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All Journal Indonesian Green Technology Journal INDONESIAN JOURNAL OF ESSENTIAL OIL Jurnal Ilmu Kefarmasian Indonesia
Elvina Dhiaul Iftitah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Engineering Health Professions Medicine & Pharmacology Public Health Other

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Journal : Indonesian Green Technology Journal

 1 
Formulation and Physicochemical Properties of Kaffir Lime Oil-in-Water Beverage Emulsions and Antibacterial Test Vincentius Johar Windrayan Pambudi; Elvina Dhiaul Iftitah; Diah Mardiana
The Indonesian Green Technology Journal Vol 11, No 1 (2022)
Publisher : Program Pascasarjana Universitas Brawijaya

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

Abstract

Abstract Essential oil inside beverage emulsion became an interesting subject to get a new value for the fast-moving customer goods (FMCG) market. In this study, kaffir lime oil (KFO) antibacterial test on formulation and physicochemical properties of kaffir lime oil in water beverage emulsions was investigated. The main ingredients of beverage emulsions are water, high fructose corn syrup (HFCS), Arabic gum as an emulsifier, vitamin E, and kaffir lime oil as flavoring and antibacterial. KFO composition used instrument with Stability of oil-in-water emulsion was observed by measuring physicochemical properties: turbidity, alkalinity, and conductivity. GC-MS characterization on kaffir lime essential oils revealed the top three components, i.e., citronella (46,47%), citronellol (12,22%), and citronellyl acetate (6,48%). FT-IR KFO spectrum had absorbance at 1726 (C=O stretching), 2922, and 2874 cm-1 (C-H stretching from aldehyde). Absorbance was also present on 1454 and 1379 cm-1 (C=C stretching) wavelengths, resembling citronella. Gum arabic with R−S(=O)₂−OH  group addition reduced pH value to 1.1 on each composition addition and increased conductivity by 317.3 μS/cm. Fructose addition reduced the value by 153.4 μS/cm. Turbidity value increased averagely by 46,9 NTU, then reduced by 14,4 NTU. Citronellal in KFO could hinder e-coli bacterial growth and had an alt value >72 CFU/mL. This formulation study produces a beverage product with pH, conductivity, and turbidity values following the standard and has criteria under the microbiological contamination limit of BPOM and SNI standards. Keywords: emulsified beverage, kaffir lime oil, physicochemical properties, stability, perception
The Activity of Lipase From Jatropha Seed (Jatropha Curcas L.) And Its Application On Hydrolysis of Castor Oil In Organic Solvent Taritsu Hazal Faradis; Arie Srihardyastutie; Elvina Dhiaul Iftitah
The Indonesian Green Technology Journal Vol. 11 No. 2 (2022)
Publisher : Postgraduate School Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2022.011.02.02

Abstract

Jatropha curcas L. is one of the seed plants that have lipase activity and can work well in hydrolysis reactions and chemical synthesis. This study aims to determine lipase activity that reacts with castor oil in organic solvents. In this research, organic solvents, especially hydrophobic solvents, were used in the hydrolysis reaction to increase lipase's catalytic activity. The organic solvent used has a hydrophobicity level between 2 and 4, namely hexane. The research stages consisted of lipase isolation, lipase assay, the effect of adding metal ions assay, and analysis of the compound of castor oil. The results showed that jatropha seeds had lipase activity in crude of 0.603 U/mL and increased to 0.911 U/mL after the addition of K+. The result of hydrolysis and transesterification of castor oil by lipase is ricinoleic acid (4,58%) and methyl ricinoleic (11,67%), and the concentration of ricinoleic acid (17.09%) and methyl ricinoleic (60.83%) were increased after addition of K+. The esterification reaction produces alkyl ester compounds such as methyl palmitate, ethyl pentadecanoate, methyl linoleate, methyl oleate, and methyl stearate. The lipase isolated from jatropha seeds not only catalyzes the hydrolysis reaction but also catalyzes chemical synthesis reactions such as esterification and transesterification. Keywords: lipase enzyme, Jatropha seeds, isolation, biocatalyst, hexane.
Physicochemical Properties and Antibacterial Activity of Kaffir Lime Oil Emulsion Applicable to Baverage Product Vincentius Johar Windrayan Pambudi; Elvina Dhiaul Iftitah; Diah Mardiana
The Indonesian Green Technology Journal Vol. 11 No. 1 (2022)
Publisher : Postgraduate School Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2022.011.01.02

Abstract

Essential oil inside beverage emulsion became an interesting subject to get a new value for the fast-moving customer goods (FMCG) market. In this study, kaffir lime oil (KFO) antibacterial test on formulation and physicochemical properties of kaffir lime oil in water beverage emulsions was investigated. The main ingredients of beverage emulsions are water, high fructose corn syrup (HFCS), Arabic gum as an emulsifier, vitamin E, and kaffir lime oil as flavoring and antibacterial. KFO composition used instrument with Stability of oil-in-water emulsion was observed by measuring physicochemical properties: turbidity, alkalinity, and conductivity. GC-MS characterization on kaffir lime essential oils revealed the top three components, i.e., citronella (46,47%), citronellol (12,22%), and citronellyl acetate (6,48%). FT-IR KFO spectrum had absorbance at 1726 (C=O stretching), 2922, and 2874 cm-1 (C-H stretching from aldehyde). Absorbance was also present on 1454 and 1379 cm-1 (C=C stretching) wavelengths, resembling citronella. Gum arabic with R−S(=O)₂−OH  group addition reduced pH value to 1.1 on each composition addition and increased conductivity by 317.3 μS/cm. Fructose addition reduced the value by 153.4 μS/cm. Turbidity value increased averagely by 46,9 NTU, then reduced by 14,4 NTU. Citronellal in KFO could hinder e-coli bacterial growth and had an alt value >72 CFU/mL. This formulation study produces a beverage product with pH, conductivity, and turbidity values following the standard and has criteria under the microbiological contamination limit of BPOM and SNI standards. Keywords: emulsified beverage, kaffir lime oil, physicochemical properties, stability, perception
Antibacterial Retention of Star Anise (Illicium verum) Essential Oil and Oleoresin in the Cellulose-PEG Composite Miranda, Fitri Ariadna Sodi; Elvina Dhiaul Iftitah; Warsito
Indonesian Green Technology Journal Vol. 12 No. 1 (2023)
Publisher : Sekolah Pascasarjana, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2023.012.01.01

Abstract

Star anise essential oil (EO) and oleoresin (OL) consists of various volatile compounds that can be easily damaged and affect their quality and function. The degradation is mainly caused by the deterioration and release of their active components. Encapsulating the extracts into a composite matrix can give slow release and minimize the contact between active compounds and surrounding. Cellulose-PEG composite has good compatibility and affinity, it can retain the extracts so does their biological activities. In this work, the essential oil and oleoresin were encapsulated into the cellulose-PEG composite with a ratio of 1:2 (µL EO and OL per mg of composite). The cellulose was obtained from extraction of star anise residue of EO and OL isolation. The extraction steps were pre-alkalization, alkalization, and three-stage bleaching. Antibacterial assay for the samples uses a combination of agar disc and well method, where the pure one uses the disc as absorbent and both the disc and composite are put in the well. The diameter of the inhibition zone against Staphylococcus aureus was observed once a week for eight week. The result shows that pure and composite-packed star anise essential oil and oleoresin samples have fluctuating antibacterial activity during the obeservation. Both packed EO and OL show a lower difference of the diameter of the inhibiton zone which indicated the composite can retain the antibacterial activity of the star anise essential oil and oleoresin. Keywords: Star anise, antibacterial, essential oil, oleoresin, composite.
Co-Authors Anwar, Yelfi Arie Srihardyastutie Diah Mardiana Dian Mulyani Dinisa Eka Putri Edi Priyo Utomo Fidela Azaria Antasari Masruroh Masruroh Miranda, Fitri Ariadna Sodi Partomuan Simanjuntak Reiza Tri Suciani Putri Shirly Kumala Taritsu Hazal Faradis Vincentius Johar Windrayan Pambudi Warsito Yuli Ainul Rosita