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All Journal Adi Widya : Jurnal Pengabdian Masyarakat Journal of Dedicators Community JPSCR : Journal of Pharmaceutical Science and Clinical Research Jurnal Farmasi Jurnal Pengabdian kepada Masyarakat

Siti Aisiyah

Universitas Setia Budi

Author-ID : 3784812

Agriculture, Biological Sciences & Forestry Arts Humanities Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Articles

PEMBERDAYAAN MASYARAKAT DALAM PEMBUATAN BALSAM METIL SALISILAT UNTUK MENGATASI RASA NYERI SENDI DAN OTOT DI LINGKUNGAN MOJOSONGO SURAKARTA Siti Aisiyah; Reslely Harjanti; Vivin Nopiyanti; Suhartinah Suhartinah; Pudiastuti R.S.P
Journal of Dedicators Community Vol 1, No 1 (2017)
Publisher : Universitas Islam Nahdlatul Ulama Jepara

AbstractPain is an uncomfortable feeling that is often felt by the majority of the Indonesian people. Pain involves two aspects: psychological and physiological both affected by factors such as culture, age, environment and support systems, past experience, anxiety and stress. The purpose of the program of activities of community service is to prov ide knowledge about the definition and the factors that influence pain, especially joint and muscle pain as well as provide training for people Tegal Mulyo RT 01 RW 04, Tegalmulyo village Mojosongo, district Jebres in the manufacture of balsam methyl salicylate easy and cheap. The method has been used in this activity is already done counseling about pain relief and making training balm containing metisalisilat to overcome joint and muscle pain. The benefits of this activity is to increase public knowledge about pain, especially joint and muscle pain, as well as increasing the ability of communities to make an ointment Metil Salisilat independently which is easy and cheap.Keywords: Methyl salicylate, balm, joint pain, muscle painAbstrakNyeri adalah perasaan tidak nyaman yang sering dirasakan oleh sebagian besar masyarakat Indonesia. Nyeri melibatkan dua aspek: psikologis dan fisiologis baik dipengaruhi oleh faktor-faktor seperti budaya, usia, lingkungan dan dukungan sistem, pengalaman masa lalu, kecemasan dan stres. Tujuan dari program kegiatan pelayanan masyarakat adalah untuk memberikan pengetahuan tentang definisi dan faktor-faktor yang mempengaruhi nyeri, terutama nyeri sendi dan otot serta memberikan pelatihan bagi orang Tegal Mulyo RT 01 RW 04, Tegalmulyo Desa Mojosongo, Jebres kabupaten di pembuatan balsam metil salisilat mudah dan murah. Metode ini telah digunakan dalam kegiatan ini sudah dilakukan penyuluhan tentang nyeri dan membuat balm pelatihan yang mengandung metisalisilat untuk mengatasi nyeri sendi dan otot. Manfaat dari kegiatan ini adalah untuk meningkatkan pengetahuan masyarakat tentang rasa sakit, nyeri terutama sendi dan otot, serta meningkatkan kemampuan masyarakat untuk membuat salep Metil salisilat secara independen yang mudah dan murah.Kata Kunci: Metil salisilat, balsam, nyeri sendi,nyeri otot

Pengaruh Panjang Rantai Karbon Lipid Padat terhadap Karakteristik Nanostructured Lipid Carrier Resveratrol Siti Aisiyah; Reslely Harjanti; Vivin Nopiyanti
JPSCR: Journal of Pharmaceutical Science and Clinical Research Vol 4, No 2 (2019)
Publisher : Universitas Sebelas Maret

Karakteristik kritis nano-structured lipid carrier (NLC) sangat dipengaruhi oleh komponen lipid padat dan lipid cair dalam sistem. Penelitian ini bertujuan untuk mengkaji pengaruh panjang rantai karbon dalam lipid padat terhadap karakteristik NLC. Resveratrol sebagai senyawa antioksidan digunakan sebagai model obat. Sebanyak 3 formula NLC dibuat dengan variasi tipe lemak padat yaitu asam stearat, asam palmitat, dan asam miristat. Lemak padat dengan loading 5%, lemak cair dengan loading 2%, dan Tween 80 dengan loading 4,2% sebagai surfaktan. NLC dibuat dengan metode emulsi diikuti dengan sonikasi untuk memperkecil ukuran partikel. NLC resveratrol dikarakterisasi dengan parameter ukuran partikel, zeta potensial, efisiensi penjerapan, kecepatan pelepasan obat (fluks), dan stabilitas aktivitas antioksidan. Ketiga NLC resveratrol yang diperoleh memiliki karakteristik ukuran partikel 150-280 nm, potensial zeta (-4 mV) – (-15mV), efisiensi penjerapan >80%, nilai fluks 0,02-0,12 mg.cm-2.menit-1, dan penurunan aktivitas antioksidan 5-8% selama penyimpanan 30 hari. Panjang rantai karbon mempengaruhi pembentukan partikel nano dari NLC dengan hubungan parabola dan panjang rantai karbon optimum akan menghasilkan partikel dengan ukuran minimum. Zeta potensial dari ketiga formula menunjukkan perbedaan yang tidak bermakna (p>0,05). Panjang rantai karbon memberikan pengaruh terhadap efisiensi penjerapan secara bermakna (p<0,05). Formula NLC asam palmitat memiliki fluks paling tinggi. Aktivitas antioksidan ketiga formula tidak berbeda bermakna (p>0,05).

Determination of SPF value in Serum Preparation of Ethyl acetat fraction ethanol extract of Roselle Petals (Hibiscus sabdarifa L.) Vivin Nopiyanti; Reslely Harjanti; Siti Aisiyah
Jurnal Farmasi (Journal of Pharmacy) Vol 11, No 1 (2022)
Publisher : SEKOLAH TINGGI ILMU KESEHATAN NASIONAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37013/jf.v11i1.163

The ethyl acetate fraction of the ethanol extract of roselle flower petals (Hibiscus sabdariffa L.) was reported to have an SPF value of 13.83 ± 1.50 which was higher than the ethanol extract. So with the SPF value, the ethyl acetate fraction of roselle flower ethanol extract can be used as a sunscreen. One of the cosmetic preparations that is currently growing rapidly is serum. The purpose of this study was to formulate the ethyl acetate fraction of roselle petals into a serum that had good physical quality with variations in the concentration of xanthan gum and then the SPF value was determined. This research begins with the manufacture of ethanol extract of roselle petals. Then fractionation (liquid-liquid partition) was carried out using solvents with different polarities, namely n-hexane and ethyl acetate. Furthermore, the ethyl acetate fraction was formulated into serum with variations in the concentration of xanthan gum 0.3%, respectively; 0.6% and 1.2% were then tested for physical quality and stability. The next step is to determine the SPF value of the serum by using the UV spectrophotometric method and its calculation using the Mansur equation. The results showed that the serum ethyl acetate fraction of the ethanolic extract of roselle petals could be made into gel preparations with good physical qualities including organoleptic, viscosity, pH and homogeneity. Serum ethyl acetate fraction ethanol extract of roselle flower formulas 1, 2 and 3 had SPF values F1 respectively, namely 6.8595 ± 0.08 which included moderate protection potential; F2 is 7.0089 ± 0.17; and F3 which is 8.2251 ± 0.32 with extra protection potential. Variations in the concentration of xanthan gum in the serum formula affect the physical quality of the viscosity and potency of sunscreen preparations..

Pengaruh Konsentrasi Asam Stearat Terhadap Mutu Fisik Losion Ekstrak Daun Nangka (Arthocarpus heterophyllus) Sebagai Antioksidan Natasya Sava Agasta; Siti Aisiyah; Mamik Ponco Rahayu
Jurnal Farmasi (Journal of Pharmacy) Vol 11, No 1 (2022)
Publisher : SEKOLAH TINGGI ILMU KESEHATAN NASIONAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37013/jf.v11i1.173

Jackfruit leaf extract was developed into a lotion preparation to increase skin moisture and prevent the skin from being exposed to free radicals. The purpose of this study was to determine the effect of variations in stearic acid base on physical quality, differences in antioxidant activity in jackfruit leaf extract and preparations, best formula that can provide antioxidant activity.Jackfruit leaf extract was obtained by maceration using 70% ethanol and then formulated with a concentration of 6% jackfruit leaf extract and variations in stearic acid base 2%, 3%, and 4%. This study used the DPPH method to determine antioxidant activity and ANOVA for statistical analysis. This study obtained the IC50 value of jackfruit leaf extract of 64.5616 ppm. Variations of stearic acid have an effect on the physical quality and value of antioxidant activity. The IC50 value of jackfruit leaf extract and lotion was different due to the presence of additional ingredients in the lotion. The best formula from this research, formula has the best physical quality value, with the IC50 value of the extract in the formula 70.6862 ppm and the IC50 value of the base in the formula 1179.3357 ppm.

Pelatihan Pembuatan Sabun Cuci Tangan Penunjang PHBS bagi Kader PKK Wilayah Kadipiro Banjarsari Surakarta Reslely Harjanti; Vivin Nopiyanti; Siti Aisiyah; Yari Mukti Wibowo; Gregorius Prima Indra Budianto
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 9: Februari 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Tidak semua anggota masyarakat paham pentingnya Perilaku Hidup Bersih dan Sehat (PHBS) contohnya cuci tangan sebagai salah satu upaya dalam pencegahan penularan virus corona. Kegiatan pengabdian masyarakat ini bertujuan untuk mendukung program pemerintah dalam pencegahan penularan/ penyebaran virus corona dengan memberikan edukasi serta diseminasi pembuatan sabun cuci tangan kepada kader PKK di lingkungan Sukomulyo Kadipiro Banjarsari Surakarta. Kegiatan pengabdian dimulai dari perijinan kepada ketua RT dan Lurah Kadipiro. Selanjutnya dilakukan pretest untuk mengetahui tingkat pengetahuan peserta terkait PHBS serta pembuatan sabun cuci tangan. Selanjutnya dilakukan pelatihan pembuatan sabun cuci tangan. Tahapan akhir adalah evaluasi postest melalui kuesioner yang dibagikan kepada peserta dan hasilnya dibandingkan dengan hasil pretest dan diuji statistik. Hasil kegiatan berupa produk sabun cuci tangan dikemas dalam wadah yang menarik dapat dikembangkan untuk usaha mandiri warga. Hasil uji statistik menunjukkan bahwa peserta pelatihan memahami proses pembuatan sabun cuci tangan ditandai ada perbedaan signifikan (alfa<0.05) pada uji statistik.

OPTIMASI SEDIAAN GUMMY CANDY PARASETAMOL DENGAN VARIASI KONSENTRASI GELATIN DAN GLISERIN MENGGUNAKAN METODE SIMPLEX LATTICE DESIGN Siti Aisiyah
Jurnal Farmasi (Journal of Pharmacy) Vol 11, No 2 (2022)
Publisher : SEKOLAH TINGGI ILMU KESEHATAN NASIONAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37013/jf.v11i2.211

Gummy candy parasetamol adalah permen kenyal yang tersusun atas campuran pemanis dan komponen hidrokoloid yang mengandung parasetamol dan didesain untuk hancur dan lumer di lidah. Penelitian ini bertujuan untuk melihat pengaruh variasi konsentrasi gelatin dan gliserin terhadap kualitas fisik sediaan parasetamol gummy candy, serta mengetahui konsentrasi gelatin dan gliserin yang terbaik untuk mendapatkan sediaan parasetamol gummy candy dengan sifat fisi k optimum.Pembuatan sediaan menggunakan metode cetak tuang dan menggunakan 8 rancangan formula dari Design Expert Simplex Lattice Design dengan perbandingan konsentrasi gelatin dan gliserin. Hasil uji mutu fisik dengan parameter kritis kekenyalan dan kadar air, dianalisis dengan metode Simplex Lattice Design. Metode ini dapat digunakan untuk optimasi formula sediaan pada berbagai variasi jumlah komposisi bahan, sehingga menghasilkan formula optimum dengan karakteristik fisik yang diharapkan.Hasil penelitian menunjukkan bahwa gelatin lebih berpengaruh pada kekenyalan dan gliserin lebih berpengaruh pada kadar air gummy candy parasetamol. Proporsi gelatin 998,723 mg dan gliserin 51,277 mg menghasilkan formula optimum dengan kekenyalan dan kadar air gummy candy parasetamol terbaik.

PELATIHAN PEMBUATAN SEDIAAN PERMEN SIRSAT SEBAGAI ANTIOKSIDAN SEBAGAI DAYA TAHAN TUBUH DI WILAYAH KERTEN LAWEYAN SURAKARTA: PELATIHAN PEMBUATAN SEDIAAN PERMEN SIRSAT SEBAGAI ANTIOKSIDAN SEBAGAI DAYA TAHAN TUBUH DI WILAYAH KERTEN LAWEYAN SURAKARTA Vivin Nopiyanti; Reslely Harjanti; Siti Aisiyah; Titik Sunarni; Suhartinah Suhartinah; Ilham Kuncahyo
Adi Widya : Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2022): Adi Widya: Jurnal Pengabdian Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v6i2.6889

Soursop fruit contains vitamin C and polyphenolic compounds that have the potential as a source of antioxidants. It is hoped that by consuming a lot of soursop fruit it will provide an increase in memory and to maintain cell damage due to free radicals. Making soursop candy preparations will allow use which is relatively easy to use and gives a good taste so that not only adults consume it but also for children. Service activities are divided into several stages starting from surveys and observations, followed by training in the form of tutorials then mentoring from the service team and ending with activity evaluation. Making soursop candy preparations is easy, simple and uses simple tools. We often encounter soursop fruit in the yard and for additional materials for making soursop preparations, it is easy to find on the market and the price is cheap. The principle of making it is all the ingredients are boiled until it becomes a semi-solid dough. Then wait until it cools down. Once cool, cut according to taste and wrapped in an attractive wrapper. Service activities carried out in RT 1/RW 1, Laweyan District, Surakarta went well while still implementing health protocols. In addition to providing training on making soursop candy preparations for PKK cadres in Kerten Laweyan Surakarta, training was also held related to opportunities to be developed as community independent businesses. The conclusion of the activity and evaluation of the preparation of soursop candy is considered to have the potential to be developed so that it can be used as an independent business product that is marketed commercially.

Co-Authors Gregorius Prima Indra Budianto Ilham Kuncahyo, Ilham Mamik Ponco Rahayu Natasya Sava Agasta Pudiastuti R.S.P Reslely Harjanti Suhartinah Suhartinah Titik Sunarni Vivin Nopiyanti Vivin Nopiyanti Yari Mukti Wibowo

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