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All Journal FITOFARMAKA: Jurnal Ilmiah Farmasi Journal Pharmaceutical And Sciences Jurnal Farmasetis Jurnal Ilmiah Bakti Farmasi Jurnal Multidisiplin Madani (MUDIMA)
Yenni Sri Wahyuni
Sekolah Tinggi Ilmu Farmasi (STIFI) Bhakti Pertiwi
Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences

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Journal : Journal Pharmaceutical And Sciences

 1 
PENGARUH SUHU PENYIMPANAN TERHADAP STABILITAS KLINDAMISIN FOSFAT DALAM SEDIAAN EMULGEL DENGAN HYDROXYPROPYL METHYLCELLULOSE (HPMC) SEBAGAI GELLING AGENT Yenni Sri Wahyuni; Erjon Erjon; Reza Aftarida
Journal of Pharmaceutical And Sciences Vol 2 No 2 (2019): JPS Volume 2 Nomor 2 (2019)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v2i2.27

Abstract

The present study was undertaken to investigate the effect of temperature on the degradation of clindamycin phosphate emulgel. This study aims to determine the rate of decomposition of clindamycin phosphate emulgel was storage at three different temperature of 30˚C, 50˚C, and 70˚C. Determination of percentage clindamycin phosphate was carried out every hour for 5 hours using Spectrophotometry UV-VIS. The results were statistically analyzed using the paired t-test. It was found a decrease in the levels of clindamycin phosphate emulgel at the storage temperature of 30˚C by 99.0874; 50˚C by 96.9314%, and a storage temperature of 70˚C by 96.0114%. Therefore, it can be said that clindamycin phosphate in emulgel preparations is chemically stable for 5 hours at a storage temperature of 30˚C, 50˚C, and 70˚C and the kinetics of the degradation rate of clindamycin phosphate in the emulgel preparation is in accordance with the second-order. Based on the statistically processed data result, it can be concluded that the storage temperature of 30˚C, 50˚C, and 70˚C shows that there is a significant difference (<0.005) in the data.
Formulasi Dan Evaluasi Sediaan Edible Film Strips Jus Herbal Kombinasi Menggunakan Polimer Pati Kentang (Solanum Tuberosum L) Dengan Variasi Plasticizer Sorbitol Yenni Sri Wahyuni; Yopi Rikmasari; Rizka Maulidiah
Journal of Pharmaceutical And Sciences Vol 4 No 1 (2021): JPS Volume 4 Nomor 1 (2021)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v4i1.60

Abstract

Edible film strips are a thin layer easily placed on the tongue or oral mucosal tissue, which will immediately get wet because the saliva will quickly disintegrate and dissolve. Combination herbal juice is used as an active substance made in edible film strips to increase the juice's shelf life. Edible film strips need polymers as a filmmaker, one of which is potato starch (Solanum tuberosum L). Edible film strips from starch have the disadvantage of tearing, so it needs a sorbitol plasticizer. Sorbitol concentration variations used were 0.4%, 0.7%, and 1%. This preparation was carried out with an organoleptic evaluation, friability, drying losses, pH, and disintegration. The research results on combined herbal juice edible film strips using variations in the sorbitol concentration as a plasticizer gave results that could be made into edible film strips, and potato starch could be used as a polymer in making edible film strips for combination herbal juices.
Co-Authors Ade Arinia Rasyad Agnes Leorina Ahmad Fatoni Anggi Ramadani David Darwis Dinda Tri Lestari Erjon, . Firdiawan, Arie Geby Patriani Herda Perlia Nurleni, Novi Ramona Reza Aftarida Reza Agung Sriwijaya Rizka Maulidiah Sari Meisyayati, Sari Septia Oktariani Yopi Rikmasari, Yopi Yuni Damayanti