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All Journal Paradigma: Jurnal Masalah Sosial, Politik, dan Kebijakan JURNAL SIMBOLIKA: Research and Learning in Communication Study Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Magister Pendidikan IPA Indonesian Journal of Pharmaceutical and Clinical Research
Sumaiyah
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Journal : Indonesian Journal of Pharmaceutical and Clinical Research

 1 
Preparation and Characterization of Dextrin in Xanthosoma sagittifolium (L.) Schott Starch with Acid Catalyst and Enzymatic Methods Sumaiyah; Wiliantari, Selvia; Karsono
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 2 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (759.853 KB) | DOI: 10.32734/idjpcr.v1i2.346

Abstract

Abstract. Taro produces carbohydrate. It has the potential as a substitute material for wheat and rice or as diversification into food and raw materials for pharmaceutical industrial. The aim of this study is to prepare and characterize dextrin in Xanthosoma sagittifolium starch with acid catalyst and enzymatic methods. Xanthosoma sagittifolium was mashed and decanted with distilled water. Dextrin was made by acid catalyst method using HCl 1 N and enzymatic method using α-amylase enzyme. Dextrin was characterized and tested according to the Indonesian National Standard (SNI) 01-2593-1992. The results showed that the yield from acid catalyst and enzymatic methods are 41.73 % and 67.10 %, respectively. The color test showed that dextrin from acid catalyst method is yellowish whereas the enzymatic method gives white dextrin. The qualitative test with lugol solution gives brownish purple dextrin. The characteristic of 80 mesh fineness for dextrin fabricated by acid and enzymatic methods are 94.7 % ± 0.06 and 93.96 % ± 0.02 respectively. Dextrin obtained from acid catalyst has higher water content (8.79 % ± 0.15) than dextrin from enzymatic methods (7.62 % ± 0.23) as well as dextrin from acid catalyst has higher the ash content (0.45 % ± 0.02) than dextrin from enzymatic method (0.42 % ± 0.04). Dextrin made from enzymatic method has higher solubility in cold water (63.09 % + 0.1) than dextrin from acid catalyst method (57.47 % ± 0.25). Dextrose equivalent for dextrin produced is 13.65 ± 0.36 and 15.31 ± 0.46 for acid catalyst and enzymatic methods. Melting points for dextrin obtained from acid catalyst and enzymatic methods are 185 oC ± 0.57 and 182 cC ± 0.57 respectively. Acidity degree of dextrin fabricated from acid catalyst and enzymatic methods are 2.86 ± 0.23 and 4.39 ± 0.4. The research shows that the characterization of dextrin by acid catalyst and enzymatic methods meet the quality requirements for Indonesia National Standard (SNI) 01-2593-1992. Key words: Taro, dextrin, acid catalyst method, enzymatic method
Formulasi dan Uji Aktivitas Anti-aging Sediaan Hand Cream yang Mengandung Ekstrak Etanol Kulit Buah Nanas (Ananas comosus (L.) Merr.) Sumaiyah; Gulo, Jevon Three Kartika
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 7 No. 1 (2024): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v7i1.17790

Abstract

Hand skin that is often exposed to the sun easily loses moisture and is more rough. Hand cream is a care product that is applied to the palms and backs of the hands that can help restore hydration and skin function due to dry and rough skin. Pineapple peel contains flavonoids, vitamin C, and bromelain enzymes that has potential to be formulated into anti-aging preparations. This research aims to formulate ethanol extract of pineapple peel (Ananas comosus (L.) Merr.) into hand cream and to test the effectiveness as anti-aging agent. This research included making extracts by percolation method using 70% ethanol solvent, testing the antioxidant activity of pineapple peel extract using DPPH method, and hand cream formulations with the addition of pineapple peel extract with respective concentration of 0% (F0), 5% (F1), 7.5% (F2), and 10% (F3). Evaluation of hand cream preparations included organoleptic test, homogeneity, emulsion type, pH, viscosity, and physical stability at room temperature storage for 12 weeks and cycling test. Anti-aging effectiveness testing was carried out during the 4 weeks treatment period, by measuring parameters such as moisture, pores, blemishes and wrinkles on the skin of the backs of volunteers' hands which were measured once a week using a skin analyzer. The results of the antioxidant activity test of the ethanol extract of pineapple peel were included in the strong category with an IC50 value of 88.21 µg/mL. The hand cream preparation produced was homogeneous, O/W emulsion type, pH value 5.09-6.56, viscosity value 4086.76-6104.96 cPs, stable during 12 weeks of storage at room temperature and stable in the cycling test for 4 weeks. Hand cream preparations with a concentration of 10% have better effectiveness than 0%, 5% and 7.5% which results in an average percent moisture recovery of 77.60%, pores 62.92%, blemishes 55.65%, and wrinkles 45.92%.
Co-Authors Aminah Dalimunthe Anggi Wiraning Palupi Assyari Abdullah Desy Mairita Djendakita Purba Gulo, Jevon Three Kartika Hanum, Tengku Ismanelly JAYUS Karsono Latifha Padlani Maha, Hetty Lendora Masfria Muhammad Ramadhan Nazhifah, Nazhifah Nurfitriani Priwitaningrum, Dwi Lestari Santi Farmasari Situmorang, Sarah Melati Putri Wiliantari, Selvia Zulfa Aulia Hasni