Pembuatan Gel Pengharum Ruangan Menggunakan Karagenan Dan Xanthan Gum Dengan Minyak Nilam Sebagai Fiksatif Dan Minyak Kopi Sebagai Pewangi

Sari

The manufacture of air freshener gel using carrageenan and xanthan gum with patchouli oil as a fixative and coffee oil as a fragrance has been carried out, with carrageenan and xanthan gum content contained in a ratio of 30:70, 40:60, 50:50, 60:40 and 70:30as a gel base. With the addition of coffee oil which has a concentration variation of 1%, 2%, 3%, 4% and 5%. This study aims to determine the effect of variations in the composition of the mixture of carrageenan and xanthan gum on the characteristics of air freshener gel, patchouli oil as a fixative and coffee as a fragrance. From the best results, it was found that the best characteristics were found in G4 with ratio of carrageenan and xanthan gum 60:40. From the result of organoleptic test, it was found that the most preferred oil concentration was K3 with 5% coffee oil concentration. From the result of the liquid evaporation test at room temperature, the best result were N1 with 1% patchouli oil concentration, in the fan room the best results were N4 with 4% patchouli oil concentration and in the AC room the best results were N4 with 4% patchouli oil concentration. Meanwhile, the best fragrance resistance test results were found in N3 with a concertation of 3% patchouli oil