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Sianipar, Artha Yuliana
Program Studi S1 Farmasi, Universitas Sari Mutiara Indonesia

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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 | DOI: 10.51544/jf.v7i2.2775

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.
UJI EFEKTIVITAS ANTIBAKTERI NANO GEL BAHAN AKTIF EKSTRAK KAYU MANIS (Cinnamomum burmannii) TERHADAP Staphylococcus aureus Vivi Purwandari; Artha Yuliana Sianipar; Yosy Cinthya Eriwaty Silalahi; Dinda Juita Nasution
Jurnal Farmanesia Vol 7 No 2 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i2.2776

Abstract

Nanogel preparations consist of nanoemulsions and gels, where nanoemulsion is one type of preparation that can increase drug permeability on the membrane surface. The use of cinnamon extract as an antibacterial active substance is because cinnamon (Cinnamomum burmannii) contains saponins, tannins, and flavonoids. This study aims to make nanogel preparations with the active ingredient of cinnamon extract and to determine the antibacterial effectiveness of the nanogel as the active ingredient of the cinnamon extract against Staphylococcus aureus. The manufacture of 2% cinnamon extract nanoemulsion aims to make nanoparticle-sized nanogel preparations and as an antibacterial active substance in nanogel preparations against Staphylococcus aureus bacteria. Nanogel preparations were made by adding cinnamon extract nanoemulsion with varying concentrations of F1(2%), F2(4%), F3(6%), and blank formula (F0) as the basis for nanogels without cinnamon extract nanoemulsion. The results showed that the cinnamon extract nanoemulsion could be made into nanogels to produce a thick, brown-colored gel with a characteristic cinnamon smell. The result of the pH of the preparation is 6 according to the pH of the skin, has good homogeneity, and is not irritating to the skin. The PSA test produces a nanoparticle size of 24.2 nm, and the antibacterial effectiveness test of the nanogel preparation can inhibit Staphylococcus aureus bacteria. Produced a moderate inhibition zone category (6.7-7.1 mm) and the F3 formulation (6%) was the best formulation.
FORMULASI KRIM SARI BUAH MARKISA KUNING (Passiflora edulis L var. Flavicarpa Degener) SEBAGAI ANTI-AGING Elly Nurita Sitorus; Cut Masyithah Thaib; Artha Yuliana Sianipar
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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

Abstract

On the outer surface of the skin there are pores (cavities) where sweat is released. The skin has many functions, as a protector of the body from various things that can be harmful, as a sense of touch, and as a regulator of body temperature.