Article Per Year (5 Year)
p-Index From 2019 - 2024
2.32
P-Index
This Author published in this journals
All Journal Jurnal Farmanesia
Sianipar, Artha Yuliana
Program Studi S1 Farmasi, Universitas Sari Mutiara Indonesia
Medicine & Pharmacology

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
PENGGUNAAN KULIT BATANG JAMBLANG (Syzygiumcumini) DALAM FORMULASI PEWARNA RAMBUT Artha Yuliana Sianipar; Siti Nurbaya; Sisca Mayryanisa
Jurnal Farmanesia Vol 4 No 1 (2017): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.89 KB)

Abstract

Hair dye is a cosmetic used in hair makeup to color hair, either to restore the original hair color or change the original hair color to a new color. Jamblang bark contains dyes and produces tannins which are used to dye textiles. The purpose of this study was to determine that Jamblang bark extract could be formulated as a hair dye. Hair dye preparations contain Jamblang bark extract with concentrations of A (2.5%), B (5%), C (7.5%), and D (10%). Observation of color stability was carried out by means of a stability test against 15 washes and exposure in the sun for 5 hours on colored hair, then an irritation test was carried out. This study shows that a formula made with Jamblang bark extract can give hair a brown color. The longer the immersion of gray hair in hair dye preparations, the darker the resulting brown color at a concentration of C (7.5%). The results of stability tests against washing and sunlight showed that there was no change in hair color and did not cause skin irritation. Jamblang bark extract can be formulated as hair dye. The best dye was obtained from Formula C which consisted of 7.5% Jamblang stem bark extract producing a dark brown color.
PENETAPAN KADAR KALSIUM PADA BEDAK TABUR DARI BAHAN BAKU CANGKANG KERANG BULU (Anadaraantiquata) SECARA KOMPLEKSOMETRI Siti Nurbaya; Artha Yuliana Sianipar; Elly Nurita Sitorus; Winton F. Situmorang
Jurnal Farmanesia Vol 4 No 2 (2017): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (449.652 KB) | DOI: 10.51544/jf.v4i2.2708

Abstract

Until now, the utilization of clamshell waste has been limited to handicraft materials, whereas shellfish waste has a high calcium carbonate composition of about 98% which can be used as a source of calcium in the synthesis of compounds containing calcium metal. The purpose of this study was to determine the level of calcium contained in the shells of mussels and to determine the levels of calcium in the preparation of talcum powder which was added with powdered shells of feathers as an abrasive. Complexometric titration is also used to determine calcium levels in powder preparations formulated with feather shells powder. The results showed that the shells of feather shells contained calcium levels of 19.49% while the loose powder preparations contained calcium levels of 1.475%. The test results of the research on the formulation of loose powder preparations met the physical evaluation requirements. The pH test on loose powder, namely pH 7, meets the requirements of SNI 16-4399-1996, the pH value of cream cosmetic products is required to range from 4.5 to 8.0. The fine degree test is qualified because the loose powder can pass the sieving using a 100 mesh.
PENENTUAN KADAR VITAMIN C PADA JERUK MANIS (Citrussinensis) MENGGUNAKAN METODE TITRASI TITRASI NA-2,6 DICHLOROPHENOL INDOPHENOL DAN SPEKTROFOTOMETRI Siti Nurbaya; Muhammad Taufik; Artha Yuliana Sianipar; Zulfan Zulfan
Jurnal Farmanesia Vol 5 No 1 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.609 KB)

Abstract

Vitamin C is one of the vitamins that is needed by humans and also one of the water-soluble vitamins, Vitamin C plays a role in the formation of intercellular collagen. For the solubility of vitamins B1, B2, B3, B5, B6, B7, B9, B12, and C are included in the types of water-soluble vitamins, and for the solubility vitamins A, D, E, and K are included in the types of soluble vitamins in fat. Vitamin C functions as an antioxidant and counteracts free radicals that can damage cells. Sources of vitamins are fresh fruits and vegetables. Sweet orange fruit contains vitamin C which is quite high. This study aims to determine and compare the results of vitamin C levels in sweet oranges using the Na 2,6 Dichlorophenol Indophenol titration method and spectrophotometry. The content of vitamin C using Na 2.6 Dichlorophenol Indophenol titration is 0.042%, while the content of vitamin C in sweet oranges using the UV-Vis spectrophotometry method produces levels of 0.351%. These results, shows that the levels of vitamin C obtained by using the UV-Vis spectrophotometry method are higher than those obtained by the iodometric method.
PEMERIKSAAN ZAT WARNA MERAH PADA MINUMAN BOTOL YANG BEREDAR DI SEKITAR JALAN KAPTEN MUSLIM MEDAN SECARA KROMATOGRAFI KERTAS Yosy Cinthya Eriwaty Silalahi; Dicky Yuswardi Wiratma; Artha Yuliana Sianipar
Jurnal Farmanesia Vol 5 No 2 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.023 KB) | DOI: 10.51544/jf.v5i2.2737

Abstract

Drinks are materials that are needed by living things, which are useful for survival. Therefore, many manufacturers are innovating with drinks, one of which is bottled drinks and adding colorants to drinks to attract buyers. The purpose of this study was to determine whether or not the use of red dye is not allowed in bottled drinks sold around Jalan Captain Muslim Medan. This study uses a descriptive method, namely by conducting examinations in the laboratory. Drinks that are red were taken as samples, namely as many as 5 samples. Samples were purified using wool absorption, followed by identification using paper chromatography compared with tables. The results of the observations showed that from the 5 samples tested, none of the bottled drinks containing red dye were prohibited.
UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN SAMBUNG NYAWA (Gynura procumbens (Lour.)Merr.) TERHADAP BAKTERI Bacillus cereus ATCC 6633 Cut Masyithah Thaib; Zuhairiah Zuhairiah; Artha Yuliana Sianipar; Eta M. Br Simanullang
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.441 KB) | DOI: 10.51544/jf.v6i1.2745

Abstract

Life-sustaining plants are plants that are widely used by people as natural medicines. Infectious disease is one of the problems in the health sector. Infection can be caused by various microorganisms, one of which is bacteria. This research was conducted at the Microbiology Laboratory, Sari Mutiara University, Indonesia. This study was conducted to examine the antibacterial activity of the ethanolic extract of life-sustaining leaves using the paper disc diffusion method with concentration variants of 20%, 30%, 40%, 50%, and 60% and used a negative control of DMSO and positive control of chloramphenicol. From the research that has been done, the extract of the continued life leaves has antibacterial inhibitory power. At a concentration of 20% (10 mm). At a concentration of 30% (11 mm). At a concentration of 40% (12.67 mm). At a concentration of 50% (13.3 mm). At a concentration of 60% (15.3 mm). It can be concluded that the ethanolic extract of the grafted life leaves has the highest antibacterial inhibition at a concentration of 60%, which is 15.3 mm.
ANALISIS TIMBAL (Pb) DAN KADMIUM (Cd) PADA KERANG BULUYANG DIPEROLEH DARI PASAR SEI SIKAMBING MEDAN SECARA KUALITATIF Siti Maimunah; Artha Yuliana Sianipar; Zuhairiah Zuhairiah; Setiawati Gea
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.352 KB) | DOI: 10.51544/jf.v6i1.2748

Abstract

Shellfish (Anadaraantiquata) is one type of shellfish that has the potential to be used as a food source in fulfilling the nutrition of the Indonesian people. Feather clams (Anadaraantiquata) belong to the class Bivalvia which are edible and have economic value. The purpose of this study was to determine the content of lead and cadmium in feather shells. Samples were taken from two fur shell traders at the Sei Sikambing market in Medan using a random sampling method with qualitative testing using disodium sulfide, potassium iodide, potassium chromate, potassium cyanide, and sodium hydroxide reagents, in accordance with work procedures. used in the Medan Regional Health Laboratory. The results showed that of the two samples tested, both samples did not contain lead (Pb) and cadmium (Cd). Keywords: Feather shells, lead (Pb), Cadmium (Cd), Qualitative.
FORMULASI SEDIAAN BLUSH ON DARI SARI BUAH STROBERI (Fragaria vesca L) SEBAGAI PERONA PIPI Artha Yuliana Sianipar; Siti Nurbaya; Adiansyah Adiansyah; Eva Priasanti Sitanggang
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.041 KB)

Abstract

Colorisone of the determining factors for the quality of cosmetics. The use of synthetic colors in blus her can cause irritation on facial skin. Because of that, wetried to make a blush preparation using natural dyes, namely strawberries (Fragariavesca L). The purpose of this study was to make blushusing natural dyesfromstrawberries (Fragariavesca L). The juice is obtaineddirectly using a juicer machine, then heated in a waterbath /Waterbath to obtain a thick juice of strawberry fruit (Fragariavesca L) with a concentration of 15; 25; 35%. The resultsshowedthatthepreparationwashomogeneous, remainedstable, did not cause irritation, wassafe for the skin because thep Hofthepreparation was still in the normal skin phrange of 4.5-6.5, and was quiteliked by the respondents. The conclusion of this study shows that strawberry juice (Fragariavesca L) canbeused as a blush (blush), but the resulting colorisless visible.
ANALISIS MIKROBIOLOGI Escherichia coli JAJANAN MINUMAN DI SEKITAR JALAN KAPTEN MUSLIM KOTA MEDAN Siti Maimunah; Artha Yuliana Sianipar; Cut Masyithah Thaib
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.773 KB)

Abstract

Escherichia coli is a gram-negative rod bacteria, not encapsulated and is a normal flora in the digestive tract of animals and humans that easily pollutes water. Escherichia coli can turn into an opportunist pathogen if it lives outside the intestine, for example in urinary tract infections, wound infections and mastitis. Drinks contaminated with microorganisms can cause health problems in the form of disturbances in the digestive tract with symptoms of nausea, heartburn, vomiting and diarrhea. The purpose of this study was to determine the presence of Escherichia coli bacterial contamination in snacks sold around the Kapten Muslimstreet. This descriptive study used 4 samples of iced drinks, namely young coconut ice, sugar cane ice, mixed ice and dawet ice. The sample testing technique uses the Most Probable Number (MPN) method. The media used in this study were lactose Broth, Brilliant Green Lactose Bile Broth, Eosin Methylene Blue Agar. This research was conducted at the Pharmacy Microbiology Laboratory, Sari Mutiara University, Indonesia. After the research, the results showed that 1 of 4 samples of snacks found on Jalan Captain Muslim was detected with Escherichia coli bacteria ranging from 2,800 cells/100 ml so that it was included in the poor criteria, in the category These snacks are not suitable for consumption and do not meet the criteria set out in the Indonesian Ministry of Health No.492/Menkes/Per/IV/2010 (Colifrom and Escherichia coli 0/100 ml).
ANALISIS MINERAL KALSIUM (Ca) DAN ZAT BESI (Fe) DENGAN VARIASI WAKTU PERENDAMAN PADA PEMBUATAN SUSU KEDELAI SECARA SPEKTROFOTOMETRI SERAPAN ATOM Eka Margaret Sinaga; Yosy Cinthya Eriwaty Silalahi; Artha Yuliana Sianipar
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (534.659 KB)

Abstract

Minerals, calcium, and iron are needed for humans to stay healthy and active and have various roles in the human body. The purpose of this study was to determine the levels of calcium and iron in SK1, SK2, SK3, and SK4 milk. To compare calcium and iron levels in SK1, SK2, SK3, and SK4 milk. The results of the determination of calcium and iron levels by atomic absorption spectrophotometry showed that there was a difference in the content of calcium and iron in SK3 soy milk (12.178 ± 46, 399 mg/100 ml), SK1 milk (5, 3008 ± 8, 798 mg/100). ml), SK2 milk (9, 8821 ± 55, 676 mg/100 ml), SK4 milk (4, 8634 ± 125, 845). The iron content of SK4 milk is (1.3851 ± 82.709 mg/100 ml), SK1 milk is (0.5501 ± 68.924 mg/100 ml), SK2 milk is (0.6450 ± 50.026 mg/100 ml), SK3 milk of (0.7464 ± 64 mg/100 ml). The results showed that SK3 soy milk contained more calcium than SK1, SK2, and SK4. The results of iron levels showed that SK4 soy milk contained greater iron than SK1, SK2, and SK3 soy milk.
PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR ETANOL HASIL FERMENTASI SINGKONG KUNING (Manihotutillissima Pohl) Siti Maimunah; Zuhairiah Zuhairiah; Artha Yuliana Sianipar
Jurnal Farmanesia Vol 7 No 2 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.357 KB)

Abstract

Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice with a content of 34.7%. Yellow cassava is usually served in the form of tape through a fermentation process. This study aims to determine the effect of variations in fermentation time on ethanol content resulting from yellow cassava fermentation. This study used an experimental method with the distillation method using yellow cassava samples which were fermented for 72 hours, 96 hours, and 120 hours. The results of this study indicate that there is an effect of time variation on the ethanol content of fermented yellow cassava with a value of 0.93% (72 hours), 1.00% (96 hours), 1.27% (120 hours) which has a very significant effect (p < 0.01 >). The yield of this fermentation can be determined using the alcohol BJ table.
Co-Authors Adiansyah Adiansyah Cut Masyithah Thaib Dicky Yuswardi Wiratma Dinda Juita Nasution Eka Margaret Sinaga Elly Nurita Sitorus Eta M. Br Simanullang Eva Priasanti Sitanggang Karnerius Harefa Ledy Lenta Dirga Indah Mendrofa Muhammad Taufik Pandapotan Nasution Rifka Gloria Setiawati Gea Sisca Mayryanisa Siti Maimunah Siti Nurbaya Supartiningsih Supartiningsih Vivi Purwandari Winton F. Situmorang Yosy Cinthya Eriwaty Silalahi Yosy Cinthya Eriwaty Silalahi Zuhairiah Zuhairiah Zulfan Zulfan