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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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Journal : Jurnal Riset Kefarmasian Indonesia

 1 
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.
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.
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