Garuda - Garba Rujukan Digital

FORMULASI SEDIAAN KRIM LULUR KOPI ARABIKA (Coffea arabica) SEBAGAI ANTI-AGING Vivi Purwandari; Maringan Silitonga; Cut Masyithah Thaib; Isra Kristina Sitohang
Jurnal Farmanesia Vol 5 No 1 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (525.316 KB)

Coffee is one of the plantation commodities that has a fairly high economic value among other plantation crops and plays an important role as a source of foreign exchange for the country. Coffee contains important compounds such as antioxidants and caffeine which functions as anti-aging so that it can be used as an anti-aging ingredient in the form of a scrub. The purpose of this study was to determine whether coffee can be formulated in the form of cream as an anti-aging, and in the form of a body scrub cream. The research method using experimental includes the collection of Arabica coffee ingredients, making formulations of Arabica coffee scrub cream preparations, and description of the quality of Arabica coffee cream body scrub preparations. Data analysis in this study used descriptive analysis by presenting the frequency distribution table of each study. The results of the study found that the difference in the concentration of Arabica coffee (Coffea arabica) in body scrub cream preparations had an effect with the best concentration of 15% compared to 5%, 10%, and blank concentrations, and the use of body scrub cream preparations containing Arabica coffee. (Coffea arabica) 15% showed improvement in skin condition for the better, during four weeks of treatment. Thus, Arabica coffee (Coffea arabica) can be formulated in the form of body scrub cream as anti-aging.

PENETAPAN KADAR NITRAT PADA IKAN KALENG SARDEN SECARA SPEKTROFOTOMETRI VISIBLE Yettrie Simarmata; Siti Nurbaya; Nina Paramita; Vivi Purwandari
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Canned fish is a food that is synonymous with preservatives and food coloring. In the manufacturing process, manufacturers often use natural preservatives to lower production costs. This research is descriptive research. The research location is at PT. Mutifa. Aims to determine how much nitrate levels in branded canned sardines are sold at supermarkets in the city of Stabat whether they meet the requirements of SNI or not. From the results of the study, the levels of nitrate with Brand A were 0.00694% and sardines with Brand B were 0.0453% with a maximum wavelength of 435 nm. According to regulations set by the government according to SNI Number 01-35481994 nitrate levels should not be more than 0.2%. From all samples of canned sardines studied, it was found that nitrate levels were low and did not exceed SNI requirements.

PENETAPAN KADAR NATRIUM PADA BUAH PISANG EMAS (Musa acuminate Colla.) SECARA SPEKTROFOTOMETRI SERAPAN ATOM Vivi Purwandari; Ahmad Gazali Sofwan; Nelson Simanjuntak; Wantri Veronica
Jurnal Farmanesia Vol 6 No 2 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Bananas are the most consumed fruit by the people of Indonesia. This fruit has many health benefits including improving digestion, treating anemia, healthy bones, and improving nerve function. The nutritional content contained in bananas is carbohydrates, sugar, dietary fiber, fat, protein, vitamins, and minerals such as sodium, calcium, magnesium, phosphorus, potassium, and zinc. This study aims to determine the sodium content in golden bananas. The assay was carried out using an air-acetylene flame atomic absorption spectrophotometer. Quantitative analysis of sodium was carried out at a wavelength of 589.6 nm. The results of the study concluded that the sodium content of golden bananas was 1.8647 mg/100g. The results of the relative standard deviation test are 15% and have good precision because the results obtained for analytes with levels of parts per million are not more than 16% (Harmita, 2004).

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 | Full PDF (483.732 KB)

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.

AKTIVITAS PENGHAMBATAN ENZIM PROTEASE 6LU7 VIRUS SARS-COV-2 OLEH SENYAWA DERIVAT KURKUMINOID SECARAIN SILICO Vivi Purwandari; Yosy Cinthya Eriwaty Silalahi; Artha Yuliana Sianipar; Ledy Lenta Dirga Indah Mendrofa
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (730.654 KB)

Penggunaan curcumin sebagai penghambat enzim protease 6LU7 virus SARS-COV-2 sebagai bahan alam yang digunakan dalam terapi pendukung untuk menangani COVID-19 masih terdapat perdebatan dikarenakan curcumin dapat meningkatkan kadar protein ACE2 yang merupakan homolog ACE. Protease inhibitor disarankan menjadikan didatobat yang baik untuk menghentikan siklus hidup virus. Penelitian ini bertujuan untuk mengetahui aktivitas penghambatan enzim protease sars-cov-2 senyawa derivate kurkuminoid secara insilico, untuk mengetahui manfaat yang terdapat di dalam senyawa derivate kurkuminoid, dan untuk mengetahu ini lai-nilai senyawa derivate kurkuminoid didalam penghambatan enzim protease sars-cov-2. Metode pada penelitian ini menggunakan metode penelitian secara eksperimental dengan cara menguji aktivitas senyawa Derivat Kurkumin terhadap penghambatan enzim protease 6LU7 Virus SARS CoV. Hasil penelitian ini diperoleh bahwa poses penambatan enzim protease 6LU7 virus SARS-CoV-2 dinyatakan valid, sehingga dapat digunakan untuk penambatan molekulsenyawa uji Derivat Kurkuminoid secara in silico. Senyawa uji Derivat Kurkuminoid mampu menghambat enzim protease 6LU7 Virus SARS-CoV-2. Docking score senyawa uji Derivat Kurkuminoid pada enzim protease 6LU7 virus SARS-CoV-2 lebih rendah dari pembanding. Hasil visualisasi docking terdapat beberapa residu asam amino yang saling berinteraksi diantaranya terdapat ikatan hydrogen.

UJI AKTIVITAS ANTIBAKTERI DARI BLACK GARLIC DENGAN VARIASI WAKTU BERBEDA TERHADAP Streptococcusmutans PENYEBAB KARIES GIGI Vivi Purwandari; Jon Kenedy Marpaung; Suharyanisa Suharyanisa
Jurnal Farmanesia Vol 8 No 2 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Dental cariesand gingivitis are the two mostcommon dental and oral diseases in human society. The main cause of both diseasesis a collection of bacteria bound in anorganicmatrix and firmlyattachedtothe tooth surface known as plaque. Black garlicis garlic that has been processed by fermentationat a certaintemperaturefor a long time, resulting in new compounds that have pharmacological effects showing broad antibiotic properties against gram-positiveand gram-negative bacteria, includingstrains that are multi-bacterial. Antibiotic resistance. The purpose of this study was to determine the antibacterial activity of black garlic against Streptococcus mutans bacteria and to determine the differences in the variation of the antibacterial fermentation time of blackgarlicon the antibacterial activity of Streptococcus mutans bacteria. The methodused in this study isanexperimentalmethod (experimentalresearch) to determine the effect of blackgarlic as anantibacterial against Streptococcusmutans. The resultsobtained fromthis study are blackgarlic extract containsalkal oids, flavonoids, tannins, andsaponins. Black garlic extract from variations of 7 days, 12 days, 15 days, and Chlorhexidine had an inhibitoryzone with a strong category while steriledistilled water had an inhibitionzone in the weakcategory.

FORMULASI SEDIAAN KRIM LULUR KOPI ARABIKA (Coffea arabica) SEBAGAI ANTI-AGING Vivi Purwandari; Maringan Silitonga; Cut Masyithah Thaib; Isra Kristina Sitohang
Jurnal Farmanesia Vol 5 No 1 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v5i1.2728

Coffee is one of the plantation commodities that has a fairly high economic value among other plantation crops and plays an important role as a source of foreign exchange for the country. Coffee contains important compounds such as antioxidants and caffeine which functions as anti-aging so that it can be used as an anti-aging ingredient in the form of a scrub. The purpose of this study was to determine whether coffee can be formulated in the form of cream as an anti-aging, and in the form of a body scrub cream. The research method using experimental includes the collection of Arabica coffee ingredients, making formulations of Arabica coffee scrub cream preparations, and description of the quality of Arabica coffee cream body scrub preparations. Data analysis in this study used descriptive analysis by presenting the frequency distribution table of each study. The results of the study found that the difference in the concentration of Arabica coffee (Coffea arabica) in body scrub cream preparations had an effect with the best concentration of 15% compared to 5%, 10%, and blank concentrations, and the use of body scrub cream preparations containing Arabica coffee. (Coffea arabica) 15% showed improvement in skin condition for the better, during four weeks of treatment. Thus, Arabica coffee (Coffea arabica) can be formulated in the form of body scrub cream as anti-aging.

PENETAPAN KADAR NITRAT PADA IKAN KALENG SARDEN SECARA SPEKTROFOTOMETRI VISIBLE Yettrie Simarmata; Siti Nurbaya; Vivi Purwandari
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v6i1.2747

Canned fish is a food that is synonymous with preservatives and food coloring. In the manufacturing process, manufacturers often use natural preservatives to lower production costs. This research is descriptive research. The research location is at PT. Mutifa. Aims to determine how much nitrate levels in branded canned sardines are sold at supermarkets in the city of Stabat whether they meet the requirements of SNI or not. From the results of the study, the levels of nitrate with Brand A were 0.00694% and sardines with Brand B were 0.0453% with a maximum wavelength of 435 nm. According to regulations set by the government according to SNI Number 01-35481994 nitrate levels should not be more than 0.2%. From all samples of canned sardines studied, it was found that nitrate levels were low and did not exceed SNI requirements.

PENETAPAN KADAR NATRIUM PADA BUAH PISANG EMAS (Musa acuminate Colla.) SECARA SPEKTROFOTOMETRI SERAPAN ATOM Vivi Purwandari; Ahmad Hafizullah; Ahmad Gazali Sofwan; Nelson Simanjuntak; Wantri Veronica
Jurnal Farmanesia Vol 6 No 2 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v6i2.2755

Bananas are the most consumed fruit by the people of Indonesia. This fruit has many health benefits including improving digestion, treating anemia, healthy bones, and improving nerve function. The nutritional content contained in bananas is carbohydrates, sugar, dietary fiber, fat, protein, vitamins, and minerals such as sodium, calcium, magnesium, phosphorus, potassium, and zinc. This study aims to determine the sodium content in golden bananas. The assay was carried out using an air-acetylene flame atomic absorption spectrophotometer. Quantitative analysis of sodium was carried out at a wavelength of 589.6 nm. The results of the study concluded that the sodium content of golden bananas was 1.8647 mg/100g. The results of the relative standard deviation test are 15% and have good precision because the results obtained for analytes with levels of parts per million are not more than 16% (Harmita, 2004).

PEMANFAATAN LIMBAH CAIR TAHU MENJADI Nata de Soya MENGGUNAKAN BAKTERI Acetobakter xylinum Vivi Purwandari; Zuhairiah Zuhairiah; Jon Kenedy Marpaung; Maringan Silitonga
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.v7i2.2774

Nata de Soya merupakan salah satu jenis pangan yang diperoleh dari pengolahan limbah cair tahu yang berbahan dasar kedelai. Penelitian ini bertujuan untuk memanfaatkan limbah cair tahu yang sering terabaikan dan menjadi penyebab rusaknya lingkungan perairan dekat perindustrian pembuatan tahu. Nata de Soya dibentuk oleh bakteri Acetobacter xylinum yang merupakan bakteria erob. Masing-masing perlakuan difermentasi selama 8-14 hari, parameter yang diamati yaitu berat nata, kadar air, kadar serat dan selulosa Nata de Soya selama 8-14 hari. Pada penelitian ini didapat data ketebalan Nata de Soya dengan perlakuan 1, 2, dan 3 dengan kosentrasi 5, 10, dan 20% starter bakteri yaitu, 2,4503 gr, 2,8922 gr, dan 2,9226. Pada berat nata didapat 0,21 cm, 0,82 cm, dan 1,53 cm. Kandungan kadar air pada Nata de Soya pada perlakuan 1,2 dan 3 dengan kosentrasi masing-masing 5, 10, dan 20% yaitu 82,71, 83,71%, dan 84,17%%. Kandungan kadar serat Nata de Soya pada perlakuan 1, 2, dan 3 dengan kosentrasa bakteri 5, 10 dan 20% didapat 49,90%, 50,74% dan 54,02%. Pada uji kadar selulosa menggunakan FTIR dengan sampel 0,4 g nilai tertinggi didapat sebanyak 3361,12 menunjukan adanya gugus aldehid dari selulosa acetat. Pemanfaatan limbah cair tahu menjadi Nata de Soya menggunakan bakteri acetobacter xylinum dapat menjadi alternative pengolahan limbah cair tahu.

Title

Found 12 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 12 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 12 Documents
Search