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All Journal JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR) Edumaspul: Jurnal Pendidikan
Emma Zaidar Nasution
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, Universitas Sumatera Utara
Biochemistry, Genetics & Molecular Biology Chemistry Materials Science & Nanotechnology Other

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Characterisation of Sheet Masks with the Addition of Kemuning Leaf Extract (Murraya paniculata L.) Azri Rahmadi; Emma Zaidar Nasution; Amir Hamzah Siregar; Rini Hardiyanti
Edumaspul: Jurnal Pendidikan Vol 7 No 2 (2023): Edumaspul: Jurnal Pendidikan
Publisher : Universitas Muhammadiyah Enrekang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33487/edumaspul.v7i2.6692

Abstract

Research has been conducted on the use of kemuning leaves (murraya paniculate L.) in making sheet masks with formulations of kemuning leaf extract, chitosan, tapioca flour, and glycerin as facial smoothers. The results of the tensile strength test of sheet masks with preparations show that the tensile strength results of mask preparations without kemuning leaves are greater than the tensile strength using kemuning leaf extract and the results of the FTR test there is an absorption of wavenumber 3272.6 cm-1 -OH or –NH group, absorption at wavenumber 1640 cm-1 shows the presence of a C=O group meaning that in the process of making leaf sheet masks there is no chemical reaction, but only physical interaction. The results of the texture organoleptic test on the F5 sample are more dominantly preferred, the F0 sample is preferred in terms of color, and the F0 sample is preferred in terms of aroma, while in terms of general preference F0 is preferred by panelists. The pH test results on the six samples obtained pH results ranging from 6.12-6.29 categories are still safe to use marked by the pH value of cosmetic products allowed according to SNI ranging between 4.5-8.0. The antibacterial test results in the very strong category. The results of the antioxidant test are very strong and the results of measuring specific gravity show that the addition of kemuning leaf extract does not greatly affect the specific weight of a mask product. So that the use of kemuning leaves as a facial smoother is safe to use and has significant benefits.
Improved Tamarillo (Cyphomandra betacea Sendtn) Fruit Juice Quality with Carboxymethyl Cellulose Extracted from Cassava Peel (Manihot esculenta Crantz) Emma Zaidar; Tiara Hidayanti
Journal of Chemical Natural Resources Vol. 5 No. 2 (2023): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v5i2.13811

Abstract

The utilization of Carboxymethyl Cellulose (CMC) from cassava peel (Manihot esculenta Crantz) through the quality of Tamarillo (Cyphomandra betacea Sendtn) juice was carried out through three stages. The first stage is α-cellulose isolation from cassava peel powder using an acid method and then comparing it with commercial cellulose using FTIR analysis. The second stage is an α-cellulose conversion into CMC by alkalization (using isopropanol and NaOH), carboxymethylation (using NaMCA), neutralization (using CH3COOH 90% and ethanol), purification (using distilled water followed by centrifugation and the addition of acetone which produces CMC with positive results), and then comparing isolated CMC with commercial CMC by using FTIR analysis. The last stage is Tamarillo fruit juice preparation with and without CMC addition. At this stage, the concentration of CMC was carried from 0%, 0.25%, 0.5%, 0.75%, 1%, and 1.25%. The resultant juice was analyzed for its quality by stability (letting it stand for 24 hours), pH (with a pH meter), viscosity (with an Ostwald viscometer), vitamin C content (using the iodimetry method), antioxidant activity (using the free radical scavenging method with a solution and using a UV-VIS spectrophotometer), and organoleptic (tests on 30 untrained panellists). The best results were obtained from Tamarillo juice containing 1.25% CMC, which has 73% stability, pH 4.49, viscosity of 77.79 cP, vitamin C content of 25.32 mg/100 g and antioxidant activity of 59%. Organoleptic test results showed that fruit juice with the addition of 0.75% CMC was the most preferred result by panellists based on aroma, taste, texture, and color.
Production of Glucose Syrup Derived from Cassava Peel Starch Using Amylase Enzyme from Green Bean Seed Sprout Extract (Phaseolus radiatus L.) Emma Zaidar Nasution; Sari Mutiara Ginting
Journal of Chemical Natural Resources Vol. 6 No. 1 (2024): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v6i1.16225

Abstract

The production of glucose syrup derived from cassava peels starch using amylase enzyme from green bean seed sprout extract (Phaseolus radiatus L.) has been carried out by isolating the enzyme from the green bean seed sprouts extract then purified by precipitation using ammonium sulphate with the saturation of 60% (w/v). Amylase enzyme activity was determined using the Nelson Somogyi method. The research results obtained the activity of the amylase enzyme in the deposition of 60% ammonium sulphate at 12.22 U/mL. Amylase enzyme was applied as a hydrolyzed starch from cassava peels with a weight ratio of raw material with water 10% (w / v) to produce glucose syrup with the addition of 0.25% enzyme; 0.5%; 0.75%; 1% (v / v). The glucose syrup obtained was then tested for viscosity, reducing sugars, water content, ash content, and organoleptics. The best glucose syrup analysis results from adding 1% amylase enzyme with a viscosity value of 238.71cP, water content of 12.45%, reduction sugar content of 33.81%, ash content of 0.49%, and dextrose equivalent value of 50.16%.
Formulation and Production of Ethanol Extract Derived from Black Turmeric (Curcuma caesia Roxb) for use as an Antibacterial Hand Sanitizer Spray Emma Zaidar Nasution; Faisal Mahdi Harahap
Journal of Chemical Natural Resources Vol. 6 No. 2 (2024): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v6i2.18113

Abstract

Formulation and production of an ethanol extract derived from black turmeric (Curcuma caesia roxb) for use as an antibacterial hand sanitizer spray were successfully performed. The method used is the maceration method with 96% ethanol solvent. Formulation of rimpang kunyit hitam (Curcuma caesia roxb) ethanol extract was formulated into four formulas: without extract, 10%, 8%, and 6% ethanol extract. The results showed that the ethanol extract of black turmeric rhizome with the phytochemical screening method contained flavonoids and alkaloids, which had antibacterial activity. Formulation of rimpang kunyit hitam ethanol extract in hand sanitizer spray with a concentration of 10% has a more significant inhibition zone compared to other concentrations, namely 9.9 mm in Escherichia coli and 9.8 mm in Staphylococcus aureus bacteria.
Enzymatization of Nila Fish (Oreochromis Niloticus) Protein Hydolysate by Combination of Bromelin and Pepsin Enzymes Emma Zaidar Nasution; Laila Marhamah Nasution
Journal of Chemical Natural Resources Vol. 6 No. 2 (2024): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v6i2.18375

Abstract

Nile Tilapia (Oreochromis niloticus) is a freshwater fish with better nutritional content compared to other freshwater fish, making it suitable for use as a source for protein hydrolysate production. Protein hydrolysate is the result of the breakdown of protein into short-chain compounds through hydrolysis. This research aims to hydrolyze the minced Nile tilapia meat using a combination of bromelain and pepsin enzymes at a concentration of 5% and pH 7 conditions for 5-6 hours. The hydrolysis results using the combination of bromelain and pepsin enzymes (B100: P0) have a yield value of 12.68%, ash content of 2.94%, protein of 57.25%, water 2.65%, and fat 10.25% with a degree of hydrolysis of 61.46%. The hydrolysate has antibacterial properties against Staphylococcus aureus and Escherichia coli bacteria with inhibition zones of approximately 8.3 mm and 8.5 mm, respectively, at a concentration of 1 (mg/µL), contains 15 types of amino acids with the highest composition being lysine 5.12% and the highest non-essential amino acid being aspartic acid 5.75%.
Co-Authors Amir Hamzah Siregar, Amir Hamzah Azri Rahmadi Faisal Mahdi Harahap Laila Marhamah Nasution Rini Hardiyanti Sari Mutiara Ginting Tiara Hidayanti