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All Journal JEDCHEM (JOURNAL EDUCATION AND CHEMISTRY) Darmabakti Cendekia: Journal of Community Service and Engagements Jurnal Sabdariffarma: Jurnal Ilmiah Farmasi Nusantara Hasana Journal Sinteza
Sari Defi Okzelia
Sekolah Tinggi Ilmu Kesehatan Bani Saleh
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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EDUCATION ON THE RISKS OF USING HAZARDOUS ADDITIVES IN SNACKS FOR STUDENTS AT MARGAHAYU II ELEMENTARY SCHOOL IN BEKASI CITY Annisa Amalia; Sari Defi Okzelia; Fajar Amirullah; Ristiana Kusumawinahyu; Dina Wahyu Pratiwi; Siti Mar'atun
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 3 No. 1 (2021): JUNE 2021
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (928.996 KB) | DOI: 10.20473/dc.V3.I1.2021.1-6

Abstract

Background: Food safety and quality studied by BPOM Indonesia in 2008-2011 showed that around 48% of hazardous substances are found in snacks of elementary school children. Throughout 2012, this percentage increased to 66.7%. Cases of chemical contamination that are still frequently found are the use of additives such as formaldehyde, borax and rhodamine B. Lack of supervision and education to children causes the possibility of consuming dangerous foods to be large thus increasing the risk to health. Objective: This activity was conducted to improve understanding, knowledge and awareness of the community, especially students about the risk of using hazardous additives in snacks. Method: Stages of community service activities include: (1) Pre-activity; (2) Implementation; and (3) Evaluation. The method used was a combination of community education and demonstration. In the core of the activity, there were three sub-activities implemented. Results: An increase in understanding hazardous additives in snacks for students was achieved. It was known that the sample circulating around school did not contain rhodamine B and borax. Futhermore, students can practice one simple way to implement clean and healthy living. Conclusion: The program provided an increase in understanding and awareness of hazardous additives in snacks for students.
Formulasi dan Evaluasi Gel dari Ekstrak Kulit Putih Semangka (Citrullus Lanatus [Thunb.] Matsum. & Nakai) sebagai Pelembap Kulit Shafira Rizkiah; Sari Defi Okzelia; Agung Sofyan Efendi
Jurnal Sabdariffarma Vol 9, No 2 (2021): SABDARIFFARMA
Publisher : Prodi Farmasi - Universitas Al Ghifari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53675/jsfar.v3i2.394

Abstract

Gel pelembap kulit dapat memberikan efek lembap pada kulit. Salah satu bahan alami yang dapat dibuat sediaan gel ialah kulit putih semangka (Citrullus lanatus [Thunb.] Matsum. Nakai) karena banyak mengandung vitamin dan citrulline. Penelitian ini bertujuan membuat sediaan gel dari ekstrak kulit putih semangka sebagai pelembap kulit. Penelitian ini menggunakan metode Pretest-Posttest Control Group Design. Tahap-tahap penelitian yaitu pengumpulan sampel, ekstraksi, formulasi sediaan gel pelembap variasi konsentrasi (0%, 1%, 2%, dan 3%), evaluasi sediaan yang meliputi organoleptik, homogenitas, daya sebar, pH, viskositas, uji iritasi dan uji kelembapan kulit. Ekstrak kental kulit putih semangka berwarna cokelat dan tidak berbau. Hasil evaluasi menunjukkan bahwa seluruh formula memenuhi parameter sediaan yang baik dan tidak mengiritasi kulit. Hasil uji efektivitas kelembapan menggunakan alat skin moisture analyzer SD-320 selama 5 hari pada kulit lengan bagian dalam panelis menunjukkan bahwa terdapat perbedaan kelembapan kulit sebelum dan sesudah diberikan perlakuan. Persentase kenaikan kelembapan untuk F0, F1, F2, dan F3 berturut-turut adalah 8,93%, 11,52%, 10,77%  dan  17,47%. Sediaan gel dari ekstrak kulit putih semangka (Citrullus lanatus [Thunb.] Matsum. Nakai) berpotensi sebagai pelembap kulit dan memenuhi standar parameter gel yang baik.
UJI AKTIVITAS ANTIINFLAMASI EKSTRAK ETANOL KULIT BAWANG MERAH (Allium ascalonicum L.) TERHADAP LUKA BAKAR PADA MENCIT JANTAN (Mus musculus L.) Hulwatul Badriyah; Sari Defi Okzelia; Iin Ruliana Rohenti
Nusantara Hasana Journal Vol. 2 No. 3 (2022): Nusantara Hasana Journal, August 2022
Publisher : Nusantara Hasana Berdikari

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Abstract

Shallots (Allium ascalonicum L.) is one type of tuber that is widely used as spice in cooking by the community. However, many people do not know that shallot peel which is considered as waste has many benefits and contains secondary metabolites that possess antibacterial, antidiabetic, antiinflammation and antioxidant activities. This study aimed to determine antiinflammation activity of ethanol extract of shallot (Allium ascalonicum L.) peel against burn in male rats (Mus musculus L.). Shallot peel simplicia was macerated using 96% ethanol solvent then conducted phytochemical screening, tested for water content and pH. Antiinflammation activity was observed with various extract concentrations of 10%, 20% and 30%. Burns X ointment was used as a positive control and petroleum jelly was used as a negative control. This study consisted of 5 groups of rats, each group consisting of 5 rats with each treatment. Tested animals were first adapted to their environment and made burns using metal of 20.00 mm. Based on the results of the study, it was found that the ethanol extract of the shallot peel contained flavonoids, tannins, alkaloids and terpenoids. The water content obtained in the extract was 11.73% with pH value of 4.70. The best antiinflammation activity on the shallot peel in healing burns was at concentration of 30% with healing percentage of 64.25%. The healing percentage at concentration of 10% and 20% were 53.75% and 59.20% respectively. Ethanol extract of shallot peel (Allium ascalonicum L.) was potential as antiinflammation agent against burn in male rats.
Analisis Zat Warna Rhodamin B dalam Lipstik yang Beredar di Pasar Setu Bekasi Shafira Della Rosa; Sari Defi Okzelia
JEDCHEM (JOURNAL EDUCATION AND CHEMISTRY) Vol 5 No 1 (2023):  Jurnal Pendidikan, Pendidikan Kimia, dan Ilmu Kimia
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN MASYARAKAT (LPPM) UNIKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/jedchem.v5i1.2794

Abstract

Rhodamine B is a synthetic dye that is commonly used in the textile industry, paper industry, and as a reagent. Rhodamine B can cause skin irritation, poisoning, and have carcinogenic effects. According to the regulation of the Head of BPOM RI No 18 (2015) concerning Technical Requirements for Cosmetic Ingredients, the use of Rhodamine B is prohibited in cosmetic preparations. From several studies that have been reported, Rhodamine B is still misused as dyes of various kinds of cosmetics such as lipstick. The purpose of this study is to identify and determine the levels of Rhodamine B in lipstick distributed in Setu Market, Bekasi. This research was carried out through the stages of sample collection and preparation, qualitative analysis using the Thin Layer Chromatography (TLC) method and quantitative analysis using UV-Vis spectrophotometric method. Samples were chosen by purposive sampling method which met criteria of red color, did not registered at BPOM and priced in the range of Rp. 5.000,00 -Rp. 15.000,00. Based on the result of TLC, out 2 of 5 samples contained Rhodamine B. Spectrophotometric quantitative analysis showed that the levels of Rhodamine B in the samples were 0.015% and 0.00067% respectively for sample C and sample E. From this research, it was known that Rhodamine B is still used as coloring agent in lipstick distributed in Setu Market, Bekasi.
Formulasi Sabun Cair Cuci Tangan dan Uji Aktivitas Bakteri Staphylococcus aureus dari Ekstrak Daun Kelor (Moringa oleifera Lam.) Dinda Izzatul Waris; Silfera Indra Yanti; Sari Defi Okzelia; Fajar Amirulah
Sinteza Vol. 3 No. 1 (2023): February
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/sinteza.v3i1.7890

Abstract

Soap is what can be used to wash hands so as to avoid bacteria that can cause diseases such as acne and boils. One of the natural ingredients in making soap is Moringa leaves. Moringa leaves are one of the plants that have antibacterial properties, Staphylococcus aureus bacteria are bacteria that can cause infectious diseases such as acne and boils. The purpose of this study was to formulate hand washing liquid soap from Moringa leaf extract (Moringa oliefera Lam.), to evaluate the antibacterial activity of the preparation against Staphylococcus aureus. Moringa extract was obtained by maceration method. Furthermore, phytochemical screening was carried out, then formulated into soap preparations at concentrations of 20% (F1), 25% (F2), and 30% (F3). The preparations were evaluated and tested for activity against Staphylococcus aureus. Based on the results of the study, the yield of ethanol extract of Moringa leaves was 32.35% and contained secondary metabolites such as alkaloids, flavonoids, saponins and tannins. Moringa leaf ethanol extract soap formula met the requirements of all test parameters including pH test, irritation test, specific gravity test, and organoleptic test. The results of the antibacterial activity test gave an inhibition zone of 20.2 mm, 21.5 mm, and 23.2 mm, respectively. For F1, F2 and F3 against Staphylcoccus aureus.
Co-Authors Agung Sofyan Efendi Annisa Amalia Dina Wahyu Pratiwi Dinda Izzatul Waris Fajar Amirulah Fajar Amirullah Hulwatul Badriyah Iin Ruliana Rohenti Ristiana Kusumawinahyu Shafira Della Rosa Shafira Rizkiah Silfera Indra Yanti Siti Mar'atun