Gunawan, Yolanda Silvania (2022) Pemanfaatan Cangkang Telur dan Ekstrak Daun Ketapang Dalam Pembuatan Pasta Gigi Antibakteri. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Chicken egg shells and ketapang leaves are wastes that have the potential to be utilized optimally. Each egg shell contains 89.7%-97% calcium carbonate. Ketapang leaves contain compounds that have the potential as antibacterial, such as flavonoids, alkaloids, tannins, saponins, phenolics, and steroids. This makes it an opportunity for researchers to take advantage of the CaCO3 content and antibacterial compounds present in ketapang leaves as ingredients for making toothpaste. The extract of the ketapang leaves will be taken and mixed with egg shells to make toothpaste. The purpose of this study was to test the feasibility of a mixture of eggshell and ketapang leaf extract as an ingredient for making toothpaste based on the requirements of a good toothpaste according to SNI. The conditions carried out were the concentration of eggshell powder 25%; 30%; 35%; 40%; 45% (v/v) followed by a concentration of 1% ketapang leaf extract; 2%; 3%; 4%; 5% (v/v). The best results in the study were obtained at a concentration of 45% eggshell and 5% ketapang leaf extract with brown color, mint flavor, slightly sweet taste, semisolid.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
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| Divisions: | Faculty of Engineering > Departement of Chemical Engineering | ||||||||
| Depositing User: | Yolanda Silvania Gunawan | ||||||||
| Date Deposited: | 29 May 2023 03:48 | ||||||||
| Last Modified: | 29 May 2023 03:48 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/13599 |
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