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All Journal Indonesian Journal of Chemical Studies (Indones. J. Chem. Stud.) Journal of Farming and Agriculture
Indrastuti, Y. Erning
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Agriculture, Biological Sciences & Forestry Chemistry Earth & Planetary Sciences Environmental Science

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Formulation and Characterization of Herbal Solid Soap Enriched with Cinnamon (Cinnamomum burmanii) and Aloe vera Peel Extracts Narsih; Indrastuti, Y. Erning; Gunawan, Desdy Hendra; Saniah; Pratama, Borneo Satria
Indonesian Journal of Chemical Studies Vol. 4 No. 1 (2025): Indones. J. Chem. Stud., June 2025
Publisher : Indonesian Scholar Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55749/ijcs.v4i1.66

Abstract

This study aims to develop a solid soap formulation using natural ingredients by combining cinnamon (Cinnamomum burmanii) extract and Aloe vera peel extract, which are known for their antibacterial, antioxidant, and moisturizing properties. The research involved several stages, including the extraction of cinnamon and Aloe vera, soap formulation with varying cinnamon and Aloe vera extract concentrations, and testing of physicochemical properties and antibacterial activity against Escherichia coli. The formulated soaps were evaluated for moisture content, free alkali levels, pH, foam stability, antibacterial inhibition zones, and skin irritation. The results showed that increasing the concentrations of cinnamon and Aloe vera peel extracts significantly affected the soap’s characteristics. The optimal formulation was obtained with 15% cinnamon extract and 6% Aloe vera peel extract (A3B3), yielding a moisture content of 2.44%, free alkali content of 1.70%, pH of 11.8, and an antibacterial inhibition zone of 1.28 mm, without any skin irritation. FTIR analysis identified functional groups such as aldehydes, alkanes, aromatics, and hydroxyls, which were associated with the bioactive compounds responsible for antibacterial and moisturizing effects. The presence of cinnamaldehyde in cinnamon and saponins in Aloe vera contributed to the soap’s enhanced antimicrobial and skin-conditioning properties. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis identified key functional groups responsible for the soap’s bioactivity. These findings suggest that incorporating herbal extracts into soap formulations can improve their functional benefits, making them a promising alternative for natural skincare products with antibacterial protection and skin health benefits.
Effect of Lime (Citrus aurantifolia) Concentration and Stirring Time on the Quality of Palm Oil-Based Margarine N Narsih; Indrastuti, Y. Erning; Safitri, Sela; Pratama, Borneo Satria
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.406

Abstract

This study aims to analyze the effects of lime (Citrus aurantifolia) concentration and stirring time on the quality of palm oil-based margarine. The treatments included lime concentrations of 1%, 2%, and 3%, with stirring times of 5 minutes and 10 minutes. The observed parameters included moisture content, fat content, free fatty acid levels, emulsion stability, spread ability, color, texture, aroma, and taste. Analysis of variance (ANOVA) results indicated that lime concentration and stirring time significantly influenced most margarine quality parameters. Increasing lime concentration and stirring time resulted in a rise in moisture content, ranging from 1.7249% to 3.1094%, and an increase in free fatty acid levels from 0.2543% to 0.4195%. Conversely, fat content decreased, ranging from 88.4387% to 81.3954%. Emulsion stability was within 99.6927%–99.8795%, while spread ability varied from 2.6335 g/mm² to 3.6473 g/mm². In terms of organoleptic properties, margarine color showed significant differences, with the highest value of 3.0000 (yellow) observed in the 3% lime concentration with a 5-minute stirring time, and the lowest value of 1.9524 (very yellow) found in the 2% lime concentration with a 10-minute stirring time. Margarine texture varied from firm to slightly firm, with the highest score of 2.6667 recorded for the 1% lime concentration with both 5- and 10-minute stirring times. Aroma intensity increased with higher lime concentrations, with the strongest aroma recorded at 2.9524 in the 3% lime treatment with a 5-minute stirring time. Meanwhile, taste remained mostly neutral, with the highest score of 3.3333 observed in the 2% lime concentration with a 10-minute stirring time. This study highlights that the appropriate combination of lime concentration and stirring time can produce margarine with improved quality characteristics
Co-Authors Gunawan, Desdy Hendra N Narsih Narsih Pratama, Borneo Satria Safitri, Sela Saniah