Sodium Cyclamate is one type of sweetener that is permitted, although being allowed to use excess sodium cyclamate can lead to cancer formation. Long-term consumption of sodium cyclamate can lead to metabolism of sodium cyclamate into cyclohexilamine compounds. The purpose of this study was to determine how much sodium cyclamate is used, whether it exceeds the maximum limit of 500 mg / kg weight of the material that has been determined. The sample used was a sample of sugarcane juice sold in Darussalam, which was then examined at the Chemical Laboratory of UIN Ar-raniry and FKIP Kimia Unsyiah Banda Aceh. The analytical method used is quantitative analysis using the UV-vis spectrophotometry method to determine the sodium cyclamate level. The results showed that the 4 samples used were negative containing sodium cyclamate with the level of Sample I = -449.8 Sample 2 = -426.4 Sample 3 = -520.6 Sample 4 = -444.8.
The study of purple sweet potato leaf extract as an antioxidant to slow down rancidity in coconut oil has been conducted. The aim of this study was to prove the addition of purple sweet potato leaf extract to postpone the rancidity of coconut oil. The sample used in this study was coconut oil taken from the village of Tingkeum Lampeuneurut, Aceh Besar District, as much as 300 mL. The sample was divided into two Erlenmeyers with 150 ml in each and heated to 90°C of temperature. After that, the first Erlenmeyer was added by 30 ml of purple sweet potato leaf extract. Then, the second Erlenmeyer was chilled and left in open air for 5 days. The sample that was not added by purple sweet potato leaf extract was set as a control. Several parameters were tested in both samples, namely an iodine number, peroxide number, free fatty acid and saponification number. The results were obtained by the addition of purple sweet potato leaf extract and control oil respectively the iodine number 10.21 and 7.54 g I2/100 g samples, peroxide numbers 4.67 and 9.33 mg O2/g, free fatty acids 8.87 and 8.67%, acid numbers 24.2 and 23.5 mg KOH/g, saponification 230.49 and 234.09 mg KOH/g, esters 206.29 and 210.59 mg KOH/g. The peroxide number of oilwhich was added by the purple sweet potato leaf extract has been fulfilled the SNI for coconut oil while the control oil does not. Meanwhile the iodine numbers, acid numbers, saponification numbers, and free fatty acids in both oils do not fulfill the SNI. Based on this study was obtained that the purple sweet potato leaf extract can postpone the rancidity caused by oxidation by reducing the peroxide number. However, the purple sweet potato leaf extract was not able to inhibit the increasing of acid numbers or free fatty acids caused by hydrolysis reactions.
Startfruit (Averrhoa bilimbi L.) is one the kind of plant that is widely used as a traditional herbal medicineto overcome various diseases i.e. diabetes mellitus, cough, rheumatism, thrush, diabetes, toothache, acne, etc. The secondary metabolites of the starfruit leaves contain flavonoids and tannins, whereby these activecompounds can be used as an antibacterial. This study aimed to determine the inhibiting power of starfruit leaf ethanol extract against Staphylococcus epidermidis at concentrations of 25%, 50%, 75%, and 100%. The research was conducted at the AKAFARMA Laboratory and the Chemistry Laboratory , Faculty of Teacher Training and Education, Syiah Kuala University from June to July 2020. The research method was laboratory experimental using the disk diffusion method. The population of starfruit leaves was obtained from Lhokseumawe using a purposive sampling technique. Ethanol extract of starfruit leaves with concentrations of 25%, 50%, 75%, and 100%. The diameter of the inhibition zone of the ethanol extract from the starfruit leaves at concentrations of 100%, 75%, 50%, and 25% were 15 mm, 12 mm, 11 mm and 10 mm, respectively. It can be concluded that ethanol extract of starfruit leaves can inhibit the growth of Staphylococcus epidermidis with a maximum inhibitory concentration of 100%, which is classified as a strong category.
Skin care is needed so that the skin does not become dry, rough, and dull. The way to deal with dry skin is to use a scrub or use a moisturizer such as lotion. One of the active substances contained in lotion preparations is antioxidant compounds. Avocado and aloe vera extracts have antioxidant activity. Avocado and aloe vera have moisturizing benefits. In this study, both types of extracts were formulated into lotion preparations. Avocado and aloe vera extracts were made by maceration method using 70% ethanol as solvent. The extract was formulated with 3 variations, namely the control formula (F0), the avocado extract formula with a concentration of 5% (FI), and aloe vera with a concentration of 10% (F II). The lotion was tested for physical properties including pH, homogeneity, stability, spreadability and irritation tests. The results showed that the lotion containing avocado and aloe vera extracts with storage for two weeks was stable. Does not change shape, smell, color, and does not irritate the skin
Indonesia is a rich country in terms of flora and fauna diversity. Indonesia's wealth with various types of flora is a highlight for science, one of which is the gotu kola herb (Centella asiatica (L) Urb). The chemical compound asiaticoside is part of the triperoids contained in the gotu kola herb which has the potential as antibacterial, antifungal, antioxidant and anti-cellulite on the skin, suitable for topical preparations such as gels. This study aims to formulate a gel preparation from the ethanolic extract of the gotu kola herb (Centella asiatica (L) Urb) which meets the requirements of a good gel. The formulation of the gel preparation was carried out with concentrations of 20%, 25%, and 30%. Extracted by maceration method using 70% ethanol and in a vacuum rotary evaporator to obtain a thick extract. Evaluation of the gel preparation was carried out by organoleptic test, homogeneity test, pH test, dispersibility test, adhesion test and irritation test. The results of the evaluation carried out with the three concentrations met the requirements of the organoleptic test, homogeneity test, pH test, adhesion test and irritation test, but the ethanol extract gel of the gotu kola herb at concentrations of 20%, 25% and 30% did not meet the requirements for the good dispersion test
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