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All Journal Sainstech Farma: Jurnal Ilmu Kefarmasian Edu Masda Journal Jurnal Kefarmasian Indonesia
Utami, Sheila Meitania
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Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Aktivitas Antioksidan Sediaan Lip Balm yang Mengandung Ekstrak Etanol Buah Labu Kuning (Curcubita moschata D.) Utami, Sheila Meitania; Fadhilah, Humaira; Aprilivani, Saskia Nur
Sainstech Farma: Jurnal Ilmu Kefarmasian Vol 15 No 2 (2022): Sainstech Farma: Jurnal Ilmu Kefarmasian
Publisher : LPPM, INSTITUT SAINS DAN TEKNOLOGI NASIONAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37277/sfj.v15i2.1087

Abstract

Antioksidan merupakan senyawa pemberi elektron (electron donor) atau reduktan. Ekstrak etanol buah labu kuning (Curcubita moschata D.) telah diakui memiliki aktivitas antioksidan dengan menggunakan metode DPPH. Pengujian aktivitas antioksidan dengan penentuan nilai IC50 diharapkan dapat menjadi informasi tentang kekuatan aktivitas antioksidan dengan memanfaatkan ekstrak buah labu kuning. Tujuan penelitian ini untuk mengetahui aktivitas antioksidan pada formulasi sediaan lip balm yang mengandung ekstrak etanol buah labu kuning. Penelitian ini menggunakan metode DPPH dan dibuat dalam sediaan lip balm yang mengandung ekstrak etanol buah labu kuning dengan variasi konsentrasi 2% (FI), 4% (FII) dan 8% (FIII). Hasil penelitian menunjukan bahwa ekstrak etanol buah labu kuning mempunyai nilai IC50 148,32 ppm, sedangkan formulasi sediaan lip balm ekstrak labu kuning pada FI mempunyai nilai IC50 242,54 ppm, dan FII diperoleh IC50 216,78 ppm yang termasuk dalam golongan aktivitas antioksidan yang sangat lemah. Sediaan FIII diperoleh IC50 172,46 ppm dan termasuk dalam golongan aktivitas antioksidan lemah. Dapat disimpulkan bahwa FIII sedian lip balm mempunyai aktivitas antioksidan yang paling baik dibandingkan FI dan FII.
FORMULASI DAN AKTIVITAS ANTIBAKTERI SEDIAAN GEL HAND SANITIZER YANG MENGANDUNG EKSTRAK TANAMAN TERHADAP BAKTERI STAPHYLOCOCCU S AUREUS DARI BERBAGAI LITERATUR Utami, Sheila Meitania; Purwaningsih, Neneng Sri; Sopian, Ahmad; Angraeni, Lutfiah
Edu Masda Journal Vol 6, No 2 (2022): Edu Masda Journal Volume 6 Nomor 2
Publisher : STIKes Kharisma Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52118/edumasda.v6i2.163

Abstract

Formulasi Sediaan Minuman Serbuk Fungsional Kombinasi Biji Jagung (Zea mays L. ) dan Madu Utami, Sheila Meitania; Ismaya, Nurwulan Adi; Ratnaningtyas, Tri Okta; Yunarto, Nanang
Jurnal Kefarmasian Indonesia VOLUME 12, NOMOR 2, AGUSTUS 2022
Publisher : Pusat Penelitian dan Pengembangan Biomedis dan Teknologi Dasar Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/jki.v0i0.5536

Abstract

Corn is a food ingredient that contains carotenoids that are very potential in preventing cancer, adding endurance, as antivirals, fungi, and parasites, carotenoids are also good for vision, growth and reproduction. The highest carotenoid compound in corn is lutein which has potential as an immunomodulator. Honey is also immunomodulatory by triggering macrophages to produce cytokines involved in killing bacteria and tissue repair. The combination of corn and honey in one drink will produce a health supplement preparation that contains antioxidants and immunomodulators that are good for health. The goal of this study was to get the best formula of instant granules physically. Instant granules are made from corn kernels that have been dried with a combination of honey which is processed by dry granulation with variations of corn kernels FI & FIV (15%), FII & FV (25%), FIII & FVI (35%), and FI & FIV honey (35%), FII & FV (25%), FIII & FVI (15%). Instant granules are conducted physical test evaluations including organoleptic tests, flow time, angle of repose, compressibility index, time of granules to dissolve, particle distribution, pH, viscosity of reconstituted and RDA test. The results showed that the granule flow time, angle of repose, compressibility index, time of granules to dissolve, granules particle distribution and viscosity of reconstituted overall physical testing showed no noticeable differences, except against the most preferred taste parameters FVI. So the best formulation has obtained is FVI and shows the result of the RDA test with total energy of 350 kcal/100 grams.
Co-Authors Ahmad Sopian, Ahmad Angraeni, Lutfiah Aprilivani, Saskia Nur Fadhilah, Humaira Ismaya, Nurwulan Adi Nanang Yunarto Purwaningsih, Neneng Sri Ratnaningtyas, Tri Okta