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All Journal Agrointek Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan
Devi Silsia
Fakultas Pertanian, Universitas Bengkulu, Bengkulu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences

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PEMBUATAN SABUN TRANSPARAN DENGAN PENAMBAHAN KITOSAN SISIK IKAN DAN JERUK KALAMANSI Elvina, Wica; Silsia, Devi; Rosalina, Yessy; Marsigit, Wuri; Anis, Ulfah
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 23 No 2 (2025): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v23i2.5289

Abstract

This study aimed to determine the effect of adding fish scale-derived chitosan and Calamansi (Citrus microcarpa), a local commodity widely available in Bengkulu Province, on the quality of transparent soap. The parameters analyzed included moisture content, pH, foam stability, and antimicrobial activity. The results showed that the physical characteristics of transparent soap differed mainly in color. Soap containing chitosan from tilapia scales exhibited a clear yellow color, while soap made with snapper scale chitosan showed a darker, orange-yellow hue. Chemically, both formulations met the Indonesian National Standard (SNI 3532:2016), with pH values ranging from 9.84 to 10.45, indicating safe use for the skin. The moisture content ranged from 10.5% to 11.2%, below the maximum SNI limit of 15%, suggesting good stability and a potentially longer shelf life. Foam stability exceeded 90%, demonstrating that fish scale chitosan contributed to the formation of stable foam. Antimicrobial testing revealed that soap containing tilapia scale chitosan exhibited stronger inhibition zones against Staphylococcus aureus (14.1 mm) and Escherichia coli (12.6 mm) compared to soap containing snapper scale chitosan.
Karakteristik gel aromaterapi pengharum ruangan dari karagenan-glukomanan dengan minyak atsiri serai wangi dan jeruk kalamansi sebagai pewangi Nur’aini, Winda; Silsia, Devi; yafnil, Syafnil
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.19033

Abstract

Citronella essential oil and calamansi orange essential oil can cause a relaxing effect, so it can be used as a fragrance in the aromatherapy gel to make room freshener. This study aimed to determine the effect of the addition of citronella oil and calamansi citrus on the characteristics of the resulting air freshener aromatherapy gel and the most preferred gel formula. This study used a complete randomized design (CRD) with One factor: the ratio of essential oil of citronella and citrus calamansi. The ratio of essential oils of citronella and citrus calamansi used (%) were 0:100, 30:70, 40:60, 50:50, 60:40, 70:30, 100:0. The results showed that the addition of essential oils of citronella and citrus calamansi had a significant effect on syneresis, evaporation of liquid substances and the residual weight of aromatherapy gels, but had insignificant effect on color, gel and hedonic fragrance resistance. The gel syneresis value and residual weight get higher at more concentrations of citronella essential oil but provide a low total value of liquid evaporation. The most preferred air freshening aromatherapy gel was on the use of 100% calamansi orange essential oil. Panelists liked the whiter color of the gel, preferred the citrus scent, and the texture that didn't crumble easily.
Co-Authors Elvina, Wica Nur’aini, Winda Ulfah Anis Wuri Marsigit yafnil, Syafnil Yessy Rosalina