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All Journal Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) JOPS (Journal Of Pharmacy and Science) Jurnal Kreativitas PKM JCPS (Journal of Current Pharmaceutical Sciences) Journal Syifa Sciences and Clinical Research (JSSCR) Jurnal Riset Kefarmasian Indonesia Kampurui Jurnal Kesehatan Masyarakat Jurnal Farmasi Sains dan Praktis Nutriture Journal Jurnal Pendidikan Kesehatan Parapemikir Jurnal Ilmiah Farmasi
Lukky jayadi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Physics Public Health Social Sciences

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Pengaruh Perspektif Pembelajaran Pertumbuhan, Proses Bisnis Internal dan Keuangan pada Unit Layanan Terpadu Kementerian Kesehatan RI dengan Balanced Scorecard Lukky jayadi
Kampurui Jurnal Kesehatan Masyarakat Vol. 2 No. 1 (2020): Kampurui Jurnal Kesehatan Masyarakat
Publisher : Fakultas Kesehatan Masyarakat Universitas Dayanu Ikhsanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55340/kjkm.v2i1.144

Abstract

Growth learning perspectives, internal business processes and finance on the Integrated Services Unit Ministry of Health are used as benchmarks to determine the performance of services provided by using the Balanced Scorecard. This research is a descriptive qualitative research approach. Data collection techniques used are questionnaires and observation, while the methods of data analysis using descriptive analysis. Performance Integrated Services Unit Ministry of Health using a balanced scorecard approach assessed from the perspective of learning growth, internal business processes and finance obtained good results. From the above results are known Balanced Scorecard can be used as a performance measure in Integrated Services Unit Ministry of Health that mutually affect each performance perspective
ANALISIS PEWARNA RHODAMIN B DAN PENGAWET NATRIUM BENZOAT PADA SAUS TOMAT YANG DIPERDAGANGKAN DI PASAR BESAR TRADISIONAL KOTA MALANG Jannah, Orchidosia Zukhruffin; Suwita, Komang; Jayadi, Lukky
Jurnal Riset Kefarmasian Indonesia Vol 3 No 1 (2021): Jurnal Riset Kefarmasian Indonesia
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/jrki.v3i1.105

Abstract

One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes. The number of sauces containing hazardous substances circulating in the community because of the increasing number of emerging home industries that do not use the correct rules for making sauces. The purpose of this study is to analyze the content of Rodhamin B coloring agents and levels of preservative Sodium Benzoate in tomato sauce traded in the Traditional Market of Malang City. The design of this study is observational, which is to dig data about the quality of tomato sauce in Malang City's Big Market by looking at the content of Rhodamin B Content and Sodium Benzoate. From the results of the study note that all tomato sauce samples do not contain Rodhamin B, while 2 of the 3 samples contain sodium benzoate preservative which exceeds the maximum threshold of 1gr / kg. Therefore, the public must be careful in buying tomato sauce products or other products that can be harmful to health.
ANALISIS KANDUNGAN PEMANIS BUATAN SIKLAMAT PADA SIRUP YANG BEREDAR DIPASAR BESAR MALANG SECARA KUANTITATIF MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-VIS Jayadi, Lukky; Hernaningsih, Maritha
Jurnal Riset Kefarmasian Indonesia Vol 3 No 3 (2021): Jurnal Riset Kefarmasin Indonesia
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/jrki.v3i3.184

Abstract

Sweeteners are chemical compounds that are often added and used for industrial food processing products as well as beverages and foods, sweeteners consist of natural sweeteners and synthetic sweeteners, one of the synthetic sweeteners is sodium cyclamate. This study aims to identify and determine the level of sodium cyclamate in syrup by UV spectrophotometry method and to determine the level of sodium cyclamate in syrup is still safe for consumption. The type of research is experimental and descriptive. The research sample used is syrup which is sold in the big market of Malang City. The method used for the determination of sodium cyclamate levels was done by UV spectrophotometry whose absorption was measured at a maximum wavelength of 314 nm. The results of the quantitative analysis showed that there were positive samples containing sodium cyclamate, namely sample 1, sample 2 and sample 3. The assay results in sample 1 were 238.78 mg/kg, sample 2 was 239.65 mg/kg and sample 3 was 241.39 mg/kg. Of the three samples tested for levels of cyclamate in syrup sold in the big market in Malang City, they still meet the requirements set by the head of the Food and Drug Supervisory Agency.
Efektivitas Antiseptik Ekstrak Jeruk Nipis dan Lidah Buaya Terhadap Jamur Candida Albicans Lukky Jayadi; Sandry Kesuma
Jurnal Ilmiah Biosaintropis (Bioscience -Tropic) Vol 7 No 2 (2022): Januari 2022
Publisher : Fakultas Matematika & Ilmu Pengetahuan Alam - Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (537.17 KB) | DOI: 10.33474/e-jbst.v7i2.483

Abstract

The use of hand antiseptics in the form of preparations among the community has become a lifestyle. Several hand antiseptic preparations can be found in the market. How to use it is to be dropped on the palm of the hand, then flattened on the surface of the hand. Alcohol is widely used as an antiseptic to disinfect surfaces and clean skin, but not for wounds. Alcohol as an antiseptic has bactericidal activity, works against various types of bacteria, viruses and fungi. This study aims to make an antiseptic with lime and aloe vera extracts that can kill the fungus candida albicans. In this study, the pH of the preparation was measured, the pH was 5 and for determining the specific gravity, the specific gravity was 0.9736 g/ml. The test is carried out using the percentage kill method at two contact times, namely 30 and 60 seconds. The percentage kill results for antiseptic preparations with lime and aloe vera extracts at the two contact times were 99.9% percentage kill. There is an impact of using an antiseptic with an active ingredient of alcohol with the addition of lime and aloe vera extracts on pH, specific gravity and fungal killing power. Keywords: Antiseptic, Lime, Aloe Vera, Candida Albicans
Identifikasi Cemaran Zat Pewarna Berbahaya Rhodamin B Pada Beberapa Produk Lipstik Siti Cholifah; Lukky Jayadi
Journal Syifa Sciences and Clinical Research Vol 4, No 3 (2022): Volume 4 Edisi 3 2022
Publisher : State University of Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jsscr.v4i3.15408

Abstract

Rhodamine B is a synthetic dye used in industries such as paper and textile dyes. Rhodamine dye is prohibited from being used in cosmetic preparations because rhodamine is carcinogenic and can cause irritation and cancer in long-term use. This study aims to determine the presence of harmful dyes in lipstick cosmetic preparations. The method used in this research is using concentrated HCl reagent and 10% NaOH, this method is used as a test for the alleged presence of rhodamine in the sample. Positive results of the presence of rhodamine content were indicated by a change in the color of the sample which became dark orange after concentrated HCl was added and turned blue after 10% NaOH was added. Then continued by using the UV-Vis spectrophotometry method to determine the rhodamine levels in the sample. The samples used were 5 red lipsticks, from 5 samples that were tested, 1 sample was indicated which was indicated to contain rhodamine b because it changed color to orange when given concentrated HCl and blue when given 10% NaOH. Positive samples were samples with code C, after measuring with spectrophotometry, the results showed that the levels of Rhodamine in the sample were 0.009% in replication 1; 0.012% at replication 2 and 0.008 at replication 3.
ACTIVITY TEST OF A LIQUID HAND SANITIZER WITH LIME EXTRACT (CITRUS AURANTIFOLIA) AND ALOE VERA (ALOE VERA) AGAINST ESCHERICHIA COLI BACTERIA Lukky Jayadi; Sandry Kesuma
Jurnal Farmasi Sains dan Praktis Vol 7 No 3 (2021): Supplementary Issue (The 4th National Pharmacy Conference 2021 Universitas Halu O
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/pharmacy.v7i3.6091

Abstract

One of the ways to prevent the spread of disease is to clean your hands using a hand sanitizer. Hand sanitizers are currently sterile hand sanitizers, usually as an alternative to washing the skin surface with a cleanser and air. Washing hands and skin with hand sanitizer is an action to maintain hand and skin hygiene to avoid infection that causes microbes, for example Escherichia coli microorganisms. The purpose behind this examination is make liquid hand sanitizer preparations with lime (Citrus aurantifolia) and aloe vera (Aloe vera) extracts that can kill Escherichia coli bacteria. In this study, the pH of the preparation was measured, the pH was 5 and for determining the specific gravity, the specific gravity was 0.9736 g/ml. The test is carried out using the percentage kill method at two contact times, namely 30 and 60 seconds. The percentage kill results for liquid hand sanitizer with lime (Citrus aurantifolia) and aloe vera (Aloe vera) extracts at the two contact times, with a percentage kill value of 99.9%. There is an impact using hand sanitizer with alcohol as an active ingredient with active alcohol ingredients with the addition of lime extract (Citrus aurantifolia) and aloe vera (Aloe vera) on pH, specific gravity and germicidal power.
FORMULASI LULUR BODY SCRUB BERAS KETAN HITAM (ORYZA SATIVA VAR. GLUTINOSA) DENGAN PERPADUAN YOGURT SEBAGAI ZAT AKTIF Shelly Dwi Agata; Lukky Jayadi
Jurnal Riset Kefarmasian Indonesia Vol 4 No 3 (2022): Jurnal Riset Kefarmasian Indonesia
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/jrki.v4i3.293

Abstract

Scrub is a cosmetic preparation for skin care that functions as an abrasive in the form of scurb granules that can remove dead skin cells from the epidermis. The scrub used in this study was derived from black glutinous rice (Oryza Sativa Var. Glutinosa) which contains antioxidant components and can help activate vitamin B1 which helps maintain healthy skin and helps skin look brighter. In addition, the components of the active substance are also needed. Yogurt was chosen as the active ingredient of the preparation because it has Alpha Hydroxy Acid (AHA) which can help the exfoliation process and help remove dead skin cells and increase the skin's natural moisture factor. The purpose of making body scrub preparations using yogurt as an active substance with varying concentrations of 0%, 5%, 10% and 15%. This research was conducted experimentally. The physical quality test of the preparation includes organoleptic test, homogeneity test, pH test, adhesion test, dispersibility test, stability test, and emulsion type test. The results show that the preparations made meet the physical evaluation of the scrub preparations meet the quality requirements, meet the organoleptic quality evaluation, namely the formulation of the scrub preparations F0, F1, F2, and F3 with semi-solid texture, purplish gray color with a mixture of black glutinous rice and yogurt. Each preparation is homogeneous. Emulsion type o/w. pH ranged from 7, 45 - 6, 74. It complies with the quality requirements of the spreadability test and has good emulsion stability. The conclusion of this study is that the F3 formulation with the addition of 15% yogurt has the best physical quality in the organoleptic test, homogeneity test, pH test, dispersibility test, stability test, and emulsion type test.
Analisis Asam Salisilat pada Krim Wajah yang Beredar di Pasar Besar Kota Malang Lukky Jayadi
JURNAL FARMASI DAN MAKANAN Vol 6 No 1 (2022): Journal of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jops.v6i1.2972

Abstract

Salicylic acid is a skin remedy that is used to treat various skin problems such as acne. Salicylic acid is safe to use and contains Beta Hydroxy Acid (BHA), which is an ingredient used to reduce wrinkles and acne. Although it has benefits for removing acne, salicylic acid is a dangerous chemical if used in excess of the prescribed limits. To determine the levels of salicylic acid in anti acne creams circulating in Pasar Besar Malang City, qualitatively with color test using FeCl3 and quantitatively using UV-Vis spectrophotometry to analyze levels of salicylic acid in anti-acne cream. Qualitative research using FeCl3 showed that from four samples, one sample was declared negative, while three positive samples contained salicylic acid, while testing using UV-Vis spectrophotometry found all samples containing salicylic acid. The levels of salicylic acid in all samples were within the safe limits set by BPOM with the highest level contained in skin surface products, including substances harmful to the skin, should not be more than 2%.
FORMULASI DAN UJI SEDIAAN PEMBERSIH TANGAN ANTISEPTIK DENGAN EKSTRAK JERUK NIPIS TERHADAP BAKTERI SALMONELLA TYPHI Lukky Jayadi; Sandry Kesuma; Muhammad Hasan Wattiheluw
JCPS (Journal of Current Pharmaceutical Sciences) Vol 6 No 1 (2022): September
Publisher : LPPM - Universitas Muhammadiyah Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Infectious diseases are still common in the environment in Indonesia. For example, microorganisms that cause problems enter the human body through the hands. Many microorganisms stick to human hands which then enter the human body with food that enters the human mouth. The busyness and density of human work that requires the development of health sciences in adjusting behavior such as the use of sterile antiseptics. This study aims to see the effectiveness of antiseptic hand sanitizers that can kill bacteria made from alcohol and lime extract against Salmonella typhi microbes. The test strategy for examination in this study was to see the ability to kill microbes or eliminate microorganisms from antiseptic hand sanitizer preparations after 30 and 60 seconds with the AOAC 960.09 technique. The results showed that it could reduce or kill Salmonella typhi microbes equivalent to 99.9% after 30 and 60 seconds. In this review, the pH of the antiseptic hand sanitizer of lime extract was obtained the pH was 4 and for the determination of the specific gravity the specific gravity was 0.9669 g/ml. From the discussion of the research, it is illustrated that there is a relationship between the composition of antiseptic hand sanitizer preparations with alcohol content with the addition of lime extract to a slightly acidic pH, specific gravity according to liquid preparations in general and the excellent reducing or killing power of bacteria from these preparations. Keywords: Antiseptic Hand Sanitizer Preparations, Lime, Salmonella typhi
Edukasi Hand Hygiene dan Penyuluhan Pembuatan Hand Sanitizer bagi Staff SDN Lowokwaru 2 Malang Muhammad Hasan Wattiheluw; Sandry Kesuma; Lukky Jayadi
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 6, No 6 (2023): Volume 6 No 6 Juni 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v6i6.9636

Abstract

ABSTRAK Di awal tahun 2020, jenis baru virus Corona (SARS-CoV-2) yang menyebabkan wabah bernama coronavirus disease 2019 (COVID-19) menjadi masalah global. Salah satu cara untuk mencegah penyebaran COVID-19 adalah dengan mencuci tangan. Tujuan dari kegiatan ini yaitu untuk meningkatkan meningkatkan kesadaran dalam pencegahan COVID-19. Metode pelaksanaannya berupa penyuluhan kebersihan tangan dan petunjuk cara pembuatan hand sanitizer. Hasil kagiatan menunjukkan terdapat peningkatan skor pengetahuan tentang edukasi hand hygiene. Kesimpulan dari kegiatan yaitu terjadi peningkatan pengetahuan tentang hand hydiene dan penyuluhan handsanitizer (p<0,05). Kata Kunci: Hand hygiene, Hand Sanitizer, Covid-19, SDN Lowokwaru 2 Malang  ABSTRACT Beginning in 2020, a new variety of the coronavirus (SARS-CoV-2) that triggered an outbreak known as COVID-19 (coronavirus illness 2019) became a major issue. Washing your hands is one way to stop COVID-19 from spreading. The goal of this exercise is to raise awareness about COVID-19 prevention. Hand hygiene education and DIY hand sanitizer recipe instructions make up the implementation strategy. The activity's outcomes revealed an improvement in the knowledge score for hand hygiene instruction. There was an increase in awareness about hand hygiene and handsanitizer advice, according to the activity's conclusion (p < 0.05). Keywords: Hand hygiene, Hand Sanitizer, Covid-19, SDN Lowokwaru 2 Malang
Co-Authors Anisatur Rahmah Kurniawan Fitri Ratnasari Hernaningsih, Maritha I Komang Suwita Ibnu Fajar Jannah, Orchidosia Zukhruffin Manzila Fitrotun Nisa Sandry Kesuma Shelly Dwi Agata Siti Cholifah Wattiheluw, Muhammad Hasan zuri rismiarti