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All Journal Journal Of Sustainable Research In Management Of Agroindustry (SURIMI)
Nur Mu’min
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering

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Stabilitas Emulsi Minuman Virgin Coconut Oil dengan Pelarut Air Kelapa Nur Mu’min; Rizka Oktavia
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 1 No. 2 (2021): SURIMI : Oktober 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.784 KB) | DOI: 10.35970/surimi.v1i2.885

Abstract

Virgin Coconut Oil (VCO) is a pure coconut oil product whose manufacturing process does not involve the heating process and the workmanship is very simple. VCO is reportedly able to prevent and treat various diseases such as being able to kill viruses, bacteria, increase endurance and moisturize the skin so that people are increasingly interested in consuming it, but its "oily" taste causes VCO products in the form of packaging drinks to be less popular. This study aims to determine the stability of VCO emulsions with the addition of coconut water at variations in concentration. The working procedure carried out is the determination of the ratio of coconut water and VCO, determination of emulsifier concentration, viscosity, pH change and creaming index.This study aims to establish a good description of VCO beverage products and favored by panelists.The research method used is the method (experimental methode) using random group design (RAK).
Pemanfaatan Kulit Jeruk Nipis (Citrus aurantifolia) Menjadi Handsanitizer Gel Nur Mu’min; Mirnawati; Muhammad Yunus
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 1 No. 2 (2021): SURIMI : Oktober 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (104.352 KB) | DOI: 10.35970/surimi.v1i2.959

Abstract

Hand sanitizer is a hand sanitizer antiseptic that is able to clean germs or viruses that stick to the hands. Most in the hand sanitizer market still use alcohol with a concentration of ±50%-70%. The use of alcohol in hand sanitizer is considered less safe for health because alcohol is an organic solvent that can dissolve the layer of fat and sebum on the skin that serves as a protector against infection of microorganisms. In addition, alcohol is also flammable and if repeated use on the hands will cause irritation. Research methods conducted in the determination of water content, the manufacture of hand sanitizer gel, pH measurement, viscosity and antimicrobials. Variations in carbpol concentration affect the physical properties and physical stability of the gel. Increased concentration of Carbpol increases the viscosity of the preparation. Based on the results of research conducted, it can be concluded that lime (Citrus aurantifolia) has the potential to inhibit the growth of microbes <1,0 x 101 colonies / g.
Co-Authors MARIA BINTANG Muhammad Yunus Rizka Oktavia