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Journal : Jurnal Ilmiah Manuntung

KARAKTERISTIK FISIK SEDIAAN FOOT SANITIZER SPRAY KOMBINASI EKSTRAK BIJI KOPI (COFFEA) DAN RIMPANG JAHE (ZINGIBER OFFICINALE) DENGAN VARISASI KECEPATAN DAN WAKTU PENGADUKAN Amananti, Wilda; Riyanta, Aldi Budi
Jurnal Ilmiah Manuntung Vol 6 No 1 (2020): Jurnal Ilmiah Manuntung
Publisher : jurnal ilmiah manuntung akademi farmasi samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.817 KB)

Abstract

Foot odor is a common body odor problem. The smell of feet makes oneself and people around uncomfortable, the smell of feet can be eliminated by washing the foot using soap, using a tabun powder. However, the foot wash using soap or powder is assessed less practical. Footsanitizer Spray is a new innovation of foot odor relievers that are practical and efficient use. Stirring process will affect product quality especially particle size distribution. So in this study aims to assess the effect of speed and time stirring of physical characteristics of the preparation of the foot sanitizer spray. In this research has been done variation of speed and stirring time, variation of stirring speed is done by varying the stirring speed at 300 rpm, 500 rpm and 700 rpm. Variation in stirring time is done by varying the stirring time for 1 hour, 2 hours and 3 hours. From the results of this research can be concluded that coffee beans extract and ginger rhizome can be used as a spray footsanitizer. And the greater the speed of the mixing form of the Footsanitizer spray the more cloudy and the viscosity value and type weight is getting bigger. The longer the stirring also leads to greater viscosity and density values.  
Pengaruh Penggunaan Media Sangrai Pasir Putih dan Pasir Hitam Terhadap Karakteristik Rendemen dan Bilangan Asam Minyak Kemiri Dari Daerah Asal NTT. Bahadi, Silvana Kholid; Riyanta, Aldi Budi; Purgiyanti, Purgiyanti
Jurnal Ilmiah Manuntung Vol 7 No 1 (2021): Jurnal Ilmiah Manuntung
Publisher : jurnal ilmiah manuntung akademi farmasi samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51352/jim.v7i1.401

Abstract

Candlenut (Aleurites Moluccana (L.) Willd) is a plant commodity that has the potential to be developed. Candlenut processing also varies, one of which is that candlenut oil can be made and then its benefits can be taken. In making the candlenut oil, it uses the oil press method with a press machine that has previously been roasted using black sand or white sand media. The characteristics of the candlenut oil include yield and acid number. The yield of hazelnut oil on black sand is 47.55% and on white sand is 46.80%. And the results of the acid number on black sand are 1.8% while on white sand is 2.1%. Based on these results, it can be concluded that the use of black sand and white sand as a roasting medium affects the yield characteristics and acid number of candlenut oil.