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All Journal Jurnal Ilmu Farmasi dan Farmasi Klinik (Journal of Pharmaceutical Science and Clinical Pharmacy) Farmasains : Jurnal Ilmiah Ilmu Kefarmasian Eksakta : Berkala Ilmiah Bidang MIPA JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Ilmiah Cendekia Eksakta BERNAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Farmasi Jurnal Farmasi dan Sains Indonesia (JFSI) Jurnal Pengabdian kepada Masyarakat Jurnal Sains dan Kesehatan Indonesian Community Journal Jurnal DiMas (Jurnal Pengabdian Kepada Masyarakat) Media Farmasi Indonesia Jurnal ABDI MERCUSUAR Jurnal Farmasi Sains dan Praktis
Dyan Wigati
Bachelor In Pharmacy Program, Faculty Of Health Science, Universitas Dr. Soebandi, Jember, Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Eksakta : Berkala Ilmiah Bidang MIPA

 1 
Comparison of the Physical and Microbiological Characteristics of Peel-off Face Mask Yogurt from Fresh Cow’s Milk and UHT Milk Fermented Wulan Kartika Sari; Rika Sebtiana Kristantri; Dyan Wigati
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 22 No. 4 (2021): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (923.575 KB) | DOI: 10.24036/eksakta/vol22-iss4/289

Abstract

Yogurt is a product of fermented milk that makes the skin smoother and shinier. Alpha Hydroxy Acid (AHA) in yogurt can increase regeneration and exfoliate skin cells that accumulate on the surface of the stratum corneum. The aims of studied are to compare the physical characteristics and total plate count values ​​of peel-off face mask yogurt made from fresh cow’s milk and UHT milk at 1% and 2% levels. Fresh cow,s milk and UHT milk are heated to 80 ⁰C then cooled to 40-50⁰C. As much as 1% and 2% starter bacteria consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidhophilus, and Bifidobacterium were inoculated into milk then incubated at 37 ⁰C for 7 hours. Yogurt was made into a peel-off mask and evaluated for physical characteristics and total plate number. The result showed that was a statistically significant difference in the physical characteristics of peel-off face mask yogurt made from fresh cow’s milk and UHT milk at 1% and 2% levels.
Development and Validation of RP-HPLC Analysis Method for Determination of Total Alkaloid Content of Soursop (Annona muricata L.) Leaf Extract Lindawati Setyaningrum; Dyah Purwaningtyas; Ayik Rosita Puspaningtyas; Dyan Wigati; Mohammad Rofik Usman; Maasyitoh Sari Latifah
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 23 No. 03 (2022): Eksakta: Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1166.627 KB) | DOI: 10.24036/eksakta/vol23-iss03/325

Abstract

Soursop leaves contain alkaloids that have pharmacological effects. This study aims determine the total alkaloid content of soursop leaf ethanol extract using a validated HPLC method. Extraction was carried out by soxhletation followed by liquid-liquid extraction using chloroform. Optimizing HPLC conditions on the mobile phase, flow rate, concentration, and wavelength, further testing the validation of the analytical method. Optimizing HPLC conditions obtained optimal results at concentration of 500 ppm with a flow rate of 1.0 mL/min using acetonitrile: methanol: water (80:5:15) at wavelength of 272 nm. These results have met the validation requirements of analytical methods including System Suitability Test (UKS), selectivity, linearity with y = 2.01914x –219,97226, correlation coefficient value (r) = 0.9995, and Vx0 value 0.11201%. The limit of detection and quantization were 8,78525 ppm and 29,28418 ppm, respectively. The RSD percentage of the precision test is 1.0453%, and the accuracy test is obtained from the recovery of 98-102%. The result of determining the total alkaloid content  sample was 0.0862 ± 0.004 % (%w/w) of the entire alkaloid content (TALC) triple replication. This research concludes that the analytical method using the HPLC system for determining the total alkaloid content of the ethanolic extract of soursop leaves is validate
The Effect of Extraction Methods on the Total Phenols and Total Flavonoids Content of Jackfruit (Artocarpus heterophyllus Lamk) Peels Extract Dyan Wigati; Lindawati Setyaningrum; Dwi Koko Pratoko
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 24 No. 01 (2023): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol24-iss01/371

Abstract

Jackfruit (Artocarpus heterophyllus Lamk), especially the flesh usually consumed in a ripe state. The jackfruit peel is a non-edible waste. The research aims to determine the effect of different extraction methods on the total phenolic content and total flavonoid content of jackfruit peel extract. Extraction methods are percolation, maceration, and digestion. The total phenolic content (TPC) and total flavonoid content (TFC) using a spectrophotometer with AlCl3 and Folin-ciaocalteu reagents. Rutin and gallic acid as a standarts.  The data from various extraction methods were analyzed statistically by One-Way Anova. The results showed TPC values by percolation, maceration, and digestion respectively 5.94 ± 0.92; 3.03 ± 0.16 and 2.72 ± 0.22 (GAE mg/g). The TFC respectively 13.04 ± 0.38; 5.49 ± 0.33 and 4.16 ± 0.28 (RTE mg/g). Statistical analysis showed that there were significant differences (p < 0.05) in the levels of flavonoids and total phenolics between various extraction methods from the ethanol extract of jackfruit peel. The percolation method showed the highest TPC, TFC, and yield rather than other methods.
Antioxidant Activity of Red Dragon Fruit Teabag (Hylocereus polyrhizus) Peels with the Addition of Ginger (Zingiber officinale var. amarum) and Cinnamon (Cinnamomum zeylanicum, BI) Wima Anggitasari; Lindawati Setyaningrum; Muhammad Rofik Usman; Dyan Wigati
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 24 No. 02 (2023): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol24-iss02/377

Abstract

Free radicals have very unstable and reactive molecules. Excessive free radicals can trigger oxidative stress and cause various diseases. The peel of red dragon fruit contains chemical compounds that shows potential as an antioxidants. This study aims to optimize the benefits of red dragon fruit peels as tea bags because its convenient and simple to use. Design of this study was a randomized block design (RBD) which consisted of two factors, the drying temperature of the red dragon fruit skin (T) and the teabag formulation (F). Ginger and cinnamon are added as flavoring ingredients to the formula. The result showed that the drying temperature of the peel red dragon fruit affects the antioxidant activity of the teabag, where T1 has the highest antioxidant activity. The formulation of teabags also affects the antioxidant activity of the teabag, where F1 has the highest antioxidant activity. T1F1 had the highest antioxidant activity, and the interaction between the two (T and F) had a significant effect on antioxidant activity (p < 0.05).
Co-Authors A.A Hesti Wulan S A.A. Hesti Wulan S. Advistasari, Yustisia Dian Ahmad Fuad Masduqi Aliyah Purwanti Aliyah Purwanti Ayik Rosita Puspaningtyas Ayu Rosalia Bekti Nugraheni Bekti Nugraheni Devi Wulansari Dwi Koko Pratoko Dwi Koko Pratoko Dyah Purwaningtyas Edi Susanto erna prasetyaningrum Erna Prasetyaningrum Erwin Indriyanti Firdha Aprillia I Kadek Bagiana Indah Sulistyarini Intan Martha Cahyani Intan Martha Cahyani, Intan Martha Iski Weni Pebrianti Khrisna Agung Kristantri, Rika Sebtiana Lilies Wahyu Ariani Lindawati S Lindawati Setyaningrum Lindawati Setyaningrum lindawati setyaningrum Maasyitoh Sari Latifah Mighfar Syukur Mohammad Rofik Usman Muhammad Ryan Radix Rahardhian Rahmadaniah Affelia Dianto Rika Sebtiana Kristantri Rosalia, Ayu Ryan Radix Rahardian Shinta Mayasari Sholeh, Slamet Nur Slamet Nur Sholeh Wanda Tri Agustin Wulan Kartika Sari Wulan Kartika Sari Wulan Kartika Sari Wulan S, A.A Hesti Wulan S., A.A. Hesti Wulansari, Devi Yuliana Purwaningsih Yustisia Dian Advistasari Zulkarnain Permana