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All Journal Jurnal Ilmu Dasar International Journal Of Science, Technology & Management (IJSTM)
Julia Reveny
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Transportation

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Utilization Of Glycerol By Product From Transesterification Of Waste Cooking Oil As A Cosurfactant In Nanocream Preparation Rani, Zulmai; Julia Reveny; Urip Harahap
International Journal of Science, Technology & Management Vol. 2 No. 4 (2021): July 2021
Publisher : International Journal of Science, Technology & Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v2i4.264

Abstract

Waste cooking oil (used cooking oil ) is oil derived from leftover cooking oil for frying food. Waste cooking oil is still considered as waste by some people and waste cooking oil that should not be suitable for consumption is sometimes still widely reused in food processing, this can endanger health and reduce the nutritional value of food. In order to be used and have economic value, it is overcome by synthesizing waste cooking oil into glycerol so it can be used as cosurfactant. Besides as cosurfactant, this waste cooking oil glycerol also can be used for various chemical industies, foods, cosmetics, and pharmaceuticals industries. For cosmetic preparation, it can make a nanocream preparation. The purpose of this research was to utilize waste cooking oil into a glycerol which is used as a cosurfactant, to characterize the synthesis results based on IR Spectroscopy data and to formulate it to nanocream preparation. The research was conducted in an experimentally by making glycerol from side product of waste cooking oil. Separating glycerol process conducted by transesterification reaction. Glycerol of waste cooking oil by product was characterized with IR Spectroscopy and evaluated include organoleptic, glycerol contents, density, viscosity, ash content, and moisture content. Formulation of nanocream preparation using 30% of Tween 80 as surfactant, glycerol by-product as cosurfactant 7,5% concentration, and 20% of VCO as oil phase. The nanocream preparation was measured for its particle size with the aim of being able to determine the particle size of the formula to form nanoparticle size. The results showed that glycerol of waste cooking oil by product shows the presence of OH, CH-aliphatic, C=O carbonyl and C-O. particle size of nanocream preparation obtained was 397,76 nm. Based on the result of this research, the conclusion is glycerol of waste cooking oil by-product can form nano size with presence of glycerol as cosurfactant. The particle size of the nanocream preparation obtained was still in the nanocream requirement range, namely 20-500 nm.
Antimicrobial Activity of the Extract and Fraction of Red Betel Leaf (Piper betle Linn.) Julia Reveny
Jurnal ILMU DASAR Vol 12 No 1 (2011)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.011 KB)

Abstract

Antimicrobial activity of ethanolic extract of red betel leaf (Piper betle Linn.), n-hexane fraction and ethyl acetate against Staphylococcus aureus, Escherichia coli and Candida albicans had been carried out. Red betel leaf powder was extracted with 80% ethanol, followed fractionate with n-hexane and ethylacetate. The result was tested in vitro with agar diffusion method using a steel cylinder. Phytochemical screening test was performed to betel leaf powder, while the extract and each fraction were tested with antimicrobial activity in vitro. The thin layer chromatography (TLC) was performed with stationary phase silica gel GF 254 and moving phase of n-hexane: ethyl acetate (8:2), (7:3), (6:4), (5:5) toluene: ethyl acetate (6:4), chloroform: methanol (7:3). Phytochemical screening result indicated the presence of glycosides, triterpenoids/steroids, flavonoids, tannins and anthraquinon. Both of 80% ethanol extract and fractions of red betel leaf (Piper betle Linn.) have antimicrobial activity with Minimum Inhibitory Concentration (MIC) of ethanol extract 80% against Staphylococcus aureus, Escherichia coli and Candida albicans are 2.5%, 2.5%, 10%. The n-hexane fractions were 20%, 15%, 10% and the ethyl acetate fractions are 2.5%, 1%, 2.5%, while the water fraction did not show any antimicrobial effects. The ethanol extract indicated a higher inhibitory effect in Escherichia coli, while the ethyl acetate fraction showed a higher effect on Staphylococcus aureus and Candida albicans. The TLC results showed the presence of terpenoids/steroids, flavonoids, and tannins in ethanol extract, tannin and flavonoid in ethyl acetate, terpenoid/steroids in n-hexane fraction.
Co-Authors Urip Harahap Zulmai Rani