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Journal : MASALIQ: Jurnal Pendidikan dan Sains

Pemanfaatan Ekstrak Daun Kemangi (Ocimum basilicum) dalam Pembuatan Handsanitizer Spray Ramah Lingkungan sebagai Antiseptik Alami Effendi, Velly; Stiadi, Della Rosalynna
MASALIQ Vol 5 No 4 (2025): JULI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v5i4.6595

Abstract

Concerns arising from the use of synthetic antiseptics in hand sanitizer products have driven efforts to explore safer and more environmentally friendly natural alternatives. This study aims to develop a hand sanitizer spray based on basil leaf extract (Ocimum basilicum) and to evaluate its phytochemical composition, organoleptic properties, pH, homogeneity, and antiseptic efficacy. Three formulations were developed: a control without basil extract (F0), 5% extract (F1), and 10% extract (F2). Basil leaf extract contains flavonoids, tannins, and saponins, which exhibit antibacterial activity, while aloe vera and lime were added as moisturizers, natural fragrances, and supplementary antibacterial agents. Test results showed that all formulations had a pH of 4, conforming to SNI 06-2588 standards, were physically stable with homogeneous mixing, and showed no sedimentation. The highest antibacterial activity was observed in formulation F2, although it was less favored visually due to its color. Formulation F0 was preferred in terms of color and texture, while F2 was superior in aroma. The study concludes that basil leaf extract effectively enhances antibacterial activity in hand sanitizers and holds potential for development as a safe, effective, and eco-friendly natural antiseptic for widespread public use.
Analisis pH dan Kandungan Fitokimia Eco Enzyme dari Limbah Kulit Jeruk, Nanas, dan Mentimun Devi, Hafiza Tara; Stiadi, Della Rosalynna
MASALIQ Vol 5 No 4 (2025): JULI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v5i4.6843

Abstract

Household waste largely consists of organic materials such as vegetable scraps, fruit peels, and leaves, which have the potential to be transformed into eco-friendly products like eco enzyme. Eco enzyme is a fermentation product of organic waste combined with palm sugar and water, which can be used as a cleaning solution, fertilizer, natural pesticide, and water quality enhancer. This study aims to examine the characteristics of eco enzyme made from pineapple, orange, and cucumber peels in both fresh and dried forms, using a mixing ratio of 3:1:10 for organic waste, palm sugar, and water, respectively. The parameters analyzed included pH, total dissolved solids (TDS), fermentation yield volume, and tannin content as a phytochemical compound. The results showed that eco enzyme from fresh waste had a pH of 3.65, TDS of 127 ppm, and a volume of 2200 ml, whereas the product from dried waste had a pH of 3.53, TDS of 235 ppm, and a volume of 1000 ml. Tannin testing using FeCl₃ reagent indicated that neither sample contained tannins. Based on these findings, it can be concluded that eco enzyme produced from both fresh and dried organic waste exhibits favorable chemical properties and is suitable for use as an environmentally friendly household cleaning solution.