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Achmad, Zubaidi
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Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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MAKING SOAP FROM DURIAN FRUIT PEEL EXTRACT Arsa, Abdullah Kunta; Achmad, Zubaidi
Journal TECHNO Vol. 7 No. 2 (2021): November
Publisher : Universitas Pembangunan Nasional Veteran Yogayakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/journal techno.v7i2.6344

Abstract

Antibacterial bath soap is one of the liquid cleansing preparations made from basic ingredients and is used to clean the skin with the main benefit of effectively killing bacteria and other types of microorganisms so as to minimize skin irritation. Durian fruit skin contains alkaloids, flavonoids, steroids, triterpenoids, and tannins as antibacterial compounds and saponins that can produce foam in water. The main objective of this research is to formulate antibacterial bath soap from durian fruit peel extract. This type of research is an experiment, carried out by Soxhlet extraction of durian skin using 20%, 40%, 60%, 80%, and 96% methanol as solvent. The antibacterial bath soap formula was made at a concentration of 25% durian skin extract including formulas F, G, H, I, and J using a differentiating ingredient, namely the durian skin extract, and was tested for physical and chemical evaluations including organoleptic, homogeneity, pH, foam height, and irritation test. For the results of the remaining durian skin extract, organoleptic tests will be carried out which include  texture, color, and the presence or absence of fungi on the storage time of durian skin extract. The results showed that antibacterial bath soap from durian peel extract had met the requirements for a stable physical-chemical evaluation test which included pH, foam height, and irritation test as well as organoleptic and homogeneity tests for formula F.
EXTRACTION OF NATURAL COLOR OF BUTTERFLY PEA (CLITORIA TERNATEA L) WITH VARIABLES pH-TEMPERATURE AND CONCENTRATION FOR FOOD COLORING Sugiarto, Bambang; Rirung, Yustin; Ardiyani, Anita Nur; Achmad, Zubaidi
Journal TECHNO Vol. 8 No. 1 (2022): Mei
Publisher : Universitas Pembangunan Nasional Veteran Yogayakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/journal techno.v8i1.6364

Abstract

Anthocyanins are chemical compounds contained in a plants. Anthocyanin pigments are water soluble and have pink, red, purple, blue, and yellow colors. Anthocyanins act as a natural food coloring in the form of dry powder or concentrated liquid. The production of anthocyanins from butterfly pea as a natural dye is currently not maximized yet. The anthocyanin extraction process in this study was carried out by heating the butterfly pea using aquadest as a solvent. The purpose of this study is to find the optimum conditions for extracting anthocyanins from butterfly pea, to learn the effect of temperature and pH on the absorbance and color values of the butterfly pea extract with distilled water, as well as its application as a natural dye in food. In this study, it was found out that the optimum concentration was obtained at a ratio of 15 grams:500 ml (weight of butterfly pea:solvent volume) at pH 4. This proves that the concentration will increase along with the increase in the absorbance value. The optimum concentration value occurs at a temperature of 60°C. While the lowest transmittance value was obtained in the sample with a ratio of 15 grams: 500 ml (weight of telang flower: volume of solvent) at pH 4 and a temperature of 60°C. This proves that the transmittance value is inversely proportional to the concentration value. The butterfly pea extract that obtained at pH 4 produced a bluish purple color, pH 5 produced a purplish blue color, pH 6 produced a light blue color, pH 7 produces a blue color, pH 8 produces a bluish green color, and pH 9 produces a green color.
Turmeric Dryer (Curcuma domestica Valet) Using a Vacuum Oven Achmad, Zubaidi
Journal TECHNO Vol. 8 No. 2 (2022): November
Publisher : Universitas Pembangunan Nasional Veteran Yogayakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/journal techno.v8i2.8240

Abstract

Turmeric (Curcuma domestica Valet), known as Curcuma longa, is a type of spice that is well known among Indonesians. Turmeric contains a variety of compounds such as curcumin, which is sensitive to high temperatures. It is possible to conduct further research to improve drying outputs based on the curcumin concentration in turmeric. This study aims to establish the optimum conditions for drying turmeric (Curcuma Domestica Valet) in a vacuum oven with variable such as pressure, temperature, and drying duration. This study uses turmeric that has been peeled, rinsed, thinly sliced, and weighed around 15 grams before being tested for water content and initial curcumin content. The turmeric is dried in a vacuum oven, and after one hour the dried turmeric is weighed and its water content and curcumin contents are analyzed. Based on the results of this study, the optimum condition for drying in a vacuum oven are at a pressure of 0,5013 Atm with a water content of 71,78% and a curcumin content of 1,54%, as well as at a temperature of 70 oC with a water content of 33,20% and a curcumin content of 2,64%.
Co-Authors Al Maqsidi, Muhammad Ariq Ardiyani, Anita Nur Arsa, Abdullah Kunta Bambang Sugiarto Diyar Kholisoh, Siti Hadi, Faizah Kuntaarsa, Abdullah Muhamad Maulana Azimatun Nur Purwo Subagyo Putri, Wilda Ayu Rirung, Yustin Siti Diyar Kholisoh, Siti Diyar Tunjung Wahyu Widayati