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All Journal FITOFARMAKA: Jurnal Ilmiah Farmasi Jurnal Kesehatan Madani Medika Aptekmas : Jurnal Pengabdian Kepada Masyarakat
Retty Handayani
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Pengaruh Plastisizer Terhadap Elastisitas dan Kelenturan Edible Film Syiami, Deska; Retty Handayani; Aji Najihudin
Jurnal Kesehatan Madani Medika (JKMM) Vol 12 No 2 (2021): Jurnal Kesehatan Madani Medika
Publisher : Sekolah Tinggi Ilmu Kesehatan Madani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.371 KB) | DOI: 10.36569/jmm.v12i2.190

Abstract

Edible film merupakan lapisan tipis yang akan segera melarut setelah kontak dengan air liur. Komponen penyusun edible film terdapat zat aktif, polimer dan plastisizer yang dapat meningkatkan elastisitas, mengurangi kerapuhan dan meningkatkan fleksibilitas edible film, serta terdapat bahan tambahan lainnya. Plasticizer merupakan bahan organik yang berat molekul nya rendah dan memiliki titik didih yang tinggi. Tujuan dari review artikel ini yaitu untuk mengetahui pengaruh konsentrasi plastisizer terhadap elastisitas edible film. Metode yang digunakan dalam pembuatan review artikel ini adalah studi pustaka. Pencarian pustaka melalui website terpercaya dengan berbagai kata kunci yang terkait dengan review artikel seperti edible film dan plasticizer. Formulasi edible film yang diambil dari 6 pustaka terdiri dari konsentrasi sorbitol 0,8%, 2%, 20% dan konsentrasi gliserol 0,7%, 4%, 15%. Karakteristik edible film meliputi tensile stregth, elongation dan young modulus. Formulasi edible film pada konsentrasi plastisizer sorbitol 20% dan gliserol 15% merupakan edible film paling elastis. Semakin tinggi konsentrasi plasticizer maka edible film semakin elastis.
PEMBUATAN SMOOTHIES MANGGA SEBAGAI IMUN BOOSTER BAGI WARGA KOTA KULON KABUPATEN GARUT Retty Handayani; Dila Aulia Dhasefa; Mia Wulan Sari; Monica Syafira Sukmawan; Neng Rofiah
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 3 No 4 (2020): APTEKMAS Volume 3 Nomor 4 2020
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.879 KB) | DOI: 10.36257/apts.v3i4.2962

Abstract

The need for vitamins for body immunity, especially vitamin C, has increased since the Covid-19 pandemic. The scarcity of availability of this vitamin causes the price of vitamins to increase several times the usual price. Smoothies are drinks that contain yogurt or milk that are nutritious for increasing body immunity. The purpose of this activity is to increase public knowledge about the benefits of smoothies for immunity during the Covid-19 pandemic and provide solutions as a substitute for vitamins which are more expensive. This activity was carried out with PKK women in one of the houses of the Head of the RW Kelurahan Kulon Kota, Garut Regency. The method is by demonstrating how to make smoothies from mangoes accompanied by education and questions and answers regarding the content of mangoes which contain vitamins to increase body immunity. Mango smoothies were chosen because besides containing vitamin C which is nutritious for boosting the immune system, they also have a good taste because they contain milk or yogurt which contains protein which is good for the immune system. The results of this activity can add information and increase participants' knowledge from 17.3% to 98.6%.
REVIEW: MANFAAT ASAM KLOROGENAT DARI BIJI KOPI (Coffea) SEBAGAI BAHAN BAKU KOSMETIK Retty Handayani; Fadzilla Muchlis
FITOFARMAKA: Jurnal Ilmiah Farmasi Vol 11, No 1 (2021): FITOFARMAKA | Jurnal Ilmiah Farmasi
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jf.v11i1.2357

Abstract

Chlorogenic acid(Chlorogenicacid,CGA) is one of the secondary metabolites produced from coffee beans. Chlorogenic acid is widely used in cosmetic preparations as an exfoliant (exfoliate). Apart from exfoliating, chlorogenic acid can also be used as an antioxidant, natural cosmetic coloring, antibacterial (acne), cellulite and slimming. In review this, first look at the comparison of the concentration of chlorogenic acid in the two types of coffee, namely Arabica coffee and Robusta coffee. Next, determine several cosmetic preparations that use coffee beans as a natural ingredient which contains chlorogenic acid. The purpose of review thisis to determine the comparison of the concentration of chlorogenic acid from Arabica coffee beans and robusta coffee which can be used in various cosmetic preparations. Based on the data obtained, the highest chlorogenic acid content was found in robusta green coffee beans with a concentration of 6.1-11.3 (g / 100g), while in Arabica green coffee beans with a concentration of 4.1-7.9 (g / 100g). So it can be concluded that the chlorogenic acid content in robusta coffee has a higher content compared to arabica coffee so that robusta coffee is more recommended to be used as a cosmetic raw material.
Co-Authors Aji Najihudin Dila Aulia Dhasefa Fadzilla Muchlis Mia Wulan Sari Monica Syafira Sukmawan Neng Rofiah Syiami, Deska