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The Effect of Temperature on Formaldehyde Migration and the Validation of Analytical Methods Used in Herbal Plastic Packaging Nisma, Fatimah; Riyanti, Hurip Budi; Julanda, Delta
Jurnal Kefarmasian Indonesia VOLUME 13, NUMBER 2, AUGUST 2023
Publisher : Pusat Penelitian dan Pengembangan Biomedis dan Teknologi Dasar Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/jki.v13i2.6611

Abstract

Plastic as food packaging has been the subject of extensive research, but plastic as packaging for herbs does not yet exist. As an additive, plastic made from the monomer and urea-formaldehyde is utilized. At elevated temperatures, formaldehyde can decompose due to the degradation of the monomer, followed by oxidation and the severing of the carbon chain. Formaldehyde can migrate to the bundled material, which is hazardous to human health. This study aimed to ascertain the impact of temperature on the migration of formaldehyde from plastic used to wrap herbs. The sample is a plastic bag used to wrap herbs, and NIR (Near Infrared) is used to determine the variety of plastic. Formaldehyde migration was determined by heating the sample between 40 and 80 degrees Celsius, and formaldehyde was analyzed using the UV-Vis spectrophotometer method with Nash reagent. The absorbance of formaldehyde was measured with a spectrophotometer at a wavelength of 412 nm. The type of plastic obtained was PP (Poly Propylene). The equation for the formaldehyde calibration curve is y = 0.0197x + 0.1218 with a correlation coefficient (r) of 0.999. The migration of formaldehyde was measured after heating plastic to temperatures between 40 and 80 degrees Celsius. The released formaldehyde concentrations ranged from 7.35 to 13.47 µg/mL. Validation of the analytical method revealed the formaldehyde detection limit (LOD) to be 0.8024 µg/mL and the quantity limit (LOQ) to be 2.6745 µg/mL, with a precision of 1 and an accuracy of 97,462-113,851%, thereby satisfying the meticulous, exhaustive, and precise criteria.
EKSTRAKSI GELATIN DARI TULANG IKAN TENGGIRI MELALUI PROSES HIDROLISIS MENGGUNAKAN LARUTAN BASA Rachmania, Rizky Arcinthya; Nisma, Fatimah; Mayangsari, Elok
Media Farmasi: Jurnal Ilmu Farmasi Vol. 10 No. 2: September 2013
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/mf.v10i2.1167

Abstract

Gelatin merupakan suatu protein yang diperoleh dari hidrolisis kolagen kulit dan tulang hewan. Penggunaan gelatin sangat luas dalam bidang industri pangan, non pangan dan farmasi. Umumnya gelatin diperoleh dari tulang atau kulit hewan mamalia, seperti sapi dan babi. Hal ini yang menjadikan gelatin dari tulang ikan tenggiri sebagai bahan alternatif untuk menghasilkan gelatin halal. Penelitian ini bertujuan membuat ekstrak gelatin dari tulang ikan tenggiri dengan menggunakan larutan NaOH konsentrasi 1 -5%. Parameter analisis yang diuji adalah analisis proksimat meliputi kadar air menggunakan metode thermogravimetri, kadar abu mengunakan metode drying ash, kadar nitrogen total dan kadar protein menggunakan metode Kjeldahl. Hasil penelitian diperoleh untuk kadar air sebesar 7,9568%, kadar abu 1,9444%, kadar N total 4,3356% dan kadar protein 27,097%. Dan rendemen terbanyak dari ekstrak gelatin diperoleh pada konsentrasi NaOH 5% yaitu 7,93%.