EKSTRAK GLUKOMANAN UMBI SUWEG (Amorphophallus campanulatus) ASAL PIDIE JAYA SEBAGAI BAHAN SEDIAAN MASKER ORGANIK YANG DIPERKAYA SERBUK DAUN KELOR

Rahmad Rizki Fazli, Rosa Hendriani, Erlidawati Erlidawati, Mieke Alvionita

Abstract


The combination of D-mannose and D-glucose with β-1,4-glycosidic bonds with a ratio of 1.6:1 forms a straight chain polymer of glucomannan. Glucomannan flour is widely used in industry to make paper, adhesives, food ingredients, cosmetics, and cleaners. An organic mask preparation from glucomannan flour enriched with moringa leaf powder has been made from suweg tubers from Pidie Jaya, which is expected to be widely used, one of which is as a cosmetic ingredient. The purpose of this study was to determine the glucomannan content in suweg tubers from Pidie Jaya and to obtain the best formula of an organic mask based on panelist preferences. Glucomannan flour was extracted with 60% ethanol solvent and the glucomannan content test was carried out using the DNS method. The formulation of organic mask preparations includes glucomannan flour, moringa leaf powder, and H2O with different concentration ratios, namely F1 (50% glucomannan flour: 50% moringa leaf powder), F2 (75% glucomannan flour: 25% moringa leaf powder) and F3 (25% glucomannan flour: 75% moringa leaf powder). Then the physical properties were tested including pH test, homogeneity test, spreadability test, drying time test, and organoleptic test. The results of the study obtained a glucomannan content of 26.39%. The results of organoleptic testing showed that users preferred organic mask preparations from glucomannan flour enriched with moringa leaf powder formula F1 (50% glucomannan flour and 50% moringa leaf powder) both in terms of color, texture, odor/aroma, and general preference.

Keywords


suweg tubers, glucomannan, organic mask

Full Text:

PDF

References


Af, S. M., Widodo, W., & Widyarti, S. (2016). Formulasi Masker Alami Berbahan Dasar Bengkoang dan Jintan Hitam Untuk Mengurangi Kerutan pada Kulit Wajah. Care: Jurnal Ilmiah Ilmu Kesehatan, 4(2), 22–35.

Chatussachuriyah, N., Muasomah, M., & Mooduto, D. M. (2023). PEMANFAATAN DAUN KELOR SEBAGAI MASKER ORGANIK WAJAH PADA PROGRAM SEKOLAH ADIWIYATA. JE (Journal of Empowerment), 4(1), 41–48.

da Rosa Zavareze, E., & Dias, A. R. G. (2011). Impact of heat-moisture treatment and annealing in starches: A review. Carbohydrate Polymers, 83(2), 317–328.

de Araújo, I. W. F., Rodrigues, J. A. G., Quinderé, A. L. G., Silva, J. D. F. T., de Freitas Maciel, G., Ribeiro, N. A., de Sousa Oliveira Vanderlei, E., & Benevides, N. M. B. (2016). Analgesic and anti-inflammatory actions on bradykinin route of a polysulfated fraction from alga Ulva lactuca. International Journal of Biological Macromolecules, 92, 820–830.

Gunarti, N. S. (2022). Formulasi Dan Uji Stabilitas Sediaan Masker Serbuk Amylum Lempuyang Wangi (Zingiber aromaticum. Val.). Journal of Pharmacopolium, 4(3).

Laksmitawati, D. R., Marwati, U., & Indriani, V. (2018). Pengaruh fermentasi umbi suweg (Amorphophallus campanulatus) terhadap kadar makronutrien dan nilai indeks glikemik mencit. Kartika: Jurnal Ilmiah Farmasi, 6(1), 21–28.

Lutfiana, S. I. (2021). Formulasi dan uji sifat fisik masker gel peel-off serbuk biji salak (Salacca zalacca (Gaertn.) Voss). Jurnal Farmasi Dan Kesehatan Indonesia, 1(2), 54–64.

Maimunah, D., Agustina, R., & Rijai, L. (2015). Maimunah, D., Agustina, R., & Rijai, L. (2015). Identifikasi Metabolit Sekunder dan Bioaktifitas Ekstrak Metanol Umbi Suweg (Amorphophallus campanulatus B.). In Proceeding of Mulawarman Pharmaceuticals Conferences, 50–54.

Nilasari, N., Hasri, H., Putri, S. E., & Genisa, M. U. (2023). PENAMBAHAN EKSTRAK DAUN KELOR SEBAGAI ANTIOKSIDAN PADA KARAKTERISTIK EDIBLE FILM PATI TALAS (Colocasia esculenta). Analit: Analytical and Environmental Chemistry, 8(1), 100–110.

Nishimori, H., Kondoh, M., Isoda, K., Tsunoda, S. I., Tsutsumi, Y., & Yagi, K. (2009). Histological analysis of 70-nm silica particles-induced chronic toxicity in mice. European Journal of Pharmaceutics and Biopharmaceutics, 72(3), 626–629.

Nugraheni, B., & Sulistyowati, E. (2018). Analisis kimia, makronutrien dan kadar glukomanan pada tepung umbi porang (Amorphophallus konjac K. koch) setelah dihilangkan kalsium oksalatnya menggunakan NaCl 10%.

Numberi, A. M., Dewipratiwi, R., & Gunawan, E. (2020). Uji Stabilitas Fisik Sediaan Masker Gel dari Ekstrak Alga Merah (Poryphyra sp). Majalah Farmasetika, 5(1), 1–17.

Pasaribu, G., Hastuti, N., Efiyanti, L., Waluyo, T. K., & Pari, G. (2019). Optimasi Teknik Pemurnian Glukomanan Pada Tepung Porang (Amorphophallus muelleri Blume)(The Glucomannan Purification Tecniques Optimation of Porang (Amorphophallus muelleri Blume) Flour). Penelitian Hasil Hutan, 37(3), 201–208.

Sambodo, D. K., Efendi, Y. N., Putri, O. K., & Alisah, P. (2024). FORMULASI DAN EVALUASI SEDIAAN KRIM EKSTRAK UMBI PORANG (Amorphophallus muelleri Blume). Jurnal Kefarmasian Akfarindo, 78–85.

Saputro, E. A., Lefiyanti, O., & Mastuti, E. (2014). Pemurnian tepung glukomanan dari umbi porang (Amorphophallus muelleri Blume) menggunakan proses ekstraksi/leaching dengan larutan etanol. Simposium Nasional, 7–13.

Septiawan, A. R., Darma, G. C. E., & Aryani, R. (2021). Pembuatan dan Karakterisasi Glukomanan dari Umbi Porang (Amorphophallus muelleri Blume.) sebagai Bahan Pengikat Tablet. Prosiding Farmasi, 508–515.

Setiawati, E., Bahri, S., & Razak, A. R. (2017). Ekstraksi glukomanan dari umbi porang (Amorphophallus paeniifolius (dennst.) Nicolson). KOVALEN: Jurnal Riset Kimia, 3(3), 234–241.

Ulfa, D. A. N., & Nafi’ah, R. (2018). Pengaruh perendaman NaCl terhadap kadar glukomanan dan kalsium oksalat tepung iles-iles (Amorphophallus variabilis Bi). Cendekia Journal of Pharmacy, 2(2), 124–133.

Vieira, R. P., Fernandes, A. R., Kaneko, T. M., Consiglieri, V. O., Pinto, C. A. S. D. O., Pereira, C. S. C., Baby, A. R., & Velasco, M. V. (2009). Physical and physicochemical stability evaluation of cosmetic formulations containing soybean extract fermented by Bifidobacterium animalis. Brazilian Journal of Pharmaceutical Sciences, 45, 515–525.

Wardani, N. E., Subaidah, W. A., & Muliasari, H. (2021). Ekstraksi dan Penetapan Kadar Glukomanan dari Umbi Porang (Amorphophallus muelleri Blume) Menggunakan Metode DNS: Extraction and Determination of Glucomannan Contents from Porang Tuber (Amorphophallus muelleri Blume) Using DNS Method. Jurnal Sains Dan Kesehatan, 3(3), 383–391.

Wati, S., Legowo, D. B., Iswandi, I., & Safitri, C. I. N. H. (2021). Formulasi Sediaan Gel Peel-Off sebagai Masker dari Ekstrak Daun Kelor (Moringa oleifera Lam) Kombinasi Madu (Mel depuratum). In Prosiding SNPBS (Seminar Nasional Pendidikan Biologi Dan Saintek), 366–371.

Wigoeno, Y. A., Azrianingsih, R., & Roosdiana, A. (2013). Analisis kadar glukomanan pada umbi porang (Amorphophallus muelleri Blume) menggunakan refluks kondensor. Biotropika: Journal of Tropical Biology, 1(5), 231–235.

Yanuriati, A., & Basir, D. (2020). Peningkatan kelarutan glukomanan porang (Amorphophallus muelleri Blume) dengan penggilingan basah dan kering. Agritech, 40(3), 223–231.




DOI: http://dx.doi.org/10.22373/lj.v13i1.28994

Refbacks

  • There are currently no refbacks.


Copyright (c) 2025 Rahmad Rizki Fazli, Rosa Hendriani, Erlidawati Erlidawati, Mieke Alvionita

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

INDEXED IN