN ADDITIVE FOR MOUTHWASH Nurul Febrina; R Ridwan; Reza Fauzan
Jurnal Sains dan Teknologi Reaksi Vol 23, No 02 (2025): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v23i02.10964

Abstract

This study aims to produce natural bioactive compounds from red seaweed (Eucheuma cottonii) through the maceration method, applied as an additive in mouthwash formulations. The experimental variations included seaweed weight (40 g, 45 g, 50 g, 55 g, and 60 g) and ethanol concentration (70%, 75%, 80%, 85%, and 90%) as the solvent. The observed parameters consisted of total antioxidant content, pH, specific gravity, and organoleptic tests covering color, aroma, and taste. Determination of total antioxidant content was carried out using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, with results expressed in mg VCE/g (milligrams of vitamin C equivalent per gram of extract). The best results were obtained with the combination of 40 g of seaweed and 70% ethanol, yielding an antioxidant content of 2.16 mg VCE/g, stable pH and specific gravity values, as well as the highest organoleptic scores. These findings indicate that Eucheuma cottonii has potential as a source of natural bioactive compounds for formulation in safe and effective mouthwash products. Keywords: Eucheuma cottonii, Antioxidant, Maceration, Ethanol, Mouthwash. 
PROUCTION OF SOLID SOAP COMBINING VIRGIN COCONUT OIL AND OLIVE OIL USING KETAPANG LEAF EXTRACT AS AN ANTIOKSIDAN Sukma Maulisa; Reza Fauzan; R Ridwan
Jurnal Sains dan Teknologi Reaksi Vol 23, No 02 (2025): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v23i02.10979

Abstract

Solid soap is a widely used cleaning product and can be formulated with the addition of natural ingredients as antioxidants. This study aims to examine the effect of variations in the volume of Terminalia Catappa leaf extract, virgin coconut oil, and olive oil on the quality of the solid soap produced. The independent variables used were variations in the ketapang leaf extract of 1.63 mL; 1.95 mL; 2.3 mL, virgin coconut oil of 21 mL; 25 mL; 28 mL and variations in the volume of olive oil of 29 mL; 30 mL; 31 mL. The tests carried out included pH, water content, free fatty acids, free alkali, organoleptic tests, and antioxidant activity using the DPPH method. The results of the study obtained the best solid soap with a composition of 2.3 mL ketapang leaf extract, 21 mL virgin coconut oil, and 29 mL olive oil with a pH of 9.6, water content of 4.13%, free fatty acids of 1.025%, free alkali of 0%. Antioxidant activity was analyzed using a UV-VIS spectrophotometer. The analysis showed a total antioxidant content of 1.2253 mg VCE/g. Based on the data obtained, it can be concluded that the solid soap produced meets the Indonesian National Standard (SNI). Keywords: Antioxidant, DPPH, Ketapang Leaf Extract, Virgin Coconut Oil, Olive Oil, Solid Soap.
Co-Authors Abdul Khalid F Fachraniah Luthfi ' Auni Nurul Febrina Reza Fauzan Sukma Maulisa Teuku Rihayat