Pengaruh Minyak Atsiri Bunga Kenanga (Cananga Odorata) dalam Formulasi Body Lotion Berbasis Minyak VCO
Abstract
Keywords
Full Text:
PDFReferences
Mitsui, T., 1997. New cosmetic science. Elsevier.
RI, D. P. D., 1995. Farmakope Indonesia. Edisi IV. Depkes RI. Jakarta. hlm, Vol. 7.
Lodén, M., 2012. Effect of moisturizers on epidermal barrier function. Clinics in dermatology, Vol. 30, No. 3, pp. 286-296.
Cicilia, F. S., 2016. Pengaruh nilai HLB (hydrophile-lipophile balance) campuran surfaktan polysorbate 80 dan cetyl alcohol terhadap stabilitas fisik losion VCO (virgin coconut oil). Universitas Sanata Dharma Yogyakarta.
Tumbelaka, R. M., Momuat, L. I., & Wuntu, A. D., 2019. Pemanfaatan VCO mengandung karotenoid tomat dan karagenan dalam pembuatan lotion. Pharmacon, Vol. 8, No. 1, pp. 94-105.
Agarwal, R. K.& Bosco, S., 2017. Extraction processes of virgin coconut oil. MOJ Food Processing & Technology, Vol. 4, No. 2, p. 00087.
Marlina, M., Wijayanti, D., Yudiastari, I. P., & Safitri, L., 2018. Pembuatan virgin coconut oil dari kelapa hibrida menggunakan metode penggaraman dengan NaCl dan garam dapur. Jurnal Chemurgy, Vol. 1, No. 2, pp. 7-12.
Marina, A., Man, Y. C., & Amin, I., 2009. Virgin coconut oil: Emerging functional food oil. Trends in Food Science & Technology, Vol. 20, No. 10, pp. 481-487.
Astuti, K. W., Widiana, I., & Hayat, M., 2024. Optimasi formulasi krim moisturizer virgin coconut oil (VCO) dan kitosan sebagai bahan antioksidan. WARTA AKAB, Vol. 48, No. 2.
Rahmi, Y. O., Nelwati, N., & Mailani, F., 2023. Pengaruh pemberian virgin coconut oil secara oles terhadap kelembaban kulit pada pasien yang menjalani terapi hemodialisa. Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal, Vol. 13, No. 4, pp. 1437-1444.
Tan, L. T. H. et al., 2015. Traditional uses, phytochemistry, and bioactivities of cananga odorata (ylangâ€ylang). Evidenceâ€Based Complementary and Alternative Medicine, Vol. 2015, No. 1, p. 896314.
Cahyadi, A., 2010. Virgin coconut oil (VCO) sebagai bahan baku kosmetik dan produk perawatan kulit. Jurnal Sains dan Teknologi Farmasi, Vol. 15, No. 1, pp. 38-46.
Dusturia, N., Hikamah, S. R., & Sudiarti, D., 2016. Efektivitas antibakteri bunga kenanga (cananga odorata) dengan metode konvensional terhadap pertumbuhan staphylococcus aureus. Jurnal Bioshell, Vol. 5, No. 1.
Haerani, A., Chaerunisa, A. Y., & Subarnas, A., 2018. Antioksidan untuk kulit. Farmaka, Vol. 16, No. 2, pp. 135-151.
Sugiharto, R.& Safitri, C. I. N. H., 2020. Formulasi dan uji mutu fisik lotion ekstrak kunyit (curcuma domestica val.). in Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek).
Pujiarti, R., Widowati, T. B., Kasmudjo, K., & Sunarta, S., 2015. Kualitas, komposisi kimia, dan aktivitas anti oksidan minyak kenanga (cananga odorata). Jurnal Ilmu Kehutanan, Vol. 9, No. 1, pp. 3-11.
Sriningsih, S., Wibawa, A. E., & Chasanah, U., 2017. Optimasi formula emulgel aromaterapi minyak atsiri kenanga (Cananga odorata). Pharmaceutical Journal of Indonesia, Vol. 3, No. 1, pp. 25-32.
Brand-Williams, W., Cuvelier, M.-E., & Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, Vol. 28, No. 1, pp. 25-30.
Badarinath, A., Rao, K. M., Chetty, C. M. S., Ramkanth, S., Rajan, T., & Gnanaprakash, K., 2010. A review on in-vitro antioxidant methods: Comparisions, correlations and considerations. International Journal of PharmTech Research, Vol. 2, No. 2, pp. 1276-1285.
Marina, A., Che Man, Y., Nazimah, S., & Amin, I., 2009. Chemical properties of virgin coconut oil. Journal of the American Oil Chemists' Society, Vol. 86, pp. 301-307.
Hanaa, B. A., Marzouk, M. S., & Saleh, N. A. M., 2009. Antioxidant and antimicrobial activities of several essential oils. Food Chemistry, 113(1), 98-104
Enig, M.G., 1996, April. Health and nutritional benefits from coconut oil: an important functional food for the 21st century. In
AVOC Lauric Oils Symposium, Ho Chi Min City, Vietnam (Vol. 25).
Lee, S.J., Umano, K., Shibamoto, T. and Lee, K.G., 2005.
Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food chemistry, 91(1), pp.131-137.
DOI: http://dx.doi.org/10.30811/teknologi.v25i1.6673
Refbacks
- There are currently no refbacks.
Copyright (c) 2025 Elwina Elwina

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
INDEXING AND ABSTRACTING BY:
Jurnal Teknologi - Politeknik Negeri Lhokseumawe is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
©2021 All rights reserved | E-ISSN: 2550-0961; P-ISSN:1412-1476









