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All Journal KOVALEN: Jurnal Riset Kimia Dalton : Jurnal Pendidikan Kimia dan Ilmu Kimia JI-KES (Jurnal Ilmu Kesehatan)
Khoirul Ngibad
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Chemical Engineering, Chemistry & Bioengineering Chemistry Education Public Health

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ANALISIS MERKURI DAN HIDROKUINON PADA KRIM PEMUTIH YANG BEREDAR DI BLITAR Afidatul Muadifah; Khoirul Ngibad
Dalton : Jurnal Pendidikan Kimia dan Ilmu Kimia Vol 3, No 2 (2020): (November) Dalton : Jurnal Pendidikan Kimia dan Ilmu Kimia
Publisher : Universitas Islam Kalimantan MAB Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.493 KB) | DOI: 10.31602/dl.v3i2.3905

Abstract

Merkuri dalam konsentrasi kecil dapat menyebabkan racun. Hidrokuinon dapat menyebabkan kanker, sehingga dilarang penggunaannya dalam krim pemutih. Tujuan penelitian ini yaitu: mengidentifikasi merkuri dan hidrokuinon pada krim pemutih, mengetahui kadar hidrokuinon dalam krim pemutih, dan menentukan validasi metode analisis hidrokuinon pada krim pemutih di Blitar. Metode penelitian, identifikasi keberadaan merkuri dan hidrokuinon pada krim pemutih dilakukan secara kualitatif dan penetapan kadar hidrokuinon secara kuantitatif menggunakan spektrofotometer UV-Vis. Hasil uji kualitatif pada 12 sampel, ada 8 sampel yang positif mengandung merkuri dan hidrokuinon. Hasil uji kuantitatif dengan menggunakan instrumen Spektrofotometer UV-Vis 12 sampel positif mengandung hidrokuinon dengan kadar P1 0,0735 ppm; P2 0,727 ppm; P3 0,025 ppm; P4 0,021 ppm; P5 0,030 ppm; P6 0,044 ppm; P7 0,131 ppm; P8 1,188 ppm; P9 0,002 ppm; P10 0,840 ppm; P11 0,039 ppm; dan P12 0,030 ppm. Perolehan nilai presisi 0,872 %, akurasi 97,5 %, LOD 3,373 ppm dan LOQ 6,704 ppm. Kadar hidrokuinon pada semua sampel <200 ppm sehingga masih ditolerir oleh BPOM.
A Natural Antiseptic Alternative in Hand Sanitizer Gel : A Combination of Miana and Kemuning Leaves Extract Afidatul Muadifah; Dara Pranidya Tilarso; Ary Kristijono; Khoirul Ngibad; Nabila Putri Salsabila
JI-KES (Jurnal Ilmu Kesehatan) Vol 5, No 2 (2022): JI-KES (Jurnal Ilmu Kesehatan)
Publisher : STIKes Hafshawaty Pesantren Zainul Hasan Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33006/ji-kes.v5i2.266

Abstract

Abstrak Penggunaan gel hand sanitizer saat ini menjadi jalan keluar untuk menjaga kesehatan dan kebersihan tangan agar lebih praktis dan mudah dibawa. Penelitian ini bertujuan untuk menghasilkan antiseptik alami dari kombinasi ekstrak daun Miana dan Kemuning terhadap Staphylococcus aureus dan Escherichia coli dalam bentuk gel. Gel hand sanitizer dibuat dari kombinasi ekstrak daun miana dan kemuning yang menunjukkan daya hambat optimum terhadap bakteri Staphylococcus aureus dan Escherichia coli. Kombinasi ekstrak daun Miana dan Kemuning dibuat dalam 3 variasi konsentrasi (K1 = 5%: 15%), (K2 = 10%: 10%), dan (K3 = 15%: 5%). Formulasi gel hand sanitizer diuji kemampuannya sebagai antiseptik dan uji stabilitas fisik pada hari ke 0, hari ke 7, hari ke 14, hari ke 21, dan hari ke 28. Konsentrasi optimum dari kombinasi ekstrak daun miana dan kemuning sebagai antiseptik adalah pada kombinasi K3 = 15%: 5%. Kombinasi antiseptik alami K3 (NAK3) menunjukkan daya hambat sebesar 7,33 mm (terhadap Staphylococcus aureus) dan 09,00 mm (terhadap Escherichia coli) yang termasuk dalam kategori sedang. NAK3 memenuhi persyaratan untuk uji organoleptik, homogenitas, pH, kemampuan menyebar, dan adhesi, serta stabil selama penyimpanan..  Kata kunci: antiseptik, miana, kemuning, gel, hand sanitizer Abstract The use of hand sanitizer gel is currently a more practical and portable way to maintain health and hand hygiene. This study aims to generate a natural antiseptic from a combination of Miana and Kemuning leaves extract toward Staphylococcus aureus and Escherichia coli in gel formulation. The hand sanitizer gel is made from a combination of Miana and Kemuning leaves extract which shows optimum inhibition against Staphylococcus aureus and Escherichia coli bacteria. The combination of Miana and Kemuning leaves extracts was made in 3 variations of concentration (K1 = 5%: 15%), (K2 = 10%: 10%), and (K3 = 15%: 5%). The hand sanitizer gel formulation tested its ability as an antiseptic and on physical stability test on day 0, day 7, day 14, day 21, and day 28. The optimum concentration of the combination of Miana and Kemuning leaves extracts as an antiseptic is at a combination of K3 = 15%: 5%. The combination K3 Natural Antiseptic (NAK3) showed an inhibitory power of 7.33 mm (against Staphylococcus aureus) and 09.00 mm (against Escherichia coli) which was included in the moderate category. The NAK3 meets the requirements for organoleptic tests, homogeneity, pH, spreadability, and adhesion, and is stable during storage. Keywords: antiseptic, miana, kemuning, gel, hand sanitizer
Comparison of Total Flavonoid, Phenolic Levels, and Antioxidant Activity between Robusta and Arabica Coffee Khoirul Ngibad; Siti Nur Husnul Yusmiati; Diana Mey Merlina; Yenny Puspa Rini; Valenata Valenata; Elok Faiqotul Jannah
KOVALEN: Jurnal Riset Kimia Vol. 9 No. 3 (2023): December Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2023.v9.i3.16506

Abstract

Coffee contains a lot of phenolic compounds, especially chlorogenic acid, therefore many studies have examined the potential of coffee as an antioxidant. Antioxidants can inactivate oxidation reactions and prevent the formation of free radicals. This research aimed to determine the total phenolic and flavonoid content of the ethanol extract of robusta coffee (Coffea canephora) and the ethanol extract of arabica coffee (Coffea arabica), as well as determine the % inhibition value of Arabica coffee ethanol extract and Robusta coffee ethanol extract and their combination as antioxidants in vitro. Robusta and Arabica coffee powders were soaked in ethanol solvent, respectively, and the filtrate was concentrated using a rotary evaporator. The extract’s flavonoid and total phenolic content were measured by UV-Vis spectrophotometry. An antioxidant activity test was carried out using the DPPH method. The phenolic content of the ethanol extract of robusta coffee powder and the ethanol extract of arabica coffee powder were 7.98 and 9.16 mg QE/g, respectively. The total flavonoid content of the ethanol extract of robusta coffee powder and the ethanol extract of arabica coffee powder were 11.5 and 14.2 mg GAE/g, respectively. The highest % inhibition values of the ethanol extract of arabica coffee powder and the ethanol extract of robusta coffee and their combination as antioxidants in vitro were 71.1, 85.1, and 86.4%.
Co-Authors Afidatul Muadifah Afidatul Muadifah ALIMA Alima Ary Kristijono Dara Pranidya Tilarso Diana Mey Merlina Elok Faiqotul Jannah Fahmi Arti Firda Inayah Ica Elvina Indah Nur Aini Khairil Anam Lailatun Ni’mah Lilla Puji Lestari Mei Ayu Setyo Ningrum Mochammad Machrudi Zakaria Nabila Putri Salsabila Renny Nirwana Sari Robbi'ul Hamzah Setiawan Setiawan Siti Nur Husnul Yusmiati Valenata Valenata Yenny Puspa Rini