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All Journal BERKALA SAINSTEK Unistek: Jurnal Pendidikan dan Aplikasi Industri REACTOR : Journal of Research On Chemistry And Engineering JIMTEK Prosiding Seminar Nasional Rekayasa dan Teknologi (TAU SNAR- TEK) Expectation: Journal of Islamic Education Management (JIEM)
Nurlatifah, Ismi
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Religion Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Mathematics Physics Other

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Journal : BERKALA SAINSTEK

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The Utilization from Glucomannan of Porang Flour (Amorphophallus Muelleri Blume) as a Raw Material for Making an Edible Film Nurlatifah, Ismi; Amyranti, Mutia
BERKALA SAINSTEK Vol 11 No 3 (2023)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v11i3.38122

Abstract

Porang (Amorphophallus Muelleri Blume) is a type of tuber that contains various nutrients, especially glucomannan. Besides as being a source of food, the high content of glucomannan can also be used as an alternative for making edible films, because it contains mannan polymers which have the ability to form fine and crystallized fibers. The purpose of this research is to determine the potential of glucomannan in porang tuber flour as a basis for making edible films. Glucomannan used with various variations (3, 6 and 9 grams). The first stages used were testing porang tuber flour and then made edible film base by carrying out various chemical analyzes based on the Japanesse Industrial Standard method. The results showed that the acquisition of water, ash and protein sequentially was 11.782%, 1.821%, 6.275% which conform to the SNI 7939;2013 standards. The 3 gram variation and 0.087 mm thickness of Glucomann showed the best water resistance value of 20.34%. The biodegradability test showed that the 6 grams variation of glucomannan had the best degradation ability, that is 100% for 12 days.
The Making of Liquid Soap Based on Used Cooking Oil with An Addition of Starfruit Extract (Averrhoa Carambola L.) as an Antioxidant Agustine, Dine; Nurlatifah, Ismi; Choirunnisa, Shaquariza Faiz Indra
BERKALA SAINSTEK Vol 11 No 1 (2023)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v11i1.38096

Abstract

The used cooking oil is a waste that can damage environmental sustainability if its disposed of directly without processing. One of the utilization of it, is as a raw material for making the liquid soap. Sweet starfruit (Averrhoa Carambola L.) is known have a potential as a source of natural antioxidants due to its high vitamin C content, flavonoid content and phenolic compounds. This study aims to determine the effect of adding sweet starfruit extract with variation of concentrations 8%, 10% and 12% on used cooking oil-based liquid soap and to analyze the characteristics of the resulting soap. The results showed that the organoleptic tests (shape, odor, color, water content and foaming power) met the SNI standards 06-3352-2016 which were quite good. The addition of sweet starfruit extract with a concentration of 12% was the most effective as an antioxidant.
Co-Authors Agustina, Mistiyawati Eka Agustine, Dine Amyranti, Mutia Arlianti, Lily Chairunisa, Chairunisa Choirunnisa, Shaquariza Faiz Indra Ismi Nurlatifah Jamil, Zamzam Lukmanul Kanya Riyadi, Giska Ratih Kurniasari Siti Maftukhah Siti Patimah, Tati Zhafirah, Farhah