Page 918 - Proceedings Collega2023

Table 2

Initial estimation of Lebai Kassim’s black ink formulation using the metric system

Component Lebai Kassim’s Black Ink Recipe (T1R1)

Lamp black/soot 2 g

Mangosteen charcoal 2 g

Cashew gum 1 g
Black pepper 0.5 g

Virgin coconut oil 0.5 ml

Salt 0.1 g

Lamp black/soot 2 g

Distilled water 100 ml

In the ink making, all dried ingredients with their proportionate weight were first mixed with
distilled water (100 ml). Virgin coconut oil was then added and the mixture was blended using a portable
mixer until homogenised. Next, the mixture was placed on a hot plate and boiled for 30 minutes. All
throughout the heating process the mixture was stirred continuously by using magnetic stir bar. Once the
solution settled to room temperature, it was poured into a mortar and further pounded. It was then
filtered using a silk cloth to produce fine suspension. The ink was then kept in an air tight container and
ready for testing.

Results and Discussions

The ink sample formed sediment after 24-hour storage, as clearly seen from the 2 distinct layers
(see Table 3). However, after 1-month storage the top layer appeared darker suggesting emulsification
took place during that duration. The pH reading of the freshly prepared ink was 6.1 which are acidic but
after 1-month storage it turned into alkaline of pH 9.1. The high pH variation indicates that the ink
suspension requires stabilization time.

International Conference on Local Wisdom of the Malay Archipelago (COLLEGA 2023) Page - 905 -