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All Journal Jurnal Sains dan Teknologi Reaksi Jurnal Vokasi
Hidayana, Acut Rahmatul
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Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Materials Science & Nanotechnology Social Sciences

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FORMULATION OF BAR SHAMPOO BASED ON Eucheuma cottonii SEAWEED EXTRACT WITH VARYING CONCENTRATIONS OF SODIUM COCOYL ISETHIONATE Hidayana, Acut Rahmatul; Ridwan, R; Wijaya, Nanang Rahmat
Jurnal Sains dan Teknologi Reaksi Vol 23, No 02 (2025): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v23i02.8858

Abstract

This study aims to formulate shampoo bars as an environmentally friendly alternative hair care product by utilizing nutrient-rich Eucheuma cottonii seaweed extract and varying the concentration of Sodium Cocoyl Isethionate (SCI) as a natural surfactant that does not irritate the scalp. The E. cottonii extract was obtained through maceration with 96% ethanol and concentrated using a rotary vacuum evaporator. The SCI concentrations used were 30%, 35%, 40%, 45%, and 50%, while the E. cottonii extract concentrations were 2%, 6%, 10%, 14%, and 18%. The physical quality of the shampoo bar was evaluated through acidity (pH) testing, moisture content, foam stability, organoleptic testing (color, aroma, texture), and irritation testing. The results showed that all formulations had a pH of 5.5–6.33, meeting SNI 06-2692-1992 standards. The highest moisture content was recorded at 16.96% in SCI 30% and 18% extract, while the lowest was 5.26% in SCI 50% and 2% extract. Foam stability increased with increasing SCI, with the highest foam stability percentage of 79.22% in SCI 50% and 2% exract. Organoleptic testing showed good acceptance of color and texture, with the aroma of some formulas slightly changing to be less fresh, but generally still acceptable to the panelists. Irritation testing on 25 panelists did not show any serious irritation, indicating the optimal quality of the shampoo bar produced.  Keywords: Eucheuma cottonii, Maceration, Physical Quality, Shampoo bar, Sodium Cocoyl Isethionate
Pengembangan Bumbu Rempah Aceh Kering sebagai Inovasi Aditif Mi Aceh: Mendorong Komersialisasi Produk Lokal untuk Kemandirian Pangan di Desa Jeulikat, Blang Mangat, Lhokseumawe Rihayat, Teuku; Ismy, Adi Saputra; Yazid, Muhammad; Tunnisa, Haura; Hidayana, Acut Rahmatul
Jurnal Vokasi Vol 10, No 1 (2026): Maret
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/vokasi.v10i1.8350

Abstract

Mi Aceh merupakan kuliner khas Aceh yang kaya rempah, namun sebagian besar pelaku usaha masih menggunakan bumbu basah yang mudah rusak sehingga membatasi distribusi dan pengembangan usaha. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengatasi permasalahan tersebut melalui pengembangan bumbu rempah Aceh kering yang higienis, tahan lama, dan bernilai jual lebih tinggi. Program dilaksanakan bersama Kelompok Tani Rempah Sehat di Desa Jeulikat dengan metode pelatihan partisipatif meliputi penggunaan blower oven dryer untuk pengeringan rempah, formulasi bumbu kering terstandar, pengemasan dan labeling produk, serta pelatihan pembuatan konten kreatif dan pemasaran digital. Evaluasi dilakukan melalui observasi proses produksi dan wawancara peserta. Hasil kegiatan menunjukkan peningkatan kemampuan mitra dalam pengolahan rempah, konsistensi kualitas produk, penggunaan kemasan kedap udara, serta pemahaman strategi promosi digital. Produk “Bumbu Rempah Aceh Kering Jeulikat” berhasil diformulasikan dan siap dipasarkan sebagai inovasi aditif Mi Aceh. Program ini berkontribusi pada peningkatan nilai tambah rempah lokal, penguatan ekonomi kreatif, dan peluang komersialisasi produk unggulan daerah.
Co-Authors Adi Saputra Ismy Muhammad Yazid R Ridwan Teuku Rihayat Tunnisa, Haura Wijaya, Nanang Rahmat