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All Journal Oceana Biomedicina Journal Jurnal Dunia Gizi Oceana Biomedicina Journal Jurnal Natural Jurnal Sains dan Kesehatan Darussalam
irfan mustafa
Faculty Of Mathematics And Natural Sciences, Syiah Kuala University
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Earth & Planetary Sciences Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Physics Public Health

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STUDI FORMULASI SABUN CUCI DARI MINYAK JELANTAH DENGAN PENAMBAHAN AIR ASAM SUNTI Adriani, Azmalina; Rinaldi, Rinaldi; Hardiana, Hardiana; Suci, Suci; Mustafa, Irfan
Oceana Biomedicina Journal Vol 3, No 1 (2020): Oceana Biomedicina Journal
Publisher : Universitas Hang Tuah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.001 KB) | DOI: 10.30649/obj.v3i1.38

Abstract

Soap is a cleaning agent made from oil. Coconut oil that has been used is usually discarded as waste (minyak jelantah), with the additionof syringe acid water. Sunti acid water is one of the spices that contains quite high acidic compounds. The purpose of this study was to determine the characteristics of soaps containing Sunti acid water. This research is experimental to formulate laundry soap containing Sunti acid water, with used cooking oil. Soap formulation with Sunti acid water concentration 1.25% (F1), 1.50% (F2) and 1.75% (F3). The formula was evaluated with organoleptic parameters, moisture content, pH, homogeneity, high foam and clean power of soap. The results showed that soap (F1, F2, F3) was solid, brown in color and distinctively smelled of lemon, and the water content was 20.34%; 14.21% and 14.8%, pH ranges from 8-10, not homogeneous, foam height 48-78 cm and can be as a cleaner. So it can be concluded that Sunti acid water and used cooking oil can be formulated in the form of soap and formula 3 is a good formula.            Keywords: Sunti acid water, used cooking oil, soap
The Effect of Additional Presentation Fruit Sari (Diospyros kaki L.) on Hard Candies Azmalina Adriani; Ainna Rahmatika; Raihanatun Raihanatun; Irfan Mustafa
Jurnal Dunia Gizi Vol 3, No 2 (2020): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v3i2.4735

Abstract

Latar belakang: Permen olahan pangan berbahan dasar gula atau sukrosa paling banyak disukai oleh anak-anak contohnya permen keras (hard candy) dibuat dengan proses pemanasan pada suhu tinggi yaitu antara 140-150°C. Tujuan: untuk mengetahui pengaruh penambahan sari buah kesemek pada permen keras. Bahan dan Metode: Jenis penelitian eksperimen  dengan membuat 5 formula permen keras, berbahan sari buah kesemek, air, sukrosa dan daun mint dengan analisis yang dilakukan meliputi organoleptis, kadar air, kadar abu dan pH. Hasil: Analisis organoleptis permen dengan formula 2 lebih diminati oleh panelis. Hasil kadar air kelima formula yaitu F1 (0,435%), F2 (0,53%), F3 (2,005%), F4 (9,555%), dan F5 (19,3%) dengan persyaratan sesuai SNI 3547.1:2008 tidak melebihi 3,5%, hanya formula 4 dan 5 yang tidak memenuhi persyaratan. Kadar abu kelima formula yaitu F1 (0,15%), F2 (0,018%), F3 (0,1545%), F4 (1,1095), F5 (0,104%) dengan persyaratan sesuai SNI 3547.1:2008 tidak melebihi 2,0%. Analisis kelima formula menghasilkan permen dengan pH 5 yang sesuai dengan standar permen 4,5 - 6. Kesimpulan: Penambahan sari buah kesemek berpengaruh terhadap perbedaan organoleptis, kadar air, dan kadar abu permen keras, tetapi tidak mempengaruhi pHnya. Permen formula 2 memiliki kualitas yang baik dan lebih diminati dibandingkan formula lainnya.
Formulasi Sabun Cuci dari Minyak Jelantah dengan Penambahan Air Asam Sunti Azmalina Adriani; Rinaldi Rinaldi; Hardiana Hardiana; Suci Suci; Irfan Mustafa
Denta Journal Kedokteran Gigi Vol 3 No 1 (2020): Oceana Biomedicina Journal Volume 3 Issue (No) 1 January - June 2020
Publisher : Universitas Hang Tuah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soap is a cleaning agent made from oil. Coconut oil that has been used is usually discarded as waste (minyak jelantah), with the additionof syringe acid water. Sunti acid water is one of the spices that contains quite high acidic compounds. The purpose of this study was to determine the characteristics of soaps containing Sunti acid water. This research is experimental to formulate laundry soap containing Sunti acid water, with used cooking oil. Soap formulation with Sunti acid waterconcentration 1.25% (F1), 1.50% (F2) and 1.75% (F3). The formula was evaluated with organoleptic parameters, moisture content, pH, homogeneity, high foam and clean power of soap. The results showed that soap (F1, F2, F3) was solid, brown in color and distinctively smelled of lemon, and the water content was 20.34%; 14.21% and 14.8%, pH ranges from 8-10, not homogeneous, foam height 48-78 cm and can be as a cleaner. So it can be concluded that Sunti acid water and used cooking oilcan be formulated in the form of soap and formula 3 is a good formula.
Formulasi Sabun Cuci dari Minyak Jelantah dengan Penambahan Air Asam Sunti Azmalina Adriani; Rinaldi Rinaldi; Hardiana Hardiana; Suci Suci; Irfan Mustafa
Denta Journal Kedokteran Gigi Vol 3 No 1 (2020): Oceana Biomedicina Journal Volume 3 Issue (No) 1 January - June 2020
Publisher : Universitas Hang Tuah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soap is a cleaning agent made from oil. Coconut oil that has been used is usually discarded as waste (minyak jelantah), with the additionof syringe acid water. Sunti acid water is one of the spices that contains quite high acidic compounds. The purpose of this study was to determine the characteristics of soaps containing Sunti acid water. This research is experimental to formulate laundry soap containing Sunti acid water, with used cooking oil. Soap formulation with Sunti acid waterconcentration 1.25% (F1), 1.50% (F2) and 1.75% (F3). The formula was evaluated with organoleptic parameters, moisture content, pH, homogeneity, high foam and clean power of soap. The results showed that soap (F1, F2, F3) was solid, brown in color and distinctively smelled of lemon, and the water content was 20.34%; 14.21% and 14.8%, pH ranges from 8-10, not homogeneous, foam height 48-78 cm and can be as a cleaner. So it can be concluded that Sunti acid water and used cooking oilcan be formulated in the form of soap and formula 3 is a good formula.
ANALISIS KALSIUM (Ca) PADA BUAH PISANG DENGAN METODE KOMPLEKSOMETRI Azmalina Adriani; Elfariyanti Elfariyanti; Nazila Amelia; Irfan Mustafa
Denta Journal Kedokteran Gigi Vol 5 No 1 (2022): Oceana Biomedicina Journal Volume 5 Issue (No) 1
Publisher : Universitas Hang Tuah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30649/obj.v5i1.73

Abstract

Kalsium merupakan mineral yang paling penting bagi manusia yang berfungsi sebagai pembentukan tulang dan gigi, mengatur pembekuan darah serta mencegah osteoporosis. Kalsium banyak dijumpai pada buah-buahan salah satunya pada buah pisang. Tujuan penelitian untuk mengetahui berapa kadar kalsium yang terkandung dalam buah pisang yang banyak terdapat di Banda Aceh yaitu pisang Awak, pisang Kepok dan pisang Raja Sereh secara Kompleksometri. Pengambilan sampel dilakukan secara purposive sampling.  Perlakuan sampel pisang dengan menentukan kadar abu dan  analisis volumetric secara kompleksometri dengan menggunakan larutan standart Na2-EDTA. Hasil didapat kadar kalsium dari buah pisang  awak pasar Aceh sebesar 0,532 %, pisang awak pasar Lambaro 0,532%, pada buah pisang kepok pasar Aceh sebesar 0,566 %, pisang kepok pasar Lambaro 0,569% dan pada pisang raja sereh pasar Aceh sebesar 0,537 % dan pisang  raja sereh pasar Lambaro 0,549%.  Kadar kalsium yang tertinggi terdapat pada buah pisang kepok. Ini dipengaruhi oleh beberapa faktor salah satunya ialah struktur tanah dan iklim yang berbeda- beda serta tersedianya unsur hara, baik unsur hara makro dan juga unsur hara mikro.
The removal of remazol brilliant blue dyes from liquid waste using nano montmorillonite from bentonite of Bener Meriah Aceh JULINAWATI JULINAWATI; FATHURRAHMI FATHURRAHMI; IRFAN MUSTAFA; DETA RAHMADANTI
Jurnal Natural Volume 22 Number 2, June 2022
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (704.213 KB) | DOI: 10.24815/jn.v22i2.24394

Abstract

Research on the potential of nano montmorillonite as an adsorbent for Remazol Brilliant Blue dye waste has been carried out. Nano montmorillonite was isolated from Bener Meriah bentonite, Aceh, to be used as an adsorbent. The optimum conditions for adsorption of Remazol Brilliant Blue dye using nano montmorillonite occurred at a contact time of 60 minutes, pH 4, and adsorbent mass of 2 grams. The results showed that the adsorption of Remazol Brilliant Blue dye by nano montmorillonite followed the Freundlich isotherm model with R2 = 0.9858. The results of the regeneration test show that the montmorillonite nano adsorbent can be used repeatedly
BIODEGRADABLE PLASTICS FROM A MIXTURE OF LOW DENSITY POLYETHYLENE (LDPE) AND CASSAVA STARCH WITH THE ADDITION OF ACRYLIC ACID Susilawati Susilawati; Irfan Mustafa; Desy Maulina
Jurnal Natural Volume 11, Number 2, September 2011
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (715.228 KB)

Abstract

A research of preparation biodegradable plastics, from LDPE and cassava starch mixture with the addition of acrylic acid, had been conducted. This research purpose to  studied compatibility properties of the material and percent weight loss during the biodegradation test. Optimum weight loss (59,26% ) was showed after 60 days witches LDPE and starch composition ratio 6 : 4 (w/w)  while tensile strength  equal to 0,38 Kgf/mm2.  SEM characterization showed that biodegradation has occurred by  formation of hole in the biodegradable plastic surface. DTA test gave Tg = 130 °C, Tm = 230 °C and Td = 370-450 °C while FT-IR analysis showed that the biodegradable plastics have a chemistry interaction.
BIODEGRADABLE PLASTICS FROM A MIXTURE OF LOW DENSITY POLYETHYLENE (LDPE) AND CASSAVA STARCH WITH THE ADDITION OF ACRYLIC ACID Susilawati Susilawati; Irfan Mustafa; Desy Maulina
Jurnal Natural Volume 11, Number 2, September 2011
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (715.228 KB)

Abstract

A research of preparation biodegradable plastics, from LDPE and cassava starch mixture with the addition of acrylic acid, had been conducted. This research purpose to  studied compatibility properties of the material and percent weight loss during the biodegradation test. Optimum weight loss (59,26% ) was showed after 60 days witches LDPE and starch composition ratio 6 : 4 (w/w)  while tensile strength  equal to 0,38 Kgf/mm2.  SEM characterization showed that biodegradation has occurred by  formation of hole in the biodegradable plastic surface. DTA test gave Tg = 130 °C, Tm = 230 °C and Td = 370-450 °C while FT-IR analysis showed that the biodegradable plastics have a chemistry interaction.
PEMBUATAN KERTAS INDIKATOR ALAMI DARI EKSTRAK BUAH JAMBLANG SEBAGAI PENENTU SIFAT ASAM DAN BASA SUATU LARUTAN: PEMBUATAN KERTAS INDIKATOR ALAMI DARI EKSTRAK BUAH JAMBLANG SEBAGAI PENENTU SIFAT ASAM DAN BASA SUATU LARUTAN Azmalina Adriani; Arina Ahsana; Irma Zarwinda; Irfan Mustafa
Journal of Science and Health Darussalam Vol. 3 No. 1 (2023): Jurnal Sains dan Kesehatan Darussalam
Publisher : Akademi Analis Farmasi dan Makanan Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56690/jskd.v3i1.79

Abstract

Buah Jamblang merupakan buah yang memiliki warna ungu tua, warna ungu pada buah disebabkan oleh antosianin, antosianin merupakan pembentuk pigmen warna merah, ungu dan biru pada tanaman yang dapat dimanfaatkan sebagai indikator alami, yang dapat menggantikan indikator sintesis seperti Methyl orange, Phenolthalein dan Metil merah. Penelitian ini bertujuan untuk membuat kertas indikator asam basa dari ekstrak buah jamblang sebagai pengganti indikator lakmus. Metodelogi penelitian ini adalah Eksperimental Laboratorium. Penelitian dilakukan di Laboratorium Kimia Akafarma Banda Aceh pada bulan Mei 2022. Pengambilan sampel secara total sampling dengan ekstrak buah jamblang yang diperoleh dengan cara maserasi menggunakan etanol 96% sebagai pelarut. Indikator dibuat dari kertas saring yang dicelupkan dalam ekstrak buah jamblang dan dikeringkan. Dilakukan pengujian ekstrak buah jamblang pada sampel jeruk nipis, sprite, cuka, shampo, detergen dan baking soda. Dari hasil diperoleh kertas indikator ekstrak buah jamlang mengalami perubahan warna seperti sprite merah keungguan, jeruk nipis merah, cuka unggu, shampo biru, detergen unggu kebiruan serta baking soda berwarna kuning kehijauan. Berdasarkan hasil penelitian dapat disimpulkan bahwa kertas indikator dari ekstrak buah jamblang dapat digunakan sebagai kertas indikator alami dalam penentuan asam basa.
ANALISA NATRIUM SIKLAMAT DAN NATRIUM BENZOAT PADA LIMUN CAP 36 irfan mustafa; Azmalina Adriani; Elfariyanti; , Fadhillah Azahra
Journal of Science and Health Darussalam Vol. 3 No. 2 (2023): Jurnal Sains dan Kesehatan Darussalam
Publisher : Akademi Analis Farmasi dan Makanan Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56690/jskd.v3i2.102

Abstract

Limun merupakan minuman bersoda yang terdiri dari air, gula, dan bahan tambahan pangan lainnya. Natrium benzoat dan natrium siklamat merupakan salah satu pengawet dan pemanis yang diizinkan penggunaanya dalam makanan dan minuman tercantum dalam Peraturan Kepala BPOM RI Nomor 11 Tahun 2019 Untuk minuman manis bersoda berbasis air berperisa dan berkarbonat adalah 350 mg/kg bahan dan BPOM RI Nomor 36 Tahun 2013 yaitu sebesar 400 mg/kg bahan pada Natrium Benzoat. Metode yang digunakan dalam penelitian yaitu analisa kualitatif dan kuantitatif, Penelitian bertujuan untuk mengetahui ada atau tidaknya serta mengetahui kadar natrium benzoat dan natrium siklamat dalam limun Cap 36. Penelitian dilakukan di Laboratorium Akademi Analis Farmasi dan Makanan, pengambilan sampel dilakukan dengan metode total sampling. Berdasarkan hasil penelitian dari sampel Limun Cap 36 mengandung Natrium Benzoat dengan kadar 25,7% sehingga Natrium Benzoat dinyatakan tidak memenuhi persyaratan Peraturan Kepala BPOM RI Nomor 36 Tahun 2013, tidak mengandung pemanis buatan Natrium Siklamat. Kesimpulan Limun Cap 36 mengandung pengawet yaitu Natrium Benzoat, Limun Cap 36 tidak mengandung Natrium Siklamat atau pemanis.
Co-Authors , Fadhillah Azahra ., Julinawati Adriani, Azmalina Ainna Rahmatika Arina Ahsana Desy Maulina DETA RAHMADANTI Elfariyanti, Elfariyanti FATHURRAHMI FATHURRAHMI Hardiana Hardiana Hardiana, Hardiana Nazila Amelia Raihanatun Raihanatun Rinaldi Rinaldi Rinaldi, Rinaldi Suci Suci Suci, Suci Susilawati Susilawati Zarwinda, Irma