No abstract

ABSTRACT. Lubricant is a material used to coat

especially in cosmetics. The aloe plant that is cultivated in Indonesia to supply this industry is Aloe chinensis Baker. This research is to determine the effects of Aloe vera gel extract on the effectiveness of sunscreen lotion. The steps taken included Aloe vera gel extraction, flavonoid absorption test, sun protection factor (SPF) value measurement, pH test, viscosity test, homogeneity test, and organoleptic evaluation. The extract was added to the base sunscreen formulation at five different concentrations. UV-Vis spectrophotometry at 290 – 320 nm was performed on the preparations to determine their SPF values. The highest SPF value of 10.21 was found in the preparation containing 20% Aloe vera gel extract. This value falls within the national industrial standard for sunscreen SPF value range of 2 – 60. The research showed that a higher concentration of Aloe vera gel extract increased the pH, with the most elevated pH at 7.0 for the preparation containing 20% Aloe gel vera extract. This value also falls within the national pH standard for sunscreen of 4.5 – 8.0. The higher concentration of Aloe vera gel extract also increased the dispersive amount of the sunscreen preparation, with the highest value of 5 cm resulting from 20% Aloe vera gel extract addition. This research showed that the increased addition of Aloe vera gel extract resulted in higher SPF value. A B S T R A KLidah buaya adalah salah satu tanaman obat yang banyak digunakan dalam industri farmasi, terutama di bidang kosmetik. Tanaman lidah buaya yang dibudidayakan di Indonesia untuk memasok kebutuhan  industri adalah Aloe jenis Chinensis Baker. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak gel lidah buaya terhadap efektivitas lotion tabir surya. Langkah-langkah yang diambil adalah ekstraksi gel lidah buaya, uji serapan flavonoid, pengukuran nilai sun protection factor (SPF), uji pH, uji viskositas, uji homogenitas, dan evaluasi organoleptik. Ekstrak ditambahkan ke formulasi tabir surya dasar pada lima konsentrasi yang berbeda. Spektrofotometri UV-Vis pada panjang gelombang 290-320 nm dilakukan pada persiapan untuk menentukan nilai SPF tabir surya aloe vera. Nilai SPF tertinggi sebesar 10,21 ditemukan dalam sediaan yang mengandung 20% ekstrak gel lidah buaya. Nilai ini termasuk dalam Standar Industri Nasional (SNI) untuk kisaran nilai SPF tabir surya 2-60. Penelitian menunjukkan bahwa konsentrasi yang lebih tinggi dari ekstrak gel lidah buaya meningkatkan pH, dengan pH tertinggi pada 7,0 untuk preparasi yang mengandung 20% ekstrak lidah buaya. Nilai ini juga berada  kisaran standar pH nasional untuk tabir surya 4,5-8,0. Semakin tinggi konsentrasi ekstrak gel Aloe vera juga meningkatkan nilai dispersif sediaan tabir surya, dengan nilai tertinggi 5 cm yang dihasilkan dari penambahan 20% ekstrak lidah buaya. Penelitian ini menunjukkan bahwa penambahan ekstrak gel lidah buaya menghasilkan nilai SPF yang lebih tinggi.

Rice (Oryza sativa) is one of the main cereals in the world, especially in Asian countries. Rice bran, one of the byproducts of rice dehulling, has gained a lot of popularity as a functional foodstuff in recent years. The purpose of this study was to extract Ferulic Acid from the phenolic fraction of rice bran oil using the ultrasonic method, followed by antioxidant effectiveness analyses. Oil was extracted from rice bran using the ultrasonic method in an ethanol solvent. The result was analyzed for phenol yields, and contents and the variables tested include concentrations and volumes of ethanol. Furthermore, Antioxidant effectiveness tests were carried out on the highest yields of FA. The results showed the highest yield, 24%, was achieved at an ethanol concentration of 80%, the volume of 200 ml, and 25 grams of rice bran. The ferulic acid content in the phenolic fraction of rice bran oil was 10-20% with the highest Antioxidant Effectiveness of 10.71%.

As people today are becoming more health-conscious, various efforts have been made to keep up one's health, such as by consuming highly nutritious food and drinks. One of the nutritious food sources produced from bees is honey, bioactive compounds of polyphenols, glyoxal and methylglioxal. Honey could be used as a health drink by mixing with ginger. This health drink is also produced as powdered drink to simplify storing, reduce the use of plastic packaging, and to add product value to increase market share. The aim of this research was to analyze the effects of drying time for 5, 15, and 25 minutes with an addition of maltodextrin on the yield, density, and moisture content of "Sumahe" instant powdered drink, made from cow's milk, honey, and ginger. Preparation of a mixture of packaged milk (1L), honey (30 mL), ginger water (50 mL), and maltodextrin (220 mL = 20%(v/v). Analysis of the moisture content and density of the mixture. Drying process using spray dryer at inlet temperature of 125C, outlet temperature of 80C, which are varied drying time for 15, 15 and 25 minutes and varied heating time with oven for 15,30, and 60 minutes. The results showed that the longer the drying time, the lower the moisture content of the drink. Meanwhile, the longer the drying time, the higher the yield became. A taste test of "Sumahe" also indicated that from 25 minutes of drying time, most of the panelists rated the drink as tasteful and delicious.