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Oktaviani Kusuma Wardani
Industrial Chemical Engineering Technology, Universitas Diponegoro
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Shampoo Formulation Based on Banana Extract Using The Maceration Method Winsu Broto; Fahmi Arifan; Oktaviani Kusuma Wardani; Mirza Muhammad Faisal; Arwinda Nugraheni
Waste Technology Vol 10, No 2 (2022)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/10.2.67-70

Abstract

To maximize the utilization of natural resources in Sugihmanik Village, especially kepok bananas, a shampoo product was made from banana peel extract. Through existing literature studies, it turns out that banana peel itself contains antioxidant flavonoids which are proven to be able to protect the scalp from attacks by free radicals and UV rays which can inhibit hair growth. These flavonoids can also repair damaged hair structures and can stimulate new hair growth, so it can be said that banana peels have the potential to become raw materials for making anti-loss shampoos. Variations in this study were modifications to the addition of extracts to 3 shampoo formulation preparations, namely 20%; 30% and 40% banana peel extract which had previously been mashed and soaked for 3 days and extracted by maceration method
Chemical Characterization of Instant Powder Based on Dutch Eggplant Peel and Seed Waste Using the Foam Drying Method Fahmi Arifan; Wisnu Broto; Oktaviani Kusuma Wardani; Siti Fatimah
Waste Technology Vol 10, No 2 (2022)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/10.2.71-75

Abstract

Chemical content of Dutch eggplant shell waste and seeds Each 500 mL extract contains sugar (0.46), crude fiber (1.98), vitamin C (0.0716), anthocyanin (122.57) and pH (5.9) . Where with some of the ingredients contained in the skin and seeds of Dutch eggplant skin waste and seeds, it can be processed into an instant powder drink that is beneficial to the health of the human body, one of which is preventing free radicals and treating hypertension. This study aims to determine the formulation and specifications of instant drink powder made from waste skins and seeds from waste Dutch eggplant shells and seeds using the foam drying method and the addition of sucrose as a sweetener. In this study the experiments used RAL with 2 times in a row and variable sucrose concentration (10%; 15%; 20%), stirring time (30 minutes; 45 minutes; 1 hour) and a comparison of air and eggplant. (1:1; 1:2; 1:3) In this study the vitamin C test, organoleptic test and fiber test were analyzed. So the result is that the best vitamin test is obtained by adding 10% sucrose with an absorbance value of 0.303. the level of preference of the organoleptic panelists on the variable addition of 20% sucrose and for the highest fiber content was around 30% on the variable addition of 20% sucrose.
Co-Authors Arwinda Nugraheni Fahmi Arifan Mirza Muhammad Faisal Siti Fatimah Winsu Broto Wisnu Broto