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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Indonesian Journal of Chemical Studies (Indones. J. Chem. Stud.)
Gunawan, Desdy Hendra
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Agriculture, Biological Sciences & Forestry Chemistry

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Formulation and Characterization of Herbal Solid Soap Enriched with Cinnamon (Cinnamomum burmanii) and Aloe vera Peel Extracts Narsih; Indrastuti, Y. Erning; Gunawan, Desdy Hendra; Saniah; Pratama, Borneo Satria
Indonesian Journal of Chemical Studies Vol. 4 No. 1 (2025): Indones. J. Chem. Stud., June 2025
Publisher : Indonesian Scholar Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55749/ijcs.v4i1.66

Abstract

This study aims to develop a solid soap formulation using natural ingredients by combining cinnamon (Cinnamomum burmanii) extract and Aloe vera peel extract, which are known for their antibacterial, antioxidant, and moisturizing properties. The research involved several stages, including the extraction of cinnamon and Aloe vera, soap formulation with varying cinnamon and Aloe vera extract concentrations, and testing of physicochemical properties and antibacterial activity against Escherichia coli. The formulated soaps were evaluated for moisture content, free alkali levels, pH, foam stability, antibacterial inhibition zones, and skin irritation. The results showed that increasing the concentrations of cinnamon and Aloe vera peel extracts significantly affected the soap’s characteristics. The optimal formulation was obtained with 15% cinnamon extract and 6% Aloe vera peel extract (A3B3), yielding a moisture content of 2.44%, free alkali content of 1.70%, pH of 11.8, and an antibacterial inhibition zone of 1.28 mm, without any skin irritation. FTIR analysis identified functional groups such as aldehydes, alkanes, aromatics, and hydroxyls, which were associated with the bioactive compounds responsible for antibacterial and moisturizing effects. The presence of cinnamaldehyde in cinnamon and saponins in Aloe vera contributed to the soap’s enhanced antimicrobial and skin-conditioning properties. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis identified key functional groups responsible for the soap’s bioactivity. These findings suggest that incorporating herbal extracts into soap formulations can improve their functional benefits, making them a promising alternative for natural skincare products with antibacterial protection and skin health benefits.
INOVASI OLAH PANGAN DARI PISANG DI DESA SUI. BATANG KALIMANTAN BARAT Gunawan, Desdy Hendra; Salim, Ridwan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 9 No 2 (2018)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v9i2.1199

Abstract

Pisang merupakan komoditi lokal Desa Sui. Batang Kalimantan Barat yang berpotensi untuk dikembangkan dalam meningkatkan ekonomi masyarakat. Selama ini masyarakat Desa Sui. Batang memilih menjual pisang segar karena kurangnya pengetahuan dan ketrampilan untuk mengolah pisang menjadi produk pangan yang menarik, berkualitas dan bernilai ekonomi. Kegiatan pengabdian kepada masyarakat menjadi wadah pendidikan dan peningkatan ketrampilan yang tepat bagi daerah pedesaan. Pendekatan individu dan penyederhanaan materi menjadi metode dalam pelaksanaan kegiatan ini. Memberikan informasi teknologi pasca panen pisang, peluang usaha dan pelatihan dalam mengolah pisang sebagai inovasi olah pangan pisang diharapkan dapat membentuk masyarakat Desa Sui. Batang yang kreatif, inovatif dan produktif dalam memperdayakan potensi komoditi lokal. Masyarakat Desa Sui. Batang yang memilik i ketrampilan dalam sebagai inovasi olah pangan pisang merupakan usaha untuk mencapai masyarakat yang sejahtera.
Co-Authors Indrastuti, Y. Erning Narsih Pratama, Borneo Satria Salim, Ridwan Saniah