@phdthesis{eprintuntirta48082,
          author = {Dewangga Shevamillano Shakabuana and Irfan Andriyansyah},
            note = {Pemanfaatan glukomanan pada industri kosmetik di antaranya dapat melembapkan kulit dikarenakan glukomanan memiliki sifat menyerap air yang tinggi. Dalam pembuatan spons, akan dibuat inovasi spons biodegradable.
Penelitian ini bertujuan untuk mengetahui pengaruh variasi Sodium Laureth Sulfate (SLS) terhadap struktur dan karakteristik konjak spons dan untuk mengetahui pengaruh ekstrak teh hijau terhadap daya hambat pertumbuhan bakteri
Staphylococcus Aureus. Konjak spons dibuat dengan metode freezing-thawing menggunakan SLS dan penetral NaOH 0,1 N 10 ml. Pembuatan konjak spons diawali dengan melarutan tepung konjak dengan aquades menggunakan stirrer. Spons yang mulai terbentuk ditambahkan SLS dan ekstrak teh hijau sesuai variasi. Perendaman dengan etanol 96\% dilakukan selama 24 jam. Spons disaring sebelum dilakukan freezing-thawing. Freezing dilakukan menggunakan refrigerator selama 12 jam. Dilanjutkan thawing dengan oven suhu 50C selama 26 jam. Konjak spons kering kemudian diuji. Hasil pengujian daya serap air tertinggi sebesar 100 \% diperoleh pada variasi penambahan SLS 0,5 gr. Selain itu, hasil dari pengujian FTIR terlihat bahwa pada sampel Konjak Spons tanpa Teh Hijau (KS-TH) menghasilkan gugus O-H terpanjang yang dapat menyerap air lebih banyak dibandingkan sampel
lain. Pada pengujian mikroskop dapat diketahui morfologi permukaan sampel KSTH memiliki jumlah pori lebih banyak dan ukuran pori relatif kecil dengan diameter sebesar 0,170 mm berbanding terbalik dengan sampel Konjak Spons dengan Teh Hijau (KS+TH) yang memiliki pori relatif besar dengan diameter sebesar 0,229 mm sehingga dapat disimpulkan bahwa sampel KS-TH dalam menyerap air lebih cepat. Penambahan teh hijau pada konjak spons menunjukkan penambahan diameter zona hambat terhadap bakteri Staphylococcus Aureus sebesar 11,43 mm.

Kata kunci: Freezing, Glukomanan, SLS, Spons, Thawing},
          school = {Fakultas Teknik Universitas Sultan Ageng Tirtayasa},
           month = {January},
           title = {PENGARUH VARIASI KONSENTRASI SODIUM LAURETH SULFAT
DAN EKSTRAK TEH HIJAU TERHADAP STRUKTUR DAN
KARAKTERISTIK KONJAK SPONS},
            year = {2024},
        abstract = {The utilization of glucomannan in the cosmetic industry includes moisturizing the skin because glucomannan has high water absorption properties. In making sponge, biodegradable sponge innovation will be made. This study aims to determine the effect of Sodium Laureth Sulfate (SLS) variation on the structure and characteristics of konjac sponge and to determine the effect of green tea extract
on the growth inhibition of Staphylococcus Aureus bacteria. Konjac sponge was prepared by freezing-thawing method using SLS and 10 ml NaOH 0.1 N neutralizer. Making konjac sponge begins with dissolving konjac flour with distilled water using a stirrer. The sponge that began to form was added with SLS and green tea extract according to the variation. Soaking with 96\% ethanol was carried out for 24 hours. The sponge was filtered before freezing-thawing. Freezing was done using a refrigerator for 12 hours. Followed by thawing with an oven at 50 C for 26 hours. The dried sponge was then tested. The highest water absorption test results of 100\% were obtained in the variation of adding 0.5 g SLS. In addition, the results of FTIR testing showed that the Konjac Sponge without Green Tea (KS-TH) sample produced the longest O-H group that could absorb more water than other samples. In microscope testing, it can be seen that the surface morphology of the KS-TH sample has a greater number of pores and a relatively small pore size with a diameter of 0.170 mm, inversely proportional to the Konjak Sponge with Green Tea (KS+TH) sample which has relatively large pores with a diameter of 0.229 mm so it can be concluded that the KS-TH sample absorbs water faster. The addition of green tea to konjac sponge showed an increase in the diameter of the inhibition
zone against Staphylococcus Aureus bacteria by 11.43 mm.

Keyword: Freezing, Glukomanan, SLS, Sponge, Thawing},
             url = {https://eprints.untirta.ac.id/48082/}
}