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All Journal JURNAL ILMU KEFARMASIAN INDONESIA Jurnal Ilmiah Farmako Bahari

Fahleni Fahleni

Universitas Pancasila

Author-ID : 3683788

Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Medicine & Pharmacology

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Formulasi Sediaan Nanopartikel Ekstrak Bonggol Nanas (Ananas Comosus (L).(Merr) sebagai Antimikroba Dian Eleveny Martha Flareyanti; Fahleni Fahleni; Deni Rahmat
JURNAL ILMU KEFARMASIAN INDONESIA Vol 15 No 2 (2017): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Pineapple stem contains bromelain enzyme with highest concentration compared to the other parts. The aim of the research was to formulate an anti dandruff creambath containing nanoparticles of pineapple stem which was physically and chemically stable and could inhibit the growth of Pityrosporum ovale. The pineapple stem extract was then formulated into nanoparticles prepared by cross-linking method using chitosan. The resulting nanoparticles were dried using freeze drying. The dried powder of extract was used to determine the minimum inhibitory concentration (MIC) against Pityrosporum ovale. The zone of inhibition of extract and nanoparticles were measured at the MIC. The extracts were then formulated into anti dandruff creambath. The creambath in the concentration of 3% (MIC) whereas the nanoparticles were formulated in the consentration of 1, 2, 3 fold MIC. Each formula was evaluated for its physical characteristics including organoleptics, homogenity, viscosity and flow properties, spread ability and for its chemical characteristic pH value. The stability was performed for one month at temperature of 25 oC and 40 oC. The results showed that the nanoparticles have particle size of 860.03 nm and zeta potensial of 18.63 mV. The best formula was formula IV with inhibitory zone of 17 mm, and had stable organoleptic properties, homogenity, viscosity and flow properties, and pH value, as well as capaability of spreading with diameter of 4817.53 mm. Accordingly the nanoparticlesin creambath could increase the antimicrobial activity.

Formulasi Curcuma zedoaria Sebagai Emulgel Antioksidan Yesi Desmiaty; Wiwi Winarti; Fahleni Fahleni; Lindawati Lindawati
JURNAL ILMU KEFARMASIAN INDONESIA Vol 18 No 1 (2020): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Curcuma zedoaria has a high antioxidant activity and potential to be made a topical antioxidant preparation. Emulgel is a combination of O/W emulsion with a gel base, and it has many advantages, including convenience in use. In this study, an emulgel formulation was made using Sepigel 305® with various concentrations (3%, 4%, and 5%). The emulgel formulation, the ethanol extract of C. zedoaria, was added with concentrations 1%, 2%, and 5%. The preparation was evaluated for physical quality and antioxidant activity using the DPPH method. In the selected formula, had been observing the accelerated stability tests were carried out for three months. Ethanol extract of C. zedoaria has antioxidant activity with IC50 49.72 ± 0.32 ppm. The best emulgel preparation is F2, which contains Sepigel 305® 4% and extract 2%. The F2 emulgel formulation was found to be stable physicochemical properties (organoleptic, homogeneity, viscosity, flow properties, dispersion ability, and emulsion type test) upon the accelerated stability tests, and pH met the requirements with antioxidant activity gave IC50 135.8 ppm. Ethanol extract of C. zedoaria can be made emulgel preparations using Sepigel 305®, physically and chemically stable, and has an excellent antioxidant activity for the three months of storage.

EFFECT OF DRYING TECHNIQUE ON PHYSICAL QUALITY AND ANTI-INFLAMMATORY ACTIVITY OF WILD BETEL LEAVES (Piper sarmentosum Roxb. ex Hunter) EXTRACT Fahleni Fahleni; Yuslia Noviani; Syarifah Ramadhani
JURNAL ILMU KEFARMASIAN INDONESIA Vol 16 No 1 (2018): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Kaduk betel leaves (Piper sarmentosum Roxb. ex. Hunter) contain flavonoids and alkaloids that have anti-inflammatory activity. Processing thick extract into a dry extract is required to determine the appropriate dose and increase the homogeneity. The purpose of tahhis study was to determine the effect of drying method to physical properties of dried powder and its antiinflammatory activity. Thick extract was dried using maltodextrin and lactose as adsorbents with concentrations of extract-adsorbent ratio 1: 1, 1: 2 and 1: 3. Method of drying were freeze drying and adsorbent. The evaluation results based on organoleptic dried powder, water content and flow properties. The water content of dried powder which is dried by freeze drying is smaller than that of the adsorbent. Organoleptic and flow properties of freeze dried powder results were also better. The best dried powder in each method tested its anti-inflammatory activity using BSA. The test results showed that the anti-inflammatory activity of dried extract of freeze drying (extract-maltodextrin 1:3) have higher activity with IC50 551.79 ppm compared to dried extract with adsorbent (extract-maltodextrin 1:3) 598.30 ppm.

FORMULASI DAN UJI AKTIVITAS ANTIOKSIDAN EMULGEL EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.) Safira Nafisa; Fahleni Fahleni; Nadilla Salsabilla
Jurnal Ilmiah Farmako Bahari Vol 12, No 2 (2021): Jurnal Ilmiah Farmako Bahari
Publisher : Fakultas MIPA Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/jfb.v12i2.1158

Kulit buah kakao (Theobroma cacao L.) mengandung sejumlah besar polifenol dan flavonoid yang dapat berfungsi sebagai antioksidan untuk mencegah penuaan dini. Penelitian ini bertujuan untuk memperoleh sediaan emulgel dari ekstrak kulit buah kakao yang memiliki aktivitas antioksidan. Ekstrak kental kulit buah kakao dibuat dengan metode maserasi kinetik menggunakan etanol 70% yang dipekatkan menggunakan rotary vacuum evaporator. Aktivitas antioksidan ekstrak diuji menggunakan metode DPPH. Ekstrak kemudian diformulasikan ke dalam sediaan emulgel dengan metode emulsifikasi. Emulgel dievaluasi mutu fisik dan kimia meliputi organoleptik, homogenitas, viskositas dan sifat alir, tipe emulsi, kemampuan menyebar, sentrifugasi, pH, freeze thaw, dan uji aktivitas antioksidan. Hasil penelitian menunjukkan ekstrak kulit buah kakao memiliki nilai IC50 sebesar 10,03 ± 0,43 bpj. Emulgel formula terbaik yang dihasilkan berbentuk semi padat, homogen, berwarna coklat dan beraroma khas coklat dengan nilai IC50 sebesar 143,12 ± 5,32 bpj. Dengan demikian dapat disimpulkan formula emulgel ekstrak kulit buah kakao berpotensi dikembangkan sebagai sediaan antioksidan. Kata kunci: antioksidan, emulgel, kulit buah kakao

Co-Authors Deni Rahmat Dian Eleveny Martha Flareyanti Lindawati Lindawati Nadilla Salsabilla Safira Nafisa Syarifah Ramadhani Wiwi Winarti Yesi Desmiaty, Yesi YUSLIA NOVIANI

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