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All Journal Jurnal Sains dan Teknologi Reaksi Jurnal Teknologi
Helvina, Puteri
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Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Engineering Materials Science & Nanotechnology Mechanical Engineering

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Pemanfaatan Ekstrak Wolffia untuk Pembuatan Masker Gel Peel-Off sebagai Perawatan Kulit Wajah Helvina, Puteri; Ridwan, Ridwan; Elwina, Elwina
Jurnal Teknologi Vol 24, No 2 (2024): Oktober 2024
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v24i2.5725

Abstract

Wolffia is one of the smallest plants in the world that has a very high content of protein and antioxidants. Protein has good benefits for producing and replacing dead body cells so that it is able to maintain healthy skin. Skin that is continuously exposed to free radicals can cause damage to the function of body cells. Prevention and protection suitable for warding off these free radicals is by using a peel off gel face mask and containing good antioxidant activity. The purpose of this study is to obtain the physical quality of the best peel-off gel mask preparations of wolffia extract and products. The research was carried out using the experimental design method by varying wolffia extract concentrations of 6%; 6.5%; 7%; 7.5%; 7.5%; and 8% with polyvinyl alcohol (PVA) concentrations of 12%; 12.5%; 13%; 13.5%; and 14%. Gel mask peel off wolffia extract organoleptic smells typical of wolffia plants, gel-shaped and deep green in color. The best product from the results of this study is found in the 21st product with a concentration of 8% wolffia and 14% polyvinyl alcohol. This product has a pH of 6 with a dry time at 05:44 minutes. Based on the IC50 value, the Antioxidant Activity obtained in the wolffia extract peel-off gel mask product is 6.837 μg/mL and is categorized in the classification of very strong antioxidant activity.
GLUTEN PRODUCTION : ANALYSED IN TERMS OF VOLUME EXPANSION, EXTENSIBILITY AND RHEOLOGICAL CHARACTERISATION Rihayat, Teuku; Helvina, Puteri
Jurnal Sains dan Teknologi Reaksi Vol 22, No 02 (2024): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v22i02.6347

Abstract

ABSTRACT Gluten is the protein in flour that gives the viscoelastic properties of dough. There are still inadequate understandings of the knowledge concerning gluten during the dough mixing and the unique properties that gluten posses. Gluten production was examined in terms of quantity and quality of gluten. Quantity of gluten was measured in terms of wet and dry gluten content. Wet gluten content was determined by weighing the gluten obtained from the dough washed under running tap water. The wet gluten was dried using air oven drying method to obtain dry gluten content. In terms of quality, the gluten was analysed in terms of volume expansion, extensibility and rheological characterisation. The volume expansion analysis was performed by frying the wet gluten in hot oil at 170oC in deep fryer for 15 minutes. The volume of fried gluten was measured using mustard seed displacement method and the difference between the volume of fried gluten and the volume of wet gluten is measured as volume expansion of gluten.Keywords : Gluten, rheological, wheat
Co-Authors E. Elwina Ridwan, Ridwan Teuku Rihayat