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All Journal JBIO: jurnal biosains (the journal of biosciences) CHEMPUBLISH JOURNAL JI-KES (Jurnal Ilmu Kesehatan) Walisongo Journal of Chemistry Jurnal Kreativitas PKM Pharmaceutical Journal of Indonesia Jurnal ABDINUS : Jurnal Pengabdian Nusantara Bubungan Tinggi: Jurnal Pengabdian Masyarakat Hubungan Tingkat Pengetahuan Petugas Pengelola Obat dengan Tingkat Ketersediaan Obat Di Puskesmas Kota Malang Jurnal Farmasi dan Sains Indonesia (JFSI) Jurnal EduHealth Jurnal Sains dan Kesehatan Jurnal Pengabdian Masyarakat (JPM) Pinang Masak Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

Afidatul Muadifah

Department Of Pharmacy, STIKES Karya Putra Bangsa, Tulungagung 66291, East Java

Author-ID : 3019545

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Validasi Metode Penetapan Kadar Boraks pada Kerupuk Puli Menggunakan Spektrofotometer UV-Vis: Validation of Methods of Borax Concentrations Determination in Puli Crackers Using a UV-Vis Spectrophotometer Oppie Anngela; Afidatul Muadifah; Dhanang Prawira Nugraha
Jurnal Sains dan Kesehatan Vol. 3 No. 4 (2021): Jurnal Sains dan Kesehatan
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Rice cracker or known as Krupuk puli is the kind of deep-fried crackers in Indonesia that made of rice seasoned with spices and flavor enhancer. Most Rice cracker sellers that peddle their products in the Ngunut traditional market, so that the sellers have to make or prepare the rice cracker as well as possible to make the cracker can be sold. In this case, most manufacturers add hazardous materials (borax) in the process of making rice crackers. The purpose of this research is to validate the method and to know the borax level of rice crackers sold in the Ngunut traditional market by using the UV-Vis spectrophotometry method. Optimization of borax wavelength in the wavelength range of 500-600 nm. The prepared samples are analyzed using UV-Vis spectrophotometry at the maximum wavelength that is 506 nm. The next step, is, validation methods, including linieritas test, accuracy test, precision test, and LOD test & LOQ. The result of this study obtained the optimum wavelength is 506 nm. Based on the validation methods that have been done, obtained the results of inference linearity in the concentration range of 5ppm; 20ppm; 35ppm; 50ppm; 65ppm with a physical value of R2 correlation of 0.993,%recovery by 96.5%, the precision value obtained by 0.375%, and the LOD value of 48.565 ppm amounting and a Loq value of 161.381 ppm. The borax level in sample A amounted to 1,380 ± 1.824 ppm, sample B of 852.1 ± 2.367 ppm, sample C of 1,373 ± 1.824 ppm, and sample D of 185.9 ± 1.788 ppm.

Uji Aktivitas Antibakteri Sediaan Gel Hand Sanitizer Ekstrak Kulit Buah Jengkol (Archidendron pauciflorum (Benth.) Nielsen) terhadap Bakteri Escherichia coli: Antibacterial Activity Test for Gel Hand Sanitizer of Jengkol Rind (Archidendron pauciflorum (Benth.) Nielsen) Extract against Escherichia coli Bacteria Rizka Ahyar Hidayati; Ary Kristijono; Afidatul Muadifah
Jurnal Sains dan Kesehatan Vol. 3 No. 2 (2021): Jurnal Sains dan Kesehatan
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Escherichia coli is a bacteria that can cause diarrhea. The emergence of diarrhea is caused by a lack of public awareness in maintaining cleanliness, including hand hygiene. Along with the times, people prefer to use hand sanitizers that are more practical, easy to carry, and easy to use. However, most hand sanitizer preparations contain alcohol which has the potential to cause dryness and irritation if used continuously. Therefore, jengkol rind is used which contains flavonoid compounds, saponins, tannins, and anthraquinones which have antibacterial properties against Escherichia coli. The purpose of this study was to determine the antibacterial activity of the hand sanitizer gel of jengkol fruit peel extract against Escherichia coli using the disc diffusion method. The research method used was experimental. The jengkol rind samples were extracted using the maceration method with 70% ethanol. The positive control used was a hand sanitizer with chloroxylenol content and the negative control was a gel base without extract. Jengkol rind extract is made into preparations in concentrations of 5%, 10%, and 15%. The preparation was tested for physical stability for 28 days including organoleptic, pH, homogeneity, dispersibility, adhesion, protective power, and drying time. The results showed that the preparations with a concentration of 5%, 10%, and 15% jengkol fruit peel extract had an average inhibition zone of 7.00 ± 0.8165 mm, 13.00 ± 0.8165 mm, and 17.25 ± 0.95743 mm. Of the three formulations, the formulation with a concentration of 10% is the most effective concentration because a small concentration already has a strong inhibitory power category. The hand sanitizer gel of jengkol fruit peel extract fulfills the requirements for organoleptic tests, homogeneity, pH, spreadability, adhesion, and protection power and is stable in the 28-day storage period, but does not meet the requirements for drying time.

Analisa Perbandingan Kadar Vitamin C Sediaan Kapsul Bubuk Bawang Putih (Allium sativum, L.) Menggunakan Metode Spektrofotometri UV-Vis: Comparative Analysis of Vitamin C Contents in the Garlic (Allium sativum, L.) Powder Capsules Using the UV-Vis Spectrophotometric Method Ema Krismawar Sari; Rahma Diyan Martha; Afidatul Muadifah
Jurnal Sains dan Kesehatan Vol. 3 No. 4 (2021): Jurnal Sains dan Kesehatan
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Abstrak Antioksidan dan penangkal radikal bebas yang dapat merusak sel yaitu fungsi dari vitamin C. Sumber Vitamin C adalah buah-buahan dan sayuran seperti bawang putih. Bawang putih dapat digunakan sebagai alternatif terapi oleh masyarakat dalam bentuk kapsul bubuk dalam berbagai merk. Penelitian ini bertujuan untuk mengetahui perbandingan kadar vitamin C pada lima merk sediaan kapsul bubuk bawang putih. Metode yang digunakan pada penelitian ini yaitu spektrofotometri UV-Vis dan validasi metode seperti uji linieritas, uji presisi, uji akurasi, dan uji LOD dan LOQ. Berdasarkan hasil penelitian didapat panjang gelombang Vitamin C yaitu 247nm dan diperoleh hasil linieritas dalam rentang konsentrasi 5ppm, 10ppm, 15ppm, 20ppm, 25ppm dengan nilai koefisien korelasi yaitu 0,966, limit deteksi 0,160ppm dan limit kuantitasi yaitu 0,365ppm. Akurasi dari metode ini ditentukan berdasarkan hasil perolehan kembali menggunakan metode spike standar, sedangkan presisi diukur dengan menghitung simpangan baku relatif. Kadar vitamin C dalam sampel 1 sebesar 1,755ppm, sampel 2 sebesar 1,444ppm, sampel 3 sebesar 1,231ppm, sampel 4 sebesar 1,134ppm, sampel 5 sebesar 0,853ppm. Hasil penelitian disimpulkan bahwa analisis dalam penetapan kadar vitamin C pada kapsul bubuk bawang putih dengan spektrofotometri UV-Vis terdapat perbedaan bermakna dari kadar vitamin C pada lima merek kapsul bubuk bawang putih yang menggunakan analisis statistika SPSS16 dengan metode Kruskal Wallis yaitu mendapatkan nilai p = 0,009.

Validasi Metode Penetapan Kadar Pengawet Natrium Benzoat pada Sari Kedelai di Beberapa Kecamatan di Kabupaten Tulungagung Menggunakan Spektrofotometer Uv-Vis Siti Awwalul Amanatur Rohmah; Afidatul Muadifah; Rahma Diyan Martha
Jurnal Sains dan Kesehatan Vol. 3 No. 2 (2021): Jurnal Sains dan Kesehatan
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Sodium benzoate is an organic preservative chemical compound which use is permitted if the amount is below the maximum threshold. This research aims to validate the UV-Vis Spectrophotometry method which will be used to determine sodium benzoate levels in soybean milk in 3 sub-districts in the Tulungagung Regency using the UV-Vis Spectrophotometer instruments. Before determining the content, the samples were analyzed qualitatively first using the acid-base titration method. The result of this qualitative analysis of the sample will turn pink if it contains sodium benzoate. Then the sodium benzoate wavelength optimization is carried out in the range of 200-400nm, and the optimum wavelength is 226nm. The method validation process is done by using four parameters namely linearity test, accuracy test, precision test, and LOD&LOQ. Based on the validation of the method, the correlation coefficient (R2) of 0.99563 indicates linear, recovery % is 97.58% in the range of 80-120%, RSD is 0.0454% which is ?2%, LOD is 0.33 ppm, and LOQ of 1.0996 ppm. Based on these results, it can be said that the method used is valid because all parameters meet the specified requirements. Analysis of the determination of levels using a UV-Vis Spectrophotometer instruments at wavelength 226nm using 5 samples, from the five samples obtained average rate of 90.639±0.0406. Analysis of the rate determination using UV-Vis Spectrophotometer instruments at 226nm wavelengths show that sample A has a concentration 92,243±0,039 ppm, sample B is 80,286±0,039 ppm, sample C is 99,04±0,063 ppm, sample D is 101,483±0,025 ppm, and sample E is 80,143±0,038 ppm. The content of sodium benzoate in soybean milk is following the requirements of BPOM RI regulation No.36 of 2013 concerning the maximum limit of food use, the use of sodium benzoate in fruit/vegetable juice products and non-fermented soybean products is 600ppm of food, with ADI 0-5mg/kg body weight.

Co-Authors Algafari Bakti Manggara, Algafari Bakti Alvi Zahrotun Nisak Amalia Putri Eka Ana Amalia Arif Santoso Ary Kristijono Ary Kristijono Choirul Huda Choirul Huda Cindy Melia Kartika Dara Pranidya Tilarso Dara Pranidya Tilarso Dara Tilarso Dhanang Prawira Nugraha Ema Krismawar Sari Fatimah Fatimah Helda Wika Amini ika Rachutami Indra Lasmana Tarigan Intan Fitria Kartika Arum Wardani Kartika Arum Wardani Khoirul Ngibad Khoirul Ngibad Khoirul Ngibad Khoirul Ngibad Millenia Ramadhani Mursyidah Lathifatul Khusna Nabila Puteri Salsabela Nabila Putri Salsabila Nindita Clourisa Clourisa Amaris Susanto Novintan Elystia Oppie Anngela Putri Indah Pratiwi Ratih Salimil Ummah Resti Yuliana Rahmawati Rizka Ahyar Hidayati Siti Awwalul Amanatur Rohmah Siti Nurriyatul K Siti Nurriyatul Kholifah Tri Kurnia Astutik Windu Handaru Yunita Diyah Safitri

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